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Faith In Virginia 03-21-2011 09:43 AM

More bread
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Well this is what is left of last nights bread. What was not eaten was taken home with my guests.

I did not dare venture into baking the main course in the WFO. Last thing I needed was some nasty burnt/raw food to give my hungry group. But I did stuff some mushrooms and cooked them in the oven and they did well. Now I need to practice with other food because spring is here and the oven is ready to go.

egalecki 03-21-2011 01:10 PM

Re: More bread
OOH, very nice!

Faith In Virginia 03-22-2011 05:56 AM

Re: More bread
Thanks Elisabeth,

Baking bread is one of those things that makes life right as rain.

egalecki 03-22-2011 06:10 AM

Re: More bread
how do you shape your batards? I have tried a couple of different ways- and I don't like either of them very much. I end up with them spread out more than I'm happy with. Or maybe my slashing is wrong?

You're quite right, though, baking makes everything better...

lwood 03-22-2011 06:19 AM

Re: More bread
Beautiful loaves.

Laurentius 03-22-2011 09:54 AM

Re: More bread
1 Attachment(s)
Great looking bread. Here's some sourdough I baked, yesterday.

Faith In Virginia 03-22-2011 08:54 PM

Re: More bread
Laurentius...all I can say is yummmm...they look good enough to eat.

Thanks Iwood

Elizabeth I don't know how to describe to you my method of shaping. If your interested your more then welcome to come over some time and I can show you what I do. I'm still working on my slashing but I must say it's getting better. By the way I found a local gourmet cooking place in Blacksburg I just discovered it today. It has a nice supply of quality cooking items for the kitchen.

I did some pizza tonight for the folks. Just in the kitchen it was to late for the WFO. I did a new W/W crust that came out quite nice.

lwood 03-22-2011 10:17 PM

Re: More bread
Hi Laur.
Hope all is well in Japan where you are. We are all are praying for you. Here is a video that shows the basic process. He is not that experienced at doing it, but then again, neither am I. Shaping a batard video | The Fresh Loaf. There are lots of videos on youtube showing the process if you search on "shaping baguette". It's basically the same, only you don't roll it out. Hope that helps. John

egalecki 03-23-2011 07:04 AM

Re: More bread
[QUOTE=Faith In Virginia;109986] By the way I found a local gourmet cooking place in Blacksburg I just discovered it today. It has a nice supply of quality cooking items for the kitchen.

Gourmet Pantry? Or somewhere else? I'm in Blacksburg a lot during the week... They also have an email newsletter, do classes, and have a weekly fish list. I prefer the fish ladies from your part of the world, though. They're here in Radford on Fridays. If you like to cook other things, check out Oasis market (across from the new(er) Kroger on Main). They've cleaned it up and really have some cool stuff, and they have a good selection of beers in coolers (according to my husband) at much nicer prices than some places. They also have local grass fed beef, some vegetables I've seen no where else, and you can get fresh duck parts. Usually not the breast, but they had legs and thighs when I was in there last. They also had boneless chicken feet. I didn't know you could bone a chicken foot, much less sell them, and the overriding question was "what for"???? :) For those of you reading this and wondering why it's a big deal to find nifty ingredients, well, we live in a beautiful area, but it's much easier to find the wherewithal to make chicken and biscuits than a fresh duck leg. It's waaayy better than it was when I moved here 22 years ago, though!

As for shaping, I've tried flattening and rolling from one end, flattening and rolling both ends to the middle and pinching it shut, and just cutting a hunk off and trying to get a good outer skin going. I'm not that happy with any of the results. The best loaves tend to come from rolling both ends to the middle, but I get weird layers showing through the slashes after the bread expands in the oven. I'm trying to improve my slashing, too, and I expect my next purchase will be a lame. I'm still using my trusty tomato knife- it's ok, but not great.

egalecki 03-23-2011 07:06 AM

Re: More bread

That's very nice expansion on those loaves!

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