A Wood Fired Pizza Oven for Baking Bread

A traditional method of cooking that has been practiced for thousands of years is using a wood-fired oven. In actuality, the only way to bake bread in Biblical times was in a wood-fired oven. There are several reasons why people decide to purchase an outdoor wood oven, but the primary one is because a gas or electric oven cannot match the flavor that the smoke produces.

In addition to making pizzas in a wood-fired oven, baking bread is getting popular since it tastes good and produces a crust with a lovely crunch.

 

Bread in a Wood Fired Pizza Oven

Just a few common ingredients and a few hours are all you need to recreate a centuries-old basic recipe for rustic bread.

Ingredients: 

  • 2 ½ Cups White Flour
  • 2 ½ Cups of any type of Whole meal Flour
  • 1 teaspoon Salt 
  • 1 packet of Yeast or 1 tablespoon of Yeast
  • 1 tablespoon Oil- (Most people prefer olive oil to follow older traditions, but vegetable oil will work as well) 
  • 2 Cups of Water

The two types of flour, salt, and yeast should be combined in a sizable mixing basin as the first step in making the dough. Next, thoroughly combine the mixture after adding the water and oil. It is important to properly mix the ingredients to ensure that the dough feels even and that there are no dry spots in the flour.

The dough should be extensively kneaded to achieve this. After that, the dough should be put into a clean basin that has been oiled with either oil or a thin layer of sweetened whipped butter. The dough mixture needs to be formed into a ball and placed in the middle of the oiled or greased bowl. The bread should be covered with a moist kitchen towel and let to sit for 1 to 1 1/2 hours so that it can rise.

When that happens, the bread is ready to be cooked as a single large loaf or as multiple smaller loaves. Then, to avoid sticking, it ought to be put on a baking stone that has been dusted with crushed cornmeal or semolina. The bread should then be baked for around 40 minutes at 250 degrees. To make sure it doesn't overbake, it is advised to check it after 30 minutes and then every ten minutes after that. After it is finished, the bread from an outdoor wood oven needs to chill for 30 minutes before eating.

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by: Rhiannon Peterson