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Proofing Preferences - 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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Proofing Preferences

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  • Proofing Preferences

    I'd really like to know how members proof their hearth breads: in bowls, bannetons, free form, cloth lined, not cloth lined, couche, etc., etc. For me, bannetons are out of the question, because they're so expensive, and I'll need 36. I'm thinking, though, that I might try to make my own out of (I think) willow. This would take a steam box and a bending form, but maybe it could be done if I had one to make a pattern from. Maybe there's a source for banneton plans, don't know. I do know there's lots of black willow around here.

    Anyway, what's your preference?

    On a related topic, using a temperature probe for fully kneaded bread (77 to 81 degrees F) and fully baked hearth bread (205 F) takes out some of the guesswork, but is there a temperature for fully proofed bread? Never read anything about that, and maybe I'm asking the wrong question.
    "Made are tools, and born are hands"--William Blake, 1757-1827

  • #2

    Hi Jim,

    My two Bannetons came from SFBI today -- they're nice and I am looking forward to using them. The lame holder is also here, so now I'm off to buy bulk razor blades.

    What about making your own Bannetons? I've done that in the past. Before we moved, I had inexensive whicker baskets from Cost Plus, with bulk Irish Linen that we bought locally from a fabric store. DIY.

    I don't know about dough temp. Good question. I have been using my instant thermometer in my baked loaves to double check.

    Pizza Ovens
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    • #3
      Dough Temps


      Glad the stuff showed up in good order. The lame blade holder is a nice little piece of work, and the bannetons are just the right size and shape for 1 1/2 lb hearth loaves. Now that I have a pattern, it doesn't look like these would be difficult to make. The wood appears to be willow, not a difficult species to get around here. A small brad nailer would work well to attach them, but probably I'd need a steam box to bend the wood in such tight spirals. Could be done.

      I bought 3 yds of linen from SFBI for a couche, and the price is about as good as I can get around here. Very tight weave, high thread count.

      When I asked about dough temperature, I was thinking more of perfectly risen dough, not baked loaves.

      For baked hearth loaves, I go by the standard 205 F in the centre of the loaf.

      Any info on this would help.

      "Made are tools, and born are hands"--William Blake, 1757-1827