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But is it really bread??? - 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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But is it really bread???

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  • But is it really bread???

    Did you read that a company has bought the Wonder Bread brand and is going to make a run at bringing it back to life. Incredible.

    The new bread claims to have some "whole wheat" (I'm sure they will use coloring to make it look dark), and, get this, unlike the original Wonder Bread, that had ZERO fiber, the new bread will have two grams per slice (loaf?). Maybe some things should just be left alone.

    On a related note, I read the ingredients label of our local supermarket's house brand "french" bread the other day. It's scary.

    We need to keep making better bread at home.

    James
    Pizza Ovens
    Outdoor Fireplaces

  • #2
    Originally posted by james
    We need to keep making better bread at home.
    Amen. Scary what you see on labels these days. My wife and I stay away from a lot of processed foods.

    I do consider myself fortunate in that I live in an area where we have a large number of artisanal bakeries so that I do have fresh, healthy alternatives with no crazy ingredients.
    --
    Tarik

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    • #3
      Baguettes

      I've been experimenting with the Phillipe Gosselin cold ferment method outlined by Peter Reinhart in The Bread Baker's Apprentice. The taste is absolutely spectacular, as Reinhart says, because of the overnight ferment and the cold water used to make the dough. However, it's difficult stuff to handle and shape because it is so wet. As the BBA suggested, I've been scoring the baguette with scissors dipped in cold water, but the dough seems to want to close the slashes almost as soon as they're made. The individual pieces are difficult to scale, as well, because too much handling and the gas is pressed out.

      Having trouble scaling my pictures so they're small enough to post. I'll work on it. I'd appreciate any comments or suggestions on the method, shaping, slashing and the recipe.

      Jim
      Last edited by CanuckJim; 02-08-2006, 10:10 AM. Reason: No photo file attachment
      "Made are tools, and born are hands"--William Blake, 1757-1827

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      • #4
        Bread recipe request

        Woul you mind sharing a good bread recipe for the woodfired oven.

        Thanks
        Helen

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