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The Wood-Fired Blog

Flax Seeds and Oat Bran

Jul 19, 2012

I 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, 2012

Thanks 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

Dough and my Cuisinart Mixer

Jul 17, 2012

To catch up, I have been working with my new Cuisinart stand mixer to make easy, one-touch dough. So far, I have had trouble with loose flour not getting mixed in the bottom of the bowl, with flour building up on the side of the bowel, and the dough ball not getting completely formed. I also have some questions about the overall “quality” of the dough mixing. With my latest... Read More

Oven Size and Throughput

Jul 16, 2012

After posting about oven size and throughput and receiving a couple of email messages with questions on how oven size impacts throughput, I had an idea — I decided to lay out a series of simple drawings that show just how many pizzas you can fit into each size oven. Here is a spreadsheet with the results and a couple of sample layouts. Oven size 11” pizzas 24” 1 28”... Read More

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Pesto, Asparagus and Egg Pizza

Jul 16, 2012

I’ve been posting recipes here in the Forno Bravo cookbook for months, but oddly enough I have yet to tackle pizza, one of the cornerstone outputs of our wood-fired beauties. Perhaps it was a subconscious reticence to test my mettle against seasoned pros – like telling Mario Batali how to make pasta. But here we are: I’m posting a pizza recipe, and will be doing so for the next few... Read More

Coals and Oven Temperature Control

Jul 16, 2012

When you are baking bread, you always need to manage oven temperature relative to the rest of the world — such as how quickly your bread is proofing and when you are going to be ready to load your bread. And unlike your conventional oven, you don’t have controls to  lower or raise your oven temperature. The rate that your oven heats up and holds heat is based on a... Read More

Balancing Oven Dome and Floor Temperature

Jul 15, 2012

Every pizza oven is a little bit unique in how it absorbs and stores heat and how it cooks. That means that you always have to do a little bit of experimenting with a new oven (or a friends oven, or an oven at your vacation rental house) to work out how to be fire your oven and make it just right for the type of cooking that you are... Read More

Pizza Pilgrims in the UK Guardian

Jul 15, 2012

If you missed my previous posting, Pizza Pilgrims in London have installed a Forno Bravo pizza oven on a Piaggio Ape, a three wheel mini truck with a top speed of 32 mph. As you might guess, they are getting a lot of good press — I think not only because they’ve done something very original and very cool, but also, from everything I’ve read, because they are really good... Read More

Whole Wheat Boule with Pine Nuts

Jul 14, 2012

That’s right. Pine nuts. This came out really nicely — its as something of a surprise. This is a standard 1kg formula using 80% whole wheat flour, 20% white whole wheat flour, 75% hydration and 100 grams of raw pine nuts. We really enjoyed it. The oblong loaf on the left was proofed in a loaf pan shaped baneton. A couple of notes on the finished loaves. I fired my... Read More

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