Making your own wood fired bread is easy! It’s simple, delicious, and fits easily into your daily schedule. Just make the bread one day, let it sit in a cool place overnight, and bake it the next morning. Whether you want to make a loaf of no-knead bread, a delicious sourdough, or a delicious focaccia, it’s all possible.

No-knead bread

Making no-knead wood fired bread is as easy as putting cornmeal and bread dough into the grill. You can use a food processor or use your hands. The dough will be sticky and will need less flour than the recipe calls for. Keep in mind that the age of the flour and humidity in your kitchen will affect the density of your loaf. The secret to making a light, airy loaf is using a small amount of yeast and a long rise.

The process of fermentation is a natural part of the process of breadmaking, but the key is to have the proper temperature for the dough to fully ferment. A warm fermentation will give you a sour flavor, while a cool fermentation will create a richer aroma. When the dough is cool, it will keep in the fridge for three to five days.

Before baking your bread, be sure to clean the embers from the bottom of the oven and the peel. The steam from the fire will help the bread cook more evenly, resulting in crisper crusts. When the bread is done cooking, turn it around so that the fire is facing the inside. Avoid cooking the bread too close to the fire, as it will cause the bread to turn over and char. Make sure to use a wooden peel or a metal peel to avoid any burns while baking. Finally, check that the bread is hollow when tapped.

Sourdough

To make wood fired sourdough bread, the first step is to create a sourdough starter. This is a mixture of warm water and airborne yeast particles that must be blended into the dough. Place the mixture in a glass or plastic container and whisk the ingredients to mix them. Cover the jar with a lid, but keep the lid slightly ajar, so that air can be mixed in. Let the mixture sit in a warm place for at least an hour or overnight.

Wood fired sourdough dough is also suitable for making pizzas. You can use it in a wood fired pizza oven, or a high-heat oven, such as an Ooni or Roccbox. If you don’t have a wood fire oven, you can use your oven to bake the sourdough dough. If you are using your oven to make a calzone, you can use the same recipe.

A wood-fired sourdough oven can be large enough to accommodate a large group. In addition, the thick floor of the oven keeps significant heat for several hours. This residual heat helps bake sourdough bread or even desserts.

Focaccia

Wood fired focaccia is an artisanal style of bread baked over a wood-fired oven. It’s often filled with ricotta, Taleggio, and truffle oil. The focaccia is one of the restaurant’s signature dishes and is a staple of its menu.

Focaccia is a classic Italian bread that is both chewy and fluffy in the center. Its dough is similar to pizza dough, but its flavor can be adjusted by swapping in vegetables and herbs. One must-have ingredient is sea salt flakes. The ideal way to bake focaccia in a wood fired oven is in a cast iron skillet, which allows heat to be distributed evenly. The wood-fired oven can reach a high temperature and is a great way to use leftover heat from a pizza session.

Focaccia comes in many varieties. In Burgundy, it is called Foisse, and in other areas of France it is called Fougasse. In Argentina, the bread is known as Fugazza, and the Spanish call it Hogaza.