The Wood-Fired Blog

Over-Proofed Bread in a Pizza Oven

This is what over-proofed bread looks like when you have loaded it in your pizza oven. In case you were wondering. You might think I would have worked it out by now that if you shape your loaves before you fire your oven, things aren’t going to be ready in sync. Firing my Strada60 takes about two hours to light, fire and cool/regulate, so if your dough is lively and you shape your loaves before you light your firing, the timing just isn’t going to be right.

See the way my loaves are oozing sideways!

I used a garden spray to make steam in the oven, and ended up with an odd, shiny finish on the crust. I’m going to try the recommendation a reader and use water pan later today.

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