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Fan Pattern - 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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Fan Pattern

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  • Fan Pattern

    This one tore a little when I was taking it out of the banneton (I'll use more flour next time with a wet dough), and it looked like the start of a fan pattern -- so I went for it. The dough was 800gr (a big loaf), 200gr KA GP and 600 KA whole wheat (no rye, oats or grains), and 70%+ water.

    The wetter doughs definitely result in a lower loaf -- though the crumb is very moist and has lots of holes.

    Enjoy your weekend everyone.
    James
    Pizza Ovens
    Outdoor Fireplaces

  • #2
    Re: Fan Pattern

    Very nice. I like the fan shape- great way to disguise a problem! I am impressed with the color you get. Was it regular KA whole wheat or the white whole wheat? I think I get better color with the regular.
    Elizabeth

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

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    • #3
      Re: Fan Pattern

      Nice work in my book. I'll bet it tasted great! Perhaps a banneton with a fern shape inside might recreate this pretty loaf every time.
      GJBingham
      -----------------------------------
      Everyone makes mistakes. The trick is to make mistakes when nobody is looking.

      -

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      • #4
        Re: Fan Pattern

        Originally posted by egalecki View Post
        I am impressed with the color you get. Was it regular KA whole wheat or the white whole wheat? I think I get better color with the regular.
        Regular KA whole wheat. I pretty much only blend in the white whole wheat with other flours -- I figure if I'm going to make whole wheat bread, it might as well be the real deal. I think it does give better color.
        James
        Pizza Ovens
        Outdoor Fireplaces

        Comment


        • #5
          Re: Fan Pattern

          Originally posted by james View Post
          Regular KA whole wheat. I pretty much only blend in the white whole wheat with other flours -- I figure if I'm going to make whole wheat bread, it might as well be the real deal. I think it does give better color.
          James
          Health wise, IMHO anything that says only "wheat" should be suspect marketing...unless it say's 100% whole wheat, then it's good stuff!
          sigpicTiempo para guzarlos..... ...enjoy every sandwich!

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          • #6
            Re: Fan Pattern

            KA white whole wheat IS 100% whole wheat. Just from a different variety of wheat. Texture's a little different too, I'd say it's milled differently.

            I've been mixing it when I do a multigrain too- I just like the plain whole wheat's looks, even though I don't think it rises quite as well.
            Elizabeth

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

            Comment


            • #7
              Re: Fan Pattern

              Originally posted by egalecki View Post
              KA white whole wheat IS 100% whole wheat. Just from a different variety of wheat. Texture's a little different too, I'd say it's milled differently.

              I've been mixing it when I do a multigrain too- I just like the plain whole wheat's looks, even though I don't think it rises quite as well.
              Exactly!
              James
              Pizza Ovens
              Outdoor Fireplaces

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