If this is your first visit, be sure to
check out the FAQ by clicking the
link above. You may have to register
before you can post: click the register link above to proceed. To start viewing messages,
select the forum that you want to visit from the selection below.
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.
Submit your recipes through the Forno Bravo Community Cookbook “Submit a Recipe” button. The winner will be based on the number of votes the recipe receives. A link to the recipes will be posted on the Forno Bravo Facebook, Google+, Instagram, Twitter, Pinterest pages and the Forum. To be eligible to win, your recipe must include a photo of the dish being cooked in your wood fired oven.
Good start! The first loaves are always the most tentative, but after a while you won't even think about it Try reading up on cold rising in a fridge over night. Good for "sourdoughs", but also it helps eliminate the tricky coordinating between oven temps and rising times. It is all I do anymore. When the oven is ready, I just pop the cold loaves in (they also slash better with cold dough). Some have debated whether cold dough will spring as well as fresh dough, and I was a doubter for a while, but now think there is little difference. there is only 20-30 degrees difference anyway and it goes into a 500* oven! The only problem is clearing out room in the fridge