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Pain Facon Beaucaire - Forno Bravo Forum: The Wood-Fired Oven Community



I'm Peter Reinhart! Ask Me Anything! Monday, February 15, 2016 7:00-8:00 pm EST

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.

Ask Me Anything New Forum Feature

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.

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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Pain Facon Beaucaire

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  • Pain Facon Beaucaire

    I made these twice this weekend. I started all this baking stuff with "Dough" by Richard Bertinet. I love rolls and this was the first book I found that had the types of stuff I was looking for. Now I've largely moved beyond it, since it's somewhat a beginner book.

    Anyway I had not tried these yet and they looked pretty good. They turned out pretty good also.

  • #2
    Re: Pain Facon Beaucaire

    These look fabulous. Did you use sourdough? I looked Bertinet's book up and there they are so I'll try them. I'm with you about RB so don't consult his books very much. However, I know some people who took his classes and they have only good things to say about him.

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


    • #3
      Re: Pain Facon Beaucaire

      Thanks Annie!

      I'm glad you about the sourdough because I had a question. I used his "ferment" where I took a piece of dough a few months ago and added some extra flour and water (50%) and kept swapping a 7oz piece when I made dough.

      I left the ferment for about 3-4 weeks while I had fun with the Ciabatta. I was afraid it might have been pretty dead, but when I added the 7oz of fresh dough, it puffed right up.
      I used it to make the two batches of rolls and the flavor was great.

      Is that sourdough?
      Last edited by acbova; 03-02-2009, 10:18 AM. Reason: clairity


      • #4
        Re: Pain Facon Beaucaire

        I assume that the ferment was originally made using commercial yeast?? If so, then it's not strictly sourdough. You make a sourdough 'mother' or chef by just mixing unbleached flour and water (nothing else in my book, but some people use grapes or yoghurt or ...) and allow it to ferment and then feed it with more flour and water on a regular schedule. Then it can rest in the fridge when you are not using it.

        However, you probably have a close approximation as the amount of commercial yeast gets diluted every time you use some and feed it again. Without having more information, I'm not sure what you have. Do you ever add commercial yeast to it?

        Joe Ortiz's book "The Village Baker" has great instructions for getting a sourdough going.

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