Bread Baking HTML pages

[james]

Here is the site for the online pages for the new online Wood-Fired Bread Instructions. Let me know how you like it and how the site works. It offers some nice opportunities to link in more information and show more graphics.

Take a look:

http://www.fornobravo.com/brick_oven...ead/index.html

James
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[CanuckJim]

Re: Bread Baking HTML pages

James,

You did a great job on the PDF; you did a tremendous job on the html pages. Thanks. Let's add more stuff in the future.

Jim

[CanuckJim]

Re: Bread Baking HTML pages

James,

I've been accessing it through fornobravo.com. The link you show in your post doesn't work right now.

Jim

[james]

Re: Bread Baking HTML pages

Thanks Jim,
I agree we can add more content. Recipes, photos, links, video -- this is a lot of fun, so let's keep it going. And thanks again, the content is great.

I think I fixed the link.
James

[mitexas]

Re: Bread Baking HTML pages

Thanks for posting these pages on breads. I have had a lot of fun and luck w/ pizza's and other meals overnight in my oven but not as much with bread. I'll be looking at these and likely asking questions. Thanks
My oven and its construction, cooking, and sources photos are at ozarkdreams.com . click on the brick oven link.
Cheers

[Marcel]

Re: Bread Baking HTML pages

(M) CanuckJim, if you bake as well as you write, build and photograph you are the proverbial "Renaisance Man"

(M) For those who do not speak French, consider adding (in brackets)

"Next, before you really get going, let's make sure you are ready to "Be Organized." ...... or (Mis en Place)

(M) That weigh your English only readers will be confident that they have not missed a page.

Avec mes meilleures amitiés,

Marcel

[Marcel]

Re: Bread Baking HTML pages

(M) James, I kneaded to go back to the section on weighing ingredients. If you had the Index (Table of Contents) accessible on each of Jim Wills' pages it would really be helpful:

"Wood Fired Bread: Table of Contents


Overview: Making Wood-Fired Bread
Ingredients: Freshness Counts
Bread Baking Gear
By Weight, Not Volume
Technique: Bread Slashing
Temperatures
Times
Humidity
Mis en Place
Stream
Biga Whole Wheat Bread
Parisian Baguette
Ciabatta
Boule au Levain
Kaiser Rolls
No-Knead Bread
Pane Pugliese
Books and Resources
About the Authors

Ciao,

Marcel

[CanuckJim]

Re: Bread Baking HTML pages

Marcel,

That's a good change, English to French, and maybe James could do the quick edit. I forget, sometimes, living in an officially bilingual country. All the phrase really means is, more or less, "everything in its place." The concept was originated, I think, by Prosper Montagne in his 1938 Larousse Gastronomique. I can still hear a certain lunatic Parisian chef in a retaurant where my youngest brother worked screaming at his prep people, "Idiots. Mis en place. Mis en place. Vit. Vit." This charming fusillade was often accompanied by flying sauce pans, occasionally knives.

Thanks for the compliment, but far as I'm concerned I'll never finish learning how to bake good bread.

Mitexas,

I'm very open to questions and suggestions on anything in the book. They'll only make it better in the end.

Jim