Forno Bravo Forum: The Wood-Fired Oven Community

Forno Bravo Forum: The Wood-Fired Oven Community (
-   Hearth Bread and Flatbread (
-   -   Bread Baking HTML pages (

james 01-13-2007 10:01 AM

Bread Baking HTML pages
Here is the site for the online pages for the new online Wood-Fired Bread Instructions. Let me know how you like it and how the site works. It offers some nice opportunities to link in more information and show more graphics.

Take a look:


CanuckJim 01-13-2007 12:01 PM

Re: Bread Baking HTML pages

You did a great job on the PDF; you did a tremendous job on the html pages. Thanks. Let's add more stuff in the future.


CanuckJim 01-13-2007 12:02 PM

Re: Bread Baking HTML pages

I've been accessing it through The link you show in your post doesn't work right now.


james 01-13-2007 03:08 PM

Re: Bread Baking HTML pages
Thanks Jim,
I agree we can add more content. Recipes, photos, links, video -- this is a lot of fun, so let's keep it going. And thanks again, the content is great.

I think I fixed the link.

mitexas 02-11-2007 06:51 PM

Re: Bread Baking HTML pages
Thanks for posting these pages on breads. I have had a lot of fun and luck w/ pizza's and other meals overnight in my oven but not as much with bread. I'll be looking at these and likely asking questions. Thanks
My oven and its construction, cooking, and sources photos are at . click on the brick oven link.

Marcel 02-11-2007 07:45 PM

Re: Bread Baking HTML pages
(M) CanuckJim, if you bake as well as you write, build and photograph you are the proverbial "Renaisance Man"

(M) For those who do not speak French, consider adding (in brackets)

"Next, before you really get going, let's make sure you are ready to "Be Organized." ...... or (Mis en Place)

(M) That weigh your English only readers will be confident that they have not missed a page.

Avec mes meilleures amitiés,


Marcel 02-11-2007 07:56 PM

Re: Bread Baking HTML pages
(M) James, I kneaded to go back to the section on weighing ingredients. If you had the Index (Table of Contents) accessible on each of Jim Wills' pages it would really be helpful:

"Wood Fired Bread: Table of Contents

Overview: Making Wood-Fired Bread
Ingredients: Freshness Counts
Bread Baking Gear
By Weight, Not Volume
Technique: Bread Slashing
Mis en Place
Biga Whole Wheat Bread
Parisian Baguette
Boule au Levain
Kaiser Rolls
No-Knead Bread
Pane Pugliese
Books and Resources
About the Authors



CanuckJim 02-12-2007 09:00 AM

Re: Bread Baking HTML pages

That's a good change, English to French, and maybe James could do the quick edit. I forget, sometimes, living in an officially bilingual country. All the phrase really means is, more or less, "everything in its place." The concept was originated, I think, by Prosper Montagne in his 1938 Larousse Gastronomique. I can still hear a certain lunatic Parisian chef in a retaurant where my youngest brother worked screaming at his prep people, "Idiots. Mis en place. Mis en place. Vit. Vit." This charming fusillade was often accompanied by flying sauce pans, occasionally knives.

Thanks for the compliment, but far as I'm concerned I'll never finish learning how to bake good bread.


I'm very open to questions and suggestions on anything in the book. They'll only make it better in the end.


All times are GMT -7. The time now is 04:30 PM.

Powered by vBulletin® Copyright ©2000 - 2015, Jelsoft Enterprises Ltd.
Search Engine Friendly URLs by vBSEO 3.6.0
2006/10 Forno Bravo, LLC