Sourdough Bread from the Wood Fired Oven (WFO)

We made pizza on Saturday night and the oven was fully saturated and reached over 900 degrees. On Sunday morning, I baked a loaf of sourdough bread that I made on Saturday afternoon- I refrigerated it over night after it had raised for an hour or two. Oven was near 500 degrees. Bread was baked inside a terra cotta covered dish and really turned out well. Here's a picture of the loaf while it was cooling.

Crusty Sourdough

For breakfast, we toasted a couple of the slices in the oven covered with smoked cheese. It was cool here so we lit the outdoor fireplace and had our coffee and toast sitting outside. After all the rain we had on Saturday (cooked our pizzas in the rain!), Sunday turned out beautiful.

Here's the cheese toast.

Cheese toast ready for the oven

Ready to eat, two more for the oven