The Wood-Fired Blog

Community Cookbook

An Open Letter Re: the Community Cookbook

Jun 30, 2013

Forno Bravo Community Cookbook Everyone’s Invited to Join In!Hello, Wood-Fired Oven Lovers.Okay. I think we made a mistake. We included two pieces of similar news regarding the Forno Bravo Community Cookbook in the same publication (our June newsletter) – and it was confusing for our readers. We’re sorry about that.So, let me try to clarify things here.As you probably know, we recently started a special program to provide Primavera ovens to a few... Read More

Andiamo pizza oven Forno Bravo

Pizza Ovens, Photographs, and Photoshop

Jun 26, 2013

We had a funny interchange on the Forno Bravo Facebook page a while ago, when we posted a photo of the Andiamo oven with what looked like a photoshopped background of a business park. The basic question was — “why would you Photoshop an oven in front of a business park background?” The answer to the question was, “we didn’t.” We just used Photoshop to get rid of a couple... Read More

Forno Bravo meets Kim Kardashian TV Show

Forno Bravo Meets Reality TV

Jun 25, 2013

  I would not know a Kardashian from Nick and Jessica, but I was told that there was a Forno Bravo pizza ovenon one of the Kardashian TV shows the other night. Now that is cool. The intersection of wood-fired cooking and celebrity. Read More

Wood-Fired Cooking

Chef’s Wanted

Jun 18, 2013

We are looking for a few good chefs. You might have seen that we announced a new program today on Facebook, where we will be making a free Primavera oven available to professional, working chefs in exchange for some great recipes and photos for the Forno Bravo Community Cookbook. So, if you are a pro chef who loves wood-fired cooking (or who wants to learn to love wood-fired cooking), or... Read More

bread oven

The Ever Humbling Art of Bread Baking

Jun 17, 2013

Just when you think you have seen a lot, you do something new wrong in this ever humbling art of bread baking. haha. This is a 75% hydration sourdough rye boule (the flavor was really good), where I did not use enough flour to keep the loaf from sticking to the banneton — it’s as though I am trying to find things that could go wrong. From now one I... Read More

Forno Bravo Community Cookbook

The Forno Bravo Community Cookbook Get Social. Again.

Jun 14, 2013

  The goal for the Forno Bravo Community Cookbook has always been to create a resource where wood-fired ovens lovers can get together and share recipes, techniques, photos and comments. So we are happy to be announcing the latest version of our FB Cookbook application. We now make it really easy for you to post your own recipes and photos, and we will soon be adding User Blogs, where you... Read More

Wood-Fired Newsletter June 2013

June 2013 | No. 51; Summertime Cooking

Jun 13, 2013

Welcome to our Wood-Fired Newsletter June 2013.   With June comes the official start of summer, and that means a lot of opportunities to use your outdoor kitchens and wood-fired ovens. Cooking in a wood-fired oven is one of life’s true pleasures. Few things compare with the experience of firing your oven, watching the flames heat the oven dome, feeling the heat of the oven on your face, and cooking... Read More

Salinas Californinan

Nice Forno Bravo Newspaper Profile

Jun 07, 2013

We had a nice profile in the Salinas Californian, our local newspaper. As you might guess, they were very interested in jobs for the local community, still it’s always nice to see your company’s name in print! We’re getting a copy framed for the showroom. The article is only available in their “archive” at this point, so here is the text. Enjoy. dtaylor@TheCalifornian.com February 9, 2013 Pizza Oven Maker Moves to... Read More

Sourdough Boule

A Sourdough Boule

Jun 04, 2013

  Here is the bread from my three build, four-fold sourdough rye. I think an honest assessment is that four folds worked — the bread had a solid structure and no problem with loaf height or oven spring (boing!). But the three build technique did not work as well as I had hoped. I would have liked a better final proof and a lighter, slightly less chewy crumb and a... Read More

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