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First Post - 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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  • First Post

    Congrats on a great forum, tons of helpful information.
    I completed installation of my WFO just before Christmas in time to do the xmas turkey which was a great success. So far I have confined myself to cooking pizzas, roasts and a few items such as strombolis and tandoori chicken - yet to try bread. Still coming to grips with heat management, I tend to put roasts in a bit too early before the heat has come down sufficiently.
    I live in a semi-rural area called Mudgeeraba, just slightly inland from the Gold Coast in Queensland Australia. Good sub-tropical climate and country atmosphere - perfect for WFO in the backyard.
    Thanks to James and crew for the great cook e-books, can't wait for the pizza version.
    Cheers for now.
    Tutto Fumo e niente arrosto!

  • #2
    Re: First Post

    Great to see another Aussie on board.
    Almost ready to start cooking in new built Pompeii 40" oven. Start the curing fires tomorrow to dry it all out after build.
    Looking at fire lighting and heat control at the moment.
    Now out to find good receipes for soft crust light pizza base. Wife doesn't like thin hard!
    If you have special formula, share it with the forum.
    All the best with your cooking.
    Prevention is better than cure, - do it right the first time!

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

    Neillís Pompeiii #1
    Neillís kitchen underway