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Two-day Bread Bake - 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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Two-day Bread Bake

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  • Two-day Bread Bake

    Everyone,

    Here's a brief log of a two-day bread bake from last week. It shows, in part, how a high mass oven works, something I'm still exploring.

    Friday:

    Hearth brick at 203 from previous bake. Fire started at 7 AM; two full burns. Hearth at 920 F by noon. Rake out, door in place and moderate for two hours. Brush out, spray heavily with a garden sprayer to generate steam, replace door. Swab deck. Begin bake at 575 F air temp. First in (sprayed over the breads just after loading): 8 baguette, time 18 minutes to an internal temp of 205 F. Next in (sprayed): 8 olive/thyme boule, time 22 minutes. Next in (sprayed): 8 sourdough boule, time 25 minutes. Next in (sprayed): 8 rye boule, time 25 minutes. All boule weighed in a 1 kilogram and reached an internal temp of 205-210.

    Saturday:

    Six-thirty AM: hearth brick at 365 F, slab at 343, dome at 403, cladding at 409. Small fire started at 7 AM. Nine AM: hearth at 817, slab at 333, cladding at 411, dome at 734. Fire still burning. Eleven AM: rake out, door in place, moderate for two hours. Swab deck, spray. One PM: first bake of enriched kaiser rolls, 42 at a time on 7 sheet pans, no spraying over these. Hearth at 617, slab at 352, dome at 580, cladding at 481; air temp 550 F. Time: 12 minutes to an internal temp of 190 F. Second bake of 42 rolls at 3:30 PM. Time 12 minutes to an internal temp of 200 F. After the second bake: hearth 493, slab 377, dome 504, cladding 485. Third bake at 4:15. Bake time: 12 minutes to an internal temp of 195. After the bake: hearth at 453, slab 384, dome 474, cladding 475.

    Nine-thirty PM: Air temp 350 with door off. Ten pound seared beef roast with beef stock and wine halfway up the meat (plus onions, carrots, celery, bay, etc.) in a heavy, lidded Le Crueset oval roaster goes in, not directly on the brick, but on a rack. Left the door off to lower heat overnight.

    Sunday: Roast out at 8 AM. Some tender.

    This might be of interest to members branching out into bread baking. It's certainly fascinating to see how retained heat in a high mass oven performs.

    Cheers,
    Jim
    "Made are tools, and born are hands"--William Blake, 1757-1827

  • #2
    Very interesting Jim,

    How hot was the oven after the roast came on on Sunday?

    Drake
    My Oven Thread:
    http://www.fornobravo.com/forum/f8/d...-oven-633.html

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    • #3
      Roast

      Drake,

      Left the door off overnight, so the hearth was at 250 F when I took out the roast. Put the door back on as an experiment, and the hearth temp rose to 275 in about an hour.

      Jim
      "Made are tools, and born are hands"--William Blake, 1757-1827

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