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Bread Baking Photos - Forno Bravo Forum: The Wood-Fired Oven Community



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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Bread Baking Photos

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  • Bread Baking Photos

    I used the poolish method outlined in both The Bread Baker's Apprentice and the Hamelman Bread Book. I made two batches, one 1/2 Tipo 00 (because I had it) and 1/2 King Arthur white whole wheat and one 3/4 King Arthur whole wheat and 1/4 white whole wheat. I started the poolish the night before, so it fermmented slowly for about 16 hours. I added the final flour, salt and yeast (for the white) and molassas, oil and honey for the whole wheat by hand and kneaded on the counter.

    The poolish pre-ferment, where you mix all the water and about half the flour with a pinch of yeast to let it ferment slowly to develop the gluton and give the bread flavor worked very well. I've been lazy and skipping that step, but it really adds so much.

    I am building a bread section on the Forno Bravo web site, and will post when that is ready.

    Here are the pre-ferment and shaping photos.
    Attached Files
    Last edited by james; 02-14-2006, 02:48 PM.
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