Hi, thanks for your great recipes and approach! At the end of part 2 you say to put the doughballs in the winecooler at 8 degrees celsius to double in size. Then in part 3 you say at the start, "after the balls been at room temprature, and gets double-to triple i size we will start the stretching and baking" My question is. Is the dough supposet to double in size in 8 degrees celsius befor taking them out of the fridge? Then leave at room temprature for 1-2 hours and bake? What time do you typically put the dough balls at 8 degrees in the final stage. Do you do this in the evening, morning? Im whinking of the timing for the bake. How long ish, would you say the dough balls are in the wine cooler at 8 degrees?
Thanks for good question 😊 The ball needs to be 5-6 c for 12-24h (you decide) , for get about size, but make sure before you start shaping your dough to bake must reach 14-18 c , this means will reach double in size for sure, Make sure to close your final dough around 18c( to do that you need half of the water ice cubes) .. and immediately making balls and fridge the at 5-6c for 12-24h
@@napoletanacanottostyleaddi5949 That's good, then the timing for the bake will be easy to manage. Got it, closing temperature at 18C. At 12:27 in this video you write that the dough balls should be in the wine cooler at 8C. But you would recommend to having them at 5-6C instead?
@@napoletanacanottostyleaddi5949 Great, thanks, the biga is in the wine cooler now, chilling at 12 degrees for 24 hours. I'll let you know how it's working out 😉
Quand j'ai eu mon sunmix 6 j'ai du apprendre a l’utiliser, Moi j'ai appris beaucoup avec la video de Pizza pane e fantasia : Impasto perfetto, senza tagli, con la Sunmix Sun6, la mia nuova impastatrice a spirale! , mais le plus important est d'hydrater la farine a 60-65% sur 4 minutes et ajouter le restant de l'eau GRADUELLEMENT et la vitesse pour environ 11 minutes de plus. Il faut attendre de reformer la zucca (citrouille ) avant d'en rajouter, je viens tout juste de découvrir le site ici et je m’y est abonné et je vais tout les regarder
Will I achieve this elasticity if using only one type of 00 flour or is it the mix of flours you use in your recipe that achieves this elastic gluten development ?
🙌❤️🔥😊 Good question, malt is speeding up the process of fermentation, it’s boosting the yeast power, in my opinion especially for bitterness it’s unnecessary because we meed ball live longer till serve to the customers right 😊
@@napoletanacanottostyleaddi5949 Thank you for your kind reply. Actually, I've heard of adding malt to the bread dough for a better flavor. But I've never used pizza before. I've been interested in Canoto recently. I getting a lot of help from your Instagram and Facebook page. Thank you With love😃😘😘
