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



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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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/