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The Village Baker - 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.

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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The Village Baker

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  • The Village Baker

    I started reading The Village Baker by Joe Ortiz this weekend. I'm enjoying the theory and technique, and there are nice hand drawn dough handling graphics.

    I don't think I will ever use the formulas, as they are in cups and tablespoons, and I have become a hardened Baker's Percentage baker. Still, I like the book.

    I have a 100gr poolish and the Hamelman 5-Grain loaf going today. Still no store bread.

    James
    Pizza Ovens
    Outdoor Fireplaces

  • #2
    Re: The Village Baker

    One more quick note. I made the poolish and the whole grain soaker last night, while cleaning up after dinner. It really only takes about 60 seconds to measure and make both, which is lost in the clean up time -- and the longer pre-ferments and whole grains definitely improve the final result.

    I just need to keep reminding myself to do it.
    James
    Pizza Ovens
    Outdoor Fireplaces

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    • #3
      Re: The Village Baker

      I don't think I will ever use the formulas, as they are in cups and tablespoons, and I have become a hardened Baker's Percentage baker.
      Could we start a movement to demand that every recipe, every package instruction, every food website provide measurements in grams, in addition to volume measurements? Maybe we could get the scale manufacturers to fund this viral movement.

      How hard could this be? Aren't most of these things, at least on a corporate level, developed in test kitchens, most likely by weight, then converted to cups and teaspoons?
      My geodesic oven project: part 1, part 2

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