web analytics
Bread Class - Forno Bravo Forum: The Wood-Fired Oven Community

Announcement

Collapse

New Forno Bravo Forum Feature

Forno Bravo Forum Community,

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

Forno Bravo
See more
See less

Bread Class

Collapse
X
  • Filter
  • Time
  • Show
Clear All
new posts

  • Bread Class

    Hi Folks,

    I have taken the SFBI class and wanted to let anyone know who lives in the area it is well worth the cost for the Wood Fire Oven Class. I learned a lot about different starters, different dough, and most important to me was the most out of the heat in the oven. Many books go through these things however it was nice to see it all come together. Their oven is massive, I think it is 5 or 6 feet across on the deck.

    There were people from all over the country in the class so that says a lot.

    I can't wait to put some of that experience to good use!

    Loren

  • #2
    Re: Bread Class

    Hi Loren,

    We took a class in the wine country a few years back by Mary Karlin, we came away with the same feeling - well worth the cost. If Forno Bravo has another open house you should check that out as well. It's amazing to see all the various foods that can come out of these things.
    Check out my pictures here:
    http://www.fornobravo.com/forum/f8/les-build-4207.html

    If at first you don't succeed... Skydiving isn't for you.

    Comment


    • #3
      Re: Bread Class

      Hi Les,

      I like the job you did on your oven! Yes, I also took the class by Mary at Ramekins, I also took a class from Peter Reinhart there... and a few others. I will have to check out the open house some day.

      I really should post a few pics of the BBQ-ing we have been doing in the oven. Brisket and ribs for a nice long smoke session. I have not perfected it yet but it is getting close. I need to find the time to post here more often, however I have had other adventures going on...

      Loren

      Comment

      Working...
      X