Wood fired bread

INGREDIENTS Poolish Starter – Day 1 454 grams water 80 – 90˚F 5 grams instant dry yeast 106 grams whole wheat flour 248 grams bread flour Final Dough – Day 2 454 grams water, 80 – 90˚F 5 grams instant dry yeast 28 grams sugar 265 grams whole wheat flour 725 grams bread flour 25 grams salt DIRECTIONS Prepare oven according to Mugnaini’s Baking Environment,

Crispy, salty crust with a fluffy centre, nothing is more rewarding than a freshly baked focaccia bread coming out of a wood-fired oven. The secret? Spray some water in the oven chamber to create some steam and puff the dough up.

There is nothing quite like the taste of homemade bread. The smells, the texture, and the taste can’t be bought at a grocery store. Get the best wood fired oven bread recipe here and learn how to make delicious dough.

Years ago I got the wood fired oven bug. Having used them to bake in for nearly fifteen years now, I would say I’m fully infected. Something about them defies reason, I guess - it’s so much easier to turn on a power switch than it is to gather and store wood to fire your oven, especially for a comme

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