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Bread Brick - 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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Bread Brick

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  • Bread Brick

    I had a hectic work day yesterday and tried to hustle a batch of whole wheat oatmeal bread into the oven on the proofing setting in the morning (it's a little chilly here and I was trying to time the proofing) -- but instead of setting the oven to Proof, I accidentally set it to bake at 325F. After about 6 hours I had succeeded in making a wheat brick. If you had enough of them you could have built a house. Blah.

    I'm undeterred and I made the same recipe last night and I'm trying again today.

    We have not bought store bread for months, and I'm not starting now. :-)

    Happy Friday everyone.
    James
    Pizza Ovens
    Outdoor Fireplaces

  • #2
    Re: Bread Brick

    Forgotten how to work the controls, haven't you?


    "He is no fool who gives what he cannot keep to gain what he cannot lose." - Jim Elliot

    "Success isn't permanent and failure isn't fatal." -Mike Ditka
    [/CENTER]

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    • #3
      Re: Bread Brick

      It drives me nuts when I make mistakes like that. Sorry your oatmeal bread went for brickwork.

      My next oven has a proofing setting... I'd love to be able to have more control over that step.
      Elizabeth

      http://www.fornobravo.com/forum/f8/e...html#post41545

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