The Wood-Fired Blog
Dough Storage and Refrigeration
Jul 24, 2012Time to get a covered, air-tight dough storage container. If you take a look at this photo, you can see that a pretty thick and dry skin developed on my whole wheat oat dough overnight while it rested in the mixing bowl covered with a towel. I stretched and folded it out, and it will get re-hydrated inside the dough ball, but I don’t think this is a good thing. Read More
Dough and Refrigeration
Jul 23, 2012Longer fermentation times release more flavors from the grains we use and gives the yeast and enzymes in our dough more time to break down the carohydrates that are present. I recently read that a well developed dough can have up to 300 different flavor molecules. My guess is that we all pretty understand this at some level, but in general we might be too busy or rushed to actually do... Read More
Pretty Good Wood-Fired Baguettes
Jul 21, 2012These might be my best baguettes yet. There isn’t anything special about my dough prep (these at 70% hydration using Trader Joe’s AP flour), though I think I am getting better at baguette shaping. I think the biggest difference is that I am really getting my hands around my small pizza oven. For these two loaves I only used to two pieces of wood broken down into 2″ pieces. I... Read More
Forno Bravo Does Honolulu
Jul 21, 2012Interno’s Pizza opens at Ward Centre in Honolulu (thanks to the Honolulu Pulse) using their second Forno Bravo pizza oven. We want to wish them good luck — break a leg! Or as they say in Italian, nel bocca del lupo” (into the wolf’s mouth). Owners John Wong and Kyle Okumoto and done a great job developing their business. They started doing portable wood-fired pizza using a smaller Forno Bravo oven, and... Read More
10 Incredible Mobile Pizza Operations
Jul 20, 2012The good people at Slice put together a fun list of 10 Incredible Mobile Pizza Operations. Which is something interesting to read in its own right. But from my perspective, I thought the list was fun because 4 of the 10 use Forno Bravo ovens! Wahoo! Go Forno Bravo! Here they are: Roberta’s (New York) Pizza Pilgrims (London) Bolla Pizza (Austin) – no longer catering Fox Pizza Bus (Los Angeles) – closed Read More
Whole Wheat Oat Bran Bread with Flax Seed
Jul 20, 2012This is one of my better efforts so far. This is a standard whole wheat formula with 10% oat bran and 10% flax seeds. Here is the formula: 800 grams whole wheat flour 200 grams white whole wheat flour (that’s right, no refined flour) 100 grams oat bran 100 grams flax seeds 20 grams salt 10 grams yeast 25 grams olive oil 35 grams honey 750 grams water I feel... Read More
Cuisinart Mixer Update
Jul 19, 2012A quick update on my Cuisinart mixer. First, I made the commitment of recycling the shipping boxes for the mixer, so I guess you could say that I have burned my bridges and I’m going to make this work. My wife asked if I was ready to get rid of the boxes, and my honest answer is that I’m not completely thrilled with either mixer and that both have serious... Read More
Flax Seeds and Oat Bran
Jul 19, 2012I was looking around the baking section of Trader Joe’s and came across these. You can see there this is going. 🙂 Read More
We're on TV
Jul 17, 2012Thanks to GPT Construction near Sacramento, CA for this. One of their great pizza oven and pool projects was on CBS Local Good Day Sacramento — as part of their Pools to Drool Over series. Very fun. You can also check out their 3D visualization of the project on YouTube. httpvh://www.youtube.com/watch?v=l3OYsfdPSDQ&feature=youtu.be Read More
