Closed fire cooking


25 4.4
Grade this page:

Last modified on: August 29th 2023

Overview

For this method, the oven is emptied of embers, cleaned, and door closed until it drops to the cooking temperature of 250°C or 482°F. It's the method used for breads, pies and tarts, cakes, etc.

Closed fire cooking

Once the oven is clean and the door closed, it's necessary to wait until the internal temperature drops to the famous 250°C or 482°F. Baking in the oven above this temperature is a sure way to burn the loaves.

This waiting time can be rather long, depending on the oven and the time taken to heat it.

bread oven
Once the temperature is reached, you can put in your loaves, making sure that they aren't touching each other, remembering that they will swell as they cook.

Spreading the loaves out over the sole is always a delicate exercise.

raw loaves
Once the loaves are in the oven, it's time for the steam necessary to form a good golden brown crust.

For information see this page

breads
Cooking time is usually around 40 minutes, but you can leave them in the oven longer if you want a thicker crust.

In any case, with a wood-fired oven if you put loaves in at the right temperature, they're unlikely to burn, as the oven temperature continues to drop slowly.

end of cooking
You might also like to try something surprising: "two hour (or more) bread", by leaving bread in the oven fully this long. It doesn't burn, but the crust becomes really thick and dark, and develops an amazing smell of roasted coffee.2 hours bread

Back to top of page

Other pages you may also like
List of all pages
List of all pages

358K3.7 August 29th 2023
On this site you can...
On this site you can...
All the things you can do with this site.
185K 23.7 August 29th 2023
Finishing touches
Finishing touches
Construction of a Fayol bread oven: finishing touches and accessories.
71K4.4 August 29th 2023
What is this site, and who am I?
What is this site, and who am I?
The important thing is the content of the site, the recipes and information you can find, but some of you want to know who is behind it all.
198K 44.2 August 29th 2023
Website technical evolution
Website technical evolution
Site updates, list of new additions by date .
197K3.8 August 29th 2023
Post your comment or question
Posted by:
I am not a leaving thing
Follow this page
If you are interested in this page, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the page is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page