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Baked Bread - Forno Bravo Forum: The Wood-Fired Oven Community



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.
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Baked Bread

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  • Baked Bread

    Here are the baking photos.
    The oven fell from about 525F to 425F to 400F across three patches. I should add that I am a total amateur baker, my white dough was too wet and the baguettes weren't very well shaped (among other problems), but I think it shows that with a little effort it is pretty easy to make something really nice.
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  • #2
    Which oven is this?

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    The oven fell from about 525F to 425F to 400F across three patches.
    I'm sorry, James. Which oven is this? Those seem like very respectable temps over three batches!

    Again, thanks for this forum!

    aka PizzaMan


    • #3
      It is a hybrid brick oven. Scott design, but with splits on their sides, so the dome is much thinner. I did a similar day of bakking with my Casa90 in Florence, and the results were pretty similar.

      I will do the some baking next in the Casa90 at our demo kitchen here, and tracking the temperature curve.

      Last edited by james; 02-18-2006, 12:41 PM.
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