Banner Image

The Wood-Fired Blog

Peppers Roasted Over Wood

May 30, 2012

Mark Bitman of the NY Times is one of my favorite writers on any topic, and I have enjoyed seeing his transition from being a pure food columnist as “The Minimalist”, to being a columnist in the editorial department writing about our food supply and food policy. At the same time, he is still doing great stuff with recipes. Here is a link to today’s How to To Everything column: Great... Read More

Water and Dough Structure

May 29, 2012

I have been experimenting with baguettes recently, including different approaches to fermentation time, better folding techniques, improved methods for loaf shaping, scoring, placement in the oven and steam. Now I am going to start trying to hone in on the optimal hydration for my flour of choice and my oven—Trader Joe’s All Purpose Wheat flour and a Presto pizza oven. As a general rule, wetter (higher hydration) doughs produce bread... Read More

Paella is Becoming Popular This Spring

May 28, 2012

A second article on Paella in the NY Times in one week. It makes me happy. Paella is really picnic food, ideal for a casual gathering. The idea is to hang out, slowly preparing the ingredients and then lazily sipping a drink or two while the rice cooks. And if there are friends who want to help, all the better. Especially when it comes to fava beans. They require a... Read More

Whole Wheat Oatmeal Bread

May 28, 2012

600 grams whole wheat 200 white whole wheat 200 AP flour 600 grams (60)% water 10 grams (1%) yeast 20 grams (2%) salt 40 grams olive oil 30 grams honey 2 cup old fashion oats (3-5 minute cooking) 2 cup boiling water Pinch of salt Please forgive my slightly funky recipe format, where I mix baker’s percentages and grams with cups—but the bread came out really well, so I will... Read More

Craigslist, Profit Compression and Pizza Ovens

May 27, 2012

I’ve been thinking about the NY Times Douthat column on Facebook and commerce, and there is one thing I want to add to my posting (Physical Goods in a Virtual Era). In his column, Douthat notes that Facebook is no General Motors, and that despite their $100B market capitalization, they don’t actually employ very many people 9 (a tiny fraction of GM’s payroll in it’s heyday). In fact, even Apple,... Read More

Physical Goods in a Virtual Era

May 27, 2012

From the NY Times, Douthat: The Facebook Illusion As a follow on to my posting on Facebook, Free and Forno Bravo, here is a NY Times column on the Facebook IPO. I agree with Douthat that “the “new economy,” in this sense, isn’t always even a commercial economy at all. Instead, as Slate’s Matthew Yglesias has suggested, it’s a kind of hobbyist’s paradise, one that’s subsidized by surpluses from the old... Read More

Innovation, Garages and Pizza Ovens

May 26, 2012

Mention the words garage and innovation, and many people will quickly conjure up visions of Hewlett, Packard, Wozniak, and Jobs. The Silicon Valley success that started in a garage is the stuff of legend—and it’s a well-earned legend. Start-up companies that built their first products in their garage, long before the even had enough money for company offices, have gone on to create some of the world’s most wonderful, and... Read More

Less-Fuss Paella Arrives in Time for Summer

May 25, 2012

From the New York Times. Less-Fuss Paella Arrives in Time for Summer PAELLA, the classic rice dish from Spain, is considered picnic food — a one-dish meal prepared over a fire at an outdoor party like our hamburger cookout. It is also cooked indoors, but always in a flat steel paellera or in an earthenware cazuela. The main rules are to cook the rice uncovered and, unlike risotto, not to stir... Read More

Presto in Red

May 23, 2012

Here is another photo of a Presto prototype. In Red! I think it looks great. We are down to the small details, and we’re very close to setting the release date.   Read More

Search

Archives

Subscribe to RSS

Subscribe To Newsletter

Have any questions?