White, wholemeal, country, seeded... We know bread in many variations. Well, today, we're going to try it with smoked flour. With cheese, cold cuts, or a dish with sauce, this bread with a pronounced smoky flavor made with your Maximus wood-fired oven will surprise your guests' taste buds.

THE RECIPE IN VIDEO

Ingredients for a beautiful family bread

1 kg of T80 flour

650g of water

5g of fresh baker's yeast

18g of salt

Preparation

First of all, you have to smoke the flour.

1. Place it in a large dish like the one supplied with the Maximus oven.
2. Place a good pile of wood chips (oak, beech, ash, fir, etc.) on the side of your oven.
3. Place the dish containing the flour opposite the fire
4. Light the wood chips and half close the chimney.
5. Close the oven and only half open the door vents.
6. Let your flour smoke for between 3 and 3.5 hours.

After smoking the flour, you can immediately start preparing your bread.

1. The day before making the bread, carry out an autolysis . To do this, put the water in a mixing bowl and add the smoked flour.
2. Mix by hand until you get a smooth dough.

Chef's tip : Remember to let the water and flour sit for a while at the same temperature before carrying out your autolyse. This will help you avoid thermal shocks that can hinder the successful preparation of the bread.

3. Cover the dough with cling film and let it rest overnight at room temperature.

After a night's rest, it's time to continue making your bread. You'll already see a small membrane that reveals the beginnings of a gluten network.

1. Add a few drops of water to your yeast to reactivate it.
2. Add the yeast to the mixing bowl, then incorporate it into the dough.
3. Add the salt and mix well. Salt adds flavor and color to the dough, as well as body.
4. Knead by hand for 3 to 4 minutes.
5. When the dough is smooth and elastic, let it rise for 30 minutes at room temperature.

After 30 minutes of waiting, it's time to shape your bread

1. Lightly flour your dough and your hands.
2. To shape the dough, take it in your hands, stretch it a little, then fold it under. Repeat this process several times to give the dough body.
3. Turn the dough over and fold it one last time.
4. Take a basket with a clean floured cloth and place your dough upside down on the cloth.
5. Fold the cloth over the dough and let it rise for about 2 hours at room temperature (around 25°C)

It's time to light your Maximus wood-fired oven!

1. Load small pieces of wood onto the side of the oven.
2. Light the wood. Once the kindling has burned well, you can add two or three logs.
3. Preheat the oven to about 350°C and let it cool to 270°C before baking.

After 2 hours of resting, your bread is almost ready to be baked. Remember to bring a small bowl of water for baking.

1. Close the oven door and chimney vents
2. Turn your dough onto a peel
3. Make a cut in your bread so that gases can escape during baking.
4. Bake your bread directly on the bottom, in the middle of the oven.
5. Pour the bowl of water directly onto the bottom of the oven to create steam. This will help your bread take on color during baking.
6. Let it cook for about 30 minutes, keeping an eye on it.

Chef's tip : to check that your bread is cooked, tap it lightly; if it sounds hollow, it's ready.

All that's left is to let it cool down a bit before enjoying it. With cheese or a good beef bourguignon, for example, this smoked bread will add an extra touch to your meal that will leave no one indifferent.

Autolysis: mixture of water and flour, which is left to rest to promote good kneading the next day.

Film in contact: film against the dough, without leaving any air. This is the best solution to prevent a crust from forming.

To take your cooking experience to a new level, discover the essential accessories for your MAXIMUS and MAXIMUS PRIME wood-fired oven:

• MAXIMUS Accessories
• MAXIMUS PRIME Accessories