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Utter and complete failure, but our bellies are full. - Forno Bravo Forum: The Wood-Fired Oven Community

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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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Utter and complete failure, but our bellies are full.

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  • Utter and complete failure, but our bellies are full.

    1st Bread
    Last edited by Tscarborough; 04-04-2010, 02:59 PM.

  • #2
    Re: Utter and complete failure, but our bellies are full.

    oh you poor thing


    pass me a warm one with a lump of butter and a hot coffee thanks!

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    • #3
      Re: Utter and complete failure, but our bellies are full.

      I like you opening joke about eight hours and four bucks of bread.

      I'm confused by your temperature photo. Are you saying the outside of your door is 484 degrees?!

      I obviously have a lot to learn about bread. I can't tell at all from your photos what is wrong about them. If the inside isn't literally sticky and the outside isn't obviously burnt, I don't otherwise know how to judge bread as good or bad. I just shoot for 205 (and if I can't get it up to that point I give up after a while it and so far it works out anyway).

      Website: http://keithwiley.com
      WFO Webpage: http://keithwiley.com/brickPizzaOven.shtml
      Thread: http://www.fornobravo.com/forum/f21/...ttle-7878.html

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      • #4
        Re: Utter and complete failure, but our bellies are full.

        No, that was the temp inside. The bread was good, but the crust was too thick. I made the dough way too moist.

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        • #5
          Re: Utter and complete failure, but our bellies are full.

          OK so I have been on a quest to have a thick crunchy crust chewy on the inside bread for over one year...can you send me your formula???

          One mans boo - boo is another mans whooo - hooo!!!

          THANKS!!!
          Check out our blog for a glimpse into our hobbies of home brewing, soda, beer and wine, gardening and most of all cooking in our WFO!

          http://thereddragoncafe.blogspot.com/

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          • #6
            Re: Utter and complete failure, but our bellies are full.

            Take some flour (I used 50/50 AP/white whole wheat, both King Arthur, because that is what I had), add some water and stir till it is almost but not quite pourable. Cover and set aside for a while. Add some yeast in warm water, a couple of pinches of salt, stir, cover and leave for an hour or however long it takes to double in volume. Punch it down, shape it, cover and let it sit for another hour or 2.

            Sorry I don't have measurements, I just judge it by eye.

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            • #7
              Re: Utter and complete failure, but our bellies are full.

              No, No, No! This is not failure! It's "Rustic"!

              Looks good to me. Sounds like you were in the Ciabatta zone, hydration wise. Tricky stuff. I used to butter or oil the crusts right as they came out to soften them a bit, but I haven't done that for a while. An enriched dough would soften them too.

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