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sourdough focaccia

Sourdough Focaccia

May 18, 2013

This is a fun weekend bread. 100% white flour; in the case Central Milling Tipo 00. Lets try this time sourdough focaccia I pulled off 180 grams of my starter (and fed it) around noon, and built it up to a 300 gram/72% hydration focaccia formula. By the math, the starter was 80 grams of flour and 100 grams of water, so to finish the dough I added 220 grams... Read More

Sourdough whole wheat bread.

First Bread from Newest Sourdough Culture

May 16, 2013

According to the instructions, it would take five days to building before my new culture would be capable of developing bread. But rather than throw away the cup of starter (about 200 grams) when I divided it and fed it, I decided to add 150 grams of whole wheat flour, 5 grams of salt and a little honey, olive oil and water. What the heck; what’s there to lose. And... Read More

sourdough starter

The Sourdough Starter. It’s Alive!

May 15, 2013

The Sourdough Starter. It’s Alive! It’s bubbling and starting to develop a nice tart smell. The sourdough starter was sent dried in a small zip lock bag. The instructions are to resuscitate it with 1/2 cup of warm water and 1/2 cup of flour the first and second days to bring it back to life. Now that it is active, I will pull off one cup of the starter and... Read More

whole wheat focaccia

Whole Wheat Focaccia

May 13, 2013

Here are a couple of photos of my first attempt at making whole wheat focaccia and Community Grain whole wheat flour. It came out nicely though it might have benefitted from a long bulk fermentation and a slightly longer final proofing. And to confirm. The Community Grains whole wheat is great. Excellent. Wonderful.     Read More

Focaccia a Health Food?

May 13, 2013

I really like Focaccia. But there are times when I find myself thinking of it more as a weekend treat than a day-to-day staple. But today, there was a very fun article in the NY Times that may change all of that. I wish I had though of this myself. From the Health section of the paper — Focaccia: One Basic Bread, Endless Delicious Options: Whole-Wheat Focaccia The article not... Read More

Wood-Fired Newsletter May 3013

May 2013 | No. 50; The New Fiamma50 & Wood-Oven S’mores

May 13, 2013

Welcome to our Wood-Fired Newsletter May 2013. As mentioned in last month’s newsletter, Forno Bravo is celebrating our 10th anniversary this year. This is a big milestone for us, and certainly a good opportunity to take stock of what we’ve accomplished and learned over the past decade. However, we have no plans to rest on our laurels! This month, we are excited to announce a brand-new product: the Fiamma50 outdoor... Read More

rainbow trout

Seared Rainbow Trout With Crispy Rice Cake, Pickled Peppers and Roasted Lettuce

May 13, 2013

I love the delicate flavor and crispy skin of rainbow trout. Here in Chicago we are lucky enough to have an amazing sustainable trout farm, Rushing Waters, just a couple hours away, across the border in Wisconsin. If you’re not so lucky, substitute any freshwater fish you can get your hands on – or order from Rushing Waters online; they will ship to you overnight. Seared Rainbow Trout With Crispy... Read More

whole wheat sourdough

Trader Joe’s and Whole Wheat Sourdough

May 13, 2013

Armed with the new knowledge that sourdough bread is easier to digest, lowers your insulin reaction to carbs, and might increase your body’s ability to absorb nutrients from  the flour, I went to Trader Joe’s to check out their sourdough selection. Of course we all know that whole wheat flour is much, much better than white flour. What I found was not good. TJ’s has whole wheat yeast bread and... Read More

sourdough starter

Sourdough Starter. Started.

May 13, 2013

I bought a “Northern Italian” sourdough starter and started it. In the past, I have created my own starter using fresh, organic fruit, but I decided to play it safe. It should become active/alive in about 2-3 days (it’s supposed to be cool here, which will slow development down), then it needs another 3-4 days of dividing and feeding to develop to where it can make bread. I’m looking forward... Read More



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