Italian Wood Oven Bread

The loaf is done at 190 degrees internally.

Italian wood oven bread. Remove from oven let cool slice and enjoy. At the top of the temperature range you have the types similar to a pizza such as naan breads and garlic breads which cook in minutes. The hearth should be about 350 375 degrees and the over all oven 450 500. Using a knife or spatula take a portion of the dough and shape it into a round ball then flatten it with the palm of your hand.

Place loaf in the oven and bake for about 35 45 minutes. Next you have lean breads which are baked at traditional temperatures around 400 f 450 f. Your wood fire oven needs to be well soaked with heat to make good bread a solid 2 to 3 hours with a nice medium size stable fire going and the door open will do it. In nearly the same amount of time it takes to preheat prepare and cook a pizza using an indoor oven you can experience authentic italian style brick oven pizza cooked in a fontana oven right in your own backyard.

To bake 4 loaves in a 40 diameter woodfired oven you ll need about 7 pounds of dough. Rather than crusty flavorful bread which has been slowly fermented proofed shaped scored and baked possibly in a brick oven most bread is ignorable at best and offensive at worse. The unique quality of bread baked in a wood fired oven comes from the steam that builds up in the oven from a full load of bread. Our wood fired pizza ovens are both fuel efficient and portable.

A short film about a day in the life of our wood fired bread oven. Sadly most of the bread we see in the supermarket is hardly bread at all. Place dough on a well floured table surface and cover with flour. Bona fide professional baker and one of our pizza taste testers bryan ford created this recipe for a wood fired bread loaf.

Here is how a traditional wood fired bread oven is operated to bake a full load of bread. A short film about a day in the life of our wood fired bread oven. Using a mixture of whole wheat flour bread flour and all purpose flour creates a depth of flavor and a rustic texture along with a generous golden brown crust infused with natural flavors from the wood burning fire. Key to success in this kind of baking is to have the floor evenly heated before the loaves go in.

A hot fire is burned inside the oven until all the smoke had burned off the oven walls and they are white hot. The free standing loaves will bake in a semi circle around a hot but barely flaming mound of coals pushed to the back. The problem is that supermarket bread isn t really bread.