Wood-Fired Bread: Tips and Recipe

Do you want to bake your own bread? There are various reasons for this: allergies, the desire for self-sufficiency, or the local bakery is closed. No matter the reason, we have a few tips for you. 

First of all, the question arises whether you want to bake bread with yeast or sourdough. Breads with yeast can be baked quickly, breads with sourdough have long resting periods, but they are very digestible, develop a fine taste, and stay fresh for a long time. Sourdough requires a bit of practice, but the effort is worth it. Initially, you can also rely on sourdough products from the baking shelf.

Where you want to bake is up to you, but we highly recommend baking in a wood-fired oven. Therefore, our tips also refer to baking in a wood-fired oven from our range by Valoriani or Fontana. Bread from the wood-fired oven usually turns out more flavorful, lighter, and crispier. This is mainly due to the type of heat in a genuine wood-fired oven. The wood provides the heat, which is stored in the stone in the dome and the floor of the wood-fired oven. Our ovens are professionally insulated and feature high-quality chamotte plates that can store the heat for hours and release it evenly. This is a great advantage for baking bread. Additionally, you can always bake several loaves in wood-fired ovens, so you can bake in advance.

1. Always have wet hands when handling the bread dough. It's annoying when the dough piece has turned out great post-final proofing and then accidentally sticks to your hands. 

2. In a directly fired wood-fired oven, you should always clear out the embers and bake the bread in the closed oven as the heat decreases.

3.  Success guarantee for beginners: Bake loaves in a casserole with a lid. The guarantee for moist bread.

Here's the House Bread Recipe in our magazine.