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Fun was had... - 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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Fun was had...

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  • Fun was had...

    I had a group of 10 to cater for last night and on the menu was the following:

    Starter: pork crackling as well as rosemary, rock salt & olive oil pizza.

    Main: wide range of pizzas ... and finished with a calzone with leftover bits for the following mornings breakfast.

    Sweets: ice creams on sticks (bought ones) ... ok I got lazy!!

    I made 2.5 kg dough in the TBird - adding a bit of protein enriched flour to my regular 11% pizza flour to get to 12%. It was the best dough that I have ever made. I even got leoparding on the crusts for the first time!! I believe the success may have had to do with my "reading" the dough i.e. adding water/flour to get to the right consistency. I used DOP San Marzanos and home made mozarella on the toppings.

    Overall very pleased with the results. I can't speak highly enough about using a decent, heavy duty mixer. For Aussie folk here - Neill has one for sale!!

    / Rossco

  • #2
    Re: Fun was had...

    Hey Rossco,
    how did you mix your pizza dough?
    Did you mix it in one hit or did you autolyse it?
    I am interested to find if there is in fact a difference in the end results.
    So, 2 1/2kg of dough in the mixer, a mere drop in the bottom for a 'good mixer' eh! Quick and easy in a single load. That would do me for 40 x 10" pizza bases.
    But let's see the KA's handle this quantity!

    Prevention is better than cure, - do it right the first time!

    The more I learn, the more I realise how little I know

    Neill’s Pompeiii #1
    Neill’s kitchen underway


    • #3
      Re: Fun was had...

      Hi Neill...

      I left it rather late on Saturday to start as I was making mozarella cheese and lost track of the time. Process as follows:

      1. mixed 2 types of flour to get 12% protein;

      2. put 75% of flour and other ingredients in the mixer and spun it for about 3 mins;

      3. autolyse for 20 mins;

      4. spun mixer for 5 minutes with soft battery dough, then started to add remaining flour;

      5. once all flour was added I topped up with extra water to get consistency right;

      6. hand kneaded for 2 mins then bulk dough rest 1.5 hrs;

      7. balled and stuck dough in fridge - removed it 2 hrs before cooking;

      It was nice and firm, slightly springly and formed very well. It lost a few minor points on taste (will use biga next time which should fix that).

      The mixer is the BEST addition to home pizza making after the WF oven itself!!!!!

      / Rossco