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Steaming? - 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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Steaming?

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  • Steaming?

    Hey, has anyone tried throwing in a wet piece of towel to get their steam for bread baking? Or maybe some vessel with a small hole in it?

    A slow release steam without opening the door??
    sigpicTiempo para guzarlos..... ...enjoy every sandwich!

  • #2
    Re: Steaming?

    I usually put a cast iron pan in and then pour in some water. What works better is to seal the door with wet rags.

    Slow release....thats sounds like it might work better - I will have to try it
    Cheers
    Damon

    Build #1

    Build #2 (Current)

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    • #3
      Re: Steaming?

      Daniel Leader suggests putting in some ice cubes, in a suitable container e.g. cast iron grill pan - haven't tried this, but it sounds 'slow-release' to me :-)

      LMH
      "I started out with nothing, and I've still got most of it"

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      • #4
        Re: Steaming?

        Can someone post some pictures of how they seal the door with rags? I tried, but it was just too much of a pain. I have started putting a cast iron pan with hot water in a few minutes before I load. Enough water, and it steams the whole time. I don't really understand the ice cube idea - I think it provides the same amount of steam, just defers it to later in the bake, after it's most useful. Not to be a broken record, but as I said here, closing the flue has done amazing things for my steam retention. When I open the door late in the bake, there's still steam pouring out, and I actually have to open the flue to suck the steam out to finish the crusts in a dry oven.

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