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Another Good Sunday - 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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Another Good Sunday

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  • Another Good Sunday

    Celebrated my dad's birthday yesterday. I had him out for dinner (3 bone prime rib roast), and my wife and I decided to make some bread. Saturday afternoon we put together 2 batches of dough, about 7# each. Let them bench rise for 2 hours, punched down, and put in the fridge for a long ferment/rise. I got the oven started around 6:30 am on Sunday, threw on a few more pieces of wood as I left for church and came home to a white oven with a little ash left over. Grabbed the dough out of the fridge, shaped and let it rise until the oven cooled. While I was waiting, I dried the rib roast, coated it with some EVOO and a dry mixture of sea salt, pepper, coriander, rosemary & garlic. The oven came down to temp, I misted the tops, steamed the oven and loaded the first batch, which was 6 - 500g round hearth loaves. They rose beatifully and the tops were nice and brown.

    (Question - do you cut the tops of the loaves pre-rise or post?)

    I shaped the other batch of dough into 4 more 500 g loaves and 12 - 100g buns. I decided they needed more rise time, so I loaded the rib roast and a pan of red potatoes seasoned similar to the roast. My probe thermometer alarmed about an hour later when the internal temp of the roast hit 125*. The potatoes stayed in while the roast rested in the kitchen.

    I loaded in the 4 loaves after I pulled out the roast and then the buns when I pulled out the potatoes. The only problem I had was that I had to leave my piece of prime rib to take out the rest of the bread. Along with the roast and potatoes I mixed up some dipping oil for the bread.

    This was our test run for friends and family xmas gifts. Our intention is to put together a nice linen and basket with a hearth loaf, bottle of wine, and my wife wants to make linguine noodles to tie up & put in the basket as well.

    Another question - Proper use of a banneton (sp?) I assume you put the dough in and let it rise in the banneton and then pop it out before it goes in the oven?


  • #2
    Re: Another Good Sunday

    What type of probe thermometer are you using? Do you like it? I thought it would be nice to have one in the oven when im waiting for the temperature to come down to bread baking temperature. The only problem I can see is finding one that goes up to a high enough temperature to work in the WFO.


    • #3
      Re: Another Good Sunday

      I have a drawer full of thermometers. The one I used yesterday has been my goto probe therm. It's an Accu-Rite from Walmart ($14). It's simple, in that you pick the temp to alarm to and when it gets there it will alarm. It doesn't talk, or call out different meats & temps, it's just a thermometer. I use it exclusively for meats. I have a wireless Oregon Scientific that I don't even use anymore. It only alarms at preset temps for meats, and tops out at 199*. You can't even test it's accuracy in boiling water. Now, not all the OS wireless are like this, but mine is. I also have an Accurite probe, 'instant' thermometer. This is my bread therm. It's not instant, but is accurate. When the bread is getting close, I sink the probe to the center of the bread and when it hits 205*, I take them out. I also have one of the bbq fork therms. It works ok, but the the Accurite probe is easier and quicker. Polder makes a therm that is a single probe, but has a secondary sensor for the ambient temp. My local Linens & Things is going out of business and has them on sale. I may pick one up. Here's a link Amazon.com: Polder Dual Sensor Thermometer and Timer: Home & Garden Be careful though, there are some pretty bad reveiws there also.