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But is it really bread??? - 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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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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