The Wood-Fired Blog

kaiser rolls

Kaiser Rolls

Dec 30, 2011

So-called Kaisers are everywhere these days, from supermarket bins to small bakeries. Unfortunately, most are made with generic recipes, bleached flour and too many are extruded by machine before being baked on gas decks. The look might be right, but the actual bread is flavorless. They bear little resemblance to the chewy delights of childhood memory. The rolls from this wood fired oven bread recipe bring back that memory, because... Read More

Parisian baguette

Parisian Baguette

Dec 30, 2011

  This formula is primarily used for the typical long, skinny loaf seen in Paris, but it can be made into many other shapes, from breadsticks to rolls. Using a preferment, this time in the form of pâte fermentée, gives the loaves a depth of flavor that can’t be achieved any other way. This is a two-day bread, but the first day’s preparation is very simple. Four baguettes made from... Read More

Biga Whole Wheat Bread

Biga Whole Wheat Bread

Dec 30, 2011

Many people have problems baking wheat breads, producing loaves that are heavy and dense. This has a lot to do with the nature of whole-wheat flour, because it is relatively low in gluten compared to bread flour. The solution here is to use what bakers call a preferment, or a bit of a boost to get that whole wheat flour really moving, plus adding a percentage of hard, unbleached bread... Read More

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