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The Wood-Fired Blog

Physical Goods in a Virtual Era

May 27, 2012

From the NY Times, Douthat: The Facebook Illusion As a follow on to my posting on Facebook, Free and Forno Bravo, here is a NY Times column on the Facebook IPO. I agree with Douthat that “the “new economy,” in this sense, isn’t always even a commercial economy at all. Instead, as Slate’s Matthew Yglesias has suggested, it’s a kind of hobbyist’s paradise, one that’s subsidized by surpluses from the old... Read More

Salesman Can't Just Give You Price List Because Here's The Thing With That

May 26, 2012

From The Onion. Ever brilliant. Which is why we publish our price list on So you don’t have to ask. Just click here. Or on the link at the top of every one of our web pages.     Read More

Why Supermarket Bread is Awful

May 26, 2012

I was doing research into gliadin and gluten, the two proteins that make up the wheat gluten that give bread its structure, and I came across a really interesting academic article on the science of bread from the British Royal Society of Chemistry (RSC). Really interesting stuff. I think I will refer back to the later with regard to the chemistry of gluten development, but their matter of fact description of... Read More

Innovation, Garages and Pizza Ovens

May 26, 2012

Mention the words garage and innovation, and many people will quickly conjure up visions of Hewlett, Packard, Wozniak, and Jobs. The Silicon Valley success that started in a garage is the stuff of legend—and it’s a well-earned legend. Start-up companies that built their first products in their garage, long before the even had enough money for company offices, have gone on to create some of the world’s most wonderful, and... Read More

Technique and a Really Good Baguette

May 26, 2012

In my quest to learn to make a better baguette (dare I say a good baguette?), I have been experimenting with new techniques, reading about the science, watching videos, tuning my equipment (pizza oven, etc.) and even making equipment (my baguette flipper). I have been deconstructing the process and learning how to make beyond my initial attempts, which I would characterize as follows: 1. Mix 80% room temperature water dough... Read More

Less-Fuss Paella Arrives in Time for Summer

May 25, 2012

From the New York Times. Less-Fuss Paella Arrives in Time for Summer PAELLA, the classic rice dish from Spain, is considered picnic food — a one-dish meal prepared over a fire at an outdoor party like our hamburger cookout. It is also cooked indoors, but always in a flat steel paellera or in an earthenware cazuela. The main rules are to cook the rice uncovered and, unlike risotto, not to stir... Read More

New Forno Bravo Outdoor Fireplace

May 23, 2012

Can you leak photos of a new and not yet released, or announced product on your own web site? haha. I guess you can’t call it a leak. Anyway, this is the base of a new outdoor fireplace that we are working on. There will be many more details to come and we will keep you in the loop as this comes together. It’s exciting, and I think it is... Read More

Presto in Red

May 23, 2012

Here is another photo of a Presto prototype. In Red! I think it looks great. We are down to the small details, and we’re very close to setting the release date.   Read More

Shaping a Boule by Peter Reinhart

May 23, 2012

Peter Reinhart demonstrates a technique from his book “Peter Reinhart’s Artisan Breads Every Day.” Available in bookstores November 2009. Read More



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