Baking Bread and Pastries With a Forno Bravo Oven
Baking Bread and Pastries With a Forno Bravo Oven
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Yeasted Starters vs Sourdough Starters
These are two important ingredients that we will refer to in each bread recipes.
They both use 4 ingedients – flour, water, salt, and yeast. They also require fermentation. But here’s where they differ:
Yeasted Starter
- Also called Poolish (French) and Biga (Italian).
- Traditionally used for pizza, italian bread, french baguettes, and focaccia.
- Are typically made with commercial starters.
- Nothing is saved for the next bake.
Sourdough Starter
- Also called leaven or levain.
- It can be kept indefinitely.
Note: Levain and “mother” mean the same, but they have is situational distinctions:
- Mother – this is the culture that can be kept indefinitely.
- Levain (build) – this is the bit that will be made the day before the bake.
- It consists of flour, water, and levain (mother).
- We’re going to use ~75% hydration for the bread recipes below.
- Example: 450g levain = 192g water + 258g flour + 1 tbs levain (mother)
Equipment
- Forno Bravo Oven and utensils.
- Proofing baskets and Belgian linen couche (for baguettes or ciabatta bread)
- A small digital scale that goes to 1 gram increments -a great tool to have for weighing out yeast and salt.
- A stand mixer – if you plan to make bread and pizza often (though all recipes can be mixed by hand with some practice)
- 1 Flexible plastic scraper, 1 metal dough scraper and 1 large spatula
- Plastic containers with lids or glass jars (for keeping starters)
- Bins and bowls for doughs
- Razor blades for scoring breads
- Infrared thermometer for oven temperature
- Your hands!
Basic Steps for Bread Making
While the exact steps may vary depending on the type of bread you’re making, this general workflow will get you started.
Day 1:
- Mix the flour, water, and starter (levain or poolish) in a bowl.
- Cover with clothe or kitchen towel.
- Let it rest until the following day.
Day 2:
- Mix flour and dry ingredients with warm water.
- Let it rest for 15-20 minutes. This is called “autolise”.
- Add the starter (poolish or levain).
- Mix them at a slow speed for 2 minutes and then at a higher speed for 5-6 minutes or until the gluten just starts to develop.
- Hold 5% of the water back until you know it can absorb more by slowly adding it while mixing at a fast speed.
- Let the dough rest for about 45 minutes.
- Then, fold it 1 to 3 times at 25 minute intervals.
- Let the final proof last 1 hour.
- Divide to desired size.
- Shape.
- Let it rest for another 20 minutes.
- Score.
- Bake.
Let’s Make Bread
Quinoa Sourdough
Are you ready for a delicious and nutritious spin on sourdough?
Quinoa is a super food that packs a punch of protein, fiber and nutrients, which makes it a great addition to sourdough bread. The tanginess of the sourdough pairs perfectly with the hearty flavor of quinoa, making this recipe a must-try. So, let’s get started! You won’t believe how delicious this bread is!
Yeasted Rustic Italian
This bread is delicious. It’s texture is soft, warm, and inviting, and the flavor is a treat for your taste buds.
You’ll never have to buy bread from the store again when you have this recipe. Give it a try!
Multigrain Sourdough
This bread is packed rye, which make it not only delicious but also nutritious. The sourdough flavor adds a tang that will awaken your taste buds, and the texture of the bread is soft and inviting.
Why not give this recipe a try? You won’t regret it!
Asiago Cheese
Asiago cheese bread is the perfect treat for any occasion! The cheese adds a unique and addictive flavor that makes this bread unforgettable. The texture of the bread is soft, warm, and inviting, making it perfect for either breakfast or dinner.
Give it a try! You’ll make it again and again.
Kalamata Olive Ciabatta
Try this mouth-watering recipe of Kalamata Olive Ciabatta!
The olives add a rich and flavorful twist to the classic ciabatta dough, creating a unique and intriguing flavor. The texture of the bread is soft and inviting, and the aroma of the bread baking in the oven will whet your appetite.
Walnut Sticky Bun
This delightful twist on a classic treat introduces the rich, toasty essence of wood-fired baking to the irresistible gooey goodness of sticky buns. Get ready to savor the warmth and crunch of each bite in this walnut sticky bun sensation!
Banana Bread
This Wood-Fired Banana Bread recipe takes a traditional favorite to new heights.
Get ready to elevate your baking experience with the enchanting aroma and rich flavors made in a Forno Bravo oven!
Meet Dori and Andrea
Dori and Andrea, professional bakers and previous proprietors of the renowned Village Hearth Bakery and Cafe, brought a touch of tradition to their craft by exclusively utilizing a wood-fired oven in their establishment.
Although they have passed on the reins of their bakery, their passion for baking persists as they now employ the Forno Bravo Modena commercial oven in their home kitchen. Despite the change in scenery, their commitment to the community endures through intimate classes and the creation of bespoke baked goods for special orders.
Dori and Andrea’s Forno Bravo Modena Oven
