How to Bake Bread in a Wood-Fired Oven

There's something deeply satisfying about baking your own bread, and doing it in a wood-fired oven takes it to another level entirely. The intense, even heat of a pizza oven gives you a crust that a domestic oven simply can't match — crackly, golden, and full of flavour — while keeping the inside soft and open. Bread baking is one of the oldest crafts there is, and at its heart it comes down to just two things: flour and water. Everything else is technique.

This guide will walk you through the fundamentals of baking bread in your Alfa wood-fired oven, from building the right fire to getting the timing right. Once you've got the basics down, the variations are endless.

Ingredients

For a basic white loaf (makes 1 medium loaf)

• 500g strong white bread flour, plus extra for dusting
• 320ml warm water
• 7g fast-action dried yeast (1 sachet)
• 10g fine salt
• 1 tsp caster sugar
• 2 tbsp (30ml) olive oil

Method

1. Build your fire early. Light your Alfa oven at least 60–90 minutes before you want to bake. You're not aiming for pizza temperatures here — push the fire to one side and let the oven settle to around 220–250°C at the baking floor. A cooler, steadier heat is what bread needs, not the fierce 400°C+ of a pizza cook.
2. Make the dough. In a large bowl, combine the flour, yeast, sugar, and salt (keep the salt and yeast on opposite sides of the bowl to start — salt can slow the yeast if they meet directly). Make a well in the centre and pour in the warm water and olive oil. Mix together until a shaggy dough forms.
3. Knead. Turn the dough out onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. It should spring back when you poke it. Alternatively, use a stand mixer with a dough hook on medium speed for 6–8 minutes.
4. First prove. Shape the dough into a ball, place in a lightly oiled bowl, cover with cling film or a damp tea towel, and leave in a warm spot to prove for 1–1.5 hours, or until doubled in size.
5. Shape. Knock the dough back gently, shape it into your preferred loaf form — a round cob, a batard, or place it in a 900g loaf tin — and leave to prove for a second time for 30–45 minutes until well risen.
6. Score and prepare. Using a sharp knife or bread lame, score the top of the loaf with a few cuts about 1cm deep. This controls where the bread opens as it bakes. Dust with a little flour if you like a rustic finish.
7. Bake. Slide the loaf onto the oven floor or a baking stone positioned away from the direct flame, towards the centre or cooler side of the oven. If your oven is running hot, use a cast iron pot or Dutch oven (casserole dish with a lid) to trap steam around the loaf for the first 20 minutes — this is the secret to a great crust. Remove the lid for the final 15–20 minutes to colour and crisp the crust.
8. Check it's done. The loaf is ready when it's deep golden brown and sounds hollow when you tap the base. Total bake time will be around 30–40 minutes depending on your oven temperature. If you have a probe thermometer, the centre should read 90–95°C.
9. Rest before slicing. Transfer to a wire rack and leave to cool for at least 20–30 minutes before cutting. The bread is still cooking inside as it cools — slice too early and the crumb will be gummy.

Originally published by Alfa Forni. Adapted for UK audiences by Cedar Kitchen in the Garden.