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First Real Attempt at Bread - 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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First Real Attempt at Bread

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  • First Real Attempt at Bread

    I'm actually having a tuna chunks and fresh tomato with a drizzle of balsamic on my bread as I'm writing this. It is tasty.
    For a first real attempt at bread I am extremely please. I did try a quick one last week and it came out good but I didn't put a lot of thought into it so that is why I'm calling this my first real attempt. I tried one with all purpose flour and the other with bread (high gluten) flour. The taste was the same. It was in the consistency that there was a difference. One was a little denser than the other. Of course the guests couldn't wait to dive into it and only let it stand for about 1/2 hour so it didn't have enough time to relax but they went wild. I hid the other one and am enjoying that now and will do the same tonight with a tomato salad and a lot of juice so I can dunk. I am going to try and get a little more air space in the middle and if anyone has any suggestions that have worked for them ( times, temp, kneading. etc) please feel free to pass them along. Other than that I am very pleased with the overall result. You can go to my pictures to check the bread out.
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