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Sourdough - Forno Bravo Forum: The Wood-Fired Oven Community

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New Forno Bravo Forum Feature

Forno Bravo Forum Community,

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.

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.

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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Sourdough

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  • Sourdough

    What is the best way to keep a skin from forming on the loaves while it is rising? I've tried plastic wrap and it sticks (even with an oil spray on top). I've tried a moist towel but it still skins. Any recommendations?

    Thanks,

    Les...
    Check out my pictures here:
    http://www.fornobravo.com/forum/f8/les-build-4207.html

    If at first you don't succeed... Skydiving isn't for you.

  • #2
    Re: Sourdough

    I put my rising loaves on parchment paper, on a cookie sheet (or I put the banneton on the sheet if I'm using one) and put the whole sheet in a big garbage bag- then I blow into the bag to keep it off the loaves, twist the excess up and stick it under the edge of the cookie sheet so it doesn't deflate. It works great! Looks like a big old white balloon on the counter, but I don't get skin on my loaves and they don't stick to the bag. Sometimes I do have to re-inflate them, though, but I rarely leave the house when I'm baking anyway, so I keep an eye on it.

    Low tech, but it works.
    Elizabeth

    http://www.fornobravo.com/forum/f8/e...html#post41545

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    • #3
      Re: Sourdough

      Brilliant! I'll give it a try this afternoon.

      Thanks!

      Les...
      Check out my pictures here:
      http://www.fornobravo.com/forum/f8/les-build-4207.html

      If at first you don't succeed... Skydiving isn't for you.

      Comment


      • #4
        Re: Sourdough

        Nice! I'll have to try that too. Seems like it would help mitigate quick temp changes from opening doors, heating, etc too.

        Comment


        • #5
          Re: Sourdough

          Elizabeth,

          Awesome - it worked to perfection. I only had it in the bag for around 10 hours, but there was absolutely no skin. I do need to get a smaller bag... or work on my cardio. I damn near passed out blowing the thing up.

          Thanks for the tip.

          Les...
          Check out my pictures here:
          http://www.fornobravo.com/forum/f8/les-build-4207.html

          If at first you don't succeed... Skydiving isn't for you.

          Comment


          • #6
            Re: Sourdough

            [QUOTE=Les;81598]....I damn near passed out blowing the thing up.QUOTE]

            There's a machine available for this purpose! I'm sure the comsumers of your bread would appreciate the reduced risk of disease transfer through the improved mechanical method too!!
            / Rossco

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