Wood-Fired Bread Cookbook -- online Hearth Bread and Flatbread Discuss Wood-Fired Bread Cookbook -- online in the Brick Oven Cooking forums; Mary G's and Forno Bravo have collaborated on a great online book (PDF) on Wood-Fired Hearth Bread. Jim has created ...

[james]

Mary G's and Forno Bravo have collaborated on a great online book (PDF) on Wood-Fired Hearth Bread. Jim has created some great material on everything from technique and temperaturers to recipes, and he tailors everything to the wood-fired oven baker.

We produced this so that is works both on-line and printed. It's a 33 page PDF document, so it might take a second to start downloading. You can either view it onine, and click to download it.

I hope you like it, and I think the information is great.

We are also in the process of putting this information into standard HTML pages that you can click through from start to finish, and has linking to related information -- similar to the Pompeii Oven instructions.

As always, let us know how we can improve the material and the presentation. I know the video links are really slow to load from the PDF, and I'm working on that.

The document is here:

http://www.fornobravo.com/store/Inst...p-1-c-260.html

Let us know what you think.
James

[CanuckJim]

James,

You've turned my rather raw material into a stunning presentation. Congratulations.

Jim

[PizzaMan]

That is a beautiful pice of work!

Thanks, guys. Now I cannot put off using the oven for bread as well!

[boccu]

that's looking really good James - now I really can't wait to get my oven done! Then I'll even try to get some hints and tips on making Maltese bread loaves - not sure if any of you have ever tasted it, but that's one of the main drivers for us to build our oven here in NZ - nothing like maltese bread to be found here!!

[Richard]

Just finished reading the enire file. What a great documnet, well written and illustrated. As this is a three day weekend will be taking on some of the two day recipes, beginning with making the Biga's and the Pate Fermentee this evening.

[captain]

Hey guys that was great and very detailed I enjoyed it and will most certainly try those recipies.

[james]

Thanks for the kind words. Jim and I have talked about this, and self-publishing is great. We don't have to deal with the book companies and book proposals, and we have a great audience who reads and appreciates what we do. You can't beat that.
James

[Leepinla]

Thanks James and Mary,
This will be fun.
Cant wait to start.

Leep

What about Sourdough?

[CanuckJim]

Lee,

There are many terms for sourdough. The Boule au Levain recipe is just such a one. Have a look and have fun.

Jim

[Xabia Jim]

Thanks James and Canuck Jim...nice stuff!