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The Wood-Fired Blog

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

DC Elite Pizza

DC Elite Pizza and Forno Bravo in the Washington Post

Jun 04, 2013

  We had a really nice article about Dave Konstantin (Forno Bravo DC), and his DC Elite Pizza group in the Washington Post. Dave’s group, primarily wood-fired oven owners in the Washington DC area, has been meeting for years, and has grown to about 60 members. Konstantin is a lighting designer and the leader of DC Elite Pizza. The Arlington resident began selling the posh pizza oven kits part-time in 2007... Read More

Sourdough Rye Bread

Dough Structure and High Hydration Dough

Jun 03, 2013

  I am making sourdough rye bread today and pulled out Hamelman’s  Bread: A Baker’s Book of Techniques and Recipes (a really good bread technique book) to looks for some new ideas — and I think I had another ah hah moment. The Hamelman recipe for a mixed flour Miche calls for 60% whole wheat, 20% whole rye and 20% bread flour, and 83% hydration. Yep. 83% hydration. I was already in... Read More

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