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Starting to bake again - 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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Starting to bake again

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  • Starting to bake again

    Hello all,

    We have finally settled in our new house and I have a computer, desk and Internet for the first time in a a couple of weeks. It's funny, with all of the travel, packing and unpacking and setting up a new house, one of the things I miss the most is baking bread.

    I just got a new Lodge dutch oven (the one FB sells) and I am planning on using that for my one-at-a-time loaves with my conventional oven.

    Next step -- installing our outdoor kitchen.

    James
    Pizza Ovens
    Outdoor Fireplaces

  • #2
    Re: Starting to bake again

    Yeh,
    hang around James and get the good oil from this forum!! Plenty of members with all the advice and information.
    So where are you exactly now, back in the US or elsewhere?
    We missed you and your comments.
    Guess you have a lot of catching up eh!

    Neill
    Prevention is better than cure, - do it right the first time!

    The more I learn, the more I realise how little I know


    Neillís Pompeiii #1
    http://www.fornobravo.com/forum/f8/n...-1-a-2005.html
    Neillís kitchen underway
    http://www.fornobravo.com/forum/f35/...rway-4591.html

    Comment


    • #3
      Re: Starting to bake again

      Hey Neill,

      I've missed the forum, and its good to get back online. We are in California again (Pebble Beach). It's near the coast, and often cool and foggy. The house needs some work and there is a perfect spot for an outdoor kitchen. I think we are going to have to buy an outdoor space heater to use it year round. Our oldest daughter starts high school in a month, and we picked the community for the school. Is that the tail wagging the dog?

      FB is doing great, and everything is staying in Sonoma. Lot's of catching up to do!
      James
      Pizza Ovens
      Outdoor Fireplaces

      Comment


      • #4
        Re: Starting to bake again

        James,

        Welcome back - we've missed you!

        Does your move mean an end to living in Toscana for part of the year?

        Cheers, Paul.

        Comment


        • #5
          Re: Starting to bake again

          Hey Paul,

          Thanks. Yes, we've been in Florence for 3 of the last 4 years, but now we are in California for the next 4 years (that's how long American high school lasts!). Still, we can look forward to Spring Break, Christmas and Summer Vacation.

          James
          Last edited by james; 07-30-2007, 06:29 PM.
          Pizza Ovens
          Outdoor Fireplaces

          Comment


          • #6
            Re: Starting to bake again

            Florence to Pebble Beach...hmmm If I had to move back to the States id say that is a pretty good place to be.. Still, adjusting to the "life pace" from Europe to the US is gonna be something your gonna have to keep in the front of your mind..I honestly believe THEY have it right. People that have never been to Europe (not to sound condescending because in NO way do I mean it like that ) don't understand that it really is like another world over there.. Just like California is another world for me being an East Coaster (PA) West of Pittsburgh.

            Welcome back James and all the luck with the baking.
            http://www.palmisanoconcrete.com

            Comment


            • #7
              Re: Starting to bake again

              Thanks Uno,
              Yikes, my digital scale broke in the move. Can I make dough by volume? By touch? Help.

              I need to think about this one. :-) I have King Arthur General Purpose just waiting...
              James
              Pizza Ovens
              Outdoor Fireplaces

              Comment


              • #8
                Re: Starting to bake again

                Sure you can make it by volume. Just make sure you fill your measure cup nice and over full (don't tap to settle) and level off with a butter-knife or spatula. If your recipe was written for weight. A cup of flour weighs about 4 oz give or take and a cup of water weighs right around 8oz. use these as a loose guide and let your memory of how it should feel and look do the rest. This can be a ok substitute but if your in pursuit of the perfect loaf, that is trying to get a specific recipe to come a particular way, scaling is the only way to weed out most variables. Even with scaling the humidity, air temp and water temp can change the doughs characteristics. Haven't baked in a while though so hopefully Jim will offer some better advice.
                Good luck
                http://www.palmisanoconcrete.com

                Comment


                • #9
                  Re: Starting to bake again

                  Originally posted by Unofornaio View Post
                  I honestly believe THEY have it right.
                  Hear, hear! After my first experience of Italian culture & cuisine in 2001 (approx 4 weeks), I commented to family and friends on my return to Oz that I wanted to retire there! You can imagine the reaction I got from those who couldn't understand why I wanted to go to Italy in the first place ....

                  Paul.

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                  • #10
                    Re: Starting to bake again

                    James,

                    Good to have you back. Just leave the rest of the boxes in the garage and bake some bread. Of course you can bake by volume. Make sure to fluff the flour around a bit in the bag or a bowl to make sure it hasn't settled, then scoop it into your measure. Make it nice and full, as Uno says, than level with a flat backed knife. My info says that bread flour weighs 4.5 ozs per cup, water 8 ozs per cup. With your experience, going by touch after that should be just fine. It is difficult to achieve consistent results with this method, though.

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

                    Comment


                    • #11
                      Re: Starting to bake again

                      Originally posted by james View Post
                      T<snip> Yikes, my digital scale broke in the move. <snip> James
                      I am surprised that FB doesn't sell one [yet]. Amazon.com can have one to you in a couple of days.

                      J W

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