The Wood-Fired Blog
Balancing Oven Dome and Floor Temperature
Jul 15, 2012Every pizza oven is a little bit unique in how it absorbs and stores heat and how it cooks. That means that you always have to do a little bit of experimenting with a new oven (or a friends oven, or an oven at your vacation rental house) to work out how to be fire your oven and make it just right for the type of cooking that you are... Read More
Pizza Pilgrims in the UK Guardian
Jul 15, 2012If you missed my previous posting, Pizza Pilgrims in London have installed a Forno Bravo pizza oven on a Piaggio Ape, a three wheel mini truck with a top speed of 32 mph. As you might guess, they are getting a lot of good press — I think not only because they’ve done something very original and very cool, but also, from everything I’ve read, because they are really good... Read More
Whole Wheat Boule with Pine Nuts
Jul 14, 2012That’s right. Pine nuts. This came out really nicely — its as something of a surprise. This is a standard 1kg formula using 80% whole wheat flour, 20% white whole wheat flour, 75% hydration and 100 grams of raw pine nuts. We really enjoyed it. The oblong loaf on the left was proofed in a loaf pan shaped baneton. A couple of notes on the finished loaves. I fired my... Read More
Pizza Oven Size and Throughput
Jul 14, 2012How many pizzas can you put in a wood-fired oven at a time? How many pizzas can you make per hour? This is useful information whether you operate a restaurant or throw parties for friends and family. In general, throughput is based on concurrent places in the oven and the number of pizzas you can bake in each place per hour. I think it is fair to say that there... Read More
Cuisinart Update
Jul 13, 2012It might be as simple as learning to work with a new appliance — or perhaps the Cuisinsart mixer does not have a comparable mixing action and bowl design with the KitchenAid. But I seem to be having trouble getting my entire batch of dough to mix into a nice ball, where the mixer leaves unmixed flour at the bottom of the bowl. There is also a lot of dry... Read More
Dual Napoli Pizza Ovens
Jul 13, 2012This is worth sharing. Double Napoli ovens with custom tile. I will get you more details on the restaurant later. Very nice. 🙂 Read More
Online Baking Classes with Peter Reinhart
Jul 12, 2012New from Peter Reinhart — our favorite baker, cookbook writer, and instructor: This just came in today and I want to let you be the first to know about it. I recently filmed a serious artisan bread making a course for an internet educational company called Craftsy. Well, it’s ready to roll (oops, sorry about the pun) and the best news is that those who sign up via the following link can... Read More
Steel Cut Oats
Jul 12, 2012According to Wikipedia, steel cut oats are: Steel-cut oats are whole grain groats (the inner portion of the oat kernel) which have been cut into pieces. They are commonly used in Scotland and Ireland to make porridge, whereas rolled oats are used in England, other English-speaking countries, and Scandinavia. They are sometimes named after the grade of cut, e.g. pinhead oats; steel-cut oats from Ireland are sometimes called Irish oats. Steel-cut oats take longer to cook than instant or rolled oats... Read More
First Impressions
Jul 10, 2012As I start working with my new 7 qt Cuisinart stand mixer, I thought I would jot down a couple of initial impressions. Out of the box, the Cuisinart has a lot more exterior plastic than the KitchenAid. The heaviness and the professional, industrial feel are two of the more attractive aspects of the KitchenAid, and they just aren’t there with the Cuisinart. From the moment that I first picked... Read More
