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cooking by Mississippis - Forno Bravo Forum: The Wood-Fired Oven Community



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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cooking by Mississippis

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  • cooking by Mississippis

    I have started using 1 mississippi, two mississippi, etc. to gauge
    oven temperature for retained heat roasting and bread. Basically you
    put your hand in the oven and start counting. The count is when it's
    too hot for your hand. It's a throw back to the Weber BBQ days, but
    it's showing some promise. I'm finding that an oven between 2 Ms and
    3Ms is good for bread. I baked six loaves in a 2M oven, and the bread
    was nicely brown in about 12 minutes (and a little doughy inside),
    which tells me the oven was too hot (probably still around 600F).

    Give it a try. Maybe we could come up with a rough guideline.

    Pizza Ovens
    Outdoor Fireplaces