Wood Fired Oven Week!

Pin It!

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.

Continue reading “Wood Fired Oven Week!”