The Wood-Fired Blog
Deeper Bake Whole Wheat Boule
Jul 02, 2012This is promising. I’ve been planning on letting my oven temperature fall further before loading my bread, and had the chance to try it today. To pretty good effect. The bread’s crust is thicker and denser, without becoming overwhelming. After firing my pizza oven and cleaning out the coals, I allowed the oven to fall to roughly 500F. I will do some research on baking temperature and crumb development and... Read More
My KitchenAid Pro 600 Died
Jul 02, 2012RIP. It makes a loud whining noise, but the dough hook doesn’t go around. I have mixed feelings about this mixer. It is 5 years old, making it a 2007 model, which was during the time when KitchenAid claimed that they had gone back to metal gears after getting a lot of bad press. On one hand, I know that I bake a lot of bread and mix a lot... Read More
Wood-Fired Pizza on the Road in Idaho
Jun 30, 2012This wood-fired catering company uses a Forno Bravo oven from The Fire Within — and I really like how his oven looks as well (haha). Check out The Whole Pie Pizza (TWPP) in Moscow, ID. These guys are really committed to their local community, and they are getting some good press coverage as well. Read More
Esternos Mobile Wood-Fired Pizza Oven
Jun 30, 2012This is not a Forno Bravo oven (it is home grown), but I think their design is very cool. Good luck guys! Esternos Wood Fired Pizza 2530 Queensgate Dr Richland, WA (509) 460-1252 Read More
Fox Pizza Bus
Jun 29, 2012How cool is this. A Forno Bravo pizza oven in a double decker bus roaming the streets of Los Angles. Here is more from the Zagat Blog. “It’s the creation of chef Michael Fox who, somehow, installed a Forno Bravo wood-burning pizza oven on the truck, which he uses to cook pizzas that he hand-tosses at parties and events – and hopefully, sometime in the future, at food truck get-togethers. In the... Read More
Pizza Oven Bread Baking Temperature
Jun 28, 2012There is a trade-off when baking bread between higher temperature baking, which gives you a lighter, crisper crust, and more moderate (lower) baking temperatures, which give your bread a thicker and denser crust. Of course not all breads are the same, and a sourdough miche typically sports a thicker, chewier crust, why traditional light, yeasted breads, such as baguettes and ciabatta’s, have the thinnest and crunchiest of crusts. But I... Read More
Pizza Pilgrams Make it to Zagat
Jun 27, 2012We discovered Pizza Pilgrams, the guys in London with the Forno Bravo built into an Ape (Italian three wheel mini truck) a while back and blogged about them. And today they are interviewed in the Zagat blog. You should read the article — there is some good stuff. Among the things I learned, one of them is called James and he really liked the oven brick ovens in Pompeii. It’s... Read More
Best New Pizzerias in the World
Jun 26, 2012These are the Best New Pizza Places — at least according to Food and Wine. Here is their list, but be sure to read the article to see what they have to say, and to check for addresses and web site. It is interesting to see Del Popolo on this list, with their monster pizza truck. The West Ciccio; Yountville, CA Redd Wood; Yountville, CA Del Popolo, San Francisco Casey’s... Read More
The Sun Also Rises
Jun 26, 2012There is nothing new under the sun. I am reading Hemingway’s “The Sun Also Rises” set, in part, in Paris in the 1920’s, and I can’t help but mention an fun restaurant scene that takes place on Ile Saint Louis — the small island behind Notre Dame. After writing my blog posting on long lines at restaurants that had been mentioned in guidebooks, I really got a kick out of... Read More
