Ever dreamed of building a wood-fired oven and baking crispy pizzas, flatbreads, pastries, or even braising meats in your own backyard? Dream no longer, as you’re sure to find inspiration in Richard Miscovich’s book, From the Wood-Fired Oven: New and Traditional Techniques for Cooking and Baking with Fire.
Miscovich, a bread expert and instructor, offers a wide range of useful recipes for home and artisan bakers as well as oven designs, live-fire roasting techniques, and methods that maximize the oven’s complete heat cycle, from the initial firing to its final cooling. In the excerpt below you’ll find a few general masonry design recommendations to get you thinking about how to turn your dream wood-fired oven into a reality.
For an in-depth bread baking tutorial from Miscovich, check out his online class, Handmade Sourdough: From Starter to Baked Loaf, at Craftsy.com.