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The Wood-Fired Blog


Got Gluten

Jul 29, 2015

I’ve got to believe that most, if not all of us in the Forno Bravo community are fans of gluten. After all, it is what gives our dough structure, chew and texture. But there are those (1% of Americans) that truly are affected by Celiac Disease that need gluten-free options. With the upmost respect to those who have Celiac – don’t even get me started on the “gluten free” movement... Read More


Drink a beer; get inspired.

Jun 07, 2015

Last week my business travels took me to Boston. I was very fortunate to be on the receiving end of a private tour of the Harpoon Brewery. Harpoon is a working brewery that also has a large bar that you can visit and order up the breweries latest suds. To accompany your beer, they serve soft pretzels that are made to order. The pretzels have a wonderful fermented flavor, and... Read More

Ice Water, Yeast and Crumb

May 21, 2012

This is a follow-up on my earlier posting on High Hydration Dough, where I ask (and answer) the question—”do I need to proof my yeast”?, with a clear and definitive “no”. As a little background, I mixed my flour, salt and yeast, and then added 80% ice water directly to the flour and mixed it. After a two-hour bulk fermentation, I shaped my baguettes, put then on a homemade couch... Read More

Handling Wet Dough and the Couche

May 21, 2012

In my previous posting, I made to notes on mixing and kneading high hydration dough (80% in this case), so I wanted to make a couple of notes on working with web dough—and point out a mistake that I made (something I know but need occasional reminding). First, don’t over-flour your work surface, or the dough, when handling wet dough. You can add a little bit of extra virgin olive... Read More



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