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-   Wood-Fired Oven and Cooking Videos (http://www.fornobravo.com/forum/f41/)
-   -   good vid (http://www.fornobravo.com/forum/f41/good-vid-8542.html)

ross 10-29-2009 03:18 AM

good vid
 
NATURALLY RISEN on Vimeo

NATURALLY RISEN on Vimeo

ThisOldGarageNJ 10-29-2009 04:22 AM

Re: good vid
 
great vid, boy he really slides it off the peel easily... Once again, Practice makes perfect

Thanks for sharing
Mark

DrakeRemoray 10-29-2009 12:08 PM

Re: good vid
 
Great video. I like seeing him handle that much wet dough. Great execution. I am gonna add a little bar below my make table to hang a towel. A great idea.

Thanks for sharing.

Drake

asudavew 10-29-2009 03:47 PM

Re: good vid
 
That was a neat video.
I gotta get a new mixer! ;)

james 10-29-2009 04:30 PM

Re: good vid
 
Very nice. That dough was as smooth as a baby's bottom. :-)
James

mfiore 10-29-2009 07:14 PM

Re: good vid
 
Nice video. He manhandles that large volume of dough pretty easily.

During his fire management, it looks like he tosses a shovel full of sawdust in the fire (or something else very fine). Is that common practice?

Any ideas why he's closed down?

Ken524 10-29-2009 07:31 PM

Re: good vid
 
So THAT'S how it's done!

sjmeff 10-29-2009 08:42 PM

Re: good vid
 
Quote:

During his fire management, it looks like he tosses a shovel full of sawdust in the fire (or something else very fine). Is that common practice?
Mike - I came across this video about A16 recently which also shows the saw dust (or wood chips) technique for an initial "burst" of heat when the pizza goes in the oven. I've been meaning to try it. I think I'll give it a shot this weekend.

S

ThisOldGarageNJ 10-30-2009 06:21 AM

Re: good vid
 
Quote:

I am gonna add a little bar below my make table to hang a towel. A great idea.

Drake, If you go to a restaurant supply, they sell them with a little clamp on the end,, Most bars have them to help the bartender keep his hands dry..

ThisOldGarageNJ 10-30-2009 06:24 AM

Re: good vid
 
Quote:

Any ideas why he's closed down?
mfiore.. I have the magazine article at home telling why,,, when I get home tonight I will see if i can post it

Cheers
Mark


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