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Outdoor Cooking Fanatic - 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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Outdoor Cooking Fanatic

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  • 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.

    Bill/SFNM
    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?

    James
    Pizza Ovens
    Outdoor Fireplaces

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    • #3
      James,

      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.

      Bill/SFNM

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