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More Bread - 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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  • More Bread

    CJ, I thought you'd get a kick out of these photos of bread stacked on the dashboard and drivers seat of the bread truck....old world/new world.''

    and another huge loaf in a cart...
    sigpicTiempo para guzarlos..... ...enjoy every sandwich!

  • #2
    Re: More Bread

    XJ,

    Looks a lot like my old beater on a delivery run. Those huge loaves are very interesting. Do you know anything about the ingredients or total weight of those things? I'd like to try making one sometime.

    Are you still thinking about Ontario in May?

    CJ
    "Made are tools, and born are hands"--William Blake, 1757-1827

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    • #3
      Re: More Bread

      CJ, I've got Ontario on the calendar but the stars say it's in opposition to the birth of twin grandchildren. I've still got my fingers crossed and hope to do a paella! Will have to be a last minute commitment at this point but still hoping.

      I'd call those big loaves a medium density bread. White to a whole wheat mix but great texture.

      Do you remember the Dimpelmeyer Rye breads? Fine texture but great flavor for toasts.....we used to get them in Toronto. I've seen large loaves like that in a store in Michigan....they just sell you slices off the big loaf...just like the old D rye.
      sigpicTiempo para guzarlos..... ...enjoy every sandwich!

      Comment


      • #4
        Re: More Bread

        XJ,

        That particular bread is still available in Toronto; makes the bestest toast for me, too.

        Hope all goes well with the twins, Grandpa . Last minute notice is fine with me. Just come if you can.

        Maybe I'll just make a giant loaf for the 19th: 50 per cent bread flour, 50 per cent organic whole wheat. Might be fun.

        Very fine dressed stonework on that porch/balcony. Using a tie-stone is a great idea. Is it limestone?

        Cheers,
        CJ
        "Made are tools, and born are hands"--William Blake, 1757-1827

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