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.
A minor criticism, so for scale are we looking at a quarter sheet of bakers parchment or half sheet? Something for scale in the photo, like perhaps a bottle cap, would help, or even saying these are 12 inches/30 cm or ?, thanks.
185 ml water (I added quite a bit more)
1 tsp sugar
300g white flour
1.5 tsp salt
1 Tsp freshly grated parmesan cheese
2 Tsp olive oil
Polenta to sprinkle
Sea salt to sprinkle
Add flour, salt and parmesan and add water/yeast/sugar mix plus olive oil.
Mix together for 1 minute then autolyse for 5 mins.
Knead for 5 minutes and then place in covered bowl for 1 hr.
Punch down and divide in to 20 walnut size pieces (I did 7).
Roll out and place on baking sheet.
Stand covered for 30 mins.
Dust with polenta and sprinkle sea salt.
Bake for 10 mins at 200 + turn around in oven and bake the other side for 4 mins.