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Heavy crusted bread. - 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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Heavy crusted bread.

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  • Heavy crusted bread.

    I have made several batches of Pagnotta bread with a Biga. The bread turns out good tasting but I cannot seem to get a good thick crust. I have been steaming the oven, etc. but the crust always seems to come out chewy and we like a thick hard crust. Can anyone make a suggestion on what technique to try. I am cooking in a WFO.
    Thanks

  • #2
    Re: Heavy crusted bread.

    Erasmo
    If you want a snappier crust you have to finish the loaves in a drier oven...steaming is good but you will have to vent it about half way through the bake time or even earlier. I would suggest you do everything as you have been except, half way through just tilt your door out on the oven to vent the steam. I think you will get what you are looking for, if you want it deeper and harder then the next time vent a minute sooner.
    Hope this helps!
    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

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    • #3
      Re: Heavy crusted bread.

      Dutch,

      You're right on as usual about the steaming and venting. If I want a thicker crust, I vent halfway through as you do, but I also push the loaves toward the back wall for the last few minutes of the bake. It's always hottest there with my oven.

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

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      • #4
        Re: Heavy crusted bread.

        Thanks
        I will try your suggestions.

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        • #5
          Re: Heavy crusted bread.

          I have also found that it is easier to get nice thick, crunchy crust with sourdough recipes.

          Let us know how it goes.
          James
          Pizza Ovens
          Outdoor Fireplaces

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          • #6
            Re: Heavy crusted bread.

            I have yet to try a sourdough. This might be a good time to make my first attempt.
            Thanks.

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