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The recipe for wood-fired bread
Necessary ingredients:
- 1 kilogram of wheat flour
- 600 milliliters of warm water
- 10 grams of baker’s yeast
- 10 grams of salt
Preparing the dough:
- In a large bowl, mix the flour and salt
- In another container, dissolve the yeast in the warm water
- Slowly pour the water and yeast mixture into the bowl containing the flour
- Mix everything with a wooden spoon until you obtain a homogeneous dough
- Knead the dough by hand for about 10 minutes, until it is soft and elastic
- Cover the bowl with a clean cloth and let the dough rest for 1 to 2 hours, until it doubles in size
Cooking in a wood-fired oven:
- Light the wood-fired oven and let it preheat for at least 1 hour
- Divide the dough into several pieces according to the size of the bread you want to make
- Shape each piece of dough into balls and place them on a baking sheet lined with parchment paper
- Place the baking sheet in the wood-fired oven, leaving enough space between the loaves for them to rise
- Let the loaves bake for about 20 minutes, turning them halfway through for even browning
- Remove the loaves from the wood-fired oven and let them cool on a rack before enjoying
Tips and tricks:
- You can add seeds or spices to the dough to give your bread more flavor, such as sesame seeds, poppy seeds, or rosemary
- If you don’t have a wood-fired oven, you can bake the bread in a traditional oven at 200 degrees Celsius for about 25 minutes
- To achieve a crispy crust, place a container of water in the oven during baking to create steam
- Be careful to handle the dough gently so as not to crush the air bubbles that formed during fermentation
- You can store the wood-fired bread in a cloth bag or a metal box to preserve its freshness and texture
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