The Wood-Fired Blog
So Many Variables in Bread Baking
Aug 22, 2012When I said that I was going to follow the same formula, but increase the water, in order to see if I could replicate (and hopefully fix) the problems that I encountered a couple of days ago with my too-dense, under-proofed, really crusty whole wheat loaves. The good news is that I bumped the water from 78% water to 84% water, and it made a huge difference. The dough was... Read More
Under-Proofed Multi-Seed Loaves
Aug 20, 2012One of the great things about hobbies (bread baking or distance running) is that they are, well, hobbies. We strive to do our best, but let’s be honest, we aren’t exactly virtuosos at our hobbies. And that’s good. We keep at it, trying to improve, and some days are better than others. As long as we keep learning and improving, all it well. Just don’t expect perfection. haha. With that,... Read More
Brickwork
Aug 19, 2012What’s a trip to Europe without some really nice brickwork. The first is the cathedral in Delft and the second is the University library in Leuven. I really like this stuff. Makes me want to go out and build a pizza oven. 🙂 Read More
A Good Supermarket Baguette?
Aug 19, 2012If it’s a good supermarket baguette, I guess I’m not back in California. Bad supermarket bread is one of my favorite pet peeves, and I’ve been writing and blogging about it for years on FB.com. As an American born in the later stages of the Baby Boom, I grew up with Wonder Bread, Swanson’s TV dinners, and all that goes with along with that. But even the French are suffering,... Read More
Bread and Bakeries
Aug 19, 2012Here are some more photos of bread and bakeries from Amsterdam, Antwerp and Brussels. So fun. Read More
Half Whole Wheat Baguette
Aug 18, 2012It’s never that great coming back from vacation, but one thing I can always look forward to firing one of my pizza ovens. You just can’t beat a good fire to lift your spirits. Another interesting thing about having been away is that the cupboard can be pretty bare — which was the case today, where I could barely scrape together 500 kg of flour without having to go shopping.... Read More
More Bread from Belgium
Aug 18, 2012Here are a couple of additional photos of the wonderful whole grain bread bought at the Stokell street market — a nice, upscale village just outside of Brussels. Lots of diplomats and career foreign service people to be found. The dark bread was an 8 grain, loaf leavened with yeast. It was light and moist considering the whole grains, and it worked really well as fresh bread with a cheese... Read More
Bread from Northern Europe
Aug 16, 2012We’re back from a very nice trip to see friends in Brussels, and one of my favorite parts was (of course) the bread! I will be posting some fun photos of bread and some beer (liquid bread), which have given me inspiration to start using more rye and more seeds. But for now, it’s baguettes a l’ancienne at the street market in Stokell in Belgium on a nice sunny Saturday... Read More
August 2012 | No. 41; The Strada60 & Curried Cauliflower
Aug 10, 2012Welcome! We at Forno Bravo hope you have enjoyed your summer. My family and I were fortunate to visit Brussels recently, and one of my favorite parts was – of course – the bread! I’ve been posting some fun photos of bread and other sights from our trip on the Wood-Fired Blog. It’s never that great coming back from vacation, but one thing I can always look forward to is firing... Read More
