The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Forno Toscano Margherita wood burning stove

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hzn4m's picture
hzn4m

Forno Toscano Margherita wood burning stove

Hi All !

First time blogging & quite excited.  I just received this wonderful wood-burning stove as my anniversary gift from my husband last week.  We first tried it on Sunday & after both of us stumbled through the process (him on getting the fire started correctly & me making the dough), we finished up with a totally yummy focaccia with just a small amount of homemade tomato sauce, garlic & freshly grated assorted hard cheeses.  I finished it off when it came out with some basil form the garden.  It truly was done in about 5 minutes !  

Since the stove didn't come with a cooking instruction booklet (only one to put it together), we would love to get some feedback on how to use this oven to get the most out of it.  Any suggestions would be welcome & appreciated. There is a video on their website & it gave us the very basic instructions.

Thanks in advance.  I love THE FRESH LOAF

Denise

 

 

Chefonwheels's picture
Chefonwheels

Hope you are using your oven. I am in the final stage of building my WFO. The best resource I know is the Forno Bravo site.   http://www.fornobravo.com/forum/

My user name there is Bec1208. If you scroll down the list you will find sections on oven management and cooking. Hope this helps.

I will attach a few pics from my first first high temp firing. If your oven is well insulated and you have an insulated door you will be amazed at how many days you can cook using residual heat. Last Friday I cooked the pizza and closed the oven with an insulated door. The next am the oven temp was about 500 F and I baked the bread and a pan pizza for a potluck. On Sunday the temp was about 350 F and we cooked some baked beans and a pasta casserole. Monday the temp was about 240 F and we put in a 2 bean dishes to slow cook. Today the temp was 180 so we tried to squeeze out another slow cook dish (in the oven now). Contact me if I can be of further help.

 

 

Hope you are using your oven. I am in the final stage of building my WFO. The best resource I know is the Forno Bravo site.   http://www.fornobravo.com/forum/

My user name there is Bec1208. If you scroll down the list you will find sections on oven management and cooking. Hope this helps. 

 

 

embth's picture
embth

Also, two good books:

"The Bread Builders" by Daniel Wing and Alan Scott  and "The Art of Wood Fired Cooking" by Andrea Mugnaini

I have had an outdoor wood burning oven for 1.5 years now and love it.  We have enjoyed wonderful gatherings with family, friends, co-workers, and neighbors turning out as many as 30 pizzas in an evening.  We invite folks to come with their favorite topping and provide doughs, sauce, cheese and basic spices/toppings.  Lots of folks have tried their hand at pizza making here.  : )    Last Thanksgiving, I roasted a 24 pound turkey in the outdoor oven and it was the best bird I have ever prepared. (I'm "retirement age" so I have roasted more than a few turkeys in my day)  You are going to love your oven....have fun experimenting with it!       embth