Better Bread


For centuries, throughout the world, wood-fired clay ovens have been shared in small communities. To this day it is a common sight, in regions of southern Europe, North Africa and widely across Asia, to see women carrying food to and from these communal ovens. Bread, as one might expect, is the most common staple to be baked in clay ovens across the globe.

Loaves baked in a clay oven have a deep and wonderful crust and the most perfect crumb. It’s all to do with the size of the ovens, their propensity to develop lots of steam and the temperature profile as they cool over time. The following article provides lots of details on the how’s and why’s of baking bread in a wood-fired oven.

http://www.williamrubel.com/artisanbread/bread-oven-basics

Experiment with your own oven and you’ll soon be baking delicious country loaves, focaccias, French sticks, flatbreads, soda breads….. You’ll love it!