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Quick Bake.. - Forno Bravo Forum: The Wood-Fired Oven Community

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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.
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- 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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Quick Bake..

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  • Quick Bake..

    The oven is running smoothly after a good two week worth of use so I did a quick bake this evening. Using the FB 500: 325: 10: 3 mix I created a few margaritas and was quite pleased with the results. Fire was running about 425 C.
    Last edited by heliman; 12-18-2013, 12:47 AM.
    / Rossco

  • #2
    Re: Quick Bake..

    Beautiful. If it wasn't currently 41 degrees as I type, I'd be inspired to go light the oven.
    May I take it you are like me, in that you prefer to put your basil leaves on before you cook the pizza?

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    • #3
      Re: Quick Bake..

      Looks good! I have been using that FB dough recipe and it suits me fine. I have been balling it after the initial rise and putting it in the fridge for 3- 7 days in separate containers. Last weekend I tried stretching it straight from the fridge since the day was hot and found it worked a treat. I had been leaving it out for an hour before stretching it but was happy with the result straight from the fridge.

      Do you make the dough and use it on the same day or 'age' it some?

      I like the hi-rise crust and the fairly thin and crisp base. I am not sure it is perfection but as time goes on the outcome is refined and I am loathe to mess with it too much.
      Cheers ......... Steve

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      • #4
        Re: Quick Bake..

        I tend to prepare the dough the night before allowing a short bench proofing before balling and into the fridge. The latest batch I was in a hurry to test out my new Italian flour and so only allowed a few hrs bench proofing.

        Looking at your crust it would appear that you are using a fairly low temp in the oven as there is no charring or leoparding visible. I personally run around 390C when using local flour but with the imported stuff I will be up around 480C which offers a better crust with the desirable characteristics and a 90 second bake.
        / Rossco

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        • #5
          Re: Quick Bake..

          Hey Rossco

          That was cooked on the cool side but most of my pizza is around the 2 minute mark and I am not fond of char. I agree about the difference between the local flour and the imported stuff. I suspect that some of the grain from the imported flour was sourced from 'elsewhere' and the milling and processing has much to do with it. I have been using 00 flour with an Italian brand but I suspect that it may have been milled from Australian and other source durum wheat. Plenty of parts of the world grow high quality wheat and it ends up everywhere.

          Regardless, what works best for you is the thing to go with.
          Cheers ......... Steve

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          • #6
            Re: Quick Bake..

            Hi Steve ..

            Yes, the difference between local and Italian flour is night and day. I have got about 25 kgs of the local stuff still on hand and I am using that for baguettes and rolls but not for pizza.

            The local stuff is really not suited to the Neapolitan style - despite much testing and collaboration with others trying to make it work due to the cost advantage of the local product.

            Very impressive looking oven you have BTW!
            / Rossco

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            • #7
              Re: Quick Bake..

              Thanks Rossco

              I am happy with the oven. Like everyone else, there are things to do differently if Mk 2 is ever built.

              My thinking with the flour is finding the one that works and sticking with it. I saw an Italian recipe for a celebration cake/bread the other day that had 50/50 Manitoba and 00. The Manitoba is apparently King Arthur and other brands in other places.

              I have been tempted to try some of the Bread Premix flour as an experiment. In the meantime my dough balls cost me about 50c each even when I pay the premium price for the Italian 00 flour and I am happy with that.
              Cheers ......... Steve

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              • #8
                Re: Quick Bake..

                Thanks for the feedback ..

                Yes, basil must go on when the pizza is cooking. The 90 second blast somehow seems to preserve it and release the oils and flavour...

                Originally posted by wotavidone View Post
                Beautiful. If it wasn't currently 41 degrees as I type, I'd be inspired to go light the oven.
                May I take it you are like me, in that you prefer to put your basil leaves on before you cook the pizza?
                / Rossco

                Comment

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