The Wood-Fired Blog
Why Supermarket Bread is Awful
May 26, 2012I was doing research into gliadin and gluten, the two proteins that make up the wheat gluten that give bread its structure, and I came across a really interesting academic article on the science of bread from the British Royal Society of Chemistry (RSC). Really interesting stuff. I think I will refer back to the later with regard to the chemistry of gluten development, but their matter of fact description of... Read More
Innovation, Garages and Pizza Ovens
May 26, 2012Mention the words garage and innovation, and many people will quickly conjure up visions of Hewlett, Packard, Wozniak, and Jobs. The Silicon Valley success that started in a garage is the stuff of legend—and it’s a well-earned legend. Start-up companies that built their first products in their garage, long before the even had enough money for company offices, have gone on to create some of the world’s most wonderful, and... Read More
Technique and a Really Good Baguette
May 26, 2012In my quest to learn to make a better baguette (dare I say a good baguette?), I have been experimenting with new techniques, reading about the science, watching videos, tuning my equipment (pizza oven, etc.) and even making equipment (my baguette flipper). I have been deconstructing the process and learning how to make beyond my initial attempts, which I would characterize as follows: 1. Mix 80% room temperature water dough... Read More
Less-Fuss Paella Arrives in Time for Summer
May 25, 2012From the New York Times. Less-Fuss Paella Arrives in Time for Summer PAELLA, the classic rice dish from Spain, is considered picnic food — a one-dish meal prepared over a fire at an outdoor party like our hamburger cookout. It is also cooked indoors, but always in a flat steel paellera or in an earthenware cazuela. The main rules are to cook the rice uncovered and, unlike risotto, not to stir... Read More
New Forno Bravo Outdoor Fireplace
May 23, 2012Can you leak photos of a new and not yet released, or announced product on your own web site? haha. I guess you can’t call it a leak. Anyway, this is the base of a new outdoor fireplace that we are working on. There will be many more details to come and we will keep you in the loop as this comes together. It’s exciting, and I think it is... Read More
Presto in Red
May 23, 2012Here is another photo of a Presto prototype. In Red! I think it looks great. We are down to the small details, and we’re very close to setting the release date. Read More
Shaping a Boule by Peter Reinhart
May 23, 2012Peter Reinhart demonstrates a technique from his book “Peter Reinhart’s Artisan Breads Every Day.” Available in bookstores November 2009. http://www.youtube.com/watch?v=TtCu9hYGhOU Read More
Whole Wheat Walnut Boule
May 23, 201260% whole wheat 20% white whole wheat 20% general purpose flour 73% hydration (going a little higher) 20 grams salt 10 grams yeast 40 grams extra virgin olive oil 30 grams honey 110 grams chopped walnuts (I will use more next time) Mix everything in a stand mixer and knead for 10 minutes on low (the two setting on a KitchenAid mixer). Then a bulk fermentation for about an hour,... Read More
Undergrad Takes on Food Truck at Cal
May 23, 2012From the San Jose Mercury News. Koh may be the first undergrad to run his own food truck at Cal, but street food fever is taking over not only cities, but also college campuses from coast to coast. Schools in Southern California, Texas, Oregon and Washington have launched their own versions of Off the Grid street food fests, bringing fleets of food trucks on campus. A trio of students at... Read More
