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Marino Flour - 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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Marino Flour

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  • Marino Flour

    Last night, I used for the first time some Marino Grano Tenero Tipo 00, which I had bought before I was able to find Caputo in sensible quantities.

    I would say that it was every bit as good - in workability, taste and texture. Certainly a viable alternative.

    (And no rejects or inadvertent calzones, thanks in no small part to my new peel from the FB store!)

    My (not so) secret pizza dough recipe is as follows, using SI units:

    500g flour
    350g water

    Mix for 2 mins then autolyse for 20 mins. Then add:

    3g dried yeast
    3.8g dried garlic powder
    20g sea salt flakes
    1 tablespoon olive oil

    Mix (in machine with dough hook) for about 7 mins.

    Put cling film over the bowl, then prove for 2-3 hours (you can do this in the oven at 50c).

    Make doughballs using the feed-through method as explained in the free FB e-book. Place in a sealed container on a cold surface for at least 4 hours.

    Enjoy!
    Last edited by cleverdick; 12-30-2013, 03:07 AM.
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