I hope everyone had a nice day yesterday; I wanted to share this from our second daughter.
Less than six weeks to race day.
Just when you think you have seen a lot, you do something new wrong. 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 will use lots of flour to line by banneton.
Oh well. The loaf came out OK despite the huge tear in the top. One skill I need to develop is docking a very wet load. I need to read up on that, or find a good YouTube video.
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 can sign up and blog your own cooking experiences and ideas.
Summer is just about here and the kids are out of school (if you have kids and they are still in school), so for many of us its time to fire up your oven and get cooking. Come on. Post a recipe. Give us your comments. Upload a photo. We’re looking forward to hearing from you.
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.
February 9, 2013
Pizza Oven Maker Moves to Salinas
After nine years of impressive growth, Forno Bravo, a global manufacturer of residential and commercial pizza ovens, has found a new home in Salinas.
Forno Bravo, which is still decorating its new headquarters on West Market Street, employs about 30 skilled workers, and plans to bring that number to more than 40 in about a month as the company ramps up to meet spring and summer demand, said Brent Wooldridge, engineering manager for the company.
While it can no longer be called a start-up, the company has grown from a boutique maker of ovens in 2003 to having a global presence in just nine years. The brainchild of retired Silicon Valley marketing executive James Bairey, the company has a network of dealers in North America, the United Kingdom, Holland, Denmark, Australia and Asia.
“And we are in the process of selling a unit in the Maldives,” said sales representative Amber Cuellar, who was out helping guys load a unit for a customer Friday afternoon. The Republic of Maldives is a chain of islands about 250 southwest of India.
The company started moving to Salinas from Marina last month after deciding it needed a single building — it was spread out over two buildings in Marina — and space to grow.
Bairey knows his way around the world of high-growth companies. As a high-tech marketing executive, he worked with companies that included Microsoft, Intel, Apple, 3Com and Novell, as well as scores of successful start-up companies. While he has lived in Spain, England, Austria and Italy, he now lives in Pebble Beach and consequently set up manufacturing in Marina and now Salinas.
Forno Bravo does much of its marketing online, which affords them the ability to market internationally. The gas- and wood-fired ovens range from smaller residential units for about $1,200 to large commercial ovens priced just under $10,000. The company also sells everything from gourmet basalmic vinegar and pizza-making kits to terracotta bakeware and outdoor fireplaces.
The company started out marketing solely to the residential market, but the commercial side is what is currently driving growth, Wooldridge said. The reason is obvious. An August 2012 Packaged Facts survey shows that 97 percent of U.S. adults eat pizza, and 93 percent have gotten food from a pizza restaurant in the past 12 months.
Making pizzas at home, where consumers can control ingredients, has also been trending up. According to NPD’s National Eating Trends survey, pizzas prepared at home increased to 6.4 billion in 2010 from 5.4 billion in 2009.
The success of Forno Bravo — Italian for “baked good” — is also a plus for Salinas in terms of tax revenue and the up to 45 jobs the company brings with it.
Salinas Mayor Joe Gunter, writing in the Salinas Valley Chamber of Commerce publication, said he requested an expedited permit process for the deal, something Daniel Vorhies, an associate vice president at Cassidy Turley, a commercial real-estate brokerage in Salinas, said he appreciated.
“Absolutely,” Vorhies said. “Joe (Gunter), Jeff Weir, Robert Latino and Courtney Grossman (all with the city of Salinas) understood what we needed to get the deal done.”
Before the lease by Forno Bravo, the building at 251 W. Market had sat empty for roughly five years, Vorhies said, adding that the building’s owners also “worked hard to lure the company from Marina.”
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 crust that wasn’t quite as thick and crunchy. It was not a loaf for the faint of heart (though I really liked it).
To summarize, I added 320 grams of whole wheat flour and 265 grams of water to a 80 gram AP flour/100 gram water starter and let that ferment for 12 hours overnight, and then added 50 grams of rye flour and let that ferment for 24 hours, and then added a final 50 grams of rye flour and 10 grams of salt to make the final dough, and gave that 8 hours to proof. 64% whole wheat, 16% white flour and 20% rye, and 73% hydration. I just didn’t get the volume I wanted in the final proof.
My thinking is that sourdough culture just ran out of gas (haha), both because I did not retard the temperature of the second fermentation and because I only added the final 10% of the flour the final day. Next time I will fix both of those problems, and try to make the same loaf — just with more volume.
And I will definitely remember to do more folds for higher hydration dough that needs more structure; including baguettes. More to come on that.
Lots more baking to do.
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 and formed the club as a kind of informal support group: “I thought it would be nice for people to share pizzamaking tips, recipes, learn about new techniques.”
His e-mail list stands at 60. Folks who have come on this day own ovens, or might be on the verge of doing so — a few with wives and kids along. Here, they trade notes on sources for the necessary 00 flour. They compare peels (wood vs. metal with slats) and hydration percentages while they check out each other’s application of sauces (thin, uncooked) and toppings (Patrick Moffitt’s smoked mozzarella, lemon, basil and olive oil combo draws instant attention). Just about everybody swears by an almost-translucent, stretchy amoeba of Neapolitan-style dough that will puff and blister in under two minutes while remaining chewy and soft.
We need more groups like this around the country. If you want to start a local chapter, drop us a note at Forno Bravo. We will help you set things up!
I am making sourdough rye 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 motion with 64% whole wheat, 20% whole rye and 16% AP (from the starter), with a multi-stage, and only (haha) 73% hydration — which is typically a lot of water, so I read the instructions more closely. My problem with these high hydration formulas is that my bread tends to ooze sideways, stay flat and not give me the rise/spring that I want. This definitely happens with my wetter baguettes. I also have trouble scoring really wet dough, but that’s a topic for another day.
What I found is Hamelman recommends folding the dough three times at 40-minute intervals, after mixing the pre-fermentation build with the final dough and bulk fermenting the dough for 2 1/2 hours. Then a final 2 1/2 hour proof in linen lined proofing basket.
Thinking about this more, I can see that the extra folding should give my wet dough the strength (body, structure) it needs.
I hope this works.
We’re making the world a better place one pizza oven at a time — and we’re now past the 100,000 mark for eBook downloads. Very exciting! Today there are many thousands of Pompeii ovens (and nearly 10,000 Forno Bravo ovens) installed across the globe, in North and South America, Europe, Australia and Asia. The Pompeii Oven eBook is free, so if you have been wondering why pizza ovens are so great and how you could put one in your backyard, you should take a look.
Trader Joe’s is like the Wells Fargo Wagon from the musical the Music Man (sorry for the arcane reference). You never know what is going to be new (or which of your favorites has been phased out). Anyway, I was bemoaning the lack of a whole wheat sourdough option at our local Trader Joe’s in Pacific Grove, CA just a while back, but today there was Pain Pauline. A clear play on the famous Pain Poilane from Paris. I’m not sure how it compares with Pain Pascale, but it sure looks similar.
As I noted before, this a nice miche in the traditional French style, and while it doesn’t really compare with the real Pain Poilane, it’s good. Of course it does not compare with a homemade sourdough miche, either in terms of taste or in the smug sense of well-being you get from making your own bread, but then in the past couple of weeks since I got my sourdough culture going, I’ve decided to become a bread snob. haha.
I really like the list of ingredients:
Leave it to Trader Joe’s. Now they just need to keep it in stock. Maybe everyone should email TJ’s and tell them to never stop selling it.
Parlo Pizza (I really like their name, Parlo Pizza — which means, literally, “I speak pizza.”) is now live in Des Moines, IA, and they have received some nice press and a fun video from the Des Moines Register.
Turner makes his public debut June 4 at the Beaverdale Farmers Market, and hopes to pop up at other events around town. But before you start planning the super-duper supreme, double cheese, wood-oven pizza of your dreams, know that Parlo Pizza doesn’t work that way. Because the oven is so hot, Turner says, pizzas with loads of toppings just don’t work.
“The crust is incinerated before the toppings are cooked,” he says.
Parlo Pizza will sell three main “flavors” of pies: margherita (tomato sauce, cheese and basil), marinara (tomato, garlic, olive oil; no cheese), and Napoletana (tomato sauce, mozzarella, anchovies, olive oil, oregano).
A limited number of toppings can be added to those (think homemade sausage). He will also sell bruschetta (say broo-SKET-ta, not broo-SHET-ta) using bread made from balls of pizza dough that have been allowed to rise overnight before being baked and topped with a traditional tomato-basil mixture.
Nel bocca del lupa!