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Retrurn to Reinhart... - 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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Retrurn to Reinhart...

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  • Retrurn to Reinhart...

    This evening I made another batch of Reinhart's ABED ciabatta recipe and it turned out fantastically. I really enjoy the texture that the olive oil produces too. It got the "best" tick of approval from the wife - first time ever!

    Flour was Superb Baker's Flour (Allied Mills) and the rest as per the recipe.

    I once again used the baguette tray to hold the shape. I also made a pot of butternut soup to have with the bread as the weather has turned and we had some rain today.
    Last edited by heliman; 04-12-2010, 06:32 PM.
    / Rossco

  • #2
    Re: Retrurn to Reinhart...

    Wow!

    That looks Good!

    Keep up the good work!

    JED

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    • #3
      Re: Retrurn to Reinhart...

      Hi Rossco!

      Looks really nice!

      I usually do Peter's ciabatta also though often a bit wetter. I did Jason's yesterday. It is 96% hydration and so light! (I did it because I wanted bread in four hours and didn't have time to retard!) Need to work on high hydration sourdough ciabatta! Will try to get pics up later!
      Jay

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      • #4
        Re: Return to Reinhart...

        Thanks for the kind words Jed & Jay...

        Ciabatta is a really great bread to make. I have really learned a lot from making it - but I have also learned how little I know about bread making in general! It is definitely a science - with so many variables that it's incredible. That's probably what makes it fun!
        Last edited by heliman; 04-13-2010, 04:40 PM.
        / Rossco

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        • #5
          Re: Retrurn to Reinhart...

          That meal looks perfect.
          Thread: http://www.fornobravo.com/forum/f8/g...land-8759.html

          Member WFOAMBA

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          • #6
            Re: Return to Reinhart...

            Thanx DS ...
            / Rossco

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