Discover our homemade bread recipe baked in the Maximus wood oven: only 4 ingredients for an artisanal bread with a golden crust and a soft crumb. A 2-day recipe for a result worthy of a baker.
Difficulty
Preparation2 days
Cooking35 minutes
Servings10
Ingredients
2 kg bread flour
1.3 kg water
36 g salt
12 g fresh baker's yeast
Instructions
Day 1 — Kneading and shaping
Pour the flour and water into the bowl of a mixer or a large mixing bowl. Mix for 5 minutes on low speed (autolyse). Leave to rest for 45 minutes to 1 hour at room temperature.
Add the yeast and salt, then knead for 15 to 20 minutes. Check the gluten development: stretch a small piece of dough; if it forms a thin, translucent membrane without tearing, it is ready.
Leave to rest for 30 minutes at room temperature.
Divide the dough into pieces of 500 to 750 g. Shape each piece into a ball by folding the sides into the centre, turn it over and move it in circles to form a nice round ball.
Place the balls on a rack covered with a tea towel, lightly flour the tops and cover. Leave to rise for 1 hour, then place in the fridge overnight.
Day 2 — Baking in the wood-fired oven
Light the oven 1 hour before baking so that it reaches over 300°C. Place the fire in the centre to heat the oven floor well.
Move the embers to the side and maintain a temperature between 270 and 300°C. Place an empty clay dish in the oven to heat up.
Score your loaves with a razor blade to a depth of about 1 cm (a cross for small loaves, a crosshatch for large ones).
Put the loaves in the oven, pour hot water into the clay dish to create steam, then close the oven.
After 35 minutes, check that the bread is baked by tapping the underside: if it sounds hollow, it is ready! Leave to cool for a few moments before enjoying.
