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forno bravo e-book series wood fired pizza - 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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forno bravo e-book series wood fired pizza

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  • forno bravo e-book series wood fired pizza

    I have appreciated the wealth of knowledge that is packed into the forno bravo e-book series on wood fired pizza, but having used the recipe for a few times, I have a question. I certainly agree (p. 22) that the dough will be very sticky, but the pictures suggest dough balls that were well formed (p. 25). Mine sag considerably in the container to the point that I have difficulty extracting them without mangling the dough. Am I missing something. I have followed the directions by weight.

    pizza bill

  • #2
    Re: forno bravo e-book series wood fired pizza

    Check out page 11 on hearth bread. Humidity has a big play in how your dough handles. I know I can pop a dough on the board one day and make it perfect and the next it will be terrible. I recently purchased a mixer but before that I did it by hand. Also when moving from inside to outside will be killer sometimes. I live in south Louisiana so we usually drink the air here.
    Do not meddle in the affairs of dragons, for you are crunchy and taste
    like chicken...

    My 44" oven in progress...


    • #3
      Re: forno bravo e-book series wood fired pizza

      It really does vary by season. Resist the temptation to re-kneed a too saggy dough ball: it doesn't stretch out at all well. Just use your silicone spatula to plop it out on some bench flour, and pat some into the surface on both sides, as you stretch it out.
      My geodesic oven project: part 1, part 2


      • #4
        Re: forno bravo e-book series wood fired pizza

        A dough scraper dipped in cold water will help you get it out of the bowl without totally degassing the dough. Tip the bowl and slowly dissect it away from the bowl from the top edge, kind of rolling the sticky mass downhill onto your floured work surface. If It is really too sticky for your skills, don't hesitate to dust the top with flour and roll the whole thing around a bit.
        A little goes a long way. The inside stays well hydrated, the outside, not nearly so sticky.
        Everyone makes mistakes. The trick is to make mistakes when nobody is looking.



        • #5
          Re: forno bravo e-book series wood fired pizza

          I have also found that the tipo 00 flour really holds up to the higher hydration levels better than AP or bread flour...

          My Oven Thread:


          • #6
            Re: forno bravo e-book series wood fired pizza

            That sounds like a worthwhile idea. I will try it out this weekend.

            pizza bill