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Pain Ancient 6/22/11 - 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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Pain Ancient 6/22/11

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  • Pain Ancient 6/22/11

    Closing in on a good solid crust. 3 days in the fridge, pre-heat the oven to 500, The shaped loafs rest for 45 minutes and covered 1hour uncovered on the counter. 1/2 cup of water in the fry pan in the oven when the loafs are put in, spritzing on insert at 3 minutes 6 minutes and 9 minutes, The oven temp was reduced to 425 at 6 minutes, the loafs were turned, rotated, at 15 and 30 minutes and the oven was shutdown at 35 minutes and the door was left ajar to vent humidity.

    The crust looks thicker, we'll see how the crunch holds up.

    Chris
    Attached Files
    Last edited by SCChris; 06-23-2011, 12:51 PM.

  • #2
    Re: Pain Ancient 6/22/11

    Beautiful, Chris. What kind of flour and yeast?

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    • #3
      Re: Pain Ancient 6/22/11

      I'm still working with IDY and King Authur Bread flour. I started a batch of sourdough starter last week but need to restart it. I missed the moment.

      Chris

      PS The crunch of the crust did last longer.

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