First attempt at bread in a wood-fired oven.

[Maykal]

I've made bread a few times in a regular oven (gas/electric) but this was my first time with a wood-fired bread oven. I was a bit worried as I don't have a thermometer of any kind but I picked up a few tips on the interwebs about watching for brick colour and so forth. Here's what I ended up with:

Firing the oven. Took about 2 hours to get the bricks in the roof white hot.


Hot embers spread out to evenly heat the base of the oven.


Bread in and starting to rise. Took about an hour to bake them.


Finished loaves cooling before being lathered with butter and home-made jam.


I was very pleased with the results. It had a nice crunchy crust and a soft, fluffy interior, no yeasty flavour or stodginess.

[diggernotdreamer]

It looks fab, well done

[Jandra]

That looks extremely tasty! Makes my mouth water.

[Bulworthyproject]

It does look delicious and I'll bet it smells even better!

[Carltonian Man]

Makes me feel hungry

[Dr.Syn]

Perhaps the old fashioned (?) was are better looks like it is but it's the taste test that counts. From what you say it sound super

[clare]

Looks fab,we have one outside but have only cooked pizza in it I must try bread too.
Well done....

[Maykal]

Cheers for all the comments!

Anyone tried baking cakes in a bread oven? It seemed to retain its heat for hours after the bread came out and it seems a waste so I was thinking of throwing in a cake or two.

[Pumkinpie]

It's making my mouth water. You can't beat home made.