The Wood-Fired Blog
Dual Napoli Pizza Ovens
Jul 13, 2012This is worth sharing. Double Napoli ovens with custom tile. I will get you more details on the restaurant later. Very nice. 🙂 Read More
Online Baking Classes with Peter Reinhart
Jul 12, 2012New from Peter Reinhart — our favorite baker, cookbook writer, and instructor: This just came in today and I want to let you be the first to know about it. I recently filmed a serious artisan bread making a course for an internet educational company called Craftsy. Well, it’s ready to roll (oops, sorry about the pun) and the best news is that those who sign up via the following link can... Read More
Steel Cut Oats
Jul 12, 2012According to Wikipedia, steel cut oats are: Steel-cut oats are whole grain groats (the inner portion of the oat kernel) which have been cut into pieces. They are commonly used in Scotland and Ireland to make porridge, whereas rolled oats are used in England, other English-speaking countries, and Scandinavia. They are sometimes named after the grade of cut, e.g. pinhead oats; steel-cut oats from Ireland are sometimes called Irish oats. Steel-cut oats take longer to cook than instant or rolled oats... Read More
First Impressions
Jul 10, 2012As I start working with my new 7 qt Cuisinart stand mixer, I thought I would jot down a couple of initial impressions. Out of the box, the Cuisinart has a lot more exterior plastic than the KitchenAid. The heaviness and the professional, industrial feel are two of the more attractive aspects of the KitchenAid, and they just aren’t there with the Cuisinart. From the moment that I first picked... Read More
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
