Forno Bravo Forum: The Wood-Fired Oven Community

Forno Bravo Forum: The Wood-Fired Oven Community (http://www.fornobravo.com/forum/)
-   Hearth Bread and Flatbread (http://www.fornobravo.com/forum/f11/)
-   -   Please critique my bread. (http://www.fornobravo.com/forum/f11/please-critique-my-bread-15721.html)

brickie in oz 04-16-2011 10:22 PM

Please critique my bread.
 
2 Attachment(s)
Please critique my bread.

The crumb is probably on the small side but the crust is just so crusty, it taps a really hollow sound. :cool:
Hmmmhm, the margarine just melted into all the nooks and crannies as it was still hot.

It may be just a tad overdone? :confused:

robs 04-16-2011 11:36 PM

Re: Please critique my bread.
 
Looks like something i would create. I'll stick to pizza.

KEmerson 04-17-2011 05:34 AM

Re: Please critique my bread.
 
What I call "The Pompeii Special".

Faith In Virginia 04-17-2011 05:34 AM

Re: Please critique my bread.
 
Me thinks you need that thermometer sooner then later.

LOL nothing like burnt bread. What was the cook time on that?

RTflorida 04-17-2011 10:30 AM

Re: Please critique my bread.
 
I didn't know lava rock was edible. I hope you don't break a tooth.

RT

Laurentius 04-17-2011 03:41 PM

Re: Please critique my bread.
 
Brickie the Charcoal Maker! Too Cool.

buckeyebreadman 04-17-2011 04:02 PM

Re: Please critique my bread.
 
DARK Rye, I presume?

egalecki 04-17-2011 07:20 PM

Re: Please critique my bread.
 
Oh my. Did it hurt the butter?

I believe even the most optimistic would call that "overcaramelized'.

RTflorida 04-17-2011 09:24 PM

Re: Please critique my bread.
 
Not being any kind of baker myself, I'm left with a few questions.
How could a bread still retain most of its original form, turn completey black (like charcoal), still have 'crumb', and still be able to be sliced in half, without bursting into flame and turning into ash??? I know we are not dealing with 800F pizza temps, but how did it turn completely black, stay intact, and become charcoal? Was it a lack of oxygen in the oven from keeping the door in place that kept it from burning up? I've never made charcoal intentionally, so is this the basic process - high heat, enclosed space, for an extended period of time?
Just curious, as funny as this appears, it really is pretty cool that this bread stayed intact.

RT

brickie in oz 04-17-2011 11:41 PM

Re: Please critique my bread.
 
Quote:

Originally Posted by RTflorida (Post 111343)
Was it a lack of oxygen in the oven from keeping the door in place that kept it from burning up?

This bread like most of my attempts at making it didnt work so I chucked in the oven and closed it off. :rolleyes: :D

I was going to set up the photo with a bottle of vino and some cheese....
But I ate the cheese and drank the vino..:D


All times are GMT -7. The time now is 08:59 AM.

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