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getting the raised dough into the oven - 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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getting the raised dough into the oven

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  • getting the raised dough into the oven

    Is there a given technique to get your raised bread dough from the counter to the oven. (If not using a pan)

    I kept waiting for the risen dough to fall as I damaged the loaf. It worked out okay on my first try (4 round loaves) but it was stressful. I used a heavily floured surface and floured the peel to slide under the loaf. (I would have probably used cornmeal if I had some.)

    I'm curious if this is an issue. Obviously bakers have been doing this for centuries so there are given ways. I'd hate to go through all that work to have my loaf fall!
    sigpicTiempo para guzarlos..... ...enjoy every sandwich!

  • #2
    Re: getting the raised dough into the oven

    Jim,

    If your loaves are not overproofed, they won't fall as you transfer them from the counter to the peel. One of the things I do sometimes, particularly with high hydration baguette, is to slide a long, flexible, floured spatula under the loaves to help in moving them. Still, I wouldn't worry unduly, because even is the dough seems to spread a bit once transferred, oven spring will take over and give you good volume. You might also want to consider learning how to use proofing baskets.

    Jim
    "Made are tools, and born are hands"--William Blake, 1757-1827

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    • #3
      Proffing baskets?

      tell me about the proofing baskets.

      We have one that is a basket outside and cloth lined. I think the idea is to flour the cloth and put the dough in it. Is that about right?

      I think I've seen some baskets without the cloth too. Are there other baskets and techniques you're thinking about?

      And then what is the next step? Do you take the basket to the oven and turn your dough onto the hearth?

      Thanks
      Feliz Ano
      sigpicTiempo para guzarlos..... ...enjoy every sandwich!

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