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Daily Focaccia - 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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Daily Focaccia

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  • Daily Focaccia

    We make Focaccia most nights when we don't have a good hearth bread in the house. It's so simple and it is so much better than most bread you can buy. It's better in a brick oven, but it also does pretty well in a conventional oven.

    It is basically a pizza dough recipe, laced with good olive oil. More oil in the baking tray and on the dough, and a sprinkle of oil when it comes hot out of the oven.

    I use the Caputo flour, which is great for a light flatbread like this. Bread flour also works.

    James
    Attached Files
    Pizza Ovens
    Outdoor Fireplaces

  • #2
    Focaccia

    James,

    I've experimented a bit with focaccia recipes and found something you might want to experiment with. Most recipes call for AP flour, but Peter Reinhart uses bread flour, which, I think, makes a better bread. However, you might try mixing half bread flour and half fancy durham flour. The result is interesting.

    Jim
    "Made are tools, and born are hands"--William Blake, 1757-1827

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    • #3
      Jim,

      I made a focaccia tonight with my Giusto's bread flour. You can definitely see the difference from the Tipo 00 flour. I also experimented with a pizza stone temperatures, but more on that later.

      The high gluten bread flour has more density in your hand when you are kneading, and the final bread had more substance. I think mixing it with half AP might lighten the final result. It might be a little heavy and the holes too dense for a flat bread.

      What should I look for with the durham flour?

      James
      Pizza Ovens
      Outdoor Fireplaces

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