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

Announcement

Collapse

Forum Issues Update

Things are progressing in getting things back in order on the Forum! User avatars should be showing up. Attachment and inline images are in the process of being uploaded. We are still looking for a migration path for the Photoplog gallery. Thank you for your patience!
See more
See less

cooking by Mississippis

Collapse
X
  • Filter
  • Time
  • Show
Clear All
new posts

  • 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.

    James
    Pizza Ovens
    Outdoor Fireplaces
Working...
X