Chapter on oven temp management from "Art of Wood-Fired Cooking"
I posted this in another thread, but thought it would be helpful if it had it's own thread in this section of the forum.
The book The Art of Wood-Fired Cooking is available for preview/online reading on Google Books. There is a chapter that I thought does a good job of explaining various oven states (pizza cooking, roasting, baking, bread) and how to manage temperature zones.
Here is a link to that chapter. It's only a few pages long and is well worth reading if you are trying to get to know your oven better. Actually, the entire book is pretty good. I recommend purchasing if it is not already in your WFO library.
|All times are GMT -7. The time now is 02:24 AM.|
Powered by vBulletin® Copyright ©2000 - 2015, Jelsoft Enterprises Ltd.
Search Engine Friendly URLs by vBSEO 3.6.0
© 2006/10 Forno Bravo, LLC