Instructional Videos
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Peels 101. Making the right choice!
Natalia and Frankie G discuss and show you different peels. We discuss size, shape, material and how they can all be used. Peels, like any tool, is a personal choice. The right peel for you is the one that fits your style and how you expect to use it. We hope this video is helpful. All peels in this video may be found on our Peels Page. |
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Pizza - Frankie G style, from dough to table.
We get a lot of our friends and customers ask how I make my pizza in my woodfired oven. In this little video, Natalia and I demonstrate how to make dough balls, stretch pizza dough, top and cook pizza in a woodfired oven. Although there are many techniques for stretching pizza, I like this one the best. I toss and spin it some times, but I am faster and better at this table-stretching technique so that is what I do. |
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How to fire a woodfired oven for baking bread.
Frankie G demonstrates how to heat and fire a woodfired oven for baking bread. Tools used in this section are the Al' Forno Package, the Frankie G Peel, the Laser Thermometer with Probe, the Lame, and the Flour Shaker/Dredger. While all ovens are different, this video can help one when firing their oven and getting it up to temperature and ready for bread. |
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How to use a brick oven by fire and flame.
Frankie G demonstrates how to heat and fire a woodfired oven, and cook in it by fire and flame. Most woodfired ovens do not have thermostats. If they do, they usually can advise you how hot they are, but to adjust the heat, one has to change the fire inside the cavity. This video gives insight on how to approach cooking in a woodfired oven by flame size. |
While all ovens are different, this video can help one when firing their oven and getting it up to temperature and ready for cooking.
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How to shape a baguette.
Frankie G demonstrates how to shape baguette. This video is a collection of pictures so that each fold can be seen with detail. Use your favorite baguette dough recipe. Rise times depend upon the temperatures and style of yeast or starter that you are using. The technique shown in this picture-video helps you understand how to shape the baguette after the dough has fermented and risen, and is ready to be shaped. |
Tools used in this section are the Dough Fermentation Fabric -Baker's Couche, the Baguette "flipping" Board, the Lame - Bread Slashing Tool, the Romana peel, and the Flour Shaker/Dredger.
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Pizza Cutters - 101
Did you know there is a trick to cutting a pizza that ensures it's cut all the way through? This video shows how. Natalia and Frankie G demonstrate the workings of "wheel" cutters and "rocking" cutters. In this video are the Pizza Cutter - 4" blade, the Rocking Pizza Knife, and the Pizza Cutter - Professional Quality. All explained and demonstrated to help you make the right choice for you. |
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