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Semolina Burning - Forno Bravo Forum: The Wood-Fired Oven Community



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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Semolina Burning

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  • Semolina Burning

    Hi All,

    Curious how you all handle burnt semolina / other product falling off onto your cooking surface?

    I dust my peel with semolina and find that quite a bit of it ends up being left on the cooking surface after I pull the pie out. Eventually the Semolina that is left on the surface burns and will stick to the bottom of my pies if I don't constantly clean it off.

    I'm just curious how you all manage keeping you cooking surface clean? How often to use your oven brush if it all?


  • #2
    Re: Semolina Burning

    I use corn meal to dust the peel. Stretch dough out on some other surface, then gently lift onto cornmeal-dusted peel. (Don't use the peel to press out your doughballs, otherwise coremeal will get pushed into dough. Pies roll off of peel into oven. Cornmeal will smoke and burn but the burned cornmeal stays in oven. Oven floor needs to be swept every couple of pies.


    • #3
      Re: Semolina Burning


      When anything falls on the floor of the WFO, We just drag the hot embers over the area after cooking and everything is good to go next time with a nice clear work surface.

      These WFO's are self cleaning due to the high temp they attain.
      Where can I find logs? I need more!
      Finishing the WFO will come after the barn is completed http://flinthousebarn.co.uk/