Announcement

Collapse
No announcement yet.

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

Collapse
This is a sticky topic.
X
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

  • Bender82
    replied
    First post, been reading as much as I can the last few days as I’m wanting to build an oven next year. Anyway, any reason a lot of links just end up back in the pompeii section rather then the actual thread.GianniFoccacia would be a good example.

    Leave a comment:


  • Lburou
    replied
    Originally posted by jer1atric View Post
    Just joined today, this is exactly the post I was hoping to find! Thanks so much.
    Thanks! Your response is the reason we took the time to make the post and update it, (while it was still possible to keep it current). Good luck on your journey. :-)

    Leave a comment:


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

    Leave a comment:


  • 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.

    Leave a comment:


  • ivancito
    replied
    thanks hopefully this will be saved

    Leave a comment:


  • 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.

    Leave a comment:


  • 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.

    Leave a comment:


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

    Leave a comment:


  • 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 )

    Leave a comment:


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

    Leave a comment:


  • 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. :-)

    Leave a comment:


  • 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.

    Leave a comment:


  • 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

    Leave a comment:


  • 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.

    Leave a comment:

Working...
X