The Wood-Fired Blog
The New Strada60 is Here
Aug 28, 2012Exciting news. The new Strada60 oven is now available for sale! The Strada60 is our smallest and lightest oven that fills an important niche in the wood pizza oven marketplace. It is small enough to fit in a truck or most SUVs and minivans, and light enough (though it still weighs a hefty 315 lbs) for two strong guys to set up — making it the first real pizza oven to... Read More
Wood Fired Pizza in Sacramento and Lake Tahoe
Aug 28, 2012Now there is Wood Fired Pizza in Sacramento and Lake Tahoe, Jim King, owner of Rolling Stone Pizza Company and director of tennis at the Yuba City Racquet and Health Club — and owner of mobile Forno Bravo oven since 2009, had a nice article in the Appeal Democrat. That sound like a good dual career. Read More
TED Talks
Aug 27, 2012TED, according to their tagline is about “Ideas Worth Spreading”. TED, short for Technology, Entertainment and Design is, in their own words: “a nonprofit devoted to Ideas Worth Spreading. It started out (in 1984) as a conference bringing together people from three worlds: Technology, Entertainment, Design. Since then its scope has become ever broader. Along with two annual conferences — the TED Conference in Long Beach and Palm Springs each spring, and... Read More
More on Supermarket Bread
Aug 27, 2012While buying King Arthur whole wheat flour and rye flour at my local supermarket, I saw their “bread” section out of the corner of my eye and decided to swing by. For $1.49, you can buy an 8 oz “Sourdough Baguette”, and I couldn’t help myself. I bought one, just so I could read the labels and take a few photos. My first impression is that word “Natural” needs to... Read More
Using a Digital Kitchen Scale to Experiment
Aug 27, 2012Here is a slightly different way of thinking about a digital kitchen scale. Years ago, when I first started baking, the single most important thing I did early on was to use a kitchen scale that I set to work in grams. At first it was a consistent way of getting my hydration right for pizza dough, and then it slowly evolved into my bread baking — and it led... Read More
Making a Pretty Good Baguette with Pizza Dough
Aug 25, 2012Everybody has leftover pizza dough. Two nights ago, we had company and made flatbreads to go with steak and salads, and we ended up with two 275 gram dough balls. They weren’t anything special; just regular 65% hydration dough using Trader Joe’s general purpose flour (embarrassing, but we ran out of both Caputo and Central Milling 00), and the dough balls sat out most of the evening and developed a... Read More
Foodgawker.com
Aug 24, 2012I stumbled across the Gawker universe yesterday and thought I would pass it along. In their own words: foodgawker is a photo gallery that allows you to visually search and discover new recipes, techniques and ingredients to inspire your culinary adventures. we publish food photography submitted by food bloggers from around the world. our editors review hundreds of submissions daily and choose the highest quality, most appealing images to showcase.... Read More
Much Better Whole Wheat boules
Aug 23, 2012Now that we are we have started eating new and improved whole wheat boules, the difference is huge. This bread is moist, the crumb has nice texture and the crust isn’t tough. It’s a pleasure to eat. All of this for 60 grams of water? You can definitely see the difference in the photos. Read More
Pizza Oven Ash On My Bread
Aug 22, 2012One of the aspects of daily bread baking that I am continually running over in my mind is the trade-off between attempts at perfection and time. The law of diminishing returns, and where you reach the cross over. Return on time investment. Time and motion analysis. Operations research. Earlier, I wrote about how I usually proof larger batches in the mixing bowl, with a linen cloth covering the dough. I... Read More
