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emergency rations... - 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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emergency rations...

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  • emergency rations...

    Just a quick tip to home bakers without electric/gas let alone brick ovens: try the microwave!

    Background: we are still awaiting word on delivery of Bianca's chosen electric oven (no word from me on installation of a brick oven :-) ) so our youngest daughter offered to bake Bianca's sourdough bread in her oven in town. The dough was duly prepared from the surviving starter, put into pans for a second rising when the young one rang to beg off - her oven was playing up...

    Bianca, always the impulsive Italiana, was about to toss the risen loaves into the bin, when I (the constant hoarder), suggested we could try a sourdough flapjack for which I'd seen a recipe somewhere.

    No signor! But she thought to try an experiment: sourdough bread in the microwave. The dough was duly transferred to three glass containers, two rectangular, one round, two brown glass, one clear. I put the first lot, in a roughly bread-tin shaped glass container, in the microwave, at medium high and for 10 minutes. I upped this to 12 minutes, then added another five.

    The loaf reappeared, rather rock hard on the outside, but perfectly cooked on the inside. We did the other two containers for 10 minutes each, then turned the loaves out to get rid of the excess moisture at the bottom.

    I toasted a slice of the "rock" - and it was quite passable (remember, we hadn't been able to bake our daily bread for weeks now!). The next mornigh we sliced and toasted the other loaves, and again: at least the familiar sourdough taste was there, the structure was reasonable, except of course that the loaves had NO CRUST.

    But hey, it was our own bread...

    Cheers,

    Carioca

    NB: We have since established that in a rectangular Pyrex dish of about 1 L the sourdough must be allowed to rise to say 1 cm below the rim, then 'baked' for 15 minutes. In a round 2 L Pyrex dish, same rise but baking time 16 minutes...

    (We still haven't either an electric or a stone oven, merde!)
    Last edited by carioca; 11-23-2006, 12:07 AM. Reason: new information re baking times, add picture
    "I started out with nothing, and I've still got most of it"
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