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Baked Bread - 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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Baked Bread

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  • Baked Bread

    Here are the baking photos.
    The oven fell from about 525F to 425F to 400F across three patches. I should add that I am a total amateur baker, my white dough was too wet and the baguettes weren't very well shaped (among other problems), but I think it shows that with a little effort it is pretty easy to make something really nice.
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    Pizza Ovens
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  • #2
    Which oven is this?

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    The oven fell from about 525F to 425F to 400F across three patches.
    I'm sorry, James. Which oven is this? Those seem like very respectable temps over three batches!

    Again, thanks for this forum!

    aka PizzaMan


    • #3
      It is a hybrid brick oven. Scott design, but with splits on their sides, so the dome is much thinner. I did a similar day of bakking with my Casa90 in Florence, and the results were pretty similar.

      I will do the some baking next in the Casa90 at our demo kitchen here, and tracking the temperature curve.

      Last edited by james; 02-18-2006, 01:41 PM.
      Pizza Ovens
      Outdoor Fireplaces