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Kettleman's Bagels - Forno Bravo Forum: The Wood-Fired Oven Community



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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Kettleman's Bagels

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  • Kettleman's Bagels

    Here's another commercial wood oven - this one produces nothing but Montreal-style bagels! There's a retail deli at the front but the back of the bakery is totally open so customers can see their bagels being baked. They are almost always still warm when you get them and they are delicious!
    The fire set-up is interesting and you can see it in the photo - they use very long logs that they just push farther in as the end burns down.
    If you're ever in Ottawa, go get some bagels!

  • #2
    Re: Kettleman's Bagels

    Great photo Sarah! Look at all that soot staining and indoors as well. One could guess from the arched line of bricks that once that was the opening and it smoked. So they lowered it with the infill of bricks and from the soot it still smokes. And all that smoke indoors, I wonder if they have smoke detectors?


    • #3
      Re: Kettleman's Bagels

      Surprisingly, it's not smokey - maybe it is at start-up though - however, the aroma of wood and bagels together is heavenly.
      I tried making bagels last year and was not too successful. This year, we've had a dishearteningly cold and wet summer so far. That, along with a raft of other commitments and endeavours, have led to me using my oven once in March and once again about three weeks ago (and that last time was a disaster!). Once the fates conspire to let me get going again it won't be bagels though - they do them too well at Kettleman's!