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Greetings - Forno Bravo Forum: The Wood-Fired Oven Community

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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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  • Greetings

    Hi

    I am currently in the daydreaming period of my oven build. But I have a very basic initial question which I'd be grateful if someone could help.

    Apologies in advance if the answer is somewhere I haven't found or is daft.

    I'm wondering about the size of the baking area and this raises questions for me.

    If I was baking what we generally take to be a standard sourdough loaf how many bakes could I get from one firing of a well made oven.

    So for example if I wanted to end up with 30 loaves what would be the best way to calculate it. 3 bakes x 10. Is that possible. Or 2 x 15 is that preferable. Or is it feasable to have 3 bakes from an oven large enough to hold 15 loaves.

    WHat would the recommended floor area be for a 10 loaf or 15 loaf oven. And what shape would you recommend. Circular or cylindrical.

    Many thanks for your time

    Paul
    Last edited by bettws_boogie; 01-29-2013, 12:47 PM.
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