Can I use a wood-fired oven to bake bread?

Is Sourdough Suitable for Baking Bread in the Oven?

Sourdough is a mixture made by combining water, flour, and a third ingredient (typically rich in sugars) that kickstarts the fermentation process. When left to rest, this blend begins to ferment naturally thanks to contact with the air.

During fermentation, sugars break down into other substances, producing carbon dioxide which helps the dough rise and form the airy structure typical of good bread.

Sourdough is definitely suitable for baking bread in an oven, and it even has several advantages over conventional yeast. One of them is its slightly tangy, traditional flavor that evokes old-fashioned bakery aromas and a richer taste experience.

Another benefit of sourdough is improved shelf life. Its unique fermentation process slows down starch degradation, keeping the bread softer for longer. Its natural acidity also helps prevent mold growth, making it a great choice for fresher, longer-lasting bread.

However, sourdough has its challenges. It’s less predictable due to its microbial complexity, and it requires regular maintenance—known as weekly “refreshing”—with flour to keep it active and usable.

The Recipe for Baking Bread in a Wood-Fired Oven

We’ve seen how wood-fired ovens and sourdough make an excellent pairing for bread baking, bringing out unique flavors and aromas.

Here’s Alfa’s recommended recipe for baking bread in a wood-fired oven:

• Prep time: 15 minutes
• Resting time: 24 hours
• Baking time: 25 minuti
• Serves: 6/8 persone

Ingredients:

• 100 g sourdough starter
• 500 g type 0 flour
• 300 g water
• 30 g extra virgin olive oil
• salt to taste

Start by soaking the 100 g of sourdough starter in a bowl with 300 g of water for 5 minutes, stirring with a spoon.

Add the flour, oil, and salt, mixing first with a wooden spoon and then by hand until you get a smooth, uniform dough.

Cover the dough with plastic wrap and let it rise in the fridge for 24 hours.

After the resting period, place the dough on a floured surface and stretch it out into a rectangle. Fold it several times over itself.

Then round the dough into a smooth ball. Place it in a basket lined with a cloth and sprinkled with flour. Let it rise again for 3–4 hours.

Now it’s time to bake. Bread requires a lower temperature than pizza—around 220–250°C (430–480°F). First, preheat your wood-fired oven to the target temperature. This can be tricky at first, but a bit of practice and a laser thermometer will make it easier.

Although wood naturally adds some moisture to the cooking chamber, a helpful tip is to place a small metal container of water inside the oven. Moisture is essential for creating a crisp crust and a soft, airy crumb.

Bake the bread with the oven door closed for at least one hour. Then tap the loaf—if it sounds hollow, it’s ready.

Once baked, let the bread cool and enjoy its incredible aroma and flavor.

Sourdough bread keeps well for 2–4 days wrapped in a cloth bag and can be frozen for up to 3 months.

Which wood-fired ovens ensure perfect bread baking?

In this article, we explored how to bake bread in a wood-fired oven, the advantages of sourdough, and all the tips for an exceptional result.

But which ovens truly guarantee perfect bread baking?

The Alfa Forni ovens from the Moderno line, when configured for wood, are among the best options. Thanks to Heat Genius® technology and the Heatkeeper® firebrick, they ensure optimal heat retention and distribution with minimal loss.

Additionally, Alfa offers the Low & Slow Kit, which includes a glass door and butterfly valve—ideal for slow, low-temperature cooking, such as bread or meat.

With their stylish Italian design, Alfa’s Moderno ovens are the centerpiece of any garden or terrace. The line includes various sizes: from the compact 1 Pizza model up to the spacious 5 Pizza oven.

Now all that’s left is to knead the dough and fire up your oven—the delicious aroma of fresh-baked bread is sure to catch the attention of your entire neighborhood!