Category Archives: Wood Fired Oven

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Wood Fired Oven Week!

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And into the third week of the Bread Baking section here at VIU, we enter the Wood Fired Oven station. This is, undeniably, one of the stations I have most been looking forward to. I have it somewhere in my brainpan that when I get a bakery going, one thing it will have that helps differentiate it from most other bakeries, and most certainly from grocery store bakeries, is the use of a wood fired oven.

Although I doubt it would be wise to use this sort of oven exclusively because there will be many things that a bakery pumps out that will need a very regulated temp and it would be really unwise to forego the use of a more standard oven completely. Patisseries, for example, would be a lot more difficult to produce in a wood oven, needing to have the timing just right to catch the heat as it passes through the temp range pastries need. However, it could be a wise move to make use of a wood oven for a bulk of the bread baking.

So there we were, well before the crack of dawn, getting the oven started for the week.

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