Go Back   Forno Bravo Forum: The Wood-Fired Oven Community > Brick Oven Cooking > Hearth Bread and Flatbread

Reply
 
LinkBack Thread Tools Display Modes
  #21  
Old 12-05-2008, 07:25 PM
egalecki's Avatar
Il Pizzaiolo
 
Join Date: Mar 2008
Location: Virginia
Posts: 1,049
Default Re: adventures in sourdough or how to nearly kill your bread without actually doing i

I weigh everything too. It took me a while to accept using a calculator to BAKE, but with the baker's percentage stuff, I have to! I've done a lot of baking by feel, but I get more consistent results, especially with the wet doughs, by weighing.

I have asked for a brotform too. The bowls with towels work ok, but it would be nice not to have to wash all those floury towels every time. The pattern on the bread from a brotform is really lovely.
__________________
Elizabeth


To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #22  
Old 12-05-2008, 08:41 PM
nissanneill's Avatar
Il Pizzaiolo
 
Join Date: Apr 2007
Location: Adelaide, South Australia
Posts: 1,871
Thumbs up Re: adventures in sourdough or how to nearly kill your bread without actually doing i

Hi Elizabeth,
Quote:
"overcaramelised" loaf has a distinct imprint from the oven floor- and evidently only ONE brick was nuclear hot.
This could be a high temp firebrick (which would weigh considerably more than the other low fired variety) which should be relatively easy to lift out and replace, if you haven't mortared them down.
Keep your eyes open for the culprit. Have you noticed it on previous bahes?
It is highly unlikely that it got so much hotter than the adjoining bricks as the demarcation line is really quite distinct.
I have some sourdough bread underway and hoping to cook it in around 24 hours so will keep you all posted.
Hopefully it won't be too much of a disaster.
Tim dropped around last night to weld up his vent and he gave me some of his leaven starter.
I will feed his and keep it in the fridge until I get this bread making system going.

Neill
__________________
Prevention is better than cure, - do it right the first time!

The more I learn, the more I realise how little I know


Neillís Pompeiii #1

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.

Neillís kitchen underway

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #23  
Old 12-05-2008, 10:42 PM
james's Avatar
Brick Oven Merchant
 
Join Date: Mar 2005
Location: Pebble Beach, CA
Posts: 4,648
Default Re: adventures in sourdough or how to nearly kill your bread without actually doing i

Here is my first loaf with my new Brotform; this is a multi-grain sourdough boule. The Brotform definitely works -- but I'm not sure why I ended up making an oval loaf from a round form? :-)

Maybe it's because I'm left-handed. Anyway, I would highly recommend my new banneton.

James
Attached Thumbnails
adventures in sourdough or how to nearly kill your bread without actually doing it-img_1402.jpg  
__________________

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.


To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #24  
Old 12-06-2008, 03:54 AM
Frances's Avatar
Il Pizzaiolo
 
Join Date: Aug 2007
Location: Allschwil, Switzerland
Posts: 2,186
Default Re: adventures in sourdough or how to nearly kill your bread without actually doing i

Quote:
Originally Posted by james View Post
I'm not sure why I ended up making an oval loaf from a round form? :-)
That's what happens when all the slashes are parallel. I know this because I often shape my bread round and put one deep slash across the top. The finished bread is always oval. I think its really interesting to see how the slashes can change the bread's shape.
__________________
"Building a Brick oven is the most fun anyone can have by themselves." (Terry Pratchett... slightly amended)


To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.


To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #25  
Old 12-06-2008, 10:47 AM
egalecki's Avatar
Il Pizzaiolo
 
Join Date: Mar 2008
Location: Virginia
Posts: 1,049
Default Re: adventures in sourdough or how to nearly kill your bread without actually doing i

Neill, I don't think I have any high duty bricks. They were all about the same weight when I put them in. I think maybe that one was just where the bulk of the fire was, and it hadn't all spread evenly yet. I do have a general idea where it was, so I'm going to keep an eye on it.

James, that's a really pretty loaf! Doesn't matter if it's round or oval- it's got great color. Are you doing most of your baking in the Primavera? I think I'm going to recomend one to my brother who lives near DC. It would be a great size for him.

Tomorrow is my husband's family birthday party- I'm going to break out the caputo flour for the first time and we're having pizza! In the freezing cold! It's what he wants... so he gets it.
__________________
Elizabeth


To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


Similar Threads
Thread Thread Starter Forum Replies Last Post
Playing with sourdough rlf5 Hearth Bread and Flatbread 136 10-29-2008 12:35 PM
Bread Cook-off Sunday! 70chevelle Hearth Bread and Flatbread 3 10-27-2008 01:40 PM
Sourdough bread james Hearth Bread and Flatbread 7 10-23-2008 10:13 PM
Playing with bread fundamentals maver Hearth Bread and Flatbread 8 02-25-2008 09:42 PM
Versachi's bread adventure's Versachi Hearth Bread and Flatbread 13 12-17-2007 11:42 AM


All times are GMT -7. The time now is 01:04 PM.

Powered by vBulletin® Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.
Search Engine Friendly URLs by vBSEO 3.6.0
© 2006/10 Forno Bravo, LLC