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The Wood-Fired Blog

Cinnamon Raisin Bread

Oct 08, 2012

This is from Peter Reinhart’s Whole Grain Bread cookbook, and it came out really well. Peter describes this as a transitional recipe for a bread that lies somewhere between a nice whole wheat bread, and a sticky cinnamon roll. In general, you make a nice soft whole wheat bread using milk and an egg, plus honey, olive oil and cinnamon, and then flatten the dough and cover it with sugar... Read More

Stuffed Peppers With Feta, Pecans and Cherry Tomatoes

Oct 08, 2012

Our dry, hot summer here in the Midwest produced a bumper crop of peppers of all shapes and sizes. You couldn’t swing Wilbur Scoville around at my farmers market without knocking over an overflowing bin of banana peppers or scattering a pile melrose peppers across the grass. This recipe is a simple late-summer side dish I concocted to make use of the bounty. I used round of Hungary peppers here,... Read More

Pre-Fermentation

Oct 04, 2012

Most people who bake bread or read some of the really nice bread cookbooks out there (and there are some really good ones) know how important pre-fermentation is. It extracts more complexity and flavor from you flour and it allows your yeast more time to work on your flour, giving your bread better flavor and better shelf-life. Or, as the good people at Wikipedia (oh, wait. That’s all of us)... Read More

Napolino. It's Almost Here.

Oct 02, 2012

One of the fun things about writing a blog, and hopefully for you reading blogs, is that we can give you access to our thinking and to some of the interesting things that are going on behind the scenes. As the writer, I get to bend some of the rules for what we share with our community — and when. We get to leak our own products and services before... Read More

Stanley Tucci's Pizza Oven in on the Cover of the NY Times

Oct 02, 2012

Very nice. Stanley Tucci’s pizza oven is on the cover of the NY Times. They say that it was “made in Italy”; I’m pretty sure it’s a Forno Bravo Artigiano (it is made in Italy) — though I’m not 100% certain. We do have a Stanley Tucci as a customer, but who know if it’s the same Stanley Tucci. The oven looks very nice, and I’m a big Stanley Tucci fan.... Read More

Pizza Oven Design — Ventilation Options. Both Good and Bad.

Oct 01, 2012

Building on my postings the last couple of days on oven design and innovation, I wanted to follow up with some thoughts on pizza oven ventilation design. In general, there are a couple of different methods, including two that are quite widely  used, and a couple that you need to avoid —whether you are building your own oven, putting a pizza oven kit or assemble oven in your backyard or... Read More

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