baking

After messing around for the summer I've settled on a favorite dough. It works just as well in the electric oven as in the wood oven and has a great flavour thanks to the use of beer. I was worried that the alcohol and carbonation might interfere with the yeast but it doesn't seem to slow things down at all. At 70% hydration it's super sticky and a hassle to kneed but it only takes a couple minutes to get all the flour incorporated, then I let it proof for a little longer. After proofing and dividing I give it a serious stretch and fold before shaping and that makes up for my half-ass kneed.

TL;DR

• 2/3 ap flour, 1/3 whole wheat
• 70% hydration with 2/3 of that being room temp lager
• 2% salt
• 1.5% yeast

I got a stainless wood pizza oven with a 'stone' floor as a gift and while I rarely put pizza in it, I love it for making bread. Temperature control is not so simple but the camp-fire flavour more than makes up for it. By far the best thing it makes is pita bread as the temperature is high enough to really inflate the bread with steam.

Is anyone else using wood for their baking? What does your oven look like?