Scoring for a Wood-Fired Oven
Submitted by Bisnilo on February 19, 2015 - 8:02am.
I am relatively successful in obtaining a good-looking loaf with decent ears when baking in a conventional oven but since I have started baking in a wood-fired oven I have managed to make some delicious bread but, although I score in exactly the same way, I have not managed to get the loaves to develop ears at all. Can anyone tell me how I should alter my technique for a wood-fired oven? This happens with various recipes although I mostly follow Chad Robertson´s Basic Country Loaf.
