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pizza dough - 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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pizza dough

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  • pizza dough

    I am slightly confused here a little help please .
    I am about to try the forno bravo pizza dough recipe for the 1st time .It looks great as I have been trying to get my dough right for some time.

    After the dough been left to autolyse the next step " add the salt and yeast and mix the dough for a further 5 mins "
    The recipe states 325g to water to the 500g flour .The active dry yeast requires 150 ml water to activate .
    At the point where I am adding salt and yeast is this activated yeast in the 150ml of water or is it dried unactivated yeast mixed in with the salt and dough ?

  • #2
    Re: pizza dough

    I have only made it four times so far but I used an active dry yeast which I activated with warm water following the directions on the packet of yeast. I am new at this but my dough seemed to turn out pretty well.

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    • #3
      Re: pizza dough

      I also only use ADY these days but have experimented with "fresh yeast" which requires dissolving in warm water first. I used the complete 325 ml for this purpose and brought it up to room temp first to get it activated...

      Rossco
      / Rossco

      Comment


      • #4
        Re: pizza dough

        Use instant yeast. That way you don't have to activate it and you can mix it in dry. (NOTE: if you don't activate regular dried yeast it will be very slow to get going. The instant dried yeast has a higher content of live yeast cells).

        Good Luck!
        Jay

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