Quick Answer
For beginners in wood-fired ovens, the best types of bread are those with a high moisture content and a dense, chewy texture, such as ciabatta, focaccia, and rustic breads. These breads are forgiving and can withstand the high temperatures and quick cooking times of a wood-fired oven. They also require minimal shaping and handling.
Choosing the Right Dough
When selecting a bread recipe for your wood-fired oven, look for ones that have a high moisture content, typically around 70-80% water to flour ratio. This type of dough is more forgiving and will result in a better texture and flavor. Ciabatta and focaccia are excellent choices, as they are easy to make and can be shaped into a variety of forms.
Temperature and Cooking Time
When cooking bread in a wood-fired oven, it’s essential to understand the temperature and cooking time. Wood-fired ovens can reach temperatures of up to 800°F (427°C), but for bread baking, a temperature range of 450-550°F (232-288°C) is ideal. Cooking time will depend on the size and thickness of the bread, but a general rule of thumb is to cook for 10-15 minutes for small to medium-sized loaves.
Handling and Shaping
To achieve the best results in a wood-fired oven, it’s crucial to handle and shape the dough with care. Use a light touch when shaping the dough, and avoid over-working it, as this can lead to a dense and tough crumb. For rustic breads, a simple fold and stretch technique can be used to create a beautiful, irregular shape.
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