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Reinhart's No Knead Ciabatta... - Forno Bravo Forum: The Wood-Fired Oven Community

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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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Reinhart's No Knead Ciabatta...

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  • Reinhart's No Knead Ciabatta...

    Made last night... using baguette tray to form and then bake on baking paper.

    I use that as a starter with olive oil and balsamic vinegar for dipping before going on to pizzas as the main dish.
    Attached Files
    / Rossco

  • #2
    Re: Reinhart's No Knead Ciabatta...

    Looks like a great crust (for me anyways). I also like the idea of this as an appetizer. We typically use a pizza or two with fresh basil, half-cut grape tomatoes, and fresh mozza to share to get everybody in the mood. I should add we do a dough drizzled with olive oil, then pull it out and place the other ingredients on cold. Very tasty.. I call it the "mama' (stolen from a place locally called the mimi) since my wife loves it so much.

    The paper didn't burn. I've had 3 loaves of dough in the regular oven where the paper has fused to the bottom of my loaves and am now gun-shy.
    My oven (for now):
    http://www.fornobravo.com/forum/f43/...ven-14269.html

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