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The Wood-Fired Blog

Banana Bread

Bananas to Flour

Oct 22, 2012

I’ve been making a lot of banana bread recently — balancing my production of cinnamon raisin bread to compete for our family’s consumption of sweet tooth snacks in the afternoon. Tomorrow is cinnamon swirl bread day, and I have a pre-ferment going for that. Quick breads are fast and easy compared with serious leaven bread, but I did want to add one thing. Reading through banana bread recipes on the... Read More

Dan’s Stuffed Pepper Recipe

Oct 17, 2012

We made Dan’s stuffed pepper recipe tonight, and it was great. The fresh tastes of the tomatoes and peppers, the creamy tang of the feta and the crunch of the roasted walnuts. Really nice. Thanks, Dan.   Read More

Raisin-Free Cinnamon Raisin Bread

Oct 15, 2012

What do you do when you are baking, cinnamon raisin bread, and you don’t have any raisins? Punt? No. You use a mix of chopped, dried apricots, and dried cranberries. And it came out really nicely.   This is my second attempt at Peter Reinhart’s Whole Wheat Cinnamon Raisin Bread, and it’s a keeper. I made a couple of modifications to my first batch, including adding more cinnamon to the dough,... Read More

Napolino wood fired pizza oven by Forno Bravo shown on black steel stand with door & thermometer. Black and Red standard tile finish.

The Napolino is Here.

Oct 15, 2012

Exciting news. We have finished the Napolino and it is now available for sale. Wahoo. The Napolino ovens are available in two sizes (24″ and 28″), with and without the black powder-coated stand — so that you can set it on a custom stand or a BBQ island, or use our stand and set it on your patio. It just looks so cool; we’re really excited.   It comes standard... Read More

Critiquing my Baguettes

Oct 12, 2012

I had some fun trying new things yesterday baking baguettes. Sadly, it was raining, so I didn’t fire my outdoor oven and had to do this indoors. In general, I have a couple of takeaways. First, flour matters. I’ve been experimenting with different flours for my white hearth bread and have been using a lot of Trader Joe’s All Purpose Flour, and try as I might, I just couldn’t get the... Read More

Norway Outdoor Fireplace

Now That is a Cool Outdoor Fireplace

Oct 12, 2012

Norwegian architecture firm Haugen/Zohar has created an outdoor fireplace that brings a whole new meaning to having a bonfire. And they did it with leftover building materials. Talk about making a design work. Wow. You can read the entire article — and see more great photos — on     Read More

Mozzarella di Bufala

Mozzarella di Bufala on the Cover of the NY Times

Oct 11, 2012

Talk about fond memories. We stayed at an Agriturismo in Paestum in Campania years ago, when the kids were still small, and we had a wonderful time. The grounds were beautiful, the food was great, the other families staying at the inn were interesting, the Magnia Grecia ruins were excellent — and the Agriturismo has a herd of water buffaloes for mozzarella di bufala. Makes me wish the kids we... Read More

assembled pizza ovens

October 2012 | No. 43; The Napolino Series & FB Expo 2012

Oct 10, 2012

Welcome to our Wood-Fired Newsletter October 2012 Lately, I’ve been thinking quite a bit about pizza ovens and innovation. Thanks to advances in technology and new materials, we at Forno Bravo are always developing fun and interesting oven designs – and making wood-fired ovens available to an ever-growing audience. On that note, we are introducing the Napolino Series, a Napoli-style oven for backyard cooking that combines traditional design with cutting-edge... Read More

Getting Even More Organized

Oct 10, 2012

My Oxo storage containers arrived from Amazon today, and everything is looking pretty good. Mise-en-place gone wild. Still, everybody must have experienced the pain of dumping a bag of sesame seeds on the ground while rooting around trying to find the whole wheat flour. Right? So I think it’s worth the effort. These are flax seeds, sunflower seeds, sesame seeds, dark rye flour, sugar and raisins (empty) in the middle... Read More



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