The Wood-Fired Blog
A Fun New Package for our Wonderful Extra Virgin Olive Oil
Jun 18, 2012We have been importing a wonderful cold-pressed, 100% Tuscan extra virgin olive oil directly from the source — the farm in Bagno a Ripoli, just south of Florence, Tuscany for many years. The farm has been family-run for generations, and they own everything — the land, the trees and a traditional, mechanical stone mill, and they do everything — pruning the trees, harvesting the olives and pressing the olive oil.... Read More
The New FB Store
Jun 18, 2012We recently went live with a completely new and updated Forno Bravo Store, that offers substantially improved navigation, better graphics and photos and single page checkout. It looks really nice and it works really well. Plus, web have integrated the FB Fast Quote shipping database into the new FB Store, so that the pizza oven and outdoor fireplace shipping and packing costs that you get from the FastQuote system are... Read More
June 2012 | No. 39; New FB Store & Wood-Oven S’mores
Jun 10, 2012Welcome! With summer in full swing, our June newsletter is here – just in time to add to your summer reading pile. This month on the cooking front, we have a great explanation from Peter Reinhart on why pizza dough needs to be made the day before (part of his new FAQ series on Pizza Quest). We’re also happy to pass along a new recipe from the Community Cookbook: wood-oven s’mores.... Read More
Outdoor Fireplace in New Orleans
Jun 02, 2012Here’s a nice outdoor fireplace from myneworleans.com; A house made for Summer. A young newlywed couple bought the house right before Katrina, but luckily it was spared, and they’ve been working on it ever since. Read More
The Outdoor Fireplace and Real Estate Values
Jun 02, 2012I’ve written quite a bit over the years about pizza ovens and real estate values. In the early days of the Forno Bravo Forum, we had a community member who had built (and loved) a Pompeii Oven, who had been transferred at work and need to move and sell his house. This was during the worst moments of the economic downturn and the drop in house values. But he was able... Read More
A Baguette Self-Critique
Jun 01, 2012I have always thought of myself as a glass half full person, so in parsing my latest baguette lessons and trials, I’m going to start with the positive. As background information, I made a standard 70% dough using TJs AP flour. On the upside: I started my dough the night before using room temperature water and an initial knead for 10 minutes on KitchenAid at 3. The dough ball was... Read More
Bread Baking and Oven Temperature
Jun 01, 2012We received an email question today from a member who has bee following my bread quest who was interested in hearing more on bread baking temperature. It’s a really good topic; one that deserves a lot more attention. One of the habits I have developed over years of wood-fired bread baking is a general (and probably misguided) disregard for oven temperature accuracy. Pizza ovens (and all wood-fired masonry ovens) are... Read More
Pizza Ovens and Real Estate
Jun 01, 2012We are on a roll. Two Forno Bravo ovens in the real estate section of two different newspapers in one day! From the Post and Courier in Charlotte, SC. 225 W. Poplar St. — Art deco-inspired Wagener Terrace home coolly adds functionality for disabled child. Be sure to look at the slideshow to see our oven. In the corner of the yard is the redone garage, painted a festive yellow. It’s now... Read More
A Pizza Oven Can Help Sell Your House
Jun 01, 2012There are a couple of fun things to note on today’s NY Times Real Estate article, The Kitchen’s Day in the Sun. If you are a part of the Forno Bravo community, you probably already know this, but a great outdoor kitchen or pizza oven can help you sell your house; even in today’s extended down market. And even if your oven isn’t the feature that makes the sale happen,... Read More
