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Focaccia and Spud bread. - Forno Bravo Forum: The Wood-Fired Oven Community



Photo Galleries are back! Instructions below.

Dear forum users,
Thank you for your patience with the Photo galleries. We've got your galleries online!
We have finished writing a custom script to migrate the PhotoPlog to vBulletin5’s albums.

Unfortunately V-Bulletin killed the "Photoplogs" in their software upgrade which was unforeseen and we're the first development group to have written a script for getting the galleries back... that said, it took some time to reverse engineer the code and get the albums to move over seamlessly!

Forum users will be able to access their “PhotoPlog” images through their user profile page by clicking on the “Media” tab.
They will also be able to browse other albums by going to the albums page. (On the forum site, there is a link in the black bar beside “Forums” to the albums.)

In order for users to create an album please follow the steps below.
1) Go to user profile page and click “Media”
2) Click Add Photos
3) Enter Photo Gallery Title in the first field
4) Click Upload or Select from Photo Album to add photos
5) Click Post
6) Once posted, the album will be created as a “Topic” on the albums page for the public to see. The topic title will be the “Photo Gallery Title” they created before uploading their photos.

To create this migration path we used vBulletin5’s default album structure. Unfortunately, it won’t work like the “PhotoPlog” but is an album/gallery component on the forum now.
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Focaccia and Spud bread.

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  • Focaccia and Spud bread.

    Focaccia and Spud bread.

    I have just made some of the best focaccia I have ever tasted dont know about the Spud Bread as its still hot.

    On the focaccia.
    Olives, cheese, dried tomatoes, prosciutto (I think thats how you spell it?), mild salami, salt and olive oil.

    The bread base was to die for, so light and yummy.

    Bread base recipe and method.

    Done in a mixer with dough hook.
    250 grams good quality hi protein bakers flour, unbleached.
    1 teaspoon dried yeast.
    1 teaspoon sugar.
    1/4 teaspoon salt.
    1/4 teaspoon olive oil.
    1/ teaspoon bread improver.
    Enough warm water to make a thick dough.

    Combine all dry ingredients and olive oil.
    Mix in enough warm water to make a thick dough, mix for 5 or so minutes for the gluten to start forming.
    Let rest until dough doubles in size it could take 1 hour, its all temperature driven.
    Turn out of mixing bowl onto a lightly floured surface.
    Lightly knead.

    Oil a baking tray with olive oil and put a ball of dough on tray, about fist sized.
    Work the dough to form a flat round shape about 10mm thick, turn dough over so the oil side is up.
    Work your finger tips into the dough to form dimples leaving a raised rim, the rim will rise higher when cooked.

    Place your fave toppings sparingly on top of dough pushing slightly into dough.

    Let sit to prove and rise some more for about 1 hour or so.
    Bake in wood fired oven at about 250 to 300 degrees C keeping an eye on it as it cooks.
    You will have to rotate the focaccia occasionally when cooking.

    My fave toppings.
    Rock salt.
    Olive oil.
    Dried tomatoes.
    Dried "Italian" herbs.
    Mild Salami.
    Attached Files
    Last edited by brickie in oz; 05-07-2011, 09:37 PM. Reason: Adding recipe and method.
    The English language was invented by people who couldnt spell.

    My Build.