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Tried a new crust - 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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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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