Forno Bravo Forum: The Wood-Fired Oven Community

Forno Bravo Forum: The Wood-Fired Oven Community (
-   Brick Oven Photos (
-   -   I love my Primavera 60 (

tempemom 05-04-2010 12:31 PM

I love my Primavera 60
Have been using my Primavera 60 for about a month now and just love using it. Have produced by far my best pizzas yet. From the time I ordered it, to the time I was making pizzas was three weeks. Am always looking forward to the next time of firing it up!

Check out the blog feature on 'Slice':

My Pizza Oven: Sue Wong - Busy, WFO-Obsessed Moms, Represent! | Slice Pizza Blog

Good eating!

james 05-04-2010 02:54 PM

Re: I love my Primavera 60

That is so incredibly cool! I really like your blog on Slice -- you are having too much fun.


Jed 05-04-2010 08:47 PM

Re: I love my Primavera 60
Hi Sue,

Glad to see you have caught "the fever" -- the WFO fever!

It is a bunch of fun learning to use the wood fired oven, and it looks like you and your family are enjoying the process.. Good job.

I look forward to your efforts with other dishes. The WFO can do just about everything - better!

Keep us posted on what's cooking.


tempemom 05-04-2010 09:22 PM

Re: I love my Primavera 60
Hey Jed,

Good to hear from you! You were the one that answered my yeast % question on my other thread. It helped quite a bit. Since then, I've reduced the yeast to 3 grams (per 500 g of flour) and actually took the salt down to to 6 g. Also have a much better sense of how long to ferment the dough in the Arizona weather. So I'm quite happy with results. It's so much fun to watch the dough rise as soon as it hits the oven floor.

I just bought Nancy Silverton's book on La Brea Bread, so as soon as I get a chance I'm going to try to replicate her sour dough crust. It's so amazing... Will post when I get around to it.


Jed 05-05-2010 10:20 AM

Re: I love my Primavera 60

In addition to Nancy's book, there is a wealth of information about working with sourdough on this forum. I have been experimenting with the ideas presented in this link

And have been pleased with the results.


tempemom 05-05-2010 11:53 AM

Re: I love my Primavera 60

Yeah! I saw this thread and was inspired to try the sourdough crust. I think I'll use her recipe to make the crust, but didn't know how to get the starter going. Nancy Silverton's method requires 12 days and seems quite involved, but I think I may give it a try. What have you done in terms of get a sourdough starter?


texassourdough 05-05-2010 01:33 PM

Re: I love my Primavera 60
Hi Sue!

Be warned! As a busy MOM sourdough may have timing issues that will make it unappealing to you. While pizza timing is relatively forgiving, bread is more demanding if you want the "best" results. Splat's recipe is essentially ciabatta dough. Pizza, ciabatta, and focaccia doughs are similar enough and overlap enough that they can form somewhat of a continuum. My main distinction is I don't use oil in ciabatta, rarely use it in pizza dough, and use a lot of it in focaccia (mainly after forming/dimpling). overlap. A key difference is bread needs enough structural strength to allow it to be freestanding if you make baguettes and boules - which tends to limit the hydration to the 70 percent range.

If you find timing issues to be a problem, it is my experience that Reinhart's retarded overninght doughs provvide most of the flavor with easier timing due to the relative predictability of IDY (instant dry yeast).

Good Luck and Enjoy the Oven!

tempemom 05-06-2010 07:53 AM

Re: I love my Primavera 60
Hi Jay,

Thanks for the feedback. I'll think I'll try the pizza first and see if I have the time to try the bread. I'm so curious about the natural starter though and would also like to try to use my oven to bake a loaf of bread. Will check out Reinhart's retarded overnight dough too. There's so much experimenting to do and so little time!


tfasz 05-06-2010 08:56 AM

Re: I love my Primavera 60
I've switched exclusively to using sourdough for both bread and pizza over the past year, and really like it. I got the starter from Sourdough Cultures. Keeping the temperature accurate when you first start it is a bit tricky, but since then I just feed it and put it out on the counter a day or two before I'm going to use it and it has been working great.

Congrats on the new oven - looks great!

All times are GMT -7. The time now is 08:24 PM.

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