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New recipe - 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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  • New recipe

    I tried the Flaxseed bread from Hamelman yesterday. It came out quite well, I think. It's a 60% rye. Texture's nice, crust is what I'd expect from a rye, and the flavor's good. Sort of like a rye wasa cracker. I see potential in this one for all kinds of toppings... cheeses, hummus, etc.

    I'm not sure where the hole in the crumb came from, maybe my shaping again? I tried to get all the air pockets out, really I did...
    Elizabeth

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

  • #2
    Re: New recipe

    They look lovely, Elizabeth. Did you add yeast or are they pure sourdough?

    Annie
    "It's not because things are difficult that we do not dare, it's because we do not dare that things are difficult." ~ Seneca

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    • #3
      Re: New recipe

      The recipe has added yeast. The way the recipe is written it looks as though the sourdough is only for the flavor. It's still nice, however. I like the flaxseed too. I'd have preferred the dark flaxseeds instead of the golden ones, so you could see them better, but I didn't have any.

      I've gotten accustomed to adding some yeast to the whole wheats, as Reinhart does in his Whole Grains book. It does seem to help the bread be less of a non-rising brick. As does the practice of presoaking.

      The other rye I make has lots more sourdough in it, and doesn't need any extra yeast. It has caraway seeds too- and a much more tangy flavor. It isn't a very blank canvas for other foods, though! Makes a mean pastrami sandwich...
      Elizabeth

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

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