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Pain Poilane - 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 Poilane

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  • Pain Poilane

    Sorry I am trickling my photos out through limited Internet time. Here are a couple of pictures of Pain Poilane -- from the crust to the packaging and the crumb.

    It is very, very nice bread. It is naturally risen and whole wheat. It is very nutty in flavor, and it has a moist crumb, with a pretty dense whole structure; though the holes are well defined. The crust is crunchy, though not too thick. It is a deep brown. I have read that is can last for days and days -- and my experience shows that it's true. We've eat it for lunch, dinner and the breakfast toast over the past 2-3 days. It just seems to stay fresh; goes great with a boiled egg.

    The loaves are at least 4lbs, and you can buy them by weight. They are also pre-sliced, where you can pull off one piece at time. Why do they slice it?

    Jim, I have read the stories that movie stars have it flown around the world every day -- though Robert DiNiro was new to me. I also read that this is the only bread in France which is named after the baker, not a specific type of bread.

    What do you think guys? A signature bread?
    James
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