#1  
Old 05-04-2010, 01:31 PM
Serf
 
Join Date: Apr 2010
Location: Tempe, AZ
Posts: 18
Smile I love my Primavera 60

Have been using my Primavera 60 for about a month now and just love using it. Have produced by far my best pizzas yet. From the time I ordered it, to the time I was making pizzas was three weeks. Am always looking forward to the next time of firing it up!

Check out the blog feature on 'Slice':

My Pizza Oven: Sue Wong - Busy, WFO-Obsessed Moms, Represent! | Slice Pizza Blog

Good eating!
Sue
Reply With Quote
  #2  
Old 05-04-2010, 03:54 PM
james's Avatar
Brick Oven Merchant
 
Join Date: Mar 2005
Location: Pebble Beach, CA
Posts: 4,648
Default Re: I love my Primavera 60

Sue,

That is so incredibly cool! I really like your blog on Slice -- you are having too much fun.

James
__________________

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.


To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.

Last edited by james; 05-04-2010 at 03:59 PM.
Reply With Quote
  #3  
Old 05-04-2010, 09:47 PM
Jed Jed is offline
Journeyman
 
Join Date: Apr 2008
Location: Bend, Oregon; West Coast USA
Posts: 428
Default Re: I love my Primavera 60

Hi Sue,

Glad to see you have caught "the fever" -- the WFO fever!

It is a bunch of fun learning to use the wood fired oven, and it looks like you and your family are enjoying the process.. Good job.

I look forward to your efforts with other dishes. The WFO can do just about everything - better!

Keep us posted on what's cooking.

JED
Reply With Quote
  #4  
Old 05-04-2010, 10:22 PM
Serf
 
Join Date: Apr 2010
Location: Tempe, AZ
Posts: 18
Default Re: I love my Primavera 60

Hey Jed,

Good to hear from you! You were the one that answered my yeast % question on my other thread. It helped quite a bit. Since then, I've reduced the yeast to 3 grams (per 500 g of flour) and actually took the salt down to to 6 g. Also have a much better sense of how long to ferment the dough in the Arizona weather. So I'm quite happy with results. It's so much fun to watch the dough rise as soon as it hits the oven floor.

I just bought Nancy Silverton's book on La Brea Bread, so as soon as I get a chance I'm going to try to replicate her sour dough crust. It's so amazing... Will post when I get around to it.

Sue
Reply With Quote
  #5  
Old 05-05-2010, 11:20 AM
Jed Jed is offline
Journeyman
 
Join Date: Apr 2008
Location: Bend, Oregon; West Coast USA
Posts: 428
Default Re: I love my Primavera 60

Sue,

In addition to Nancy's book, there is a wealth of information about working with sourdough on this forum. I have been experimenting with the ideas presented in this link

http://www.fornobravo.com/forum/f10/...ust-12653.html (Sourdough crust)

And have been pleased with the results.

JED
Reply With Quote
  #6  
Old 05-05-2010, 12:53 PM
Serf
 
Join Date: Apr 2010
Location: Tempe, AZ
Posts: 18
Default Re: I love my Primavera 60

Jed,

Yeah! I saw this thread and was inspired to try the sourdough crust. I think I'll use her recipe to make the crust, but didn't know how to get the starter going. Nancy Silverton's method requires 12 days and seems quite involved, but I think I may give it a try. What have you done in terms of get a sourdough starter?

Sue
Reply With Quote
  #7  
Old 05-05-2010, 02:33 PM
Il Pizzaiolo
 
Join Date: Nov 2006
Location: San Antonio
Posts: 1,719
Default Re: I love my Primavera 60

Hi Sue!

Be warned! As a busy MOM sourdough may have timing issues that will make it unappealing to you. While pizza timing is relatively forgiving, bread is more demanding if you want the "best" results. Splat's recipe is essentially ciabatta dough. Pizza, ciabatta, and focaccia doughs are similar enough and overlap enough that they can form somewhat of a continuum. My main distinction is I don't use oil in ciabatta, rarely use it in pizza dough, and use a lot of it in focaccia (mainly after forming/dimpling). But...recipes overlap. A key difference is bread needs enough structural strength to allow it to be freestanding if you make baguettes and boules - which tends to limit the hydration to the 70 percent range.

If you find timing issues to be a problem, it is my experience that Reinhart's retarded overninght doughs provvide most of the flavor with easier timing due to the relative predictability of IDY (instant dry yeast).

Good Luck and Enjoy the Oven!
Jay
Reply With Quote
  #8  
Old 05-06-2010, 08:53 AM
Serf
 
Join Date: Apr 2010
Location: Tempe, AZ
Posts: 18
Default Re: I love my Primavera 60

Hi Jay,

Thanks for the feedback. I'll think I'll try the pizza first and see if I have the time to try the bread. I'm so curious about the natural starter though and would also like to try to use my oven to bake a loaf of bread. Will check out Reinhart's retarded overnight dough too. There's so much experimenting to do and so little time!

Sue
Reply With Quote
  #9  
Old 05-06-2010, 09:56 AM
Apprentice
 
Join Date: Oct 2009
Location: Seattle, WA
Posts: 121
Default Re: I love my Primavera 60

I've switched exclusively to using sourdough for both bread and pizza over the past year, and really like it. I got the starter from Sourdough Cultures. Keeping the temperature accurate when you first start it is a bit tricky, but since then I just feed it and put it out on the counter a day or two before I'm going to use it and it has been working great.

Congrats on the new oven - looks great!
__________________
Pizza Oven Picture Gallery

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


Similar Threads
Thread Thread Starter Forum Replies Last Post
redneck love poem Wiley Humor 0 01-23-2010 06:32 PM
Hello from Houston. Please see question in Primavera Blog GlennC. Introductions 3 01-16-2010 01:04 PM
Primavera Oven compared to Pompeii Jesse Grosjean Pompeii Oven Construction 7 08-28-2009 08:33 AM
Primavera oven opening fxpose Pompeii Oven Construction 1 08-26-2009 04:34 PM
Primavera in Pennsylvania ERASMO Brick Oven Photos 1 11-16-2008 07:38 AM


All times are GMT -7. The time now is 09:42 PM.

Powered by vBulletin® Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.
Search Engine Friendly URLs by vBSEO 3.6.0
2006/10 Forno Bravo, LLC