Bread recipe suggestions.

Would think that would be great for some naan bread or focaccia.

Don't have recipes though sorry

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Scaled these at 150g which is perfect size for a sandwich.

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I smell what you're stepping in. I'm making my own bread also.

I suck at posting pictures! Last weekend was the first time using the oven at full temp. Been building that thing for a long time and while there’s work still to do, I’ve waited long enough. Hopefully by the end of the week I’ll be able to share the build and cooking... probably all little pictures unless I figure out how to post pictures correctly.

You should roast a sucking pig in that thing...

It's a baguette pan. Maintains the cylindrical shape during proofing and baking.

Bread rewards practice. A good place to start is the King Arthur flour company’s website. Reliable recipes, good detailed blog posts, straightforward stuff.

Anyone with a wood fired oven needs Richard Miscovitchs From the Wood Fired Oven book. LINK. He goes way beyond bread and pizza.

Bahn Mi
Ingredients:
Bread flour - 500 gr
Water - 265 ml
Bread improver - 5 gr
Yeast - 5 gr
Salt - 10 gr
Sugar - 5 gr
Butter - 25 gr
Egg - one extra large

Process:
Preheat oven to 400°F, move the rack to the middle of the oven, and place an oven safe pan of water in the bottom for steam.
Mix yeast into warm water (90 - 110°F), if using dry active, and set aside.
Combine flour, dough improver, sugar, & salt in a mixing bowl and blend to combine.
Pour melted butter into flour and blend until flour no longer looks wet.
Add yeast water and, eggs then mix on stir for 10-12 minutes on speed one.
Increase speed to 2 and mix 6-8 minutes until smooth and elastic.
Increase to speed 3 and mix until dough completely releases from bowl and forms a stiff ball.
Remove dough and round into a ball and place in well-greased bowl, spray top with non-stick spray, cover with plastic, and rest until double in size. (I have a proofer and set it at 90°F with 100% humidity).
Punch down and dump out dough then divide into 150g portions and round.
I retarded the dough overnight, but you could just rest it for 30 minutes to an hour.
Spray with water & score the bread with one continuous cut the entire length of the loaf.
Place in oven and bake at 400°F for 20-30 minutes.
Spray with additional water every 5 minutes for the first 20 minutes of baking.
Remove water tray 5 minutes before end of baking to allow bread to brown.

Let me know if you need clarification on anything.

I probably bake 3-4 loaves of Banana/Nut bread every month to give out to neighbors but I rarely eat it myself.

I will bake herb bread a few times a year, mostly around some holiday or get-together with family and friends to offer something different. I also like to make my own baguettes from time to time and will use them to make my homemade croutons.

Here's my recipe for herb bread:

This will make 2 small pan loaves.

2 cups warm water
2 pkg. dry yeast
2 tbsp. sugar
2 tsp. salt
2 tbsp. butter
1/2 c. and 1 tbsp. parmesan cheese
2 tbsp. oregano or any other herb you care to use and I find rosemary is an excellent choice.
4 1/4 cups. bread flour

Sprinkle yeast over water in a large bowl and let stand a few minutes, then stir. Next add sugar, salt butter 1/2 cup cheese, herb of choice, 3 cups flour and beat until the dough is smooth in texture.

Then beat in the rest of the flour till smooth, cover the bowl with a towel and let rise 45 minutes in a warm place.

After the dough has risen to double its size punch the dough down, remove it from the bowl and knead it for about 2 minutes. Separate the dough in halves and shape it to fit the loaf pans and place it in the pans. Allow this to rise again for 30 minutes.

Set your oven to 375 degrees sprinkle the top of the loaves with a bit of parmesan and bake for 50 minutes.


ETA: You can increase the amount of herbs you use to suit your taste as it has no real impact on the final result except having a stronger herb flavor.

I brew my own beer too, but I haven't had a drink since midnight in the first.

It takes a lot of self control. Sometimes of which I have none.

I forgot to add the shaping instructions.
YouTube

Also, the mixer speeds are for a commercial 3-speed stand mixer. If you're using a Kitchen-aid go with, speed 4 first then speed 6, and finally speed 8.