There was LE5 Superior which was one of my favourite flours, very flexible and would take fairly high hydration. I'm sure you will see 1 or 2 videos on its if you look through my list.
If you keep running the machine , how do you know you haven’t killed the gluten? For 70 % hydration pizza dough using poolish. How many mins and what speed ?
I have standard kitchenaid mixer using dough hook for my 70% hydration. I mix the dough for 7 to 8 mins and still very very sticky. Should i knead the dough longer? 7 to 8 mins feels like no gluten in the dough, but if i run it for 12 mins or little longer then i might kill the gluten. By the way i am using poolish 00 flour.
Yeah you need to kneed that by hand to build the gluten up. I've done some videos where I do lamination which is great for building gluten. At the least you need to stretch, fold and rest several time over at 70%
@PizzaRamblings shoud I maybe use the mixer to get going for 5 mins then take it out and use my hand for another 5 mins? Or hand stretch the whole way?
TBH thats what I would do. Use the mixer to combine the ingredients, and then hand stretch. You can see from my video that the dough mostly sticks to the hook and spins.
Optimal dough temp is usually around 24 - 26 deg c as already mentioned, this is golden middle for not too long a bulk fermentation (speaking from sourdough bread). The easiest way to get your gluten to cooperate is to autolyse, fermentolyse, rests in between folds and stretches because it does the work itself. Your dough pulls back because it has not had the chance to relax, less to do with the high speed. But long duration high speed will increase your the dough temperature (negatively) and affect (degrade) the quality of your gluten strength. Also folks forget gluten development is very much dependent on the type of flour grade you use, even to the type of wheat. Soft wheat or hard wheat, high protein or low protein. For pizza dough you would want to optimise elasticity and extensibility. In bread you can get away with it somewhat even if not optimal. Soft wheat : most european flours less thirsty Hard wheat : USA, some specialty flours in Europe ... delightfully thirsty :-D Elasticity : so that it holds everything together, dough strength Extensibility : so that it can still be stretched to the form required without pulling back to more than less the former shape I am probably going to get a Famag HH.
Thanks for the info, I aim for 25c now with my famag, I use ice water to get things going. I can get consistent results now, easy to shape. Very rarely do I put a hole in a base now. Took some time to get it right. Some useful information in your comment, thanks for sharing.
Hi - it seems that the head of your machine isn‘t closing completely at the point where the pins are located. Do I see that correctly? I‘m speaking about a millimeter max. I mention that because I noticed the same inaccuracy on my Griletta. At the back of the head, not even a piece of paper fits between the head and the base, while a thin piece of cardboard fits at the front. This is not visible on product images from Famag. That doesn‘t need to have an impact on the results of the machine. But it also means that the hook could dive a littel bit deeper into the bowl without that issue.
Interesting, I'm away from my machine at the moment on holiday, I will take a look when I get back. It's all locks sold and ive not noticed anything off, but it could be. Will let you know.
Thank you for this video! I'm carefully in the market to buy a spiral mixer. I'm looking at this, or the non high hydration variant. I really hope it will boost my pizza game!
@staelenskorneel yes, I use it mose weekends. Tend to make 8 to 18 dough balls. I have it down to aT now. Consistent dough every time. It does take time to master. I use ice water to keep the temperature of the dough down. Once it hits 25c it's done. Use a temp probe not an IR temperature gun. Good luck
Just a suggestion for you. First put the truffle salsa in a small strainer in a bowl to dry it a bit. Retain the oil and use it on top. Second, get a shaker for your flour. It really works well and you don't have any waste.
That dough looks absolutely perfect imvho. A little spring back is par for the course if it's not quite ready - if you wait an hour or so it might be over-done and a bit too flippidy-floppidy. But those dough balls were in great shape - taut, puffy, full of air and the dough condition looked gorgeous. I would have been very happy serving that dough to my customers :)))) /A
EDITED: I have my first pizza popup this weekend and have been using the normal dallagiovanna 00, but my supplier does have the 2.0 version, do you think this would be better for a 24h 62% hydro RT dough? im starting to panic a bit over getting the dough perfect as its pretty hot out and the event is 5 hours xD i usually mix in 10% uniqua.
I've used 2.0 quite a lot and it's good stuff. I would say 62% hydration is spot on. The temperature is the issue, not sure I can offer guidance on that. It won't be easy with the recent heat that we have had. 5 hours.... It's going to be hard stopping that from over proving. Perhaps 2 batches 1 with less yeast that you can use later in the day?
@@PizzaRamblings was thinking about this. Would love a can with refrigeration but doing this out of a gazebo with a couple of arc xls 😐 thanks for the response! Awesome vid as always, do you think 2.0 is better than the 00 version?
Hello, when you lower the head into the machine, do the bolts touch the hole and youngster to press the head more firmly into the machine or does it fit perfectly ok your machine? Thanks for your reply
@@PizzaRamblings first at all: thanks for your reply. In my mashine the bolts doesn’t really fit. When I move the swivel head back down, the bolts touch the guide hole and jam slightly. It is only possible to move the swivel head cleanly into its final position by applying a little pressure on it. 🤔🙄 I can only close the machine in 2 steps. I will write the manufacturer
ordered the im10s hh version a couple weeks ago, comes monday, cant wait :D starting a little pizza pop up business with a couple of arc xl's! great vids btw
Thanks, I mean that it's sticky, you can get dough so that it doesn't stick to your hands if you give it enough work. I usually kneed then ball, if the ball is super smooth then I'd say it's done. Push with your finger, if it bounces back all is well. Need and rest kneed and rest untill you get it smooth 👍
Thanks a lot for this video. I'm still getting comfortable with 70% I've ditched the mixer too and find it easier to do by hand. My first efforts even at 70 were sticky pools of mess but I've got the hang of it now and the last few bakes have gone pretty well. I'm considering going up to 75 or 80 but not sure if my flour is good enough and your video has reminded me how hard it can get!
Thanks 👍 yeah it's tough going, I've not done anything higher than 65% for a long time. Glad the video was of use. Be brave and go for it 💪 be prepared to bin it if it goes bad. Enjoy
Good question, there isn't much difference between these to flours taste wise. I still use them now. It's the texture, the nuvola naturally is more fluffy once cooked . However they both are really good for quick 65% hydration same day dough. Which is my go-to dough these days. Cheers
Thanks for the feedback. You will love that machine when you get it. I do 65% hydration, ten mins on 2 then 10 mins on 4. Get a temp probe,.a good one. Stop the mixer when you hit 25c dough temp. So it could be longer on no 4.
Hey there, maybe some of you could help me. When I am making dough it never stays in shape it just „liquifies“ after a couple hours. The doughballs are not firm. I use caputo Nouvola with 70% Hydration 2% salt and 0,05% instant dry yeast. It will rest for 6h while stretch and folding every half hour. Then it will go 12h in to the fridge and a 6h rise seperated into there portions of 290 grams, when they rise in small dough portions I pull them over the counter so they get a real tight fit on the outside and have a round form, but after an hour they will look like a pancake… Also the crust never rises like it should. I bake at 400°C Stone Temperature and 450°C dome temperature for about 90 seconds. I would appreciate your help a lot. I am struggling for months now…
Ok, here is my take. I'm not a professional so take as is. Nuvola is not a strong flour. It's a low W rating (look this up if you don't know) you need high W rating for longer fermentations especially with that much hydration. Look at Manitoba, maybe super nuvola these are stronger flours that are better at longer provres and higher hydration. Nuvola is good if you want your dough the same day 6 hr room temp,. You could try with less hydration maybe 63 - 65 as an experiment. Good luck.
@@PizzaRamblings thanks for your answer indeed I tried it with manitoba and it worked like a charm. Currently I am experimenting with different times and temperature changes to get the best out of it.
I compare it to Caputo pizzeria but higher protein at 14% and 390 W. Easy to work with at 67% hydration, with a soft yet crunchy cornicione. I think it's a bit sweeter dough than Caputo.
I have had the same issues making biga 100%. The dough grow a lot and it is too hard to get circular shape. I made 75% hydration wich is harder. Great video!
yes that’s my biggest problem with high hydration (72%) dough, that the balls become to flat and thin quickly (use a Philips 60 euro mixer, works well but possibly it’s temperature or quality of flour). Learned a lot from your channel. Thank you for your channel!
