Bread

Ingredients for 1 kg
500g white flour
500g smoked flour
1 tbsp salt
600 ml lukewarm water
3 sachets of dry yeast

Preparation
Place the flour, salt, yeast and water in a bowl and knead the ingredients well. (With a kneading machine: 10 minutes)
You can now leave the dough to rest and rise for about an hour.
You can cover the bowl with a damp cloth so that nothing dries out.

Preparation
Using the ash scraper, pull the Feuerbock slightly to one side so that you have enough space to maneuver the pizza peel.
Shape the dough into 3-4 large loaves. You can now place the loaves in the pizza oven using the pizza peel. Important: Flour the pizza peel and the underside of the bread well!
After approx. 4 to 10 minutes, turn the bread by a few centimetres. Repeat this process until the bread is crispy brown all over.
At low heat: approx. 30-40 minutes

At high heat: approx. 15-20 minutes
The bread will already have a nice crust, but is not yet baked through. The bread baking heat shield is then used here. Simply leave the bread to continue baking until it sounds hollow when tapped on the bottom.

Recipe card