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Photo Galleries are back! Instructions below.
Dear forum users,
Thank you for your patience with the Photo galleries. We've got your galleries online!
We have finished writing a custom script to migrate the PhotoPlog to vBulletin5’s albums.
Unfortunately V-Bulletin killed the "Photoplogs" in their software upgrade which was unforeseen and we're the first development group to have written a script for getting the galleries back... that said, it took some time to reverse engineer the code and get the albums to move over seamlessly!
Forum users will be able to access their “PhotoPlog” images through their user profile page by clicking on the “Media” tab.
They will also be able to browse other albums by going to the albums page. (On the forum site, there is a link in the black bar beside “Forums” to the albums.)
In order for users to create an album please follow the steps below.
1) Go to user profile page and click “Media”
2) Click Add Photos
3) Enter Photo Gallery Title in the first field
4) Click Upload or Select from Photo Album to add photos
5) Click Post
6) Once posted, the album will be created as a “Topic” on the albums page for the public to see. The topic title will be the “Photo Gallery Title” they created before uploading their photos.
To create this migration path we used vBulletin5’s default album structure. Unfortunately, it won’t work like the “PhotoPlog” but is an album/gallery component on the forum now.
I rec'd a very good email from a Casa100 owner and serious bread baker. Good information on firing, and loading your oven. Here goes.
"Well, I finally got it right! I heat soaked the oven for about two hours. I made about 13 pounds of loaves and that was enough to get the humidity up in the oven AND I finally actually put the loaves in early enough - with the floor temp at about 550. And it went very well. My slashing could have been a bit better but the color and such are very good - different from the cloche, butvery nice. I can live with this.
My earlier attempts had always involved too few loaves, ususally put in the oven too late. I was pretty confident I knew what it would take to get good results. NOTE: It is not that my other bread was bad. It tasted great. But I have a reputation to uphold - including having Peter Reinhart declare my breas superb so I am pretty critical about how it looks.
This is a good omen. My next test will have to be to see how the temp bounces back and to do two batches.
I don't have any desire to go full time commercial, but I had found a 75 minute burn didn't really load the oven enough to make bread. My 90 minute fiirings were okay but I still felt the temp was falling off too fast. Knowing what the profile is is important to me since I expect to do this again and I want to know whether I need to add another inch of refractory cement to the outside or not."
I find this discussion very interesting as I got interested in a brick oven based on bread baking. I too have found that when I fire "just for bread" I do not get it hot enough for the long haul. But when I have been making pizzas for an hour (meaning that I fired for around 1 hour and made pizzas for 1 hour), my heat lasts much longer.
I have a pompei oven and I added a decent amount of refractory concrete on the outside of that (probably 1 inch).
I've found that it's best to overheat than underheat. I usually give my oven 90+ minute burn with apple or almond wood before making pizzas. That gives enough heat for several pies before it starts to cool significantly. I like to see it pegging at about 500+ degrees on my digital thermometer. (In Argentina, before the digital age and even today, temperature is tested by tossing in a wadded-up newspaper. If it bursts into flames the oven's too hot. So much for hi-tech!)