The Wood-Fired Blog
The New Fornobravo.com Navigation Comes to the FB Store and FB Forum
Mar 27, 2013A quick update on Fornobravo.com We have rolled out the new navigation, header and footer to the FB Store and the FB Forum. I really like the way it looks and it makes it much easier to find interesting stuff on www.fornobravo.com. If you find anything that doesn’t work for you, be sure to let us know. More application updates are on their way. Read More
Baguettes Follow Pizza
Mar 25, 2013This is becoming a good habit. Baguettes follow pizza, and this time it was particularly fun because I got to see how the Central Milling flour works in bread. You know what happens — you make 9 pizza balls, and you only make six pizzas. So you roll your extra dough into a ball, and refrigerator it overnight, and then bring it out in the morning to take off the... Read More
Pizza with Central Milling Tipo 00 – Very Nice
Mar 24, 2013Our older daughter is home for spring break, which is a real pleasure. She’s relaxing (and not in Florida), and it’s great having everyone together. Which is as good a reason as there is for a pizza party. Central Milling Tipo 00 (rather than our usual Molino Caputo Pizzeria flour) and really enjoyed the different. The Central Milling flour is very fine and it’s a pleasure to work with, and... Read More
Steel Cut Oats and the Wholewheat Brick
Mar 17, 2013I have talked about this before — but there is a certain amount of pressure on you if you do a lot of bread baking for your family. The family relies on you, and kids vote with the feet (or mouths in this case), and if your bread isn’t good, they won’t eat it; and your wife tries to be nice at eat the mistakes, but at some point you... Read More
Vancouver’s Most Famous Chef Loves His Forno Bravo Oven
Mar 16, 2013Here’s a fun story from the Vancouver’s The Globe and Mail. David Hawksworth owns and runs what is often recognized as Vancouver’s best restaurant, but he keeps his favourite kitchen toy at home. Six months ago, he bought himself a Forno Bravo wood-burning pizza oven, and he has been playing with it ever since. “I get it really hot with three types of hardwood: maple, alder and birch,” he says... Read More
The New Forno Bravo Showroom
Mar 14, 2013We’re looking forward to seeing you at our new office and factory at 251 W. Market St in Salinas, CA. We have come a long way in 9+ years (I can still remember meeting customers at our first small warehouse in Windsor, CA), and we have lots more planned in the months ahead. Here is a photo of our new Forno Bravo showroom — the colors are really nice, and... Read More
March 2013 | No. 48; Spring Fever & Sourdough Pizza Dough
Mar 13, 2013Welcome to out Wood-Fired Newsletter March 2013. Spring is upon us, and this is such an exciting time of the year. (Yes, even though winter temps are having difficulty letting go of parts of the country, spring will arrive at some point!) It’s the ideal time for finally taking the plunge and buying or building your own backyard oven. You’ll be all set to enjoy the warmer weather with a... Read More
Brick Oven Painting on Spanish Ceramics
Mar 13, 2013We spent our spring break in Spain this year (it’s always early because of our daughter’s school schedule). It was seriously cold, but the food, the countryside and the people were great. We started in Madrid, and drove through Toledo and Cuenca to the Costa Blanca, where my wife’s parents retired many years ago. It was great reviving some fond memories from the past, and I got to enjoy a... Read More
Work, work, work.
Feb 18, 2013To quote the Governor in Mel Brooks’s classic “Blazing Saddles”, it been nothing but work, work, work. haha. Which is just a joke so that I can say that I’m sorry that we have not been diligent at blogging for the past couple of weeks. There are lots of really good things to share, and I will go into more details a little later. But again — sorry that I... Read More
