The Wood-Fired Blog
Wood-fired Pancit
Apr 03, 2024Embark on a culinary journey through the Philippines with our mouthwatering pancit recipe. Bursting with vibrant colors and bold flavors, pancit is a beloved noodle dish that holds a special place in Filipino cuisine. With a harmonious blend of tender noodles, fresh vegetables, and savory meats or seafood, this dish offers a delightful balance of textures and tastes. Whether enjoyed as a hearty meal or a delightful side dish,... Read More
Wood-Fired Lumpia
Apr 03, 2024Transport your taste buds to the vibrant flavors of Southeast Asia with our delectable lumpia recipe. These Filipino-style spring rolls are a beloved dish, featuring a tantalizing blend of savory fillings wrapped in a crispy, golden-brown shell. Perfect for gatherings or as a flavorful snack, our lumpia recipe is sure to delight your senses and become a favorite in your culinary repertoire. Let’s dive into the art of crafting... Read More
Wood-fired Hibachi Chicken
Mar 08, 2024This is a Japanese-inspired grilled chicken dish. This recipe features smokey chicken paired with vibrant vegetables and rice. Elevate your dining experience by drizzling our optional Yum Yum Sauce, adding a touch of savory magic to this Japanese-inspired delight. Read More
Wood-fired Korean BBQ Short Ribs
Feb 27, 2024Embark on a culinary adventure that marries the smoky allure of wood-fired cooking with the bold and savory flavors of Korean BBQ. Our latest recipe is a celebration of the extraordinary, introducing the art of Wood-Fired Korean BBQ short ribs. Get ready to elevate your grilling game as the mesmerizing aromas of marinade-infused meats dance in the air. From the crackling flames to the mouthwatering results, this recipe promises... Read More
Wood-Fired Kalamata Olive Ciabatta
Jan 19, 2024Note: Prepare 812g of poolish the day before the bake. Ingredients (At ~75% hydration): 462g flour 350g water ~1/4 tsp dry yeast Steps: Mix the flour, water, and dry yeast in a bowl. Cover with clothe. Let it rest until the following day. Submitted by: Andrea Colognese of Jamestown Bread Project Read More
Wood-Fired Asiago Cheese
Jan 18, 2024Note: Prepare 739g of poolish the day before the bake. Ingredients (At ~75% hydration): 421g flour 318g water ~1/4 tsp dry yeast Steps: Mix the flour, water, and starter (levain or poolish) in a bowl. Cover with clothe. Let it rest until the following day. Submitted by: Andrea Colognese of Jamestown Bread Project Read More
Wood-Fired Multigrain Sourdough
Jan 18, 2024Watch the video: Note: Build 450g of Levain the day before the bake. Levain Ingredients (At ~75% hydration): 1 tbsp levain (mother) 192g water 258g flour Steps: Mix the flour, water, and starter (levain or poolish) in a bowl. Cover with clothe. Let it rest in room temperature until the following day (10-12 hours) Submitted by: Andrea Colognese of Jamestown Bread Project Read More
Yeasted Starter
Jan 18, 2024Traditionally, a yeasted starter is used for pizza, Italian bread, french baguettes and focaccia. By following a base recipe, I generally like to make a stiffer starter like a biga in the summer time and use more water in the winter as in a poolish. Proper fermentation is key. The right amount of yeast should be used in combination with the right water temperature; both can vary depending on the... Read More
