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Marino Flour - Forno Bravo Forum: The Wood-Fired Oven Community

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New Forno Bravo Forum Feature

Forno Bravo Forum Community,

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.

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.

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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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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