Combining two really nice flours

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I thought I would try an interesting combination of flours. Caputo manitoba is quite a strong flour, LE5 Stagioni Superiore is slightly less so. Here I mix these on a 60/40 basis over a 24 hour fermentation. The the end result was really nice, with a slight sour taste and a lovely light and fluffy crust.
The dough was very easy to handle even at 68% hydration. I’ll definitely use this combination of flours again.
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6 окт 2024

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Комментарии : 45

@2011ibex 3 месяца назад

Very nice canotto and leoparding! Well done!

@PizzaRamblings 3 месяца назад

Thanks 👍

@1988josip Год назад

Thing about adding manitoba is you gain perfect control when stretching since it s flour with high proteine content, difference from tipo 00 is that it gives that "wooden smell" to your pizza, but i will go with 100% poolish of manitoba and some 67 to 70 percent hydration with tipo 00, around 3 days fermentation, because last time i made it half half in just like 5 6 hour room temp the dough was awsome, just quality of it were superb and stretching is next level

@kingromii6030 3 года назад

very good video, love ur pizzas

@Allyby58 3 года назад

Wow! That's a really nice bake, like you I'm having a bit of trouble stretching the dough as well but it gets there eventually.

@PizzaRamblings 3 года назад

Thanks it was really nice. Yeah I can't quite put my finger on what I'm doing wrong. I might try and knock the app down to 22hrs but still wait for 24hr. Feels like it needs longer.

@Allyby58 3 года назад

@@PizzaRamblings I've tried 30 hours but it's still the same.

@PizzaRamblings 3 года назад

Haha ok, so much for that idea lol

@kimjeppesen310 3 года назад

Try more water, what do you think is the best metode making pizza, now that you have tried so many. Thank you for all the videos👍🍕🇩🇰

@PizzaRamblings 3 года назад

Ohh a good 30% poolish is my favourite I think.

@aureliomangrichfilho1222 3 года назад

for me the best combination! i used with 75%h 96hrs

@rbiv5 3 года назад

Nice job. I would love to see you mix a very strong flour with a weaker one...maybe even a cake flour, to see the result. Or, you can mix manitoba with Caputo classica, which is like their all purpose. I have heard that both produce nice results actually.

@PizzaRamblings 3 года назад

Sounds interesting, I have some weak mollino dallagiovana kicking about. What percentages are you thinking ?

@rbiv5 3 года назад

@@PizzaRamblings I'm curious of a 50/50 and a 75 strong/ 25 weak

@PizzaRamblings 3 года назад

Might be worth a punt that 👍

@alvarner1 3 года назад

That's a quite impressive setup you've got there. Makes me envious.

@PizzaRamblings 3 года назад

Haha thanks very much 😊

@mrteroo8953 10 месяцев назад

I have only recently discovered your channel and I really enjoy your videos. It's a real shame that you don't make them any more. Do you think you will ever return?

@PizzaRamblings 10 месяцев назад

Thanks for your kind feedback. I might do something from time to time. I actually have something recorded that needs editing. I just need to find the time to finish it off. I did a year of almost one a week and it burnt me out a bit. Glad you find them interesting 👍

@mrteroo8953 10 месяцев назад

@@PizzaRamblings I look forward to that. I find your videos very interesting. Your delivery and presentation is excellent. I just bought a Famag IM 5s 10v and I am at the start of a very steep learning curve.

@muzharudin5657 3 года назад

Waoooooow ❤️

@muzharudin5657 3 года назад

You know how to make that oven?? Coz your oven very good

@cartervivio6280 3 года назад

I want a mixer like yours so badly for both the mixing power and the capacity over a kitchenaid. I just dont have $1500 to shell out for one

@PizzaRamblings 3 года назад

Yeah it hurts a bit, they are not cheap. There is the IM5 without the removable bowl and single speed. They are quite a bit cheaper than mine.

@rbiv5 3 года назад

If you are in the states, Walmart sells a mixer brand is Hakka and they have a 5 qt similar to Stephen's. It's under $500.

@mateusz.mirkowski 3 года назад

Manitoba is very strong flour and its not using for napoletana. Only for combination with very weak flour but 5 stagioni napoletana is not that weak. :) Its better to make poolish/biga from manitoba or very high hydration dough(80-85%) for teglia romana.

@PizzaRamblings 3 года назад

Yes it's a strong flour, and it's very easy to handle which is why I like it. It's just experimentation, I'll do that again but at a higher hydration next. I have used it for poolish at 80% before and it turned out great. Thanks for the feedback and for watching 👍

@1988josip Год назад

@@PizzaRamblings try 100% poolish

@gladek800 Год назад

Nice😮

@apuz13 3 года назад

Great video as usual. I would love for you to try this flour and tell us what you think. Cento Anna Napoletana Tipo "00" Extra Fine Flour

@williamjoo6343 3 года назад

I see lot of room temperature fermentation from your videos. Do you prefer room temperature fermentation over Cold temperature fermentation? I personally like strict cold fermentation because it's gives me very consistent results ( sometime California gets warm during the day and very cold at night) Also what is your favorite flours so far? I like to mix central milling reinforced 00 flours mix with high gluten bread flour and bump it into 70~80% hydration ferment minimum 48hrs and bake 2min in my roccbox. comes out pretty amazing..

@williamjoo6343 3 года назад

Also could you try petra 3 + and any strong 00 flour mix for next videos? I think petra 3 works really well blending with 00s

@PizzaRamblings 3 года назад

Yes I prefer RT most of the time. This time of year in the UK we have the heating on so our rooms are pretty constant. I have done plenty of CT but I tend to do that for longer fermentations. I love Manitoba, superiore as they can take higher hydrations, mollino dallagiovana is very consistent at 62% and is a nice dough. These are my 3 faves. I like nuvola too when I think about it. I'd love to try Petra but it's nowhere to be seen. Can't get it anywhere. Cheers and thanks for the comments.

@williamjoo6343 3 года назад

@@PizzaRamblings nice.. by the way i purchased famag8 for my personal pizza pop up. Do you recommend mix less than kitchen aid? Do I need to use double hydration for this kinda of mixer? or just proceed regular mix?

@PizzaRamblings 3 года назад

@@williamjoo6343 you can try different hydrations but stick to what you know first. Best to keep the water you use in the fridge first, watch the temperature of the dough while mixing. 24c - 26c max. Keep the speed around 2 for low hydration dough 60% have mix pauses to let the dough rest and use window pane method to check if the dough is done. Good luck

@1988josip Год назад

For me 67% hydratation is some gold point, never less than 65% hydratation

@a.s.5280 3 года назад

I just stumbled upon your channel and i really like it. You have really set up a great setup, that's how it has to be; =). May I ask how you pretreat the mushrooms? And your tomato sauce looks slightly "orange", did you add anything else? Thx in advance for your answer and have a great day.

@PizzaRamblings 3 года назад

Hi, thanks ! Yeah I like the setup it’s pretty good. The tomato’s are from the tin can, add some basil and salt, and that’s it. The mushrooms I slice and cook in butter with salt and pepper. Then as they finish cooking I sometimes add some garlic olive oil to them. Thanks for watching 👍

@noldhu3403 3 года назад

Hi! Very nice! I'd like to taste it! How much time did the dough balls rest before cooking? All the steps at room temperature? Thanks ! Cédric

@PizzaRamblings 3 года назад

Thanks, 18hr bulk, 6 HR balled. Cheers

@christianluder2293 10 месяцев назад

How long did the balls rest before baking?

@PizzaRamblings 10 месяцев назад

Mmm I can't remember now it's a good bit back, sorry if ive missed a valuable piece of info.

@dzmalekvali1110 5 дней назад

What other superior flour to manitoba? Please?

@PizzaRamblings 5 дней назад

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.