Quick Answer
To achieve perfect sourdough bread in a wood-fired oven, shape the dough into a tight, round ball and score it deeply with a sharp blade. This technique allows for even browning and a crispy crust. Preheat the oven to 500-600 degrees Fahrenheit for at least an hour before baking.
Preparing the Dough for Wood-Fired Oven
When preparing sourdough for a wood-fired oven, it’s essential to create a tight, round ball to contain the steam and promote even browning. To achieve this, gently shape the dough into a sphere and place it onto a lightly floured surface or a piece of parchment paper. This helps the dough maintain its shape and prevents it from spreading during baking.
Scoring the Dough for Optimal Baking
Scoring the dough deeply with a sharp blade is crucial for creating a crispy crust and allowing steam to escape during baking. Use a sharp razor or lame to make 2-3 diagonal cuts on the top of the dough, about 1/4 inch deep. This technique helps create a visually appealing crust and promotes even browning.
Baking in the Wood-Fired Oven
Preheat the wood-fired oven to 500-600 degrees Fahrenheit for at least an hour before baking. Place the scored dough onto a preheated stone or baking steel, and bake for 15-20 minutes or until the crust is golden brown and crispy. Use a pizza peel or a long-handled spatula to carefully remove the bread from the oven and transfer it to a wire rack to cool.
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