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"Baker's pine" - Forno Bravo Forum: The Wood-Fired Oven Community



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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:
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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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"Baker's pine"

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  • "Baker's pine"

    Yes, I know, in the sticky thread at the top of this section the post says:

    "The only rule on wood is to not burn pine, fir or cedar."

    Yet in some of my reading on historical baking techniques in WFO's I've repeatedly run into references about the use of "baker's pine". Does anyone know what type of pine this is?

    Digger pine is quite common in my area:

    Pinus sabiniana

    I've been experimenting with it in my Casa 110 and have been quite pleased. When seasoned for a year it starts easily, burns hot, generates little smoke, and leaves an amazingly small amount of ash. I really don't see any obvious downsides to using it.

    Could it be that the blanket restriction on pine as fuel is a bit extreme?

  • #2
    Re: "Baker's pine"

    Hi sakoman,
    I tend to agree with you on the pine issue.
    I personnally don't burn much pine because I can get plenty of 'better burning timber' than pine.
    I use pinus radiata for the kindling and small starter wood but not for the main heat generating logs. I prefer to use eucalypt which is also a no no from some members here. All I can say is that they must have very sensitive palates if they can taste the oils or resins generated from this timber. It burns so easily and there wouldn't be any remaining to permiate the food. Maybe if you are burning green timber and you choke the fire producing copius quantities of smoke but then you are smoking rather than baking, right?
    No, run with it until you find that if/when the taste gets to you, then change your timber.

    Prevention is better than cure, - do it right the first time!

    The more I learn, the more I realise how little I know

    Neillís Pompeiii #1
    Neillís kitchen underway