Wood‑fired loaf that actually tastes like summer!

There’s something elemental about bread baked in a wood-fired oven — the crackling crust, the smoky notes, the way a simple loaf suddenly feels unforgettable. This recipe is for a rustic, open‑crumbed boule you can make in a school site garden kitchen, on a weekend with friends, or as part of an outdoor-learning session. It’s forgiving, uses minimal equipment, and rewards a bit of patience and heat management.

Equipment and safety (non-negotiable)

• Wood-fired oven or pizza oven; if you’re new, use a manageable batch of dry hardwood and treat the oven like a living thing.

• Long-handled peel and heatproof gloves.

• Cast-iron pot or baking steel (optional) to stabilise heat.

• A sturdy mixing bowl, bench scraper, and a kitchen scale.

• Damp tea towel for proving.

• Thermometer for dough temp (helpful).

• Clear safety plan for fire, supervision for students, and first-aid kit.

Always keep children at a safe distance while building and managing the fire; adult supervision is essential.

Ingredients (makes one 800–900g loaf)

• 500 g strong white bread flour

• 350 ml lukewarm water (70% hydration — slightly sticky)

• 10 g fine sea salt

• 5 g instant yeast (or 12 g fresh yeast)

• 15 ml olive oil or melted butter (optional — gives softer crumb)

• Cornmeal or semolina for dusting

If you want a sourdough version, use 150 g active starter, reduce water to ~300 ml and cut yeast to 0 g.

Timing at a glance

• Mix and rest : 30–45 minutes

• Knead/fold and bulk ferment: 1.5–2 hours (room temp) or overnight in fridge for flavour

• Final prove: 45–60 minutes

• Bake: 20–35 minutes depending on oven temp and vessel

Use the fridge for an overnight bulk ferment if you want a deeper flavour and more predictable oven timing.

Method — straightforward and robust

1. Measure flour and salt into the bowl; mix yeast with water and add oil if using.

2. Pour water into the flour and mix with a spatula until there are no dry patches; dough will be shaggy.

3. Autolyse: cover and rest 30–45 minutes. This helps gluten develop without heavy kneading.

4. Stretch-and-fold: wet hands and perform 4 sets of stretch-and-fold at 20-minute intervals (lift a side, stretch, fold over); the dough will become smoother and stronger.

5. Bulk ferment: leave the dough to rise until roughly doubled (1.5–2 hours at room temp); for more flavour, refrigerate overnight and bring back to room temp before shaping.

6. Preheat the oven: aim for 250–300°C internal oven temp if possible. Build the fire 60–90 minutes before baking so the oven floor and dome heat evenly. Clean embers to one side or rake out as needed to create a baking chamber.

7. Shape: turn dough onto a lightly floured surface, shape into a tight boule using bench scraper and cupping motion. Place seam-side up into a floured banneton or a bowl lined with a floured tea towel.

8. Final prove: 45–60 minutes until puffy. Dust with flour and score with a sharp blade.

9. Bake: slide loaf onto hot oven floor, a preheated baking stone, or into a preheated Dutch oven. If using oven floor, place a small pan of water for steam or throw a few wet herb sprigs onto hot stones for flavour. Bake 20–35 minutes — loaf is done when the crust is deeply coloured and internal temp hits ~96°C (205–209°F).

10. Cool: rest on a wire rack for at least 45 minutes before cutting.

Tips for wood‑fired success

• Get to know your oven: the hottest part is near the fire; the far side is more stable. Move embers to control hot spots.

• Steam matters: trap steam early in the bake (Dutch oven lid on for first 15–20 minutes or add a pan of boiling water) for better oven spring and crust shine.

• Don’t be afraid of colour: a dark, blistered crust is flavourful — watch more than you fear it.

• If the oven is too hot, position the loaf further from the dome, or reduce fire and wait 10–15 minutes.

• For consistent results, use a thermometer to check oven floor and dome temps. A seasoned wood-fired baker learns heat by sight and touch, but a probe helps beginners.

Variations and flavour ideas

• Herby olive oil: fold in 30–40 g chopped olives and 2 tbsp chopped rosemary.

• Seeded: sprinkle 2 tbsp mixed seeds on top before baking; press gently so they stick.

• Garlic & butter: rub the crust with garlic and butter immediately after baking for a savoury finish.

• Sweet twist: add 60 g dried fruit and 20 g honey for a porridge-style loaf (increase water slightly).

Troubleshooting quick guide

• Dense crumb: underproofed or not enough stretch-and-fold; give more time or warmer bulk ferment.

• Flat loaf: overproofed or oven not hot enough; shorten final prove or increase oven temp.

• Pale crust: oven too cool or not enough steam; raise heat and introduce steam.

• Burnt bottom: oven floor too hot; lift loaf to a preheated Dutch oven or use a baking steel.

Serving, storing and reuse

• Best eaten the day after for flavour and crumb development, but still spectacular straight from the oven.

• Store in a paper bag or wrapped in a clean tea towel at room temp for 2–3 days. Freeze sliced if keeping longer.

• Turn stale slices into croutons, breadcrumbs, or use for panzanella and bread pudding.

Final nudge

Wood-fired bread is a bit of theatre and a lot of reward. It teaches patience, practical maths (hydration and scaling), science (fermentation), and teamwork when done outdoors with pupils or friends. Start simple, learn your oven, and reintroduce yourself to a loaf that smells like woodsmoke and takes you straight back to first principles of good food.