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Texas Sourdough - Forno Bravo Forum: The Wood-Fired Oven Community



I'm Peter Reinhart! Ask Me Anything! Monday, February 15, 2016 7:00-8:00 pm EST

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.

Ask Me Anything New Forum Feature

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.

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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Texas Sourdough

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  • Texas Sourdough

    Greetings Y'all!

    I built an oven based on a Casa 100 shell in the spring of 2005. My oven has an extra inch of refractory cement over the shell for extra mass. Heating for pizza usually takes about 45 minutes to an hour. Bread seems to work better with a minimum of an hour and a half (or more) to load more heat into the refractory.

    My main passion is bread though pizza is definitely an interest. I tend to make bread indoors using a cloche or a Hearthkit. (glad to offer comments on both) I generally don't want to make enough bread to reasonably fill the oven and thereby get the humidity one wants for a really great crust. I strongly prefer the brick oven for pizza!

    As an aside, I have a mill and make some of my own flour.

    I will be glad to share my experiences with the group.

    Happy Baking!

  • #2
    Hey Jay,
    Great to see you here! Now I get to see some photos of your beautiful bread.

    Pizza Ovens
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