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Oven complete! - Forno Bravo Forum: The Wood-Fired Oven Community

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New Forno Bravo Forum Feature

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.
- 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.

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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Oven complete!

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  • Oven complete!

    Well I did it. So far only a couple of the curing fires but it might just work.

    I'm not mason and I worked alone - aside from all the brilliant help and support I found in abundance right here. So it's a tad crude.

    I worry about withdrawal, though. How will I spend my mornings if not looking through this site for knowledge? Well, there;'s always the cooking section. And I would not be surprised if I run into some as yet unknown issues.

    Anyway, I would never have done this if not for this forum and all your help. Huge thanks to James for all his efforts and to all of you who chimed in to help me with all my beginner's questions.
    Kim
    Last edited by james; 10-09-2009, 10:48 PM.

  • #2
    Re: Oven complete!

    Congratulations Kim!

    Your life is about to change from being an oven slave, to being an oven slave - but of a very different kind! (Dough is a lot easier to get out from under your fingernails than dried cement!) (And mixing dough is a bit less strenuous than mixing cement!)

    Soon you can start slow roasting in the residual heat from the oven!

    Your oven may not be the "finest" but it looks very functional and fine to me!

    Bake On!
    Jay

    Comment


    • #3
      Re: Oven complete!

      Oven slave of the second sort is the kind I look forward to. I came to this project after years of trying to perfect my pizza. All I learned kept pointing to the oven. I have worked as a baker (mostly French pastries and some breads) as well as a mason's laborer - over 30 years ago. So this was a marriage of sorts of my own history.

      Thanks for the kind words. I'm not really going anywhere. I'll be here often.

      Comment


      • #4
        Re: Oven complete!

        We will look forward to your sharing your insights and ideas. And you have arrived at the right answer. The sparse WFO pizza is SO FINE. And it rewards a dough that is good indoors but never achieves the peaks of the WFO.

        So....as they say at Indianapolis....

        Gentlemen....Fire your ovens!
        Jay

        Comment


        • #5
          Re: Oven complete!

          Jay,
          I lived in Naples when I was a kid - from 1960-1963 and I always held on to the memory of the pizza there, all the while knowing what - at the time - many if not most Americans did not know. Namely that what passes for pizza here is like McDonald's trying to pass off their meat as Argentine or Kobe beef. And looking through this forum at the pizza section, where there are mostly pictures of only pizza, I salivate to the point of distraction. I can see the color and texture of the crusts and I know these pizzas are strikingly "other" when compared with standard "American" pizza. I can smell the flavor coming through. One look at a half decent pizza in these pics tells me these ovens are the prize. I really believe that a proper oven will elevate even average ingredients and methods beyond anything a standard home kitchen oven - or pizzeria oven - ever could. And the fact that these designs are largely unchanged in over 2,000 years just stuns and elates me. The whole picture of what we are doing here is an illustration in perfection.
          Life is good.
          Kim
          Last edited by KEmerson; 10-09-2009, 06:14 PM.

          Comment


          • #6
            Re: Oven complete!

            Congratulations!


            (Bets on how long until she starts another oven? )
            "He is no fool who gives what he cannot keep to gain what he cannot lose." - Jim Elliot

            "Success isn't permanent and failure isn't fatal." -Mike Ditka
            [/CENTER]

            Comment


            • #7
              Re: Oven complete!

              Well, "she" is a he and I've been sort of hoping someone, anyone, will ask me to build another. It's a combination of wanting to fix what I know is wrong, try things I thought of after, and just plain loving every second of my involvement. I tend to like the process of learning, those moments of pure ignorance being chased down by education and imagination. But how many ovens should I actually build in my back yard before it looks like an obsession?
              Thanks for the congrats. It feels good.
              Kim

              Comment


              • #8
                Re: Oven complete!

                Originally posted by kimemerson View Post
                Jay,
                I lived in Naples when I was a kid - from 1960-1963 and I always held on to the memory of the pizza there, all the while knowing what - at the time - many if not most Americans did not know. Namely that what passes for pizza here is like McDonald's trying to pass off their meat as Argentine or Kobe beef. And looking through this forum at the pizza section, where there are mostly pictures of only pizza, I salivate to the point of distraction. I can see the color and texture of the crusts and I know these pizzas are strikingly "other" when compared with standard "American" pizza. I can smell the flavor coming through. One look at a half decent pizza in these pics tells me these ovens are the prize. I really believe that a proper oven will elevate even average ingredients and methods beyond anything a standard home kitchen oven - or pizzeria oven - ever could. And the fact that these designs are largely unchanged in over 2,000 years just stuns and elates me. The whole picture of what we are doing here is an illustration in perfection.
                Life is good.
                Kim
                That's poetry

                I think your appretiation for what your oven can do will be rewarding you for a long time.

                Bon Apetit!

                Ken

                Comment


                • #9
                  Re: Oven complete!

                  Oops, sorry!


                  It takes at least three to look like an obsession. The first is weirdo. The second is crazy. The third is obsessed.

                  "He is no fool who gives what he cannot keep to gain what he cannot lose." - Jim Elliot

                  "Success isn't permanent and failure isn't fatal." -Mike Ditka
                  [/CENTER]

                  Comment


                  • #10
                    Re: Oven complete!

                    Congrats, LET THE PIZZA BEGIN!!!

                    RT

                    Comment

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