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Holiday Gift Breads - 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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Holiday Gift Breads

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  • Holiday Gift Breads

    I have kept the oven hot for 4 days straight now. We have done several items, one of which is our neighborhood gift breads.

    Since we are new to the oven we wanted to test run several batches. We did not exceed 4 loaves per batch. The first was 4 loaves of hearth bread. Whole wheat with a honey enrichment. A Very dense bread, almost a brown bread texture.

    We followed that with pan sandwich wheat breads. This was on the same firing.

    first pix is the first and second batch on the same firing and the next is from a reheated firing. The last is an image of the inside of the bread - very rich and smooth, the hearth bread crust is crisp and crunchy, while the sandwich bread is soft and toothsome (is that a real word?).

    So far we have 20 loaves produced. We keep adding about 15 lbs of Doug fir to keep the temp up.

    I will follow this up with a picture of my pastrami and the Boston Baked Beans.
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