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A newbies survey of the Forno Bravo treasures hiding in the archives

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  • jer1atric
    replied
    Just joined today, this is exactly the post I was hoping to find! Thanks so much.

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  • tehodler
    replied
    Leaving my first comment in an old thread so as not to bother anybody. Aslo it's a really good thread! Now I'm off the Introductions forum to post a comment there.

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  • ivancito
    replied
    thanks hopefully this will be saved

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  • SableSprings
    replied
    Here's an update/info post to keep this thread near the top of the list. The link below is to page 3 of the "Favorite pan, tool or gadget..." thread. I uploaded a pdf of my favorite dozen tools for baking & working a WFO and attached it to post 45 on that page...hope it might be an additional "food for thought" resource and appropriate here.

    http://www.fornobravo.com/community/...r-gadget/page3
    Last edited by SableSprings; 12-08-2015, 05:56 PM.

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  • NCMan
    replied
    Originally posted by RichW_SC View Post
    Newbie here and thanks for this thread. My brain is absorbing as much as possible until the lightbulb goes off. Plan to break ground this week. Excited!
    Glad you dried out enough to get started. Best of luck to you. Keep us all posted.

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  • UtahBeehiver
    replied
    Oct bump for a great thread for new and old......thx Lburou

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  • RichW_SC
    replied
    Newbie here and thanks for this thread. My brain is absorbing as much as possible until the lightbulb goes off. Plan to break ground this week. Excited!

    Leave a comment:


  • SableSprings
    replied
    September bump...try making a fruit crumble, pumpkin pie or savory bread pudding in your oven this fall. WFO heat does a nice "crust" with all, just don't start with a cold, glass pan and use an inverted cookie sheet as a platform if your hearth temp is a bit too high. Also try some apple or tomato tarts to use up some of the goodies being harvested now...(unless you're in the southern hemisphere )

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  • UtahBeehiver
    replied
    First post in quite a while, so I am helping llburo keep his newbie section moved to the front.

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  • Lburou
    replied
    Re: A newbie?s survey of the Forno Bravo treasures hiding in the archives

    Mrchipster posted his design for a cutting board to assist in cutting your bricks during your oven build HERE. :-)

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  • mrchipster
    replied
    Re: A newbie?s survey of the Forno Bravo treasures hiding in the archives

    Mid month bump to one of the best places for a new builder to start their study of fine oven building.

    Start at post #1.

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  • owensrj1
    replied
    Re: A newbie?s survey of the Forno Bravo treasures hiding in the archives

    hey Lee.

    Check out these wood fired oven builds they are professionally done. i am tring to follow the way they have built and Ken524, K79, Dino and more to make one great oven

    https://www.youtube.com/watch?v=6oQ9...ature=youtu.be
    https://www.youtube.com/watch?v=VWfYL-Uct0o
    https://www.youtube.com/watch?v=VWfYL-Uct0o

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  • Lburou
    replied
    Re: A newbie?s survey of the Forno Bravo treasures hiding in the archives

    Originally posted by mrchipster View Post
    ...That way you do not disturb the bread as much and the results have been great....
    Quite so, that challenge is the reason I pour the dough (after 18 an hour ferment) into a mixing bowl or another dutch oven, lined with parchment paper. The (covered) dough rises 2 more hours . Then, I take the four corners of the paper, lift the dough, and place it in the preheated dutch oven (with the paper). Easy Peasy! :-)

    Of course, this all works well the day after baking pizza, pizza, pizza!

    P.S. Thanks for the pdf's Mike!
    Last edited by Lburou; 03-27-2015, 07:50 AM.

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  • mrchipster
    replied
    Re: A newbie?s survey of the Forno Bravo treasures hiding in the archives

    Instead of trying to place the bread into the Dutch oven (which I found hard to do) I place the bread on a hot baking stone and cover with the up-side down Dutch oven.

    That way you do not disturb the bread as much and the results have been great. Except for one time when I pinched the edge of the dough under part of the Dutch oven and created a little crunchy crusty bit that hung out. But that bit was tasty also. So ..... no problem. This technique works in the WFO also when you are making a small batch or single boule but I use it most often in the house oven when making a loaf or two for the family.
    Last edited by mrchipster; 03-27-2015, 06:08 AM.

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  • SableSprings
    replied
    Re: A newbie?s survey of the Forno Bravo treasures hiding in the archives

    Lee --Thanks for putting in the link to the New York Times article of Lahey's bread. I thought it also might be fun/useful to post some variations on the original formula for Lahey's no-knead "Pot Bread". My spreadsheet/pdf version gives you weights in both ounces and grams as well as adds in a 1.5% bump to make up for dough lost in the process. You'll note the baker's percentages are included for the breads as well. The first pdf file is for a slight variation on the original, the second uses a sourdough and rye component, and the third uses both a poolish and levain during the overnight fermentation. I've had good luck with all three versions but the original is certainly the easiest and the third is the best ( IMHO )
    Attached Files

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