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Pizza v Bread - Forno Bravo Forum: The Wood-Fired Oven Community



Photo Galleries are back! Instructions below.

Dear forum users,
Thank you for your patience with the Photo galleries. We've got your galleries online!
We have finished writing a custom script to migrate the PhotoPlog to vBulletin5’s albums.

Unfortunately V-Bulletin killed the "Photoplogs" in their software upgrade which was unforeseen and we're the first development group to have written a script for getting the galleries back... that said, it took some time to reverse engineer the code and get the albums to move over seamlessly!

Forum users will be able to access their “PhotoPlog” images through their user profile page by clicking on the “Media” tab.
They will also be able to browse other albums by going to the albums page. (On the forum site, there is a link in the black bar beside “Forums” to the albums.)

In order for users to create an album please follow the steps below.
1) Go to user profile page and click “Media”
2) Click Add Photos
3) Enter Photo Gallery Title in the first field
4) Click Upload or Select from Photo Album to add photos
5) Click Post
6) Once posted, the album will be created as a “Topic” on the albums page for the public to see. The topic title will be the “Photo Gallery Title” they created before uploading their photos.

To create this migration path we used vBulletin5’s default album structure. Unfortunately, it won’t work like the “PhotoPlog” but is an album/gallery component on the forum now.
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Pizza v Bread

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  • Pizza v Bread

    Although I'm just now looking into building an oven and know very little about them, it seems to me that there is a basic difference between an occasional (like weekly or less home use) pizza oven and an occasional bread oven, the former needing to quickly achieve high temp and hold it for a short time while the latter needs mass to hold and release heat slowly and from a lower high point.

    Also, do any such ovens include a firebox separate from the oven so that the fire could sustain temps while cooking?

    It will be interesting to see what kind of material I can find here where we live near Otavalo, Ecuador. We looked at the indoor round oven a friend uses weekly to bake bread and sometimes pizza for about 15 years. The dome, presumably covering low-quality bricks, is comprised mostly of mud. Judging from the walls and ceiling the thing puts out serious smoke. The rooms in the ecolodge where we live have fireplaces that look a bit like those ovens.

    The oven here would be for baking bread for guests, along with occasional pizza for groups so would have to be a bit bigger than for home use.