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Whole wheat dough in a conventional oven - Forno Bravo Forum: The Wood-Fired Oven Community

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Photo Galleries are back! Instructions below.

Dear forum users,
Thank you for your patience with the Photo galleries. We've got your galleries online!
We have finished writing a custom script to migrate the PhotoPlog to vBulletin5’s albums.

Unfortunately V-Bulletin killed the "Photoplogs" in their software upgrade which was unforeseen and we're the first development group to have written a script for getting the galleries back... that said, it took some time to reverse engineer the code and get the albums to move over seamlessly!

Forum users will be able to access their “PhotoPlog” images through their user profile page by clicking on the “Media” tab.
They will also be able to browse other albums by going to the albums page. (On the forum site, there is a link in the black bar beside “Forums” to the albums.)

In order for users to create an album please follow the steps below.
1) Go to user profile page and click “Media”
2) Click Add Photos
3) Enter Photo Gallery Title in the first field
4) Click Upload or Select from Photo Album to add photos
5) Click Post
6) Once posted, the album will be created as a “Topic” on the albums page for the public to see. The topic title will be the “Photo Gallery Title” they created before uploading their photos.


To create this migration path we used vBulletin5’s default album structure. Unfortunately, it won’t work like the “PhotoPlog” but is an album/gallery component on the forum now.
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Whole wheat dough in a conventional oven

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  • Whole wheat dough in a conventional oven

    I've got proof that it works!

    Stan
    Attached Files

  • #2
    Re: Whole wheat dough in a conventional oven

    Stan, what was the recipe - did you autolyse and use a high hydration dough?

    Comment


    • #3
      Re: Whole wheat dough in a conventional oven

      80% hydration, KA white whole wheat flour, 2% salt, .02% IDY, 30 minute autolyse, knead to windowpane, bulk ferment at room temperature around 5 hours with folds at 30 minutes and 1 hour. Baked on a stone at 550F because it was raining.

      Stan

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      • #4
        Re: Whole wheat dough in a conventional oven

        Stan, thanks, I will give that a try. Knead to a window pane took 15 or 20 minutes with a mixer?

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