The Wood-Fired Blog
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
Sourdough Starter (Levain)
Jan 18, 2024Sourdough bread is healthy, more digestible and has a much longer shelf life than yeasted. Among bakers it is commonly known that a natural levain has a superior flavor compared to yeasted bread. This recipe is one way to make a sourdough starter. Organic ingredients such as grapes or other fruits are used as they are rich in wild yeast. Personally, I have had very good results with ground organic... Read More
Wood-Fired Rustic Italian Bread
Jan 17, 2024Note: Prepare 1422g of levain the day before the bake. Ingredients (At ~75% hydration): 810g flour 612g 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. Read More
Wood-fired Banana Bread
Oct 24, 2023Introducing a mouthwatering delight: Wood-Fired Banana Bread. This recipe blends the sweetness of ripe bananas with a hint of cinnamon, then bakes it to perfection in a wood-fired oven. The result? A heavenly taste that will blow your socks off. Thanks to Jaiai Colognese, a phenomenal cook and food stylist for providing this recipe. Follow her below: Web: jaiacolognese.com Instagrama: @jaiacooks Watch video: Read More
Wood-Fired Quinoa Sourdough
Oct 23, 2023Sourdough bread is delicious! Not only that, it uses just a few ingredients, making it a simple food project. It will take time to make, but it is worth it. Jump on the sourdough train and make your own. This recipe is a quinoa variation, and trust us, it tastes really good. Happy baking! Watch YouTube Shorts Video Note: Prepare 450g of levain the day before the bake. Levain... Read More
Wood-Fired Rustic Apple Tart
Sep 29, 2023Apple tarts are the ultimate fall pastry. Crisp-tender apples, with tart, sweet, and flaky elements all in one place! Following is Dori Colognese of the Jamestown Bread Project’s recipe for this classic, rustic delight that bakes beautifully in a wood fired oven. This is a three-part recipe with a simple pie dough, the filling, and a crumb topping that all come together in one tasty treat! A flaky fall dessert... Read More
Wood Fired Veggie Quiche
Aug 31, 2023Andrea Colognese of the Jamestown Bread Project has created this wood fired veggie quiche that is magically rich and flakey, but light at the same time. It is a great way to use garden fresh vegetables and the residual heat from your oven the morning after a pizza party. Fresh veggies, delicious cheese, and a light, flakey crust make this a wonderful morning or lunchtime meal. Read More
Spiced Braised Lamb Shank with Mediterranean Sides
Jul 31, 2023Chef Aaron Brooks takes us on a delightful tour of Mediterranean flavors and dishes prepared in a wood fired oven. It features spiced braised lamb shank, whipped feta, pita bread, and a pomegranate salad. This combination of recipes may have a lot of elements, but the timing overlaps a bit to keep the whole meal prep manageable. So give it a spin and let us know your favorite parts! Watch... Read More
Neapolitan-Style Dough and Margherita Pizza
Jul 31, 2023Chef Aaron Brooks of Australia has crafted a Neapolitan-style pizza dough for his version of the Margherita Pizza that is easy to make and sure to impress. While slightly different than a VPN dough (Vera Pizza Napoletana,) which follows very strict guidelines, this dough features the same basic 4 ingredients, 62% hydration, a 24-hour room temperature fermentation, and is marvelous for baking at 750-780°F in a home, wood or gas-fired... Read More
