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Kneading technique question on forno bravo dough recipe - Forno Bravo Forum: The Wood-Fired Oven Community

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I'm Peter Reinhart! Ask Me Anything! Monday, February 15, 2016 7:00-8:00 pm EST

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.

Ask Me Anything New Forum Feature

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.

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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Kneading technique question on forno bravo dough recipe

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  • Kneading technique question on forno bravo dough recipe

    I am starting my foray into neopalitan pizza making; I am picking up some caputo 00 flour soon. I have been looking over the forno bravo dough recipe and I can't figure out what to do in this step:

    "To make your pizza balls, shape each piece of dough into a ball. Gently shape your dough into a ball, then stretch the top of the ball down and around the rest of the ball, until the outer layer wraps around the other side. Pinch the two ends together to make a smooth ball with a tight outer "skin."

    I can't picture what I'm supposed to do here. Stretch the top of the ball over the rest of it? Am I supposed to stretch a piece that is approximately the entire diameter of the ball or just stretch a small strip by pinching the top of the ball with my fingers? Are there any pictures or video that describe this technique? Thanks.

  • #2
    Re: Kneading technique question on forno bravo dough recipe

    I got some videos of this.

    I refer to em as the "Redneck Dave" series.
    I will find the post for you.

    BTW. Welcome aboard!

    Dave
    My thread:
    http://www.fornobravo.com/forum/f8/d...ress-2476.html
    My costs:
    http://spreadsheets.google.com/pub?k...Xr0fvgxuh4s7Hw
    My pics:
    http://picasaweb.google.com/dawatsonator

    Comment


    • #3
      Re: Kneading technique question on forno bravo dough recipe

      Here's the thread.
      It has some links to videos on dough prep, etc.

      I hope you enjoy them!

      http://www.fornobravo.com/forum/f28/...ough-3332.html


      DAve
      My thread:
      http://www.fornobravo.com/forum/f8/d...ress-2476.html
      My costs:
      http://spreadsheets.google.com/pub?k...Xr0fvgxuh4s7Hw
      My pics:
      http://picasaweb.google.com/dawatsonator

      Comment

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