| Pizza Ovens | (800) 407-5119 | Info@fornobravo.com |
| |
| |||||||
 |
| | LinkBack | Thread Tools | Display Modes |
11-13-2007, 04:32 PM
| ||||
| ||||
 First two lots of bread, so far so good... The first loaf of bread is made with sort of middle dark flour that's very popular in Switzerland, and some milk and quark. I put it in the oven about an hour before the second one, and it got quite brown on top before baking on the bottom... still well within the range of the edible though. The second lot is pumpkin bread made with 500 g of the same flour, 4 dl of fresh pumkin puree, 21 g of fresh yeast and two tsp of salt. It doesn't rise much as you can see, but its my favourite bread in the whole world, so I was glad turned out ok in the pompei oven. Phew, what a relief!      |
|
11-13-2007, 11:16 PM
| ||||
| ||||
| Re: First two lots of bread, so far so good... Great job! Those are beautiful! I will try those pumpkin bread! Dutch
__________________ "Making the simple complicated is commonplace; making the complicated simple, awesomely simple, that's creativity. " Charles Mingus |
|
| Thread Tools | |
| Display Modes | |
| |
Similar Threads | ||||
| Thread | Thread Starter | Forum | Replies | Last Post |
| Playing with bread fundamentals | maver | Hearth Bread and Flatbread | 8 | 02-26-2008 04:42 AM |
| Damon's (BT) first bread attempt etc. | Bacterium | What You Cooked Last Night | 19 | 07-12-2007 11:34 PM |
| Is pizza good for you | james | Pizza | 10 | 07-09-2007 05:35 AM |
| Good crusty bread | jjerrier | Hearth Bread and Flatbread | 7 | 03-26-2006 02:37 PM |
| But is it really bread??? | james | Hearth Bread and Flatbread | 3 | 02-09-2006 03:37 AM |
Linear Mode
