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Wood-fired Bread (plain and stuffed)
Learn how to bake a traditional wood-fired bread, as my childhood did, with a plain version and a version stuffed with olives and feta. This method yields a crispy crust and a soft interior, perfect for accompanying meals or enjoying on its own.
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Cost Breakdown
Critical Success Points
- • Reach and maintain 250 °C in the wood oven.
- • Allow the dough to rise until it doubles in volume.
- • Seal the filling properly to prevent leaks during baking.
Safety Warnings
- • The wood oven reaches very high temperatures; use heat‑resistant gloves.
- • Handle the bread peel carefully to avoid burns.
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