The brick oven is an Alan Scott designed oven  featuring a 5X5 hearth that we built. The oven is fired with wood the day before the bake to about 1000 degrees. The oven door goes on that night and very early the next morning, the coals are raked out, the hearth is cleaned and prepared for the loaves.  The oven is designed to retain the heat from the wood firing the day before.  Unlike wood-fired brick oven pizza, there is no fire in the oven when the bread is baked.

The loaves are then baked directly on the hearth of the oven in high heat, 600 degrees plus, which allows the loaves to produce an initial oven spring not attainable in a conventional oven.  The flavors are then baked inside a firmer, outer crust.

On bake day, the oven is hot enough for multiple bread bakes and even cooking a roast that evening.