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A Well-Developed Crumb
Here is the crumb of my latest sourdough whole wheat toasting bread. This is a 90% whole wheat/10% white AP flour (from my starter) and 70% hydration, so given my tendency to make the occasional whole...
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Retarded Fermentation
I’ve been reading more about sourdough cultures, and learned something interesting — and valuable. There are two main acids produced by a sourdough culture; lactic and acetic. Acetic acid is the acid...
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Pain Pauline at Trader Joe’s
Trader Joe’s is like the Wells Fargo Wagon from the musical the Music Man (sorry for the arcane reference). You never know what is going to be new (or which of your favorites has been phased out)....
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Dough Structure and High Hydration Dough
I am making sourdough rye today, and pulled out Hamelman’s Bread: A Baker’s Book of Techniques and Recipes (a really good bread technique book) to looks for some new ideas — and I think I had another...
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A 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...
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The Ever Humbling Art of Breadbaking
Just when you think you have seen a lot, you do something new wrong. haha. This is a 75% hydration sourdough rye boule (the flavor was really good), where I did not use enough flour to keep the loaf...
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Baking Bread in Someone Else’s Oven
I’ve been baking bread in other people’s ovens for years. It’s a lot fun. You get to experiment with flour and yeast from other countries, use different ovens, and bake entirely by feel. Forget the...
View ArticleBack to Bread; Folding
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 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...
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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...
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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...
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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...
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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...
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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...
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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 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...
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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...
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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...
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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 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...
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