I check the heat of the door handle, the amount of flame, the amount of whitening ash on the ceiling and walls and the floor temperature about every 10 minutes after the fire is going full force. So individual ovens didn't make sense and again there was the issue of cost as well. While I don’t recommend a dough quite that wet (it had to be 80-85%), I do recommend bumping up the hydration a bit for woodfired baking. Now you’re ready to bake. At 70° this will take 45 minutes. During this time, using a set of bellows to fan the flames is optimal. Both work but with folding, all you do is keep stretching one side of the dough and pulling it over the other side and then resting. However for Pizza most Italian professionals say that there must be live flame in the oven and they use that to finish the edge of the crust by holding the pizza close to the flame. These work beautifully as proofing baskets for my finished loaves. Combustion creates CO2 and H2O. When ready to bake, turn the loaves out onto floured peels. :). Deflate about half of the gas out of it and cut it into 4 pieces. The breads feature different types of slash pattern that enables the dough to rise in a controlled way. After 10 minutes, turn loaves so the other end faces the fire. You never know, you may catch the bug and try and do it professionally so if you do, please know we are here to help you get started with trade discounts and advice. Much will be irrelevant to your post. Write down your successful recipes and pass them on and when you’re ready for the ultimate test, buy yourself a wood-fired oven and up your game! 1 Starting at a high temperature 300 deg C (572 deg F) and allowing the temperature to fall as it bakes. Always mix at 100% hydration-so normally 100g of flour to 100g water- mixed in a closable clean container to keep unwanted moulds out. Keep stretching the dough a few more times and let rest. Flame On! This oven comes up to temperature in about 15 minutes with very little fuel. With less yeast or a starter, at 50° the first doubling can take 5 hours or more. The walls are well insulated and never get too hot to touch on the outside, but they have very little ballast just the thickness of the inner steel wall and the 1" thick firebrick tiles on the floor. The other is when the oven hasn’t been used in a while and the floor is slow to heat. They were very helpful when I explained! Use a scraper to drag it and eventually you’ll get a tight ball with a taught skin. Perhaps this only works with a modern, well insulated oven, though? Stir every day until you see small bubbles appearing then pour half the mixture away. Includes diagrams, creating the oven floor and mixing mud. Easy No-Knead Bread Dough Recipe - The Wood Fired Enthusiast The idea now is to drag the dough toward you with a tiny amount of flour so that it really tightens and forms a ball. Joe Ortiz in his book The Village Baker has some excellent tips (page 55) on how to do this. For ballast here read the mass of the heat retentive material. There are many recipes for basic sourdough bread baking on line but the fundamentals are this- measure out your volume of flour, say 600g, and put into a bowl. The Loaves: Bannetons are lovely to work with but are expensive. A tin can be put straight in after you’ve floured and slashed the top. After 15 minutes, remove loaves to a rack to cool. I’ll try to leave coals in the oven in the hope that helps to retain heat. After 20 minutes, turn loaves so the other side faces the fire. Sorry if this is a long reply. The free-standing loaves will bake in a semi-circle around a hot but barely flaming mound of coals pushed to the back. Hey, thanks for all the great info. In dry conditions, you can usually overcome this with a bit of extra time. Let is rise again until when poked gently will return slowly to its original form. I baked some lovely loaves in my oven the other day, and as I slid that smoky, crusty bread out and onto cooling racks, I couldn't help thinking of those old European bakers, who've been baking with fire for hundreds of years. bread baking- making it edible! Now enter the sort of oven I have. If baking in an oven in the kitchen try and use baking stone as its good at retaining an even heat and put a tray with a small amount of boiling water at the bottom for steam. My uncle lives on the family farm and in one of the sheds is a brick oven from the 1800’s. When I say ancient I mean as in thousands of years and it is still used by bush peoples and old cultures. Slip each loaf into the oven to have a long side parallel to and 10” from the coals. Atmospheric conditions, the length of time since your oven was last fired, the type of wood you’re using and how it was cured all play a role. Overview: To bake 4 loaves in a 40” diameter woodfired oven, you'll need about 7 pounds of dough. Now is the time to get your oven hot. If on a couche, flip the dough upside down onto your peel, flour and slash as above. Key to success in this kind of baking is to have the floor evenly heated before the loaves go in. I am excited to try again! Close the door. As long as the fire isn't smoking I have found that there is no need to remove the coals from the oven before baking. When the atmosphere is damp and heavy, the fire is stubborn as a result. Once the dough has nearly doubled in size again, turn it out onto a floured surface. Find out more. Baking Bread in a Woodfired Oven: the Basics, Making Cemitas: Great Sandwich Rolls from Puebla, Mexico, Sesame Wholewheat + Red Gum Miche + 100% Wholegrain Spelt, WEIZENBRÖTCHEN Rolls Sourdough Version II with Durum.