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I could sure use some help. - Forno Bravo Forum: The Wood-Fired Oven Community

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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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I could sure use some help.

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  • I could sure use some help.

    I'm comfortable in the kitchen but flour and water have always frustrated me, but I'm determined to do better. I've made up three batches of Tipo 00 flour.
    I've followed the directions as well as I can. The first batch failed due to
    a bad batch of yeast (Red Star). The second batch was way to sticky to
    work with. The third batch I let proof in a warmer location and it rose very
    nicely. After two hours it was still way to sticky to work with. I put it in the fridge overnight. Took it out lightly kneaded it, let it sit for two more hours
    and its still way to sticky and stringy to work with. What am I doing wrong?
    Help please.
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