How to make bread al wood oven It is very simple, if you follow our advice. In addition to making good rustic bread that you will enjoy, you will learn to get more out of your wood oven which, after all, is what this is all about, enjoying our oven as much as possible.
How to make rustic bread in the wood oven
1. Make the bread dough.
Mix in a bowl: 1 kg of flour, with its corresponding yeast, 1 glass of orange juice, a glass of virgin olive oil, two pinches of salt, and add water until the dough is thick, in such a way that the dough does not stick to your hands, since you have to work it a lot. And after kneading it, you have to let the dough rest for three quarters of an hour.
2. Work the bread dough.
Knead the bread dough with your hands to give it the shape you wants. Before that, you must divide the dough into the amount of loaves you want to make and thus knead each one until it is shaped.
3. Preparation of the bread before putting in the wood oven.
It is important open the bread to achieve an impeccable result. To do this, you have different ways of doing it, the one that is used the most is by opening it in the middle. But another way is to make two cuts diagonally. Toni Sendra tells us and shows us how to do it in the video that we attach at the end of this post.
Once this is done on each loaf, and before putting the loaf in the oven, put a little greaseproof paper under each bread, if you want to avoid direct contact with the floor of the wood oven, although it is not essential.
4. Preparation of the wood oven.
While you prepare the bread, you have to heat the wood oven so that it is ready when it is time to cook. The ideal temperature to reach is 180ºC, which you can check on your pyrometer (If you don't have it, you can buy it in our store.)
You have to clear the wood oven and put the embers aside so that you can introduce the bread dough. To keep the embers better collected, you can use the refractory screen, that you have available in our store, and with which you will avoid that the breads that are close to the embers are cooked faster than those that are further away from them. Keep in mind, that the bread cannot be touched for at least the first half hour.
One trick is put a clay bowl with water to keep the humidity, prevent the bread from drying out and make it come out fluffy and just right.
5. Put the bread in the wood oven.
It is time to put the bread in the wood oven y We advise you to do it with the help of a wooden shovel so that you do not burn (shovel that you also have in our online store).
Once you have all the loaves inside the wood oven, close it and leave it inside for 35-40 minutesYes, until bread is made. Remember that we have to keep the oven at the correct temperature, you already know that with the pyrometer you can control it without having to open the door, so that it does not suffer temperature changes, if not, the bread does not rise.
6. And ready to eat!
Take the bread out of the wood oven, with the help of special gloves, so as not to burn you, since they will be very hot. On our website, you also have a wide range of gloves for all tastes.
It is convenient to let them cool on a rack, so that the lower part does not get wet. Which, you can also find on our website www.hornosdeleña.com
After taking note of the theory, now comes the practical class of how to make bread al wood oven by Toni Sendra And, as we have already mentioned before, here is the video where he explains and performs each of the steps very well.
I would like to ask you a question.
How to maintain a constant temperature, having to open the oven door every two to three so that the suckling pig does not burn on the side closest to the fathoms, even with its protective barrier that I bought recently?
Thank you very much in advance.
Hello Miguel, the ideal would be not to have to open the door every two times three. because there is no way to keep the temperature constant if we open it so often. It is possible that you are cooking at too high a temperature, and that is why you have this problem, keep in mind that the lower the temperature and the longer the meat, the more tender it becomes. what size oven do you have? To get an idea of how close the pot should be to the embers, try to place it as far away as possible, since the heat given by the bricks of the dome is enough to cook without having to be near the embers. All the best.
I follow your page and I appreciate your advice. I bought an oven from you a while ago and it works fantastically, but I still have some doubts. I have a question. You always mention in the recipes the temperature that should be achieved, but since it is 40 minutes in the case of bread or 2 hours for lamb or other stews, I understand that when it drops we have to keep feeding the wood with the damper open to maintain the degrees. Is this like this or is it better not to open it when baking until the cooking time has passed?
Hello Juan, we are glad that you are enjoying your oven. One thing that is not advisable to do, once you have started cooking, is to add more wood, as this will cause smoke again and can result in an unpleasant taste in the roast. You have to heat the oven enough so that the temperature lasts long enough to finish cooking without having to add more wood. When we heat the oven, we keep the damper open, so that there is a draft and the flame becomes lively and heats the dome well, for an hour and a half or two hours. Once the oven is hot, we close the damper so that it does not lose heat through there. Best regards.