Quick Answer
Short Answer: Your bread may not be rising in the wood-fired oven due to insufficient steam, incorrect temperature, or overproofing, which can cause the dough to collapse.
Insufficient Steam
Wood-fired ovens require a good amount of steam to help the bread rise. A temperature drop of 20-30°F (11-16°C) can indicate that the oven is not producing enough steam. To create steam, place a pot of water on the oven floor during preheating, or use a steam injection system. Aim for 5-10 minutes of steam before baking to achieve the right conditions.
Temperature and Proofing
Wood-fired ovens can quickly heat up to 500-600°F (260-315°C), but this can also cause overproofing if the dough is not given enough time to rest. For a successful rise, aim for an internal oven temperature of 450-475°F (230-245°C) and a proofing time of 1-2 hours, depending on the type of dough. Monitor the dough’s temperature, which should be around 75-85°F (24-29°C) for yeast activation.
Oven Preheating and Dough Preparation
To ensure the best conditions for your bread to rise, preheat the oven for at least 30 minutes before baking. Make sure the oven is at the right temperature, and the dough is prepared correctly. A simple dough recipe can benefit from a 10-15 minute autolyse to allow the flour to hydrate properly. Also, make sure the oven is at the right height for optimal airflow, which can help distribute heat evenly.
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