The Wood-Fired Blog
Sneak Peek — The Forno Bravo Pizza Map
Sep 22, 2012We’ve been working hard on a new feature for Fornobravo.com that I want to share with FB Blog readers — the Forno Bravo Pizza Map. We will be launching the map soon, but I wanted to give you the inside scoop. Think of this sneak-peak as a pre-Beta; this is fun stuff! The FB Pizza Map is a service that will allow you to easily find the best pizzerias when... Read More
Healthy Loaf Bread
Sep 22, 2012My healthy loaf bread experiment is continuing to relative success. It’s interesting that the shape of the loaf and the relative softness of the crust can matter so much to a bread’s appeal to the masses — well, my family. My loaf-shaped bread seems to be working (though I still prefer boules). This loaf has 10% white flour, along with 45% white whole wheat and 45% whole wheat, oat bran... Read More
It’s Quiet. Too Quiet.
Sep 22, 2012It’s been quiet here. The good news is that we are working on a fun; new app for www.fornobravo.com. More to come on that very soon. But for now, it’s been too quiet. Read More
Pizza Amore Mobile Wood-Fired Pizza on YouTube
Sep 16, 2012Pizza Amore Mobile Wood-Fired Pizza — they have a Forno Bravo oven installed on a really slick trailer — has posted a video on YouTube. Check it out to see how they set up their trailer. Read More
Pizza Tonight — A Great Name for a Pizza Catering Company
Sep 14, 2012Check out Pizza Tonight in Richmond, VA. They operate a trailer-based Forno Bravo oven built by The Fire Within. It looks really good. You can reach them at 804.658.4968 and INFO@PIZZATONIGHT.COM Read More
Bread, Bread Everywhere
Sep 13, 2012Bread Baking Habit Maybe I should start giving away bread to the neighbors. Better yet, I could sell it to help pay for my obvious whole wheat flour abuse habit. haha. The good news is that I am racing on Saturday, and I’m trying to put on a couple of pounds of carbs over the next two days. Read More
But Wait. There’s More.
Sep 12, 2012If you order now, we will also include this nice loaf of banana bread. haha. This posting is about the remarkable heat retention that I am getting with my Strada60 oven, and how little wood it takes to fire the oven. It’s surprising even me. Today I build a typical two-log fire and baked two baguettes and the loaf of toasting bread that I was plotting out earlier today. But... Read More
Plan B
Sep 12, 2012Getting your kids to eat well (and helping them come to understand on their why it is so important) is one of the most important things we do as parents. But it isn’t easy. I’ve been blogging about how to make healthy bread that is good enough so that the family actually eats it. Recently I have been pulling back from my hearty whole grain, seed and nut loaves in... Read More
Over-Proofed Bread in a Pizza Oven
Sep 12, 2012This is what over-proofed bread looks like when you have loaded it in your pizza oven. In case you were wondering. You might think I would have worked it out by now that if you shape your loaves before you fire your oven, things aren’t going to be ready in sync. Firing my Strada60 takes about two hours to light, fire and cool/regulate, so if your dough is lively and... Read More
