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Pizza to Bread to Meat - Forno Bravo Forum: The Wood-Fired Oven Community

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I'm Peter Reinhart! Ask Me Anything! Monday, February 15, 2016 7:00-8:00 pm EST

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.

Ask Me Anything New Forum Feature

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.

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!

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Pizza to Bread to Meat

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  • Pizza to Bread to Meat

    Getting to know my new strada and I wanted to go from making pizza to baking bread to leaving a pork butt in the oven over night from one firing of the oven. The issue is they have to be done in that order but it is recommended that the coals be removed for bread baking but they should be in for the slow roasting of the meat. I just left the coals in for the bread rather than take them out and put them back in. The bread was charred but edible. I was thinking in the future I could just put in one loaf and at time (rather than two) and keep the dough as far from the coals as possible and it might be okay. Thought I would check in and see if there are any other ideas on to work this out.

  • #2
    Re: Pizza to Bread to Meat

    I don't think leaving the coals in is a good idea...uneven temps from the coals and possibly a smoky taste.... Remove the coals, put them out, and relight them for your roast if you choose. I smoke/cook the rubbed Butt on the gril/smoker over hickory and oak till I get a internal of 160, then wrap in foil, and put in a 200- 225 or so oven till internal is 190...low and slow...no need for coals as the Butt already has the flavor and it won't be dry because its wrapped. When I bake bread , it all goes in at the same time, 5-8 boules, helps to keep moisture in the oven, plus I mist a few times as well.
    " Life is art, live a masterpiece"

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