The Wood-Fired Blog
December 2012 | No. 45; Winter Photo Contest & Roasted Squash
Dec 10, 2012Welcome to Our Wood-Fired Newsletter December 2012 As another year draws to a close, I’m happy to report that 2012 has been especially productive and rewarding for us at Forno Bravo. We’ve introduced new ovens (Strada60, Napolino), redesigned the Primavera70, updated our online store (filled with great gift ideas for the holidays and otherwise), announced our third-generation Forno Bravo castable, started the Wood-Fired Blog … and the list goes on.... Read More
Wall and Floor Temperature in a Conventional Oven
Dec 10, 2012I had an interesting encounter with the conventional electric oven in our kitchen yesterday (not one of the more interesting pizza ovens on my patio). We were doing some Sunday baking that included a loaf of banana bread, two trays of mince pies and a sheet of focaccia. Yum. Anyway, at one point the two trays with the mince pies were assembled and ready, but the banana bread was already... Read More
Happy Holiday Season
Dec 07, 2012Happy Holidays from everyone at FB. Living on the left coast near the ocean has its pluses and minuses. As I look out over a warm day and blue sky (and think about going for a run at lunch), I can’t help but think about our relatives in the UK and our daughter in Boston — who are seeing real winter this year. On the other hand, we’ve been here... Read More
Nice Outdoor Fireplace Collection on Pinterest
Dec 01, 2012It’s interesting seeing the various outdoor fireplace styles that different people find appealing. Lots of nice stone work in this Pinterest Collection. Including this nice fireplace from landscapingnetwork.com: Read More
Big News — We’re Moving
Nov 30, 2012This has been in the works for some time, and I think the time is right to start sharing the news with you. Forno Bravo will be moving to a new and much larger facility the first week of January 2013. We will have sales and admin offices, manufacturing, our oven showroom and the potential for a new Test Kitchen all under one roof. This is really exciting. We are... Read More
November Wood-Fired Newsletter is Here
Nov 28, 2012You can read the November 2012 Wood-Fired Newsletter on-line. Or, you can sign up to get your own copy. Read More
King Arthur Flour at Smart and Final
Nov 27, 2012We sure go through a lot of flour. It’s interesting to think about the ingredients that go into the good that you eat; you put so much care and attention into picking ingredients that pure and healthy and that work and taste great. And then you think about what motivates the multinational food companies, and I don’t think they have the same motivations. The profit motive leads to a company... Read More
Nice Swirl; Bad Seam
Nov 26, 2012Still baking away most days, and on occasion something happens where I learn something new. On this loaf of whole wheat cinnamon raise bread I did something right, and something wrong — at the same time. First the good news. The swirl inside my loaf is nice, tight and symmetric, which I think reflects that my dough was shaped in a nice rectangle of even thickness before I rolled it;... Read More
New Terracotta Bakeware from Spain
Nov 26, 2012Just in time for Christmas. We have established a direct import relationship with a large Spanish terracotta bakeware manufacturer, and we have their wonderful casseroles and baking pans in stock, and ready to ship! The perfect present for the pizza oven lover in your family. I have always enjoyed rustic bakeware, and I think the Spanish make the best terracotta. Our manufacturing partner has been making terracotta for over 100... Read More
