Hearth Cooking

How does a wood-fired hearth work?

When cooking with a live fire, your oven cooks simultaneously in three ways.

Reflected heat
Conductive heat
Reflective Heat Convection Cooking Bottom Heat

Flame from a live fire is bounced off the dome onto your food. This reflective heat cooks food, such as pizza, and also recharges the cooking floor, putting heat back into the floor to replace heat that is lost through cooking. Because your oven breathes, drawing in cold air through the lower half of the oven opening and exhausting hot air out the top half of the opening, it is constantly moving hot, moist air across the top of your food. While modern convection ovens use fans and heat coils to move hot, dry air within the oven, nothing can compare with natural convection. Finally, heat stored in the cooking floor is transferred directly into food that is set on top of it. This is true for bread and pizza, which are set directly on the cooking floor, and for pots and pans set on it. It is this unique cooking ability that let's you make Italian pizza, hearth bread and great roasts in your wood-fired oven, and what makes wood-fired cooking unlike any other type of cooking.

Retained Heat Cooking:

For baking bread and other dishes at temperatures where you would normally cook in a conventional oven, your oven will cook for hours with retained heat. You should rake out the coals from the fire, and then close the oven door to let the oven temperature moderate. With this type of cooking, you can bake bread, desserts and small roasts, and as the oven temperature falls, you can slow cook beans, soups and stews, and long-cooking meats and ribs.
Retained Heat

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