Shoutout to the bakery in Asheville that still uses a wood fired oven

I was in Asheville last fall and walked into this small place called The Hearth Loaf. The heat hit me first, then the smell. The guy running the oven, his name was Ben, told me they fire it up at 4 AM every day and the floor stones get to about 700 degrees. He said it gives the crust a char and a chew you just can't get from a deck oven, no matter how good your steam injection is. I watched him load the loaves with a long peel, turning them by hand halfway through. It's a dying skill, honestly. Most shops won't deal with the extra work and learning curve, but the flavor difference is huge. It made me wonder if we're losing something by always going for the easier, faster tools. Has anyone else worked with a wood fired oven, or know a place that still does it right?

2 comments

2 Comments

blaker752d ago

What kind of wood do they burn in that oven? I visited a place up in Vermont that used a mix of apple and hickory... the smoke flavor got right into the crust. You can't fake that with gas or electric, it's a whole different thing. The guy there said keeping the fire steady was the real art, way harder than just setting a dial. It's sad that so few places put in the work now, because you're right, the bread just tastes more alive.

stellag212d ago

Ever tried the sourdough from that spot? The crust is unreal, totally worth the drive.