Discover the difference that a wood-fired oven makes with Chef Tom's Bread Bowl recipe! Follow his guidance to mix, proof, shape, and bake your own delicious creations, full of aroma and flavor.
Wood-Fired Bread Bowls
Chef Tom fires up the Clementi Wood Fired Oven and walks us through the process of mixing, proofing, shaping and baking Wood-Fired Bread Bowls.
- 400 g (1 2/3 cup) warm water (110ºF)
9 g (3 tsp) Caputo Dry Yeast
- 12 g (1 tbsp) white sugar
600 g (4 cups) Antimo Caputo “00” Pizza Flour
10 g (1 tbsp) Jacobsen Salt Co. Kosher Sea Salt
25 g (2 tbsp) Saica Sicilian Extra Virgin Olive Oil
- 1 egg white
- Scale the warm water into the bowl of a stand mixer. Add the sugar to the water and stir to dissolve. Sprinkle the Caputo Dry Yeast over the surface of the water. Let stand for a few minutes until the yeast begins to foam. Add the flour to the bowl, then the salt and olive oil.
- Using a dough hook, mix the dough on second speed. When the dough forms a ball and clears the sides of the bowl set a time for 5 minutes.
- After five minutes of mixing, turn the mixer off and transfer the dough to an oiled bowl or container. Cover and let rise at room temperature until doubled in size.
- While the dough is rising, build a fire on the deck of the Clementi Pulcinella Wood Fired Oven. Stack the wood log cabin style 3-4 layers high. Use a fire starter to ignite the wood. Let the wood burn until it collapses onto the deck of the oven. Using the fire grate, slide the fire over to the far left side of the deck. Sweep any debris from the deck. Continue to feed the coal bed small splits of oak or pecan wood, maintaining a temperature reading of 400ºF on the thermometer on the opposite side of the oven.
- When the dough is doubled in size, divide the dough into three equal portions. Form each portion into a tight ball and place on an oiled sheet pan or floured cutting board. Cover with oiled plastic wrap and let double in size. Punch down each dough ball and form into a tight ball once again. Cover once again with the plastic and let rise until nearly doubled in size, but still springy. The dough should bounce back when poked, not collapse.
Place a Lodge 10” Cast Iron Skillet inside the wood fired oven to preheat. It should be located in the center of the deck, just next to the fire grate. This will be your steam pan.
- Whisk the egg white. Brush over the surface of the dough. Using a sharp paring knife, slice and “X” shaped score on top of the dough. Transfer to a floured peel. Transfer to the right side of the wood fired oven.
- Add about 1/2 cup water to the cast iron skillet. Place the door on the oven. Bake for about 7 minutes. Spin the bread bowls to brown evenly. Continue baking until evenly browned and cooked through, about 15 minutes. Remove from the oven and cool to room temperature before slicing.
- Serving Size
- 14.83 oz
- per serving
- 153 grams
- 21 grams
- 8 grams
- 1276 milligrams