The Wood-Fired Blog
More Raisins-Raisin Bread
Oct 24, 2012Or compared with a previous version of this formula — raisins in my raisin bread. haha. And better swirls too. Everyone is enjoying this bread. One fun thing I’ve been doing is sharing a pre-ferment. I combine 800 grams of water with 700 grams of whole wheat flour, 20 grams of salt, and 5 grams of yeast and let is rest overnight in the refrigerator. Then, the next day, I... Read More
Pizza Settecento — Toronto
Oct 23, 2012Forno Bravo customer Pizza Settecento (700 degrees) in Toronto had a nice article in Postcity.com, along with some really nice photos. They build a custom catering rig using a Forno Bravo modular pizza oven, and they cater and make great pizza at local farmer’s markets. Using a Forno Bravo kit, Belviso built the oven himself, insulating it and covering it with decorative, river-rock tiles. The 1,500-pound oven is set up on a... Read More
Bananas to Flour
Oct 22, 2012I’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, 2012We 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, 2012What 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
The Napolino is Here.
Oct 15, 2012Exciting 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, 2012I 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
Now That is a Cool Outdoor Fireplace
Oct 12, 2012Norwegian 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 www.redesignrevolution.com. Read More
Mozzarella di Bufala on the Cover of the NY Times
Oct 11, 2012Talk 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
