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First try at bread. Despite mistakes, bread edible. - Forno Bravo Forum: The Wood-Fired Oven Community



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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First try at bread. Despite mistakes, bread edible.

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  • First try at bread. Despite mistakes, bread edible.

    I used some leftover pizza dough as the pate fermentee for a pain de campagne today. (Reinhart's BBA)

    The bread turned out ok, but plenty of room for improvement.

    I started baking at around 425F. Unfortunately, I didnít get the oven hot enough by the time the dough was ready, so the crust isnít very brown, and it took about 30 minutes just to get where it was.

    Also, I wasnít careful about getting all of the coals out of the oven. Some of the remaining coals continued to smoke after the door was closed and the loaves were baking, giving the bread a little bit of a smoky taste. Itís not bad, but not great either.

    Practice makes perfect, and I intend to practice. As long as the mistakes are edible, it's a success!
    I'm building a Pompeii Oven in Austin, Texas. See my progress at:
    Il Forno Fumoso

  • #2
    Re: First try at bread. Despite mistakes, bread edible.


    Need more details on the formula you used. You're getting there, but your hearth was not hot enough. Suggest 500-550 is where your want to be. Did you steam the oven? The pic suggests you didn't. You really want a hot hearth, plus steam, plus a hydrated formula to get a more open structure-crumb. Ordinarily, you want to vent the steam half way through the bake, so the crust firms and browns. The earlier you vent the steam (perhaps as soon as the loaves show colour) the thicker and crunchier the crust will be.

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


    • #3
      Re: First try at bread. Despite mistakes, bread edible.


      good stuff - I started bread baking recently and I too am working on getting my oven temp right for bread, its great fun.

      One time I left the hot coals in (right side) so I stuck a cast iron pan in the back (center) with some water in it and cooked some bread on the left side. The door was open slighlty (right side). I was careful not to starve the fire and "backdraft" it. Its obviously not ideal (thick crust was great winter food) but seemed to work at the time.

      Have you read the FB hearth bread PDF on bread baking?.....the No-Knead recipes quite a good starter.....in a cast pot or on the hearth.

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