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Get some help...if you can - Forno Bravo Forum: The Wood-Fired Oven Community

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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.
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Get some help...if you can

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  • Get some help...if you can

    This past week-end we had back-to-back pizza parties and I had my good friend Raffy (from this site) come down from Manila and help me. Raffy is a true pizzaiolo. He worked in Cebu for his Sicilian brother-in-law. It was truly a revelation. He straightened me out on so many things, my head is spinning. Everything from bringing me a beautiful SS peel and paddle shovel, with long handles...getting to know my oven, heat management, dough prep and opening the dough ("opening the dough" thats a new term for me). Opening the dough refers to the process from dough ball to a finished stretched-out, ready to top, on the peel, pizza dough. If you think about it, it really describes the process well.

    My preparation of dough the night before he arrived proved to be a good lesson in how hydration effects the end resulting pizza crust. Basically his hydration level was much lower than what I have been using. I was hydrating to the point where the dough just pulled away from the sides of the mixer. Raffy's prep was much drier than mine. Once mixed and kneaded in the mixer, his dough was dry to the touch. Not sticky at all, much like play dough. We cold-proofed in the morning and used them that night. The resultant pizzas were very different acting, both in opening the dough and baking. Raffy's dough was very easy to handle and open....particularly in the speed at witch I was able to open the dough. Raffy's was sooo much faster. The most dramatic difference was how the crust formed bubbles. The higher hydration (my dough) formed much more and larger bubbles...resulting in a lot of character, very soft silky interior and a thin crispy crust and a smaller pizza. Not necessarily bad, just different. Raffy's still had nice bubbles, just not as many, and almost as light and fluffy. The higher hydration was nice for a residential situation, but Raffy's was much more geared to a commercial environment. Wish I had pics showing the difference, but no time to take pics and cook pizza at the same time.

    I could go on for pages about all the different revelations I had with Raffy here. I guess my point is that, if you have a chance to get some expert hands-on help, training, get-togethers with other FB participants, cooking classes, what ever, do it. It's well worth it.

    All-in-all, it was a great Christmas opening for the resort and my pizza skills. Happy baking and Merry Christmas.
    Our Facebook Page:http://www.facebook.com/pages/Stoneh...60738907277443

  • #2
    Re: Get some help...if you can

    An hour with a Master is well worth the expense and the lowering of the learning curve! It is cool that you can call a friend who happens to be a master if needed!

    How is Cebu? My dad is winter visiting the island right now.
    Jen-Aire 5 burner propane grill/Char Broil Smoker

    Follow my build Chris' WFO

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    • #3
      Re: Get some help...if you can

      Great info. Raffy's helping you AND me out. I'll have to try a slightly lower hydration level as well with a different batch, side by side. I can see how in a commercial situation (larger pizza rounds, a bit more toppings) are better served with a slightly drier dough. Nice to know it bubbles up good too.

      Philippines is definitely on my 'must-visit' list. Tropical weather and wfo pizza...what could be a better Christmas?

      Cheers, Dino
      "Life is a banquet and most poor sons-of-bitches are starving to death." -Auntie Mame

      View My Picasa Web Album UPDATED oct
      http://picasaweb.google.com/Dino747?feat=directlink


      My Oven Costs Spreadsheet
      http://spreadsheets.google.com/ccc?k...BF19875Rnp84Uw


      My Oven Thread
      http://www.fornobravo.com/forum/f8/d...arts-5883.html

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      • #4
        Re: Get some help...if you can

        Glad it helped Dino, it makes a world of difference in the workability during opening the dough.

        Christmas in the Philippines is very special. We are just getting out of the rainy/typhoon season, so we have lots of welcome sunshine. I am in South Luzon in the Bicol region, but the weather is pretty much the same all over the archipelago. Here is a link to our facebook page => Stonehouse Gardens Resort | Facebook. I hope i'm not breaking the rules by posting this.
        Our Facebook Page:http://www.facebook.com/pages/Stoneh...60738907277443

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