I've had a Four Grand-Mère wood-fired oven in my garden for a couple of years and have been learning how to get the best out of it. I've baked with it in 8" of snow and often in the dark, but can confirm that decent weather and daylight are more pleasant. As a weekend baker, I prepare for a large bread bake usually around 24 1kg loaves of various recipes to be baked in 3 batches. It means that when I want to use the oven, it starts from completely cold, rather than having any residual heat from the previous...
wood fired oven
Using wood for heat is close to my heart as we use it in our biomass boiler to heat our home. It is a sustainable material which is largely underutilised and undervalued in this country. So, why not wood-fired ovens? It gives bread, pizza and other roasted foods unique qualities unmatched by conventional ovens. Read More