Cooking-ez.com

978 easy and fully explained recipes, with 11,910 photos and 77 videos

Closed fire cooking

38,3233.8/5

Grade this page :

Last modified on: August 20th 2016

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

visitors have also looked at

Home made plancha
Home made plancha
List of all pages
List of all pages
A bread oven
A bread oven
Flours
Flours
Calendar of seasons
Calendar of seasons

Post your comment or question

You are welcome, if you wish, to comment on this page: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the page, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.

Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.

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 email 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