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Pork chops and pita bread - 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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Pork chops and pita bread

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  • Pork chops and pita bread

    Tonight I fired up the oven and brought it just to white, pushed the fire over and roasted boneless pork loin slices in the wfo. I gave them a spice rub, put them on a roasting pan rack directly on the brick floor, in the back of the oven, moving the rack around with the turning peel. I turned them once, they browned on top not on the bottom. About 10 minutes all told.

    To go with, I gave a shot at pita bread:

    50g White whole wheat flour,
    200g AP unbleached flour,
    5g salt,
    1/2 t idy
    160 g warm water,

    Raise, divide in 2, raise, form pizza like skin, place on wood peel, dress with olive oil, salt, pepper, oregano,

    Cook quick in the front of the oven while the pork chops are roasting in the back.

    Came out good. The bread had nice blister and char. I didn't get the bubble effect you see in pita videos. Might have done that if it hadn't been oiled.

    And the greasy drippings on the oven floor? I just raked the fire over it, be gone in the morning.

    Sorry, no pics, battery out in camera.
    My geodesic oven project: part 1, part 2

  • #2
    Re: Pork chops and pita bread

    Sounds great!

    I did a lasagna tonight in mine. Not the best I've done, but the kids ate it up. Success in my book.
    GJBingham
    -----------------------------------
    Everyone makes mistakes. The trick is to make mistakes when nobody is looking.

    -

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