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Pizza Prep for Tomorrow - Forno Bravo Forum: The Wood-Fired Oven Community



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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Pizza Prep for Tomorrow

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  • Pizza Prep for Tomorrow

    I have a few friends coming over for some pizzas tomorrow night so will do a bulk dough prep in the 20 Qt machine later on today. Intend to bulk ferment it overnight. Will also bake some baguettes and will serve that with olive oil and dips as a starter.

    Standard FB ratio for ingredients. I am hoping the flavour builds better than the first trial run - which was actually not too bad. Fire will be around the 500 C mark. Expecting a light crust with some leoparding...

    Progress and results to follow...
    / Rossco

  • #2
    Re: Pizza Prep for Tomorrow

    Good mix, made into balls and into the fridge.

    Baguette with 70% hydration also prepared and into the fridge for an overnight fermentation...
    Attached Files
    / Rossco


    • #3
      Re: Pizza Prep for Tomorrow

      It should develop a nice sourdough taste, mine does when I let it sit on the bench all day before pizza.
      The English language was invented by people who couldnt spell.

      My Build.