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The Village Baker - 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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The Village Baker

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  • The Village Baker

    I started reading The Village Baker by Joe Ortiz this weekend. I'm enjoying the theory and technique, and there are nice hand drawn dough handling graphics.

    I don't think I will ever use the formulas, as they are in cups and tablespoons, and I have become a hardened Baker's Percentage baker. Still, I like the book.

    I have a 100gr poolish and the Hamelman 5-Grain loaf going today. Still no store bread.

    James
    Pizza Ovens
    Outdoor Fireplaces

  • #2
    Re: The Village Baker

    One more quick note. I made the poolish and the whole grain soaker last night, while cleaning up after dinner. It really only takes about 60 seconds to measure and make both, which is lost in the clean up time -- and the longer pre-ferments and whole grains definitely improve the final result.

    I just need to keep reminding myself to do it.
    James
    Pizza Ovens
    Outdoor Fireplaces

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    • #3
      Re: The Village Baker

      I don't think I will ever use the formulas, as they are in cups and tablespoons, and I have become a hardened Baker's Percentage baker.
      Could we start a movement to demand that every recipe, every package instruction, every food website provide measurements in grams, in addition to volume measurements? Maybe we could get the scale manufacturers to fund this viral movement.

      How hard could this be? Aren't most of these things, at least on a corporate level, developed in test kitchens, most likely by weight, then converted to cups and teaspoons?
      My geodesic oven project: part 1, part 2

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