origin and history of the wood-fired oven

The wood-fired oven for culinary use has been used since the dawn of time and is still used today.

It has been designed and modified over the years for optimal cooking.

Its use is international and usual in catering.

Let’s find out more about the traditional wood-fired oven.

Once upon a time, the wood-fired oven…

The first wood fire dates from prehistoric times. It was first of all a way of heating and later a way of cooking.

During antiquity, it evolved slightly with the earthen structure.

The first wood-burning oven designed with earth dates back to ancient Rome.

The oven has existed for more than 2000 years and it is not yet clear whether the Greeks or the Romans invented it.

As time went on, the wood-fired oven was modified to achieve optimal cooking.

Today, the wood-fired cooking is very popular and represents authentic, high-quality cooking.

This cooking method is preferred for breads, pizzas, casseroles and some pastries.

Use of the wood-fired oven

Before the first baking, it is necessary to cure the oven (see page “first lighting of the oven”).

Then the use of the wood-fired oven is very simple and versatile.

It may be used as a bread oven, pizza oven, barbecue or grill oven to bake meat or fish, a plancha or as a smoker and dryer.

This wood-fired cooker is a real jewel that ensures high quality cooking.

The operation is very simple, you have to feed the oven with dry wood.

Place the logs towards the bottom of the oven and let the wood to obtain a sufficient cooking temperature.

Remember to preheat the oven half an hour to an hour before you start cooking.

Keep putting logs of wood while you bake your pizza and enjoy the spectacle and warmth of the flames.

Then enjoy the heat accumulated and slowly released for your bread and other foods.

24 hours after heating, with the insulating door,  the temperature inside the oven GRAND-MERE is preserved and allows the  baking of meringues or dry vegetables (mushrooms, herbs) and/or fruits (Mirabelle plums, apples).

Rediscover these authentic flavors and savor “Le Temps du Bon ! »