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Cold Fermented Bread - 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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Cold Fermented Bread

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  • Cold Fermented Bread

    2 cups warm water
    1 tsp yeast
    2 tsp salt
    bread flour

    Put 2 cups flour, salt, and yeast into a plastic tub. Add water and stir with a wooden spoon. Add flour stiring with a wooden spoon until bread pulls away from tub walls.

    Put lid on tub and weight down with 2 bricks. Ferment at approximatly 40 degrees (outside) overnight.

    Knead/fold dough making at least 10 folds stretching as you go.

    Place dough in long rising basket forming a long loaf.

    Bring bread into house at 68 degrees and let rise until doubled.

    Cook at 425 degrees in a wood fired oven for 30 minutes until bread reaches 200 degrees internal temperature.

    The emphasis on this method of outdoor cooking is because my 12 year old son has an extreme form of celiac disease. Gluten causes him to stop breathing. Even smelling bread cooking or pasta boiling causes an asthma attack. This means all bread is made and baked on the back porch. I am allowed to bring the dough in to rise if the basket is dusted with rice flour instead of wheat flour.
    Attached Files
    Last edited by sacwoodpusher; 12-25-2010, 09:34 PM. Reason: correction

  • #2
    Re: Cold Fermented Bread

    Bread looks good

    Kudos to you for finding a way to make this happen regardless of your health situation
    Lee B.
    DFW area, Texas, USA

    If you are thinking about building a brick oven, my advice is Here.
    Our One Meter Pompeii Oven album is here.
    An album showing our Thermal Breaks is Here.

    I try to learn from my mistakes, and from yours when you give me a heads up.

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