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First Real Attempt at Bread - Forno Bravo Forum: The Wood-Fired Oven Community

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Community Cookbook Recipe Contest

Do you have a wood fired recipe that gets rave reviews from family and friends? Now is your opportunity to not only share it with other wood fired chefs and enthusiasts, but get rewarded, too! Starting June 1 through July 30, 2016 we are holding a Summer Wood Fired Recipe Contest and the winner will receive a $75.00 shopping spree in the Forno Bravo Store.

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First Real Attempt at Bread

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  • First Real Attempt at Bread

    I'm actually having a tuna chunks and fresh tomato with a drizzle of balsamic on my bread as I'm writing this. It is tasty.
    For a first real attempt at bread I am extremely please. I did try a quick one last week and it came out good but I didn't put a lot of thought into it so that is why I'm calling this my first real attempt. I tried one with all purpose flour and the other with bread (high gluten) flour. The taste was the same. It was in the consistency that there was a difference. One was a little denser than the other. Of course the guests couldn't wait to dive into it and only let it stand for about 1/2 hour so it didn't have enough time to relax but they went wild. I hid the other one and am enjoying that now and will do the same tonight with a tomato salad and a lot of juice so I can dunk. I am going to try and get a little more air space in the middle and if anyone has any suggestions that have worked for them ( times, temp, kneading. etc) please feel free to pass them along. Other than that I am very pleased with the overall result. You can go to my pictures to check the bread out.
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