The Wood-Fired Blog
Bread, Bread Everywhere
Sep 13, 2012Bread Baking Habit Maybe I should start giving away bread to the neighbors. Better yet, I could sell it to help pay for my obvious whole wheat flour abuse habit. haha. The good news is that I am racing on Saturday, and I’m trying to put on a couple of pounds of carbs over the next two days. Read More
But Wait. There’s More.
Sep 12, 2012If you order now, we will also include this nice loaf of banana bread. haha. This posting is about the remarkable heat retention that I am getting with my Strada60 oven, and how little wood it takes to fire the oven. It’s surprising even me. Today I build a typical two-log fire and baked two baguettes and the loaf of toasting bread that I was plotting out earlier today. But... Read More
Plan B
Sep 12, 2012Getting your kids to eat well (and helping them come to understand on their why it is so important) is one of the most important things we do as parents. But it isn’t easy. I’ve been blogging about how to make healthy bread that is good enough so that the family actually eats it. Recently I have been pulling back from my hearty whole grain, seed and nut loaves in... Read More
Over-Proofed Bread in a Pizza Oven
Sep 12, 2012This is what over-proofed bread looks like when you have loaded it in your pizza oven. In case you were wondering. You might think I would have worked it out by now that if you shape your loaves before you fire your oven, things aren’t going to be ready in sync. Firing my Strada60 takes about two hours to light, fire and cool/regulate, so if your dough is lively and... Read More
Half Whole Wheat Ciabatta
Sep 10, 2012One of the advantages of baking a lot of bread is that you get to experiment a lot. You know — mess around. Yesterday I made a non-existent bread (non c’e, or non esiste as you would say in Italian), 50% whole wheat, 50% AP Ciabatta. The funny part of this is that a Ciabatta is a light Italian hearth bread made with a very wet dough and baked in... Read More
September 2012 | No. 42; Expo 2012 & Pesto Seafood Pizza
Sep 10, 2012Welcome to Our Wood-Fired-Blog September 2012 Who’s ready for a food-filled fall? We at Forno Bravo hope you’re enjoying the change in seasons and making good use of those ovens. On the recipe front, our September newsletter includes another great pizza idea from Brad English of Pizza Quest: pesto seafood pizza. We’ve also shared a delectable meat dish from the Community Cookbook. Finally, see the article at right for... Read More
The No-Touch Fire
Sep 09, 2012The top-down technique for building a fire in your wood-fired oven works extremely well. I first heard about the top-down fire in the FB Forum, and it’s great. We now have a video on the Forno Bravo YouTube page, and I have blogged about fire building in the past. Today, I have a little more to add. With a small to mid-size pizza oven, you can load enough wood into... Read More
You Can Only Get So Far Without a Brick Oven
Sep 08, 2012Sometimes you find yourself in a hurry, or in a really busy day, but you still want nice, fresh baked bread. This is particularly true on Fridays. Busy, dinner with the family — those things. So yesterday I had enough time to mix and shape two baguettes, but not enough time to fire my Strada oven. Or, way it a lack of energy, rather than a lack of time. Hmmm.... Read More
A Forno Bravo Pizza Oven in a 1952 Chevy Pickup Truck
Sep 08, 2012How cool is this, a Forno Bravo pizza oven in a 1952 Chevy Pickup Truck If you look closely, right above the driver’s side windshield, you can see the chimney pipe and spark arrestor. In their own words: “Pizza Luca offers on-site catering in the tri-state area, including Westchester, Rockland, and Putnam counties, Fairfield, CT, and Northern NJ. We’re also available for private engagements in New York City. We follow all the... Read More
