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New recipe - 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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  • New recipe

    I tried the Flaxseed bread from Hamelman yesterday. It came out quite well, I think. It's a 60% rye. Texture's nice, crust is what I'd expect from a rye, and the flavor's good. Sort of like a rye wasa cracker. I see potential in this one for all kinds of toppings... cheeses, hummus, etc.

    I'm not sure where the hole in the crumb came from, maybe my shaping again? I tried to get all the air pockets out, really I did...
    Elizabeth

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

  • #2
    Re: New recipe

    They look lovely, Elizabeth. Did you add yeast or are they pure sourdough?

    Annie
    "It's not because things are difficult that we do not dare, it's because we do not dare that things are difficult." ~ Seneca

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    • #3
      Re: New recipe

      The recipe has added yeast. The way the recipe is written it looks as though the sourdough is only for the flavor. It's still nice, however. I like the flaxseed too. I'd have preferred the dark flaxseeds instead of the golden ones, so you could see them better, but I didn't have any.

      I've gotten accustomed to adding some yeast to the whole wheats, as Reinhart does in his Whole Grains book. It does seem to help the bread be less of a non-rising brick. As does the practice of presoaking.

      The other rye I make has lots more sourdough in it, and doesn't need any extra yeast. It has caraway seeds too- and a much more tangy flavor. It isn't a very blank canvas for other foods, though! Makes a mean pastrami sandwich...
      Elizabeth

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

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