The Wood-Fired Blog
July 2012 | No. 40; Oven Throughput & Potato-Radicchio Pizza Bianca
Jul 10, 2012Welcome! Summertime offers the ideal opportunity to reconnect with family and friends. The other night, we had company over for dinner, so the timing was perfect to make one of my favorite dishes: Paella Valenciana. I made the paella in our wood-fired oven, using Arborio rice and saffron along with chicken, white fish, clams (mussels are more traditional, but hey), white beans and red peppers. It turned out great. Read... Read More
More on Crust and Oven Temperature
Jul 03, 2012Quick follow up on yesterday’s posting on bread crust and oven temperature. I’m not sure that you can really tell from this photo, but — it really worked. The crust is thicker and denser, it feels really good when you bite into it (crunch, but it doesn’t scratch the inside of your mouth too much), and it makes great toast! Read More
Brick Oven on Wheels Comes to Bangkok
Jul 03, 2012Very cool. The wood-fired pizza truck comes to Bangkok. Read the article in Coconuts Bangkok; or check out Pizza Aroy on Facebook. It amazes me how quickly great ideas spread around the globe. Read More
Wood Fired Paella
Jul 03, 2012This one is a keeper. I have said this many times over the years — Paella Valenciana is one of my dishes. It reminds me of long, warm summers visiting my wife’s family near Valencia in Spain, and countless memorable dinners. We had company over for dinner yesterday, and our oldest daughter is home from college, so the timing was perfect. I used Arborio rice and saffron along with chicken,... Read More
Deeper Bake Whole Wheat Boule
Jul 02, 2012This is promising. I’ve been planning on letting my oven temperature fall further before loading my bread, and had the chance to try it today. To pretty good effect. The bread’s crust is thicker and denser, without becoming overwhelming. After firing my pizza oven and cleaning out the coals, I allowed the oven to fall to roughly 500F. I will do some research on baking temperature and crumb development and... Read More
My KitchenAid Pro 600 Died
Jul 02, 2012RIP. It makes a loud whining noise, but the dough hook doesn’t go around. I have mixed feelings about this mixer. It is 5 years old, making it a 2007 model, which was during the time when KitchenAid claimed that they had gone back to metal gears after getting a lot of bad press. On one hand, I know that I bake a lot of bread and mix a lot... Read More
Wood-Fired Pizza on the Road in Idaho
Jun 30, 2012This wood-fired catering company uses a Forno Bravo oven from The Fire Within — and I really like how his oven looks as well (haha). Check out The Whole Pie Pizza (TWPP) in Moscow, ID. These guys are really committed to their local community, and they are getting some good press coverage as well. Read More
Esternos Mobile Wood-Fired Pizza Oven
Jun 30, 2012This is not a Forno Bravo oven (it is home grown), but I think their design is very cool. Good luck guys! Esternos Wood Fired Pizza 2530 Queensgate Dr Richland, WA (509) 460-1252 Read More
