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First two lots of bread, so far so good... - Forno Bravo Forum: The Wood-Fired Oven Community

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First two lots of bread, so far so good...

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  • First two lots of bread, so far so good...

    The first loaf of bread is made with sort of middle dark flour that's very popular in Switzerland, and some milk and quark. I put it in the oven about an hour before the second one, and it got quite brown on top before baking on the bottom... still well within the range of the edible though.

    The second lot is pumpkin bread made with 500 g of the same flour, 4 dl of fresh pumkin puree, 21 g of fresh yeast and two tsp of salt. It doesn't rise much as you can see, but its my favourite bread in the whole world, so I was glad turned out ok in the pompei oven. Phew, what a relief!
    Attached Files
    "Building a Brick oven is the most fun anyone can have by themselves." (Terry Pratchett... slightly amended)

    http://www.fornobravo.com/forum/f8/p...pics-2610.html
    http://www.fornobravo.com/forum/f9/p...nues-2991.html

  • #2
    Re: First two lots of bread, so far so good...

    Great job! Those are beautiful! I will try those pumpkin bread!
    Dutch
    "Making the simple complicated is commonplace; making the complicated simple, awesomely simple, that's creativity. " Charles Mingus
    "Build at least two brick ovens...one to make all the mistakes on and the other to be just like you dreamed of!" Dutch

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