The cast iron walls heat the dough evenly, and the enclosed cooking space traps the steam from the baking bread — the magic ingredient for creating a golden, crispy crust.
Since it’s designed to work with a bread peel, you simply slide your loaf in like the pros do. The days of tossing your bread into a scorching hot pot are over.
There’s no need to remove it from your oven. Just open and close the hatch to capture or release the baking steam.
It accommodates multiple loaf shapes and sizes, giving you the freedom to bake rolls, baguettes, boules or even pizzas.
The Fourneau is made in the USA from cast iron. With care and use, it will just keep getting better. The peel, a classic bread baking tool, is crafted from solid wood, and has been designed to fit The Fourneau perfectly.
A step by step guide to making bread and baking it in the Fourneau Bread Oven. For the ingredients and measurements of the recipe used in this video, see our Whole Wheat, Pecan + Teff Bread Recipe