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Pain Ancient 6/22/11 - Forno Bravo Forum: The Wood-Fired Oven Community

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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!

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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
    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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