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"00" in France - at last a good supply! - 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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"00" in France - at last a good supply!

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  • "00" in France - at last a good supply!

    I've finally tracked down a good supplier of Italian 00 flour in France, if anyone's interested.... having tried 00 flour last year nothing else will do!

    The flour is from a company called Spadoni in Italy - they have a web site (with English), and interestingly they list 4 different types of 00 flour in the professional section with info on proving times/ pizza type (ie soft, crispy, classic etc.) Molino Spadoni - Lo specialista delle Farine - not sure if they supply the US, have a look.

    I hope to put it to the test in a few days and will post the results.


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    My rustic oven;
    http://www.fornobravo.com/forum/f8/p...oven-6770.html
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