web analytics
Please critique my bread. - Forno Bravo Forum: The Wood-Fired Oven Community

Announcement

Collapse

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!

Forno Bravo
See more
See less

Please critique my bread.

Collapse
X
  • Filter
  • Time
  • Show
Clear All
new posts

  • Please critique my bread.

    Please critique my bread.

    The crumb is probably on the small side but the crust is just so crusty, it taps a really hollow sound.
    Hmmmhm, the margarine just melted into all the nooks and crannies as it was still hot.

    It may be just a tad overdone?
    The English language was invented by people who couldnt spell.

    My Build.

    Books.

  • #2
    Re: Please critique my bread.

    Looks like something i would create. I'll stick to pizza.
    Robert

    I love watching my crust rise and change colour in my WFO.

    Comment


    • #3
      Re: Please critique my bread.

      What I call "The Pompeii Special".

      Comment


      • #4
        Re: Please critique my bread.

        Me thinks you need that thermometer sooner then later.

        LOL nothing like burnt bread. What was the cook time on that?

        Comment


        • #5
          Re: Please critique my bread.

          I didn't know lava rock was edible. I hope you don't break a tooth.

          RT

          Comment


          • #6
            Re: Please critique my bread.

            Brickie the Charcoal Maker! Too Cool.

            Comment


            • #7
              Re: Please critique my bread.

              DARK Rye, I presume?

              Comment


              • #8
                Re: Please critique my bread.

                Oh my. Did it hurt the butter?

                I believe even the most optimistic would call that "overcaramelized'.
                Elizabeth

                http://www.fornobravo.com/forum/f8/e...html#post41545

                Comment


                • #9
                  Re: Please critique my bread.

                  Not being any kind of baker myself, I'm left with a few questions.
                  How could a bread still retain most of its original form, turn completey black (like charcoal), still have 'crumb', and still be able to be sliced in half, without bursting into flame and turning into ash??? I know we are not dealing with 800F pizza temps, but how did it turn completely black, stay intact, and become charcoal? Was it a lack of oxygen in the oven from keeping the door in place that kept it from burning up? I've never made charcoal intentionally, so is this the basic process - high heat, enclosed space, for an extended period of time?
                  Just curious, as funny as this appears, it really is pretty cool that this bread stayed intact.

                  RT

                  Comment


                  • #10
                    Re: Please critique my bread.

                    Originally posted by RTflorida View Post
                    Was it a lack of oxygen in the oven from keeping the door in place that kept it from burning up?
                    This bread like most of my attempts at making it didnt work so I chucked in the oven and closed it off.

                    I was going to set up the photo with a bottle of vino and some cheese....
                    But I ate the cheese and drank the vino..
                    The English language was invented by people who couldnt spell.

                    My Build.

                    Books.

                    Comment


                    • #11
                      Re: Please critique my bread.

                      Originally posted by Faith In Virginia View Post
                      What was the cook time on that?
                      About 6 hours give or take.
                      The English language was invented by people who couldnt spell.

                      My Build.

                      Books.

                      Comment


                      • #12
                        Re: Please critique my bread.

                        Originally posted by brickie in oz View Post
                        Please critique my bread.

                        The crumb is probably on the small side but the crust is just so crusty, it taps a really hollow sound.
                        Hmmmhm, the margarine just melted into all the nooks and crannies as it was still hot.

                        It may be just a tad overdone?
                        Mmmmmmmmmm pumpernickel. Try it with a some sliced prosciutto.

                        Comment

                        Working...
                        X