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Today's Bake Off - Forno Bravo Forum: The Wood-Fired Oven Community



New Forno Bravo Forum Feature

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.
- 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.

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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Today's Bake Off

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  • Today's Bake Off

    Today I made a biga based batch of dough and was very pleased with the results.

    Flour - 811.5 - 100.0%
    Water - 537.6 - 66.3%
    Yeast - 4.1 - 0.5%
    Salt - 22.3 - 2.8%
    Biga - 324.6 - 40.0%

    I started the biga yesterday and proofed it in the fridge overnight. About 4 hrs ahead of the planned baking time I made a full batch of dough using baker's percentages to start, then adding flour/water to get the right consistency. I used the TBird to make 1.7kg dough in total. I let it rest at room temp for 2 hrs then folded it biefly before cutting and balling it. Then let it rest for 1 hour and started to bake. Nice crisp/chewy dough which handled very well. I used home made mozarella and home made tomato sauce with a variety of toppings.

    Last edited by heliman; 01-31-2010, 06:28 AM.
    / Rossco

  • #2
    Re: Today's Bake Off

    Looks great. I cannot wait for some warm weather!!
    My Oven Thread:


    • #3
      Re: Today's Bake Off

      Thanks for the feedback Drake ...

      Please send me your address so I can send you a truck load of HOT weather. We have an abundance of it here and I am really over it. It is also blowing like crazy making for an all round unpleasant experience weather wise.

      / Rossco


      • #4
        Re: Today's Bake Off

        Yes, Im enjoying this hot summer we are having too!!! Whats it been now...60 or 70 odd days without rain??? But the hottest part of summer for Perth is still to come. Feb/March is when we have the 7 to 10 days straight of 40+C days!!! Im glad I have a pool!!!