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The Wood-Fired Blog

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

Mixing High Hydration Dough

May 21, 2012

I made 80% hydration baguette’s, and was reminded just how much longer (and a little faster) you need mix the dough to build the strands of gluten and develop the bread’s structure. That statement marks roughly the end of my technical knowledge on the science of web dough—thought I want to do some more research in order to understand why this is true. From this sequence of photos, you can... Read More

Sculpture Of Stereotypical Italian Chef Proof Of Pizzeria’s High Standard Of Excellence

May 19, 2012

You just can’t beat The Onion. Brilliant Headlines. Sculpture Of Stereotypical Italian Chef Proof Of Pizzeria’s High Standard Of Excellence You really should take the time to read the entire article. Funny. Read More

Traditionalists and Innovators Square Off in Naples Pizza Debate

May 19, 2012

This from the Guardian in the UK. Naples chefs take sides in the ‘ultra pizza’ wars The opening salvo by the innovator: Enzo Coccia has an evangelical air as he discusses his spring pizza – piled with asparagus, buffalo mozzarella, sheep’s cheese, lard and beans. “They may say I am a heretic, but I just want to experiment,” says the controversial exponent of the Italian trend for what are being... Read More

Free Stuff

May 19, 2012

Facebook went public yesterday, and there a couple of things that stood out for me. With a market capitalization of $104B, larger than both Amazon.com, and McDonalds, and 900 million users (a significant percentage of the population of the planet with access to a computer) the company has clearly been an incredible success. As an aside, from an investor’s perspective, the Facebook IPO demonstrates how important it is in today’s... Read More

Crooks and Pizza Ovens

May 15, 2012

From ABC News 5 in Cleveland. CLEVELAND – From a topless pool in Vegas to his pizza oven in Independence, the government released evidence it used to convict former political powerhouse Jimmy Dimora of corruption charges… Well, you can guess the rest. It sounds like Jimmy Dimora was a bad buy with a pizza oven. Interestingly enough, he is also very large, weighing in at 360 lbs when he was... Read More

10/30/60 Whole Wheat Loaves, and Some Great Bruschetta

May 13, 2012

In a way, this was a little bit like leftovers. You know how you always end up with odds and ends of flour in various bags in your cupboard. Today I mixed together three different flours to come with a nice blend of 10% whole wheat, 30% while whole wheat and 60% general purpose (not bread) flour to make a new 1kg (2.2 lb) batch of bread. Because I changed... Read More

TJ's Wood-Fired Pizza in SoCal

May 13, 2012

“Guide: Where to find daily food trucks lots” in the Orange County Register leads me to a Forno Bravo oven on a wood-fired catering trailer. Sunday: Where: OC Great Park Farmers Market, IrvineTime: 10 a.m. to 2 p.m.Trucks: Crepes Bonaparte, Calbi, Barcelona on the Go, TJ’s Woodfire Pizza, Chomp Chomp, Rolling Sushi + 1-2 rotating trucks Check out TJ’s Woodfire Pizza. That’s our oven! Their Margherita Pizza was voted in... Read More

Where Forno Bravo is Going

May 12, 2012

Tim Cook, president of Apple, back in January 2009: “We believe in the simple, not the complex. We believe that we need to own and control the primary technologies behind the products we make and participate only in markets where we can make a significant contribution.” Read More

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