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Sicilian Bread the old way.. - Forno Bravo Forum: The Wood-Fired Oven Community

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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.
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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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Sicilian Bread the old way..

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  • Sicilian Bread the old way..

    Italian Sicilian Bread PANE A L'ANTICO RUSTICO - YouTube

    Who needs a treadmill?





    Chris

  • #2
    Re: Sicilian Bread the old way..

    Thanks Chris,

    That was very insightful, and inspirational! 15kg of dough and only 20gr of salt. I always viewed my bread as rustic by its appearance and if it looks like that I would have called it a failure, we do gilt the lily. Her bread was the staff of life and her effort was from the love of family, past, present and future. I truly hope that its passed on.

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    • #3
      Re: Sicilian Bread the old way..

      Thanks for posting, a lot of fun to watch- so simple but really turns out nice. I love sourdough bread!

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      • #4
        Re: Sicilian Bread the old way..

        Just curious, what's happens if the horse takes a crap? Just rake it up and continue on?
        Check out my pictures here:
        http://www.fornobravo.com/forum/f8/les-build-4207.html

        If at first you don't succeed... Skydiving isn't for you.

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        • #5
          Re: Sicilian Bread the old way..

          maybe thats where enemas started ? (for the horse)
          My Progress:
          http://www.fornobravo.com/forum/f8/t...ild-17324.html

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          • #6
            Re: Sicilian Bread the old way..

            Bread making 101. Makes you think we have got a bit soft eh?
            Cheers ......... Steve

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            • #7
              Re: Sicilian Bread the old way..

              Originally posted by Les View Post
              Just curious, what's happens if the horse takes a crap?
              "if"?

              Originally posted by Greenman View Post
              Bread making 101. Makes you think we have got a bit soft eh?
              Yep.. And you don't get to drink any water till you're done with the mixing and kneeding!

              I love the shaping process, and although I know the narrator says 20g of salt, if I'm not mistaken it looks more like a handful into the trough..

              Pretty enlightening to consider that they still harvest grain by hand and separate the grain from the stalks, by horse.. Slow food and real bread.. It doesn't get more real..

              Chris

              PS It's interesting that the starter is kept in the fridge until a week later and I'll look, but I think, I'd bet, that all of that starter is mixed into the next batch where again a like sized portion is reserved for the next batch.. And so on!
              Last edited by SCChris; 08-19-2013, 07:31 PM.

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              • #8
                Re: Sicilian Bread the old way..

                Originally posted by Les View Post
                Just curious, what's happens if the horse takes a crap? Just rake it up and continue on?
                Hi Les,

                For every processed food you eat there is an USDA approved minimun acceptable amount of rodent hair and fecal material level. And you know that we don't want "gov'ment interfearning with our bisness"! So keep them inspectors, OUT!

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                • #9
                  Re: Sicilian Bread the old way..

                  Reminded me of this clip from No Reservations.

                  Sardina - Making Pane Carasau
                  Old World Stone & Garden

                  Current WFO build - Dry Stone Base & Gothic Vault

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                  John Ruskin

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                  • #10
                    Re: Sicilian Bread the old way..

                    Simple and easy seems best. Out with the new and in with the old.

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                    • #11
                      Re: Sicilian Bread the old way..

                      Originally posted by stonecutter View Post
                      Reminded me of this clip from No Reservations.

                      Sardina - Making Pane Carasau
                      Ah, I remember video now.. Nice!!



                      Chris

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                      • #12
                        Re: Sicilian Bread the old way..

                        Reminds me of something that my Grandma used to make, they called A'frazell....a whole wheat giant doughnut looking thing that was kept in a paper bag on the counter. They were hard as rocks, but, would last months. Put butter on them and dunk in coffee, or, put oil and vinegar,oregano and a cut tomato...or cover it with cannelini beans with oil and garlic and cheese. They had to be covered in some kind of liquid or it was a tooth breaker...But the taste was great! Loved the fried bread dough...she did the same thing ,Pizz a frietz sp.?
                        " Life is art, live a masterpiece"

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