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Newbie here - 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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Newbie here

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  • Newbie here

    Hi All,
    Greetings from the beautiful North Thompson River Valley. Home made bread has been a staple in our house since ,well, forever. In an effort to keep up with demands from kids, grandkids, neighbours etc. I am contemplating a micro bakery, and leaning towards a volcanic rock/clay combination for an oven. Sounds a little strange I know, but, the physics are there. The volcanic rock up here is used by my wife and her family (First Nations) to heat the sweat lodge. The rocks are heated to red hot many times over (without breaking), and hold the heat incredibly well. The local clay seems ok for heating. I have made bricks with it, and cured them in the sun and over the wood stove. Once cured it requires a good deal of force to break them. My main question seems to be, what kind of wood to use for firing? We have a lot of bug kill pine available, but I'm thinking that a hardwood would be better as there is way less pitch content. Any ideas? Any and all suggestions are greatly appreciated.
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