Clik here to view.
Newly Recovered Fresco from Ancient Pompeii Shows an Early Form of Pizza
Back in 1888 and 1891, a team of excavators began to clear ash and debris from a building in the ruins of ancient Pompeii, the Italian town buried, and then preserved, by the eruption of Mount Vesuvius...
View ArticleBread Photos. The Good, the Bad and the Ugly
I’ve been baking bread for years and years. It was my baking and building hobbies that led me to start Forno Bravo in the first place (those many years ago). So I am happy to say that my baking has...
View ArticleA Bit More on Folding, Bread-Baking Technique
Here are some fun resources on bread molding, my newest bread-baking technique. 100% Whole Wheat Bread that Doesn’t Suck I have always really liked this one. There is even a technical thread on Stack...
View ArticleBack to Bread; Folding-a bread baking technique
My bread baking skills are slowly improving, which is a good thing for all — for me and the family. I have learned a handful of new skills over the past few months, including temperature control, long...
View ArticleClik here to view.
Baking Bread in Someone Else’s Oven
I’ve been baking bread in other people’s ovens for years. It’s a lot of fun. You get to experiment with flour and yeast from other countries, use different ovens, and bake entirely by feel. Forget the...
View ArticleClik here to view.
The Ever Humbling Art of Bread Baking
Just when you think you have seen a lot, you do something new wrong in this ever humbling art of bread baking. haha. This is a 75% hydration sourdough rye boule (the flavor was really good), where I...
View ArticleA Sourdough Boule
Here is the bread from my three build, four-fold sourdough rye. I think an honest assessment is that four folds worked — the bread had a solid structure and no problem with loaf height or oven spring...
View ArticleArticle 0
Naan Bread is a versatile form of flat bread that has its roots in India and the Middle East. It is also super easy to make in a wood fired oven! This recipe for Lavender and Fennel Pollen Naan Bread...
View ArticlePotato Bread – Buns and Loaves
Back in 2014, one of our Wood Fired Forum members from Ottowa Valley, Canada came up with a delicious recipe for Potato Bread that we wanted to share with the larger community. Potato Bread generally...
View ArticleClik here to view.
Dutch Oven Bread
Blog by Guest Chef John Livera Dutch Ovens are a Great Way to Make Bread in a Wood Fired Oven Baking Bread in a Dutch Oven Fresh bread is one of the most satisfying things to bake in a wood fired oven....
View ArticleClik here to view.
Eid Bread (aka Wooden Mold Bread)
Thank you to home chef, Ahmad Zeabi, for sharing this special holiday bread recipe with us! In this recipe, we are traveling to the Middle East. Ahmad explains: In Horan (Daraa), in the far south of...
View ArticleClik here to view.
Maple Dry-Rub Brisket Tortillas
Karsten Nordenhof, Wood Fired Community Member and guest home chef, submitted a fun Mexican-American style recipe for our 2018 Summer Recipe Contest. She reports: “After building our Pompeii oven last...
View ArticleOktoberfest Wood Fired Pretzels
Served with stone ground mustard or a dip of smooth cheese sauce, who doesn’t love old world, soft German pretzels! This recipe is perfect for Oktoberfest and the fall season! We received it courtesy...
View ArticleClik here to view.
Maestro Istruttore Chef Leo Spizzirri Shows How It’s Done!
Master Instructor Chef Leo Spizzirri wowed the crowds at the National Restaurant Association Show with his cooking demonstrations again this year. We were pleased to have him back at the Trade Show...
View ArticleClik here to view.
2018 International Pizza Expo Demo Wrap-up
The Forno Bravo Booth was buzzing at the 2018 International Pizza Expo as Maestro Instruttore and World Pizza Champion, Chef Leo Spizzirri kept us fed, educated, and entertained for 3 days! We created...
View ArticleClik here to view.
Spring Strawberry Galette
Is it too early to think of Spring? The dough of this galette is gorgeously butter-centric and thus a bit tricky to work with, so I form and bake it atop a sheet of baking parchment that can easily be...
View ArticleClik here to view.
Caramelized Garlic, Roasted Kale, and Tomato Salad Flatbread
Correct. If followed from start to finish, this outrageously great flatbread requires a bit of time. But I like to caramelize LOTS of garlic at once (and why wouldn’t we?), so it’s always on hand for...
View ArticleClik here to view.
Sesame seed chili flatbread
I was digging through recipes this week craving something spicy with a little crunch and a soft chew. Deep within the stacks of my handwritten, tattered pile of unfiled recipes, I uncovered a...
View ArticleClik here to view.
Bread Photos. The Good, the Bad and the Ugly
I’ve been baking bread for years and years. It was my baking and building hobbies that led me to start Forno Bravo in the first place (those many years ago). So I am happy to say that my baking has...
View ArticleA Bit More on Folding
Here are some fun resources on bread molding, my newest bread-baking technique. 100% Whole Wheat Bread that Doesn’t Suck I have always really liked this one. There is even a technical thread on Stack...
View Article
![[-100%] Commodity Intelligence – (Android Apps)](http://play-lh.googleusercontent.com/j67-qJvmnn4xnVlYVZ9ZhtZUJIgwjKekJGoKQT6D1KHcWGZxtQaFroummEvwV17na7tyh1pGbbeWCRdWtTKqeg=w950-h950)
