Wood fired bread on a Sunday afternoon
What better way to spend a Sunday afternoon than to make some wood fired bread? The day was a nice one, sunny and cool and I'd been working the dough from a sourdough starter for a few hours. I usually add a cup of starter to 3 cups of flour and 1 1/2 cups of lukewarm water. Mix and let a couple of hours pass. Then add a tablespoon of salt and another 2 cups of flour, water as necessary to bring it all together, let a couple of hours pass while stoking your backyard clay earth oven with charcoal and wood to get some heat going strong.
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When the dough had risen, I divided it into 2 loaves and put it into 2 bread pans for a final 30 minute rise. Then, with the oven thermometer reading 425 degrees, I put the pans in the oven. After 5-10 minutes I turned the pans to minimize burn from the wood fired heat. I continued to turn the pans every 5-10 minutes until the bread was done. Hey, they aren't perfect loaves, but my daughters love the bread we make in that crazy backyard oven. I look forward to improving with practise and making different varieties as the inspiration hits. So get busy, fellow bakers - indoors or out let your creative juices flow!
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