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Holiday Gift Breads - Forno Bravo Forum: The Wood-Fired Oven Community

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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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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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