Most Americans these days buy their bread at the grocery store. While some companies try to sell a fresh product every day, especially local bakers, most bread you find at the store will be designed to last a long time. This built in longevity comes with a cost, flavor. Baking fresh bread at home was once a time honored tradition that has been replaced by mass factory baking that will do anything to cut costs. Baking bread at home is far easier than most people imagine. With a wood burning oven, it can not only be easy to bake bread, but the resulting flavor will be far beyond what you could have thought was possible.
Bread recipes for a wood burning oven are abundant and can be found on a variety of sites. The basic principles involve flour, water and yeast, but beyond that there are almost an infinite amount of combinations for making delicious home made bread. One of the most special aspects of baking bread in a wood burning oven is the ability of the dough to soak in the flavors of the wood smoke and any other dishes that we baking in the oven previously. This creates a unique flavor profile that you simply can’t get from store bought bread or by baking bread in a gas oven or bread machine.
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