Fresh homemade bread with only genuine ingredients, baked in your pizza oven: you won't want any other bread once you have tasted it:
Work the dough ingredients as for the pizza. You can choose to use a different type of flour, such as spelt (white or wholegrain) and also mix with seeds or rye. Form round or oval shapes of the size you like, it's important that they are all of uniform size to allow for even baking. Leave the breads to rise on a flour dusted surface for 2-4 hours (depending on the temperature of the surrounding air) and cover them (for example with a folded table cloth or tea towel). Once the dough balls have doubled in volume, place them in the oven with the pizza peel, 1 at a time, until the oven floor is filled. Make sure you leave some distance between the breads to avoid that they stick together. Baking time for an average sized bread (300-400 gr) is 30 minutes. After 15 to 20 minutes, when the crust turns golden brown on one side, then turn them around 180 degrees to the other side (towards the heat). No need to turn if you have the Piccolo oven. If you have a freezer you can double or triple the quantities for the dough, and freeze the bread in freezer bags, once the bread has been baked and cooled down. To use the frozen bread: thaw for 1 hour, then heat in a preheated oven at 180C for 20 minutes. Your bread will be as good as just freshly baked in your wood fired oven. |
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