The Wood-Fired Blog
Chef’s Wanted
Jun 18, 2013We are looking for a few good chefs. You might have seen that we announced a new program today on Facebook, where we will be making a free Primavera oven available to professional, working chefs in exchange for some great recipes and photos for the Forno Bravo Community Cookbook. So, if you are a pro chef who loves wood-fired cooking (or who wants to learn to love wood-fired cooking), or... Read More
The Ever Humbling Art of Bread Baking
Jun 17, 2013Just when you think you have seen a lot, you do something new wrong in this ever humbling art of bread baking. haha. This is a 75% hydration sourdough rye boule (the flavor was really good), where I did not use enough flour to keep the loaf from sticking to the banneton — it’s as though I am trying to find things that could go wrong. From now one I... Read More
The Forno Bravo Community Cookbook Get Social. Again.
Jun 14, 2013The goal for the Forno Bravo Community Cookbook has always been to create a resource where wood-fired ovens lovers can get together and share recipes, techniques, photos and comments. So we are happy to be announcing the latest version of our FB Cookbook application. We now make it really easy for you to post your own recipes and photos, and we will soon be adding User Blogs, where you... Read More
June 2013 | No. 51; Summertime Cooking
Jun 13, 2013Welcome to our Wood-Fired Newsletter June 2013. With June comes the official start of summer, and that means a lot of opportunities to use your outdoor kitchens and wood-fired ovens. Cooking in a wood-fired oven is one of life’s true pleasures. Few things compare with the experience of firing your oven, watching the flames heat the oven dome, feeling the heat of the oven on your face, and cooking... Read More
Nice Forno Bravo Newspaper Profile
Jun 07, 2013We had a nice profile in the Salinas Californian, our local newspaper. As you might guess, they were very interested in jobs for the local community, still it’s always nice to see your company’s name in print! We’re getting a copy framed for the showroom. The article is only available in their “archive” at this point, so here is the text. Enjoy. dtaylor@TheCalifornian.com February 9, 2013 Pizza Oven Maker Moves to... Read More
A Sourdough Boule
Jun 04, 2013Here is the bread from my three build, four-fold sourdough rye. I think an honest assessment is that four folds worked — the bread had a solid structure and no problem with loaf height or oven spring (boing!). But the three build technique did not work as well as I had hoped. I would have liked a better final proof and a lighter, slightly less chewy crumb and a... Read More
DC Elite Pizza and Forno Bravo in the Washington Post
Jun 04, 2013We had a really nice article about Dave Konstantin (Forno Bravo DC), and his DC Elite Pizza group in the Washington Post. Dave’s group, primarily wood-fired oven owners in the Washington DC area, has been meeting for years, and has grown to about 60 members. Konstantin is a lighting designer and the leader of DC Elite Pizza. The Arlington resident began selling the posh pizza oven kits part-time in 2007... Read More
Dough Structure and High Hydration Dough
Jun 03, 2013I am making sourdough rye bread today and pulled out Hamelman’s Bread: A Baker’s Book of Techniques and Recipes (a really good bread technique book) to looks for some new ideas — and I think I had another ah hah moment. The Hamelman recipe for a mixed flour Miche calls for 60% whole wheat, 20% whole rye and 20% bread flour, and 83% hydration. Yep. 83% hydration. I was already in... Read More
100,000 eBooks
May 29, 2013Pompeii Oven eBook is Free We’re making the world a better place one pizza oven at a time — and we’re now past the 100,000 mark for eBook downloads. Very exciting! Today there are many thousands of Pompeii ovens (and nearly 10,000 Forno Bravo ovens) installed across the globe, in North and South America, Europe, Australia and Asia. The Pompeii Oven eBook is free, so if you have been wondering... Read More
