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Switching between brick oven and regular oven - Forno Bravo Forum: The Wood-Fired Oven Community

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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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Switching between brick oven and regular oven

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  • Switching between brick oven and regular oven

    I baked bread this weekend, experimenting with the white whole wheat, but decided to cook with my pizza stone in my regular oven. I did everything the same with the dough, and set the oven to 450F, with a good pre-heat for the stone.

    I consistently undercooked each loaf, where they were dark brown on the outside, but doughy in the crumb. I didn't check internal temperature, so it was too late when I saw what I had done. I'm taking this as a good lesson on how a brick oven and conventional oven cook differently.

    I made a really nice ciabatta dough (80% hydrated, all white whole wheat flour, and I hand kneaded it at the finish), but by undercooking the bread, I couldn't really compare the flour to regular bread flour. Next time.

    Something to look out for if you are going to switch back and forth.
    James
    Pizza Ovens
    Outdoor Fireplaces
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