web analytics
32 lbs of bread - Forno Bravo Forum: The Wood-Fired Oven Community

Announcement

Collapse

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.
See more
See less

32 lbs of bread

Collapse
X
  • Filter
  • Time
  • Show
Clear All
new posts

  • 32 lbs of bread

    I baked 32 lbs of bread today
    All from Hammelman's Bread
    16 lbs Small loaves and baguettes Vermont Sourdough p153
    8 lbs Mixed Flour Miche (two 4lb loaves) p166
    8 lbs Small loaves and baguettes Pate Fermente p103

    I made most of the dough Friday night while answering the door to trick or treaters...

    Fired 10 AM - 2 PM (made 4 average pizzas from frozen dough...), wanted to make sure I had a good heat soak...

    Started baking with the Pate Fermente first at around 4 and was done with all by 7:30

    I would have had more room for at least 2 more loaves of the Miche

    I have a pork roast and a giant hubbard squash to cook tomorrow....

    Drake

    PS the blue ruler in the second picture is 6" long.
    Attached Files
    Last edited by DrakeRemoray; 11-01-2008, 08:11 PM.
    My Oven Thread:
    http://www.fornobravo.com/forum/f8/d...-oven-633.html

  • #2
    Re: 32 lbs of bread

    Wow thats a lot of bread. Good job. Do you have someone buying this bread or will you freeze it? I am very full tonight after cooking pizzas and bread last night, sandwiches for lunch and pizza for dinner. I am ready for some fish, vegies and salad for a few days!

    Comment


    • #3
      Re: 32 lbs of bread

      I will give some away and freeze some. That is why I made so many small loaves, the freeze better and there are more to give away!

      Drake
      My Oven Thread:
      http://www.fornobravo.com/forum/f8/d...-oven-633.html

      Comment


      • #4
        Re: 32 lbs of bread

        Here are some pictures of the hole structure. First the Miche, second is the Sourdough, third is the Pate Fermentee...
        Attached Files
        My Oven Thread:
        http://www.fornobravo.com/forum/f8/d...-oven-633.html

        Comment


        • #5
          Re: 32 lbs of bread

          Great bake! That's a lot of bread, and a nice bottle of Rioja to make the process go better! How was the wine? The summer in Rioja was so hot in 2003, making for some very over ripe wines.
          Mike - Saginaw, MI

          Picasa Web Album
          My oven build thread

          Comment


          • #6
            Re: 32 lbs of bread

            The bread is lovely. I don't have Hamelman's book, maybe I'll ask for it. The Vermont sourdough looks really tasty.

            What do you do with the Hubbard squash, both to cook it and after it's cooked? Does it freeze ok? They're so large.
            Elizabeth

            http://www.fornobravo.com/forum/f8/e...html#post41545

            Comment


            • #7
              Re: 32 lbs of bread

              egalecki,
              The hubbards are huge, but they do freeze well. I generally cut the thing in half and take out the seeds, then roast it cut side down in a pan, then scrape out the cooked squash. It makes a great soup (Pumpkin Soup with Apple Schnitz "croutons" '21' Club Recipe at Epicurious.com) and is also excellent in Risotto. As to the size, large is an understatement...see the picture.

              mfiore,
              The Rioja was very nice, but the bottle in this picture was better, then again, I am no expert.

              Drake
              Attached Files
              My Oven Thread:
              http://www.fornobravo.com/forum/f8/d...-oven-633.html

              Comment


              • #8
                Re: 32 lbs of bread

                So, do you use a chain saw to cut it in half???? That sucker is huge. I'll try some though, now that I know it freezes well. I usually use butternut squash or delicata, both of which we really like. It's good to try new things!
                Elizabeth

                http://www.fornobravo.com/forum/f8/e...html#post41545

                Comment


                • #9
                  Re: 32 lbs of bread

                  I usually drop the squash on the concrete to split it into manageable chunks. I almost lopped off an appendage trying to cut it with a knife once.
                  Mike - Saginaw, MI

                  Picasa Web Album
                  My oven build thread

                  Comment


                  • #10
                    Re: 32 lbs of bread

                    Ha! I wouldn't have thought of that!
                    Elizabeth

                    http://www.fornobravo.com/forum/f8/e...html#post41545

                    Comment


                    • #11
                      Re: 32 lbs of bread

                      Drake
                      I thought this was the most appropriate place to post photos of our bake yesterday. I will have to do the math and see how much in total weight it was...if I have the energy...it was fun...there was challah with cranberries and walnuts, challah topped with sesame, and plain challah, potato with caraway, potato cheddar and chive, pane italiano, pain d'campagne, and yeast rolls...lots and lots of yeast rolls...oh and one focacccia(not pictured)
                      Happy Thanksgiving to all those who celebrate and happy day to all those that don't...haha
                      All the best!
                      Dutch
                      Attached Files
                      "Making the simple complicated is commonplace; making the complicated simple, awesomely simple, that's creativity. " Charles Mingus
                      "Build at least two brick ovens...one to make all the mistakes on and the other to be just like you dreamed of!" Dutch

                      Comment


                      • #12
                        Re: 32 lbs of bread

                        Beautiful Dutch!

                        Did you do the Challah in the in the wfo as well? Must have let it cool a lot!

                        I am planning to fire it up tomorrow for the turkey, sides and rolls. I am planning to let it cool down to about 450 before I put anything in...

                        Drake
                        My Oven Thread:
                        http://www.fornobravo.com/forum/f8/d...-oven-633.html

                        Comment


                        • #13
                          Re: 32 lbs of bread

                          Originally posted by DrakeRemoray View Post
                          Beautiful Dutch!

                          Did you do the Challah in the in the wfo as well? Must have let it cool a lot!

                          I am planning to fire it up tomorrow for the turkey, sides and rolls. I am planning to let it cool down to about 450 before I put anything in...

                          Drake
                          Drake
                          Yes we did the challah in the WFO after the country french and italian bread were done. It was in the 375 range on the floor when they went in. It all together almost 120 pounds of bread(about 80 loaves at an average of about 1.5 pounds each). If I add in the yeast rolls(not bread in our opinion but they have their place)it makes it about 200 but they were not baked in the WFO...
                          We are doing our turkeys and sides and stuff in the WFO today as well...you can probably plan on similar cook times to your indoor oven if you use a similar temperature range. You might want to put the turkey in just a bit sooner(may 15 to 20 min)uncovered to get the business started and then cover it, maybe remove the cover in the last 15 to 20 as well. Are you doing one of Dave's Turkey methods?
                          Happy Thanksgiving!
                          Dutch
                          "Making the simple complicated is commonplace; making the complicated simple, awesomely simple, that's creativity. " Charles Mingus
                          "Build at least two brick ovens...one to make all the mistakes on and the other to be just like you dreamed of!" Dutch

                          Comment


                          • #14
                            Re: 32 lbs of bread

                            Dutch,
                            Again that is an impressive bake! Did the Challah go in on sheet pans or paper or did you bake it on the hearth? I think this thread is a good one for folks trying to decide which oven to build. Do you plan to bake 100lbs or bread (my back hurts thinking about it) or 32 lbs of bread (ok that makes my back hurt too...).

                            I am cooking two turkeys (14lbs inside - this is the main bird, and a 10 lb one outside - the experiment...). I am not going to stuff it so I bet it will cook in 2 hours out there...If not, that one can wait a bit. The turkey is always ready ahead of time in my experience....it never takes 3 1/2 hours that the cookbook tells me...

                            I am not using Dave's cooking method particularly. I will drape the bird in buttered cheese cloth, that is my tried and true method. Truth be told, I just eat the dark meat anyway, so let the breast dry out, but get the dark meat perfect.

                            Drake
                            My Oven Thread:
                            http://www.fornobravo.com/forum/f8/d...-oven-633.html

                            Comment


                            • #15
                              Re: 32 lbs of bread

                              Sheet pans for the challah...with the braids they would have to be bench proofed and we just don't have enough space for all of that...filled the shelves of two different baker's racks for the proofing in the hallway. I have to say...imagine what our oven would bake if I had insulated it better...we have our turkeys in the WFO right now...one 12# one 13# stuffed with fruit and veggies...should be done in about 3 hours...went in about 11AM and the festivities will start about 2PM with hors d'oerves and stuff...roasting asparagus in the oven along with baking the spuds and sweet potatoes too
                              Best
                              Dutch

                              Best
                              Dutch
                              "Making the simple complicated is commonplace; making the complicated simple, awesomely simple, that's creativity. " Charles Mingus
                              "Build at least two brick ovens...one to make all the mistakes on and the other to be just like you dreamed of!" Dutch

                              Comment

                              Working...
                              X