If you haven’t heard, your Forno indirect wood burning oven is great for making bread. From sourdough to whole wheat and even Challah, a wood-fired oven will turn out fantastic baked bread time after time. The following is a quick and basic recipe to get you started, but there are basically no limitations on what kind of bread you will be able to bake in your wood burning oven.
2 1/2 cups plain flour
2 1/2 cups whole meal flour
3 cups lukewarm water
2 teaspoons salt
1 tablespoon yeast
2 1/2 teaspoon bread improver (for faster preparation)
1 teaspoon olive oil
-Place all the dry ingredients in a bowl and mix together well. Make a well in the center of the mixture and pour in the wet ingredients. Gradually incorporate the dry mix into the wet until you get consistent dough that feels consistent and a little tacky.
-Place a sheet of saran/cling wrap on the dough as well as up the sides of the bowl. Leave the dough and let it rise for about 30 minutes. It should double in size.
-Remove cling wrap and place the dough on a well-floured table surface and cover with flour.
-Using a knife or spatula, take your desired portion of the dough and shape it into a round ball, then flatten it with the palm of your hand.
-Place the dough directly onto the wood-fired oven floor
-Monitor the bread and watch it bake in a few minutes. The time it takes to bake will depend on the heat of the oven and where the bread is placed. The most important thing is to watch it and make sure it doesn’t burn.
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