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Pain Epi - 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 Epi

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  • Pain Epi

    Jim,

    I thought you would like this. I'm going to try to make it. I know there is a recipe in The Bread Bakers Apprentice, but I think it's basically a bauguette with scissor cuts. It separates nicely and looks great. Might be a good seller.

    James
    Attached Files
    Pizza Ovens
    Outdoor Fireplaces

  • #2
    Re: Pain Epi

    James,

    Thanks for the tip and the pic. I've never made a pain epi, though I've used the cut technique many times on Ancienne baguette, mainly because the dough is so wet that blade docking just doesn't work. This weekend I held the first Mary G's two-day bread workshop of the season with four particiapants, two of whom are new members on this forum. It was a long and intense two days: day one theory and prep for two-day breads; day two for firing and one-day breads. We made six very different styles of bread to cover many different forumulas and forming techniques. It was a lot of fun, and the participants all said they learned a lot, even the experienced bread bakers.

    One of the breads was a typical Parisian baguette. For demonstration purposes, three were slashed in the traditional way, and three were cut with kitchen shears at a shallow angle, much like the epi.

    I'll post some pics and a short description once I have the photos cropped and sized.

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

    Comment


    • #3
      Re: Pain Epi

      Jim,
      Here's an idea. We should get you out to California to teach some classes that FB can host and I can take. I really need to take some serious bread classes, and there must be a number of west coast folks who would enjoy wood-fired bread lessons. Let's talk about that.
      James
      Last edited by james; 04-16-2007, 10:16 AM.
      Pizza Ovens
      Outdoor Fireplaces

      Comment


      • #4
        Re: Pain Epi

        James,

        That sounds like a lot of fun. Let's do it. I'm a bit unsure what airport security would say to baggage full of bread blades and wild yeast starter, but maybe we'll find out. Just be ready for bail.

        I'm very fond of California and have spent a lot of time there over the years, but mainly Santa Barbara, San Marino, the coast south to San Diego, and, my all time favorite, the desert around Indio. I haven't been to points north in CA for a very long time. There, Monterey tops the list.

        Here's what we made over the weekend:

        Boule au Levain
        Wild Yeast Seed Bread
        Ciabatta
        Potato, Cheddar and Chive Torpedo (Batard)
        Bagels (New York style water)
        Parisian Baguette

        I chose these because they're all so different, but the list can be modified at will. I've been corresponding with a woman in Whitehorse, Yukon Territory, who wants a couse tailored only to bagels because she plans to open a wood-fired bagel business there. Think about that one next winter . She's got a line on salvaging bricks from an old, wrecked paddle-wheeler boiler . Her interest would be in both NY style and what's called Montreal style here. The Montreal style uses egg as an enrichment and honey in the boiling water. The two products look the same, but don't taste the same.

        Timing is all we need to settle, I think.

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

        Comment


        • #5
          Re: Pain Epi

          Jim/James - I would be very intersted in attending something like this if it came together!

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          • #6
            Mary G's California Class [was Pain Epi]

            Count me in, also. I am unable to make the open house and continue to regrete it. Just make sure that some of the classes are on a Saturday so that those of us who work can come up Friday night.

            On a slightly related subject, is anyone else taking the Ramekin's class on June 2nd? If so, I am looking forward to meeting some folks from this forum.

            J W

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