Wood-fired farmhouse bread

Several times a week, we bake fresh bread in our wood fired oven.
The process is just exactly the same it used to be in ancient times.
First, the oven is fired with wood. At the same time the dough is being prepared.
After a while the oven has reached the right temperature and is thus ready for use. The ash is removed from the oven and the dough – which has risen in the meantime – is placed in. As soon as the bread is browned as intended it will be removed from the oven.
If the bottom of farmhouse bread appears slightly blackened this doe not indicate the product has been exposed to excessive heat. The slight darkening results from ash stains. It is thus a visible proof for genuine wood fired oven bread.
Also its aromatic taste indicates the bread’s authenticity.