Breads

Rustic Wood-fired Oven Bread - 2025
​​Recipe courtesy of Ben Wozny

INGREDIENTS
  • 4 1/2 cups bread flour or unbleached flour
  • 1 1/2 cups warm water - about 105-110°
  • 2 teaspoons salt
  • 1 teaspoon dry yeast
  • 1 tablespoon olive oil
  • 1 teaspoon honey 

PREPARATION
  1. In large bowl mix warm water, yeast, and honey. Let sit 5-10 minutes until bubbly.
  2. Add flour, salt, and olive oil and mix.
  3. Knead 5-7 minutes in mixer with dough hook, or 10 minutes by hand. Dough should be tacky, not sticky. Add more flour if needed. 
  4. Place dough in lightly oiled bowl. Cover with a damp tea towel and let rise 60-90 minutes until doubled in size. 
  5. Turn dough onto floured surface and divide in two. Shape into tight rounds or oblongs. 
  6. Place on baking tray lined with parchment paper and let rise another 30-60 minutes. 
  7. Heat wood-fired over to 500-600°. Transfer bread to oven using a pizza peel. Bake for 15-25 minutes until crust is deep golden brown and loaf sounds hollow when tapped. Rotate as needed in oven for even browning.
Notes: Ben likes to make an egg wash by mixing 1 teaspoon of water with an egg white. Brush the loaf with the egg wash and sprinkle with rosemary and course kosher salt.