Quick Answer
For baking in a wood-fired oven, the best flour blends often combine heritage flours with a high protein content, such as bread flour or all-purpose flour with a high gluten level, to produce a chewy and crispy crust. Some popular options include 80/20 or 70/30 blends of all-purpose and bread flour. Whole wheat and ancient grain flours can also add depth and complexity to wood-fired bread.
Choosing the Right Flour Blend
When selecting a flour blend for wood-fired baking, consider the type of bread you want to produce. For a classic Italian or French bread, a blend of 80% all-purpose flour and 20% bread flour (such as King Arthur brand) will yield a chewy and crispy crust. For a more rustic or artisanal bread, try a 70/30 blend of all-purpose and bread flour.
The Role of Gluten in Wood-Fired Baking
Gluten is the key to developing a strong, chewy crust in wood-fired bread. Look for flour blends with a high protein content, typically above 12%. Bread flour is an obvious choice, but some all-purpose flours, such as King Arthur’s, have a high enough protein content to produce excellent results. When mixing the dough, aim for a hydration level of around 65-70% to allow for proper gluten development.
Adding Whole Wheat and Ancient Grains
Whole wheat and ancient grain flours can add depth and complexity to your wood-fired bread. Try adding 10-20% whole wheat flour or Kamut flour to your blend for a nutty flavor and denser texture. Be aware that these flours can affect the bread’s rise and baking time, so adjust your recipe accordingly. Ancient grains, such as spelt or rye, can also add interesting flavors and textures to your wood-fired bread.
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