The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Hello From So. Ca.

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billgraney's picture
billgraney

Hello From So. Ca.

Just recently found out about The Fresh Loaf. I bake bread just about every week, typically baguettes, or a rye boule, or pretzel buns for burgers/sandwiches.  I also love to make pizza and have a wood fire oven in the backyard. I've only had it since last October and I'm still getting the hang of it but but every time I fire it up there is improvement.   I'm also an avid home brewer.  Yeast chemistry is fascinating to me. 

Antilope's picture
Antilope

Pretzel buns sound interesting. I've been meaning to make some of those but I haven't got around to it yet. Can you post a link to the recipe you use? I'd like to hear more about your wood fired oven. I have lived in Sacramento the past 12 years, but was born in Los Angeles and have lived in San Bernardino, Riverside and San Jose.

tea berries's picture
tea berries

I am new also, it's wonderful to know the site is always churning up new talent. :) from central Canada 

billgraney's picture
billgraney

Here is the link to the pretzel buns.  I noticed it in a King Arthur catalog and thought they looked good and it turns out they are.  http://www.kingarthurflour.com/recipes/pretzel-sandwich-buns-recipe

I have a Forno Bravo Strada WFO.  It's the smallest one they make and I chose it because I was thinking I could take it with me if I moved and I was able to pick it up at the factory so I saved a lot on shipping.  I read a book on WFO construction and looked into the ovens you build from Forno Bravo and Wildwood Ovens but I felt like I would have wanted a co-builder on a project like that (I'm not the handiest guy in the world) and I didn't have anyone I could ask to do that so that was a main factor in deciding to buy a pre-made.  http://www.fornobravo.com/residential_pizza_oven/strada.html

 

Antilope's picture
Antilope

I wanted to make pizza buns but didn't know of a good recipe with recommendations. I've made bagels and Alton Brown soft pretzels before (really good, recipe on FoodNetwork.com site), so this looks somewhat similar. Thanks.

That's a nice looking oven. It's amazing that it's portable. I've been on the Forno Bravo site before to read Peter Reinhart's Pizza Blog, but never browsed through their products. I will have to look closer at them.

Here's a link to Peter Reinhart's Pizza Quest blog on their website, in case you haven't seen it. Some good recipes there from his books:

http://www.fornobravo.com/pizzaquest/

robertlugo's picture
robertlugo

Hello,

I am thinking about purchasing a Forno Bravo Strada 60 pizza oven because of the portability aspect. Does anyone out there use this oven? Do you have any information that would be useful for me? Thanks much.

billgraney's picture
billgraney

I use it and like it a lot.  If I had it to do over again I might order a larger oven but being able to pick it up at the factory (it just barely fit in my Ford Escape) saved me quite a bit in shipping and like you mentioned, it can be portable.  No complaints about the oven construction or functionality, I just wish I had a little more space to work with.  

robertlugo's picture
robertlugo

Thank you very much for that info. I will order my Strada soon. If you have time to post more pictures, I would love to see any bread or pizza you have created with this oven. Thanks again. 

billgraney's picture
billgraney

This weekend I'll be baking bread, roasting a brisket, and hosting a pizza party so I'll try to remember to take some photos. 

robertlugo's picture
robertlugo

Thanks much. Just called in my order for the Strada. Your posts convinced me it was a good decision. I am looking forward to your photos. Thanks again. 

billgraney's picture
billgraney

I had the wfo going a lot this weekend but kept forgetting to take photos. I did get a few with my phone camera, not the most photogenic moments but things were a bit hectic. I keep meaning to set up a photo area with my good camera for a time when it's a little more laid back but I haven't gotten to it yet.  Probably the crowning achievement of the weekend was a brisket I smoked overnight. It came out near-perfect and people talked about that more than anything else.  On the negative side I totally incinerated a dessert, once again learning the lesson that patience is required when waiting for the oven to cool. 

robertlugo's picture
robertlugo

Wow! It all looks great. Thanks so much for taking those. My Strada is paid for and shipping this week. Your pictures have really  psyched me up. I too would like to use it for many different things. Thanks again!