#1  
Old 07-12-2006, 11:47 PM
james's Avatar
Brick Oven Merchant
 
Join Date: Mar 2005
Location: Pebble Beach, CA
Posts: 4,648
Default New Cooking Pages

We have started the process of improving the recipe and cooking section of Fornobravo.com. There is a new recipe search function, and we just re-did the retained heat cooking page -- along with a chart on cooking temperatures. It's a start, and we will keep getting better.

The cooking section home page is The World's First Brick Oven Cooking Site.

The retained heat cooking page is http://fornobravo.com/brick_oven_coo...t_cooking.html.

As always, comments and input are greatly appreciated -- along with your favorite recipes and techniques.

James
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Last edited by james; 05-03-2007 at 04:53 AM.
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  #2  
Old 07-17-2006, 11:31 AM
Apprentice
 
Join Date: Mar 2006
Location: Thousand Oaks, CA
Posts: 162
Default

James,

You have converted the pizza recipe to weight measurements. Could you do the same for foccacio, flatbreads, etc

thanks
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  #3  
Old 07-17-2006, 11:48 AM
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Join Date: Mar 2005
Location: Pebble Beach, CA
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Default Nice idea

I will start the process of going through all the dough-based recipes, and simply including both cups and grams.

I am viewing the recipe section as a life-long project -- it will just keep getting richer and better with every item we post.

James
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  #4  
Old 07-21-2006, 06:38 PM
Serf
 
Join Date: Jul 2006
Posts: 4
Default dough recipe/ process

James, at the encouragement of some friends, I just completed a first draft of my pizza dough making process. If you are interested in a copy of my power point presentation for making pizza dough please let me know.
Harold
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  #5  
Old 07-21-2006, 08:39 PM
james's Avatar
Brick Oven Merchant
 
Join Date: Mar 2005
Location: Pebble Beach, CA
Posts: 4,648
Default Nice idea

Harold,

Sounds good. Do you have lots of photos? If you email me the .ppt, I will convert it to .pdf and post it on Forno Bravo.com, with a link in from here. You will be able to click through page by page from a browser.

Also, there are some really good postings on the Forno Bravo Forum from Paulages. I will find those, and stick them to the top of the pizza making section -- along with the powerpoint.

James
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