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Kneading technique question on forno bravo dough recipe - 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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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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