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Tried a new crust - 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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Tried a new crust

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  • Tried a new crust

    Wanted a little different crust, something like a cross between traditional and a light biscuit. I mixed 500 grams of all purpose from the fridge, 1 1/4 tps ADY, a pinch of backing soda (maybe 1/8 tsp at most), and 1 tsp salt in the mixer for a few seconds. I then took 100 grams of skim milk, 3 or so tablespoons of Olive Oil, and cold filtered water to get it to 325 grams and then mixed it in for a minute and then let it rest and hydrate for about 10 min. Switched to dough hook and worked it pretty fast for maybe 5 minutes. I then kneaded by hand for a couple of minutes until it passed the window test.

    Proofed it overnight (doubled in size) in a single ball that had been worked to get some surface tension and divided in half a couple of hours before needed and allowed to warm up. Made fairly thick dough and added lots of toppings and it was really good. Don't get it too close to the fire as it takes a little longer to bake.

    Next time I might hold it up near the top of the dome a couple of seconds to start the cooking before I add sauce as it was just barely done. Hope someone else can enjoy this!
    Kenny
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