web analytics
Outdoor Cooking Fanatic - Forno Bravo Forum: The Wood-Fired Oven Community


1 of 2 < >


Hello, Forno Bravo Community Forum members.

As many may have noticed already, the Community Forum site was briefly down today. While working on scheduled routine maintenance, we encountered an error when trying to add a software update. As the site is now back up and running, some of you may notice that some recent data has been misplaced from November 10th up to today. We are currently working on resolving the issue. The forum has full operational capabilities and we encourage all forum members to continue actively posting in the threads.

We apologize for any inconvenience that this issue may have caused you. The Forno Bravo family values each and every member of our community. If you have any issues or concerns, please feel free to let us know on our issues thread here:


Thank you for understanding.
2 of 2 < >

Forno Bravo Forum Thread Message

Hello, Forno Bravo Community Forum Members!

The Forno Bravo team has heard the feedback in regards to the community forum. We wanted to take the time to re-enforce our commitment to a fully engaged Forum with professional moderation.

Our top priority as a company is to fix all forum errors and issues that you are experiencing. As we are swiftly working on these problems, we want to say that we highly value the Forum Bravo Community Forum and every single community forum member.

We have set up this thread so that every member can address any concerns, issues and questions about the forum. Please feel free to ask whatever you would like in regards to the forum; let us know what issues you are experiencing so we can work on resolving them as fast as possible. However, we stress that we would like constructive engagement, so please be specific about the issue you are experiencing.

Thank you for all of your patience and continued support.

Link to topic: http://www.fornobravo.com/community/...with-new-forum
See more
See less

Outdoor Cooking Fanatic

  • Filter
  • Time
  • Show
Clear All
new posts

  • Outdoor Cooking Fanatic

    I have just joined this group after seeing a post on the LTHForum from James.

    I have an outdoor kitchen with 5 stations:
    1. Wood-burning brick oven
    2. Wood-burning offset BBQ pit with three chambers
    3. Charcoal grill/rotisserie
    4. Wok burner
    5. 100 KBTU burner

    Although I use at least one of these stations each day, the brick oven gets the most use since baking pizza and bread is my passion. For the most part, I have learned to use the brick oven by trial and error. I look forward to learning better techniques from this forum and contributing whenever I can.

    Last edited by Bill/SFNM; 04-24-2005, 10:18 PM.

  • #2
    Hello and Welcome Bill,

    I am looking forward to hearing about your cooking. I'm a trial-and-error guy myself (although I've taken a few cooking classes recently).

    Could you post some of your experiences baking bread. I think there is a shortage of information on that, which might be helpful. Do you use Caputo for bread and pizza?

    Pizza Ovens
    Outdoor Fireplaces


    • #3

      I have tried using Caputo for bread since I have so much of it. The most successful attempt was in making "Cuban" bread, the kind used for roast pork sandwiches that are grilled in a hot press. But for just about every other kind of bread, I use KA Bread flour.

      The best bread that I bake in the brick oven is adapted from a Jeffrey Steingarten article about Roman-style pizza bianco. It is awesome, but very tricky because the dough is extremely sticky and loading it into the oven is very unforgiving. I'll post recipe and pictures next week, I'm getting ready to leave town for a few days.