Put brick-oven bread on your menu.
Many people consider fresh-baked bread from a brick oven to be well worth the extra work. While learning to use a brick oven takes some practice, many cooking enthusiasts make the transition with ease. Grab your favorite homemade bread recipe, and try it yourself.
Instructions
1. Fire up your brick oven to between 500 and 550 degrees Fahrenheit. If you use your oven to cook other things, such as pizza, try baking the bread immediately afterward to save the work of re-firing the oven. If you do start with a cold brick oven, it will need about 90 minutes before its ready.
2. Gather your ingredients and other materials while you are waiting for the oven to heat. Use the freshest ingredients possible, as well as the appropriately sized pan for the recipe you are using. The wrong size pan prevents your bread from rising and spreading out the proper way.
3. Combine the ingredients for your . If at all possible, use a scale rather than measuring cups for the ingredients. Because substances like flour can vary in density, the only way to guarantee the right amount is to weigh it instead of measuring it by volume.
4. Follow your recipe's instruction for rising and kneading.
5. Shape the bread and place it in the pan Slash the bread across the top if necessary.
6. Remove hot coals from the brick oven when it has reached the right temperature. Brush out the bottom of the brick oven and quickly wipe the area with a slightly damp cloth. Don't take too long because you will lose heat.
7. Spray the inside of the oven with a water bottle about 10 minutes prior to putting the bread in. This will help create the humidity you need for the bread to turn out well.
8. Put the bread in the oven. Spray the air inside the oven again with the water bottle. Close the door tightly to keep the heat in.
9. Bake the bread for about half the time you would in a normal oven. Practice will help you know exactly how long the bread should stay in.
10. Remove the bread from the oven when it reaches an internal temperature of 205 degrees.
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