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A Disastrous Triumph - Forno Bravo Forum: The Wood-Fired Oven Community

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I'm Peter Reinhart! Ask Me Anything! Monday, February 15, 2016 7:00-8:00 pm EST

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.

Ask Me Anything New Forum Feature

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.

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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A Disastrous Triumph

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  • A Disastrous Triumph

    I made a batch of sourdough bread this weekend. I followed the BBA recipe for basic sourdough. I used King Arthur breadflour, did an overnight ferment of both the firm starter and the dough. I formed 4 batards and then baked them. I haven't built my WFO yet so I did it in the house. I put a steam pan in the bottom of the oven, had perfect slash marks did all the steaming and spraybottle stuff and rotated the loaves etc. After 20 minutes the house smelled like heaven. The loaves were perfectly browned. They had risen perfectly and had a beautiful crackly crust. I set them out on the counter to cool and had to shoo away the hungry kiddos with a broom. After 2 hours of cooling I cut into one and immediatly had all 4 kids clamouring for a piece. I cut 4 slices and examined it. The crust was the best I have done. There were large irregular holes with a soft almost creamy crumb. I cut myself a nice slice and took a bite and started to chew. It was then that I realized that I had omitted the salt. I guess that I will call it tuscan bread and tell people that it is supposed to taste like paste. Oh well... Maybe I can do it again but with salt.

  • #2
    Re: A Disastrous Triumph

    Welcome to the Accidental Tuscan Club. Everyone joins it at some point!
    Jay

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    • #3
      Re: A Disastrous Triumph

      Wow, I always wanted to belong to a club. Thanks for the gracious invite. The seagulls and the geese at the park had only good things to say about my bread.

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