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The Wood-Fired Blog

Much Better

Aug 31, 2012

Phew. My reputation as the family baker is saved — at least until my next meltdown. 85% hydration — very wet, but some of the water was soaked up by 20% of whole grains (muesli). 80% whole wheat and 20% white whole wheat flour, with 1.5% honey and 1.5 olive oil. I pre-fermented the 80% whole wheat overnight, and added the remaining ingredients the next day. The dough itself was... Read More

Forno Bravo Pizza Ovens in Red

Aug 30, 2012

With the introduction of the Strada60 this week, we are also introducing a fun new product strategy. Starting now, all of the Forno Bravo assembled residential pizza ovens are available as standard products, at the standard price, in two colors — we’ve added Red ovens. Our stucco finished ovens, including the Primavera and Toscana are available in Giallo, a warm Mediterranean yellow with a brown glaze, and Red, a warm... Read More

The Accidental Hockey Puck

Aug 29, 2012

Sometimes it just doesn’t go according to plan. These loaves are small, tough and dense. You can see that the dough just isn’t happy when I was shaping my boules. Blah. Was it that I let the dough rest overnight and it never really had enough time to warm up and become elastic? Was it that I used 100 grams of molasses, instead of a mix of honey, olive oil... Read More

The New Strada60 is Here

Aug 28, 2012

Exciting news. The new Strada60 oven is now available for sale! The Strada60 is our smallest and lightest oven that fills an important niche in the wood pizza oven marketplace. It is small enough to fit in a truck or most SUVs and minivans, and light enough (though it still weighs a hefty 315 lbs) for two strong guys to set up — making it the first real pizza oven to... Read More

Wood Fired Pizza in Sacramento and Lake Tahoe

Aug 28, 2012

Jim King, owner of Rolling Stone Pizza Company and director of tennis at the Yuba City Racquet and Health Club — and owner of mobile Forno Bravo oven since 2009, had a nice article in the Appeal Democrat. That sound like a good dual career. Read More

TED Talks

Aug 27, 2012

TED, according to their tagline is about “Ideas Worth Spreading”. TED, short for Technology, Entertainment and Design is, in their own words: “a nonprofit devoted to Ideas Worth Spreading. It started out (in 1984) as a conference bringing together people from three worlds: Technology, Entertainment, Design. Since then its scope has become ever broader. Along with two annual conferences — the TED Conference in Long Beach and Palm Springs each spring, and... Read More

roasted mushrooms

Pizza With Roasted Mushrooms, Cherry Tomatoes, Red Onion and Basil

Aug 27, 2012

If some evil, freedom-hating pizza dictator locked me in a cage and told me I could only have one topping on my pizza for the rest of my life, I would probably go with mushrooms. So here’s a recipe for a simple, more “traditional” pizza sporting some flavors that play well together, while still highlighting my personal desert-island topping. You will notice that I roast my mushrooms before I put... Read More

More on Supermarket Bread

Aug 27, 2012

While buying King Arthur whole wheat flour and rye flour at my local supermarket, I saw their “bread” section out of the corner of my eye, and decided to swing by. For $1.49, you can buy an 8 oz “Sourdough Baguette”, and I couldn’t help myself. I bought one, just so I could read the labels and take a few photos. My first impression is that word “Natural” needs to... Read More

Using a Digital Kitchen Scale to Experiment

Aug 27, 2012

Here is a slightly different way of thinking about a digital kitchen scale. Years ago, when I first started baking, the single most important thing I did early on was to use a kitchen scale that I set to work in grams. At first it was a consistent way of getting my hydration right for pizza dough, and then it slowly evolved into my bread baking — and it led... Read More

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