Come, let me show you what's inside my wood-fired oven today, something delicious and very crispy because of its special shape. Just be very careful, using a wood-fired oven to bake it, you can burn it very easily! Ingredients For the dough * 3 eggs * 50g (2 oz) golden caster sugar * 80g (3oz) butter melted * 600g (1 lb 5 oz) plain flour * 220ml (7 1/2 fl oz) milk lukewarm * 14g (1/2 oz) fast action yeast For the coating * 150g (5 oz) golden caster sugar * 100g (3 1/2 oz)walnuts finely chopped *
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If you don't mind the slow process of making bread the traditional way, everything will else be a delight. You won't find the golden-brown, and crispy crust of homemade bread in any other store-bought bread 🥖 I often find myself skipping the main course entirely and enjoying warm bread fresh from the wood-fired oven.
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Traditional life in the countryside can never get any better than that. I bake dozens of breads and pizzas in the wood-fired oven and I cook freshly picked vegetables on the stove for a delicious dinner after an exhausting day of grape-stomping from my last late Autumn harvest. | Eirene Belle Kitchen
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You're missing out on a lot of fun, don't be afraid to start the dough directly on the kitchen counter or on the table. You can do this on a wooden one or a marble one. I personally prefer the wooden one. The downside I can think of is marble stays cold, which makes it ideal for pastries and piecrusts with a high level of fats, but not so good for bread dough which likes warmer temps. The wood would maintain a warmer temperature. Wood also has a natural affinity for dough. It has the right amoun
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