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The Wood-Fired Blog


Stale Bread, Panzanella, Dutch Tomatoes and the EU

Mar 31, 2013

I was writing about food waste and bread storage the other day and mentioned that many traditional recipes call for stale bread — including Panzanella. Like many wonderful Italian dishes, it relies on a short list of high-quality ingredients. In this case, tomatoes, bread, extra virgin olive oil, balsamic vinegar and salt. If each ingredient is great, then the dish is great; it’s only as good as the weakest links,... Read More

science and cooking

Massive, Open, Online Course (MOOC) — on Food, Physics and Engineering

Mar 29, 2013

There is a huge change coming to education. Massive, Open, Online Courses have the potential to fundamentally change the way everyone learns new things — from high school and college kids, all the way up to older types. The industry is exploding, with new online institutions and classes emerging every day. Among the more interesting ideas is that massive class sizes and online teaching and testing infrastructures will give educators... Read More


Bread Storage

Mar 27, 2013

We bake and eat a lot of (good, healthy) bread. But there are only three of us when our older daughter is away at college, so we don’t make it through the 2lb loaves that I typically bake in a day or two — so bread storage really matters. Do it wrong, and you end up throwing away of lot of stale bread that could be avoided. Here is a... Read More


The New Navigation Comes to the FB Store and FB Forum

Mar 27, 2013

 A quick update on We have rolled out the new navigation, header and footer to the FB Store and the FB Forum. I really like the way it looks and it makes it much easier to find interesting stuff on If you find anything that doesn’t work for you, be sure to let us know. More application updates are on their way.   Read More


Sunchoke Homefries With Chimichurri

Mar 26, 2013

Once a restaurant-only vegetable, sunchokes are now becoming more widely available. Sunchokes are the root of a variety of sunflower, and have a nutty, sweet flavor. They can be eaten raw, in which case they are crunchy and mild, or cooked, which renders them unctuous and almost meaty. This is a simple side dish preparation for this delicious tuber, but you could also try using them in place of potatoes... Read More


Baguettes Follow Pizza

Mar 25, 2013

This is becoming a good habit. Baguettes follow pizza, and this time it was particularly fun because I got to see how the Central Milling flour works in bread. You know what happens  — you make 9 pizza balls, and you only make six pizzas. So you roll your extra dough into a ball, and refrigerator it overnight, and then bring it out in the morning to take off the... Read More

Pizza with Central Milling Tipo 00

Pizza with Central Milling Tipo 00 – Very Nice

Mar 24, 2013

Our older daughter is home for spring break, which is a real pleasure. She’s relaxing (and not in Florida), and it’s great having everyone together. Which is as good a reason as there is for a pizza party. Central Milling Tipo 00 (rather than our usual Molino Caputo Pizzeria flour) and really enjoyed the different. The Central Milling flour is very fine and it’s a pleasure to work with, and... Read More

Steel Cut Oats and the Wholewheat Brick

Mar 17, 2013

I have talked about this before — but there is a certain amount of pressure on you if you do a lot of bread baking for your family. The family relies on you, and kids vote with the feet (or mouths in this case), and if your bread isn’t good, they won’t eat it; and your wife tries to be nice at eat the mistakes, but at some point you... Read More


Vancouver’s Most Famous Chef Loves His Forno Bravo Oven

Mar 16, 2013

Here’s a fun story from the Vancouver’s The Globe and Mail. David Hawksworth owns and runs what is often recognized as Vancouver’s best restaurant, but he keeps his favourite kitchen toy at home. Six months ago, he bought himself a Forno Bravo wood-burning pizza oven, and he has been playing with it ever since. “I get it really hot with three types of hardwood: maple, alder and birch,” he says... Read More



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