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The Wood-Fired Blog

baking bread with whole wheat flour

Baking Bread in Someone Else’s Oven

Aug 30, 2013

I’ve been baking bread in other people’s ovens for years. It’s a lot of fun. You get to experiment with flour and yeast from other countries, use different ovens, and bake entirely by feel. Forget the digital scale and baking stone, most rental apartments and houses don’t even have measuring cups. And besides, a hand-mixing dough is a lot of fun. It’s therapeutic. A couple of years ago, I even... Read More

Istria commercial pizza oven

Wood-Fired Croatia (or more accurately, Istria)

Aug 29, 2013

We just returned from a very nice trip to Croatia. I have wanted to explore the Dalmatian coast for years, and the timing was right this summer. Our older daughter spent the summer working on campus in Boston (a very cool research project on pre-fab building using 3D modeling software and CNC laser equipment) and she had two weeks off before the start of school. And we put it to... Read More

Oat Streusel

Roasted Stone Fruit With Oat Streusel

Aug 15, 2013

I can’t speak for the rest of the country, but this summer of 2013 is an amazing season for fruit. It started with the strawberries and cherries in the early part of the season, and it has continued on with the myriad varieties of stone fruit now available from local farmers. White and yellow peaches, apricots, nectarines, plums – they’re all unbelievably sweet and juicy. Use this recipe to take... Read More

Wood-Fired Newsletter August 2013

August 2013 | No. 53; New Logo and Pizza Quest’s Big Reveal

Aug 13, 2013

Welcome to our Wood-Fired Newsletter August 2013. Notice anything different? After 10 years, we have updated the Forno Bravo logo. It is now making its way into all things Forno Bravo, including our Wood-Fired Newsletter header. Read more below about the update. As you can imagine, over the past decade, one of the highlights of our work at Forno Bravo is hearing from new oven owners: the excitement, the culinary... Read More

Forno Bravo

New Forno Bravo Logo

Aug 13, 2013

All good things must come to an end. After ten years, we have decided to retire our medieval bread baker, the Papyrus font, and our old logo. We have opted for a more modern look, with a crisp font and a stylized flame. We really like it, and we hope you do as well.   The new logo is now working its way into all things Forno Bravo, including,... Read More

Orange County Register Logo

Orange County Register

Aug 10, 2013

Make Pizza Like a Pro At Home By NIYAZ PIRANI The Orange County Register PIZZA AT HOME: This is one style of Forno Bravo pizza oven. FORNO BRAVO It’s not delivery. And now it doesn’t even have to be DiGiorno. That delicious pizza can be cooked in your own home pizza oven. Forno Bravo can turn your home into a pizzeria with a first – a new line of authentic... Read More



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