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Optimum amount of wet dough for a 42" WFO - 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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Optimum amount of wet dough for a 42" WFO

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  • Optimum amount of wet dough for a 42" WFO

    Texassourdough / Splatgirl If I remember the optimum amount of bread baked at a single time in a 42” Pompeii oven is something like 10 or 12 lbs. This amount of wet dough allows for an optimum oven spring but still gives a good crust. Am I right on this?


    Last edited by SCChris; 09-02-2010, 01:28 PM.

  • #2
    Re: Optimum amount of wet dough for a 42" WFO

    i think TS said 15Lbs. if I recall correctly. I find anything over 10 is pretty good. Other factors like hydration level of the dough, optimum oven temp, and being slightly under proofed have just a great an effect.



    • #3
      Re: Optimum amount of wet dough for a 42" WFO

      Thanks Mark!
      This is what I thought I remembered.