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Sammlung
Добавлен 14 янв 2017
Mr Ding 35mm 1.8 Review
00:00 Intro
02:00 Mechanical Build
10:25 Optical Quality
15:48 Sharpness Across the Frame
16:30 Conclusion and Dispute
instagram : baristandogan_
instagram for camera nerds in Austria: kaffeeundkameras
02:00 Mechanical Build
10:25 Optical Quality
15:48 Sharpness Across the Frame
16:30 Conclusion and Dispute
instagram : baristandogan_
instagram for camera nerds in Austria: kaffeeundkameras
Просмотров: 893
Видео
Getting a Leica M lens? Nokton 35ii vs Nokton 40.
Просмотров 3594 месяца назад
Both these lenses I really love. post comparing to leica : www.jogeier.com/blog/leica-summilux-1-4-35mm-steel-rim-vs-voigtlander-nokton-1-4-35mm-quick-review/ kaffeeundkameras
olympia cremina short video
Просмотров 489 месяцев назад
sorry for the bad latte art :D music by Thee Sacred Souls - Can I Call You Rose? ruclips.net/video/vKJhzL16woE/видео.html
Morning Coffee with Lelit Elizabeth (no voiceover)
Просмотров 1,1 тыс.9 месяцев назад
00:00 Intro 01:56 Puck Prep 03:34 Way too fast espresso shot 04:19 Worst latte art ever 05:54 Cleanup
Redesigning the Normcore Precision Tamper
Просмотров 60Год назад
Redesigning the Normcore Precision Tamper
How to Choose Flour for Pizza
Просмотров 152Год назад
00:00 Intro 00:37 Hydration 01:58 Type of flour 02:58 Strength of flour 05:00 Fermentation Vs Hydration 05:45 My Fermentation Recommendation 08:00 Use an App for this 13:10 My Flour Recommendations
FREE Square Hood for Fuji X100V
Просмотров 537Год назад
www.thingiverse.com/thing:5827069 Film Profile: Kodak Gold Film Sim: Astia/soft Grain: Weak/small Color: 2 Color Chrome: Strong Color Chrome Blue: Weak White Balance: K(6500K) R:4 B:2 DR:400 Tone Curve: H:-2 ; S:0 Sharpness,Noise Red.: -4
Getting Rid of my CAMERAS!
Просмотров 168Год назад
00:00 Intro 01:30 All cameras 02:00 Sony Point and Shoot 02:30 Olympus Pen 03:40 Rollei 35 04:48 Leica CL 06:10 7artisans 35 1.4 Wen 06:48 Pentax Spotmatic 06:56 Zorki 3 07:43 Canon Prima Twin 08:07 Canon Prima Mini 08:43 Nikonos V 10:13 Horizon 202 11:00 Tokina 80-200 11:38 Exakta with Biotar 12:50 7artisans 12mm 13:25 7artisans 35 0.95 13:50 Zeiss Sonnar 5cm 1942 15:00 Canon ltm 50 1.2 16:00 ...
Cheap vs Expensive 25mm Lens, 7artisans Vision Series
Просмотров 4302 года назад
00:00 intro 01:53 Sharpness test 1 03:00 Sharpness test 2 04:00 Flares 05:28 focus breathing
Tokina ATX Pro 28-70 review. Is it Parfocal?
Просмотров 4,1 тыс.2 года назад
UPDATE: IT IS PARFOCAL IF YOU SHIM YOUR ADAPTER/LENS in this video i review the tokina atx pro 28-70 and hopefully help you decide whether to buy it or not. insta: baristandogan_
Outdoor season opening, Uniqua Blu 75% Hydration
Просмотров 5002 года назад
Outdoor season opening, Uniqua Blu 75% Hydration
Best Supermarket Pizza Flour in Germany/Austria? Finis Feinstes Pizzamehl
Просмотров 4912 года назад
00:00 Intro 04:14 dough making 07:43 dough balls 08:50 making pizza 13:52 review for the highest quality flours www.tyzzeria.com/
effeuno p134h update, thinner biscotto, new lamp glass.
Просмотров 1,3 тыс.2 года назад
i ordered the stone from bricopizza.it/
Restoring an old iron pan. Rust and coating removal, reseasoning
Просмотров 572 года назад
00:00 intro 04:02 after prolysis 06:26 vinegar bath 10:33 coating with oil 13:00 egg test
Mini review of the Deity V-Mic D4 Mini
Просмотров 512 года назад
Mini review of the Deity V-Mic D4 Mini
How to use a spiral mixer to make dough (Neapolitan pizza)
Просмотров 19 тыс.2 года назад
How to use a spiral mixer to make dough (Neapolitan pizza)
using Koda 16 Pizza Oven with a Door
Просмотров 14 тыс.2 года назад
using Koda 16 Pizza Oven with a Door
7artisans 35mm 0.95 LONG TERM review with samples
Просмотров 4533 года назад
7artisans 35mm 0.95 LONG TERM review with samples
Why I chose the Fuji X100V over X-E4 or X-S10
Просмотров 7 тыс.3 года назад
Why I chose the Fuji X100V over X-E4 or X-S10
Sonnar vs. Sonnar vs. Sonnar. Which Sonnar to buy for Leica
Просмотров 5 тыс.4 года назад
Sonnar vs. Sonnar vs. Sonnar. Which Sonnar to buy for Leica
Rollei 35 slow speed repair and speed info
Просмотров 16 тыс.4 года назад
Rollei 35 slow speed repair and speed info
Leica Enlarger Focus mechanism cla, Focotar and Elmar
Просмотров 3,2 тыс.4 года назад
Leica Enlarger Focus mechanism cla, Focotar and Elmar
7artisans 60mm Macro VS Tokina ATX 90mm Macro
Просмотров 26 тыс.5 лет назад
7artisans 60mm Macro VS Tokina ATX 90mm Macro
3D Printing Follow Focus Gear / 7artisans 25mm 1.8
Просмотров 1,3 тыс.5 лет назад
3D Printing Follow Focus Gear / 7artisans 25mm 1.8
how to take instax photos with a medium format camera
Просмотров 17 тыс.7 лет назад
how to take instax photos with a medium format camera
old ussr lens are better solution than chinese's.
i wouldnt go so far to say that but i can guarantee that a voigtlander lens has better build and image quality. Also most Japanese lenses from the last century have comparable if not better quality. russian lenses are sometimes really good sometimes really bad. for 35mm not many options exist for leica m. id recommend voigtlander
How many hours does it take for dough balls to rise at room temperature after they have been in the fridge for 20-24 hours? If there are 6 dough balls in a box at the same time, do you have to take them all out at once? Or can I make 3 today and 3 tomorrow?
you could make 3 today and 3 tomorrow. it depends a lot on the temperature outside and in the fridge. it also depends on how far they have risen before you put in the fridge. its very hard to answer with just this information you have given. personally due to extra variables and inconsistency i now only let my dough rise at room temperature for 24 hours, and i choose flour according to this. much simpler when you have fewer things that could go wrong and if it rises too fast i put into the fridge to stop it.
@@Bbarm97 I made balls from cappuccino pizza flour with 12.5 grams of protein. For an hour, the dough rested in a room at 22-23 degrees. Then I made the balls and put them in the refrigerator for 20-24 hours at 6-7 degrees. Perhaps the best option would have been to leave the whole dough in the box and the next day take out only half of the dough and make balls. But I have 6 balls in one box at once and don't know what to do today. The temperature in the kitchen is 25 degrees.
@@Bbarm97 Perhaps you need to take three balls out of the box and cover them with cling film? But how long should they rise at room temperature? I will bake in an effeuno p134h
@@mr.denoli7749 it depends very much on how the balls look right now in the fridge. if they are already puffy then you dont need to take out that long. if you take them out and let them rise you can always put it back in the fridge to slow down once you feel like they have risen enough. with a flour like that id always aim for 12-12 so 12 hours as bulk and 12 hours as ball. when you make the balls also depends on the flexibility the flour offers and not just fermentation. if you want to make 3 pizzas today then id recommend you take those balls out covered and let them rise. once you see they have risen enough id put them back in the fridge. there are of course other factors like yeast, your kneading temperature and hydration but i feel like this should work if you put it back in after they have risen enough (imagine like 80-90% of how you want it to be risen)
@@mr.denoli7749 no cling film. put in a closed lid box, cling film doesnt work! how long they rise is a question only you can answer, it depends on too many variables. watch some videos of vincenzo capuano etc. the balls need to look similar before baking. they will look less inflated as he uses nuvola flour but it should look puffy and jiggle a bit.
No one mentions about the shutter button rivet that can fall out. it presses on the shutter release in the body but without it your camera will not work. The wind lever gear is a risk too and need re-timing to work again if it falls off,
This is why you don’t buy cheap Chinese lenses
sadly i agree now
Great in depth video! I am really glad that I didn't pull the trigger on this one :S
dude you living in the janitor room?
its what happens when you have storage, chemicals for developing, tools and workshop in one room :D
Thanks for posting this. Sorry you had to be the one to post it, though. I am sure you have saved many a huge headache, and of course, the money.
yes that was the idea. they btw refuse a return and refund at this point because I have dismantled it, although I have only removed cosmetic parts that would be removed for repaint, a modification that they have allowed and marketed on their Instagram as well as emailed people who have preordered is an option (the email they sent to get the brass one).
hi tengo la misma experiencia que tu , lo he devuelto a la fábrica, el objetivo es peor que un prototipo . tenía mucho ganas y esperaba más de seis meses y por fin tuve una basura en la mano
I am sorry you had the same experience. I am glad you managed to return it. I will have to open a dispute on Paypal to return it as they ignore me
Thanks for the mention haha 👍 that being said, I can feel the pain of yours :/ for some reason I still hope to be surprised when my version comes home for a review. I still feel very intrigued about how they could come up with this build quality after making an honnestly great 50 1.1 for much less money...
yeah apparently its possible that theres no wobble on your copy. the sharpness is fine, i wouldn't say better than nokton but reasonable. the upsetting thing is rather the build than the optics for me.
@@Bbarm97 optics is always a matter of taste indeed. Build is more concerning. Waiting for my sample before emitting any judgement. Also, do you think it is possible that this first brass edition is actually first produced parts before mass production adjustments? It's a theory that could explain why they were shipped that long before the regular parts.
@@MrVincentbihler i think they couldnt get chroming done thats why. i think all lenses will have same parts. the issue with the wobble is because they helicoid keys dont have a slit to adjust. if you look at voigtlander lenses all of them have slits in their helicoid keys to expand if needed to fit perfectly so to focus with no wobble. screw size is and easier fix if you can tap the holes and create new threads (not so hard on brass). for the helicoid key youd need to remove one of each pair, cut a slit with a jewelers saw and expand gently untill theres no play. these should have been fixed in the factory tho.
Brass looks so pretty :( If only.
why mixer isnt good? cause of 1 speed?
I worked in a company where we make 15 tons of pizza dough a day using five spiral mixers, so I don’t understand what is wrong with it?
theres nothing wrong with it but at home when you might not have a firm production quantity or process where you might want to change parameters such as flour, yeast, hydration etc you want the machine to be able to keep up with it. Now I have been using it non stop for 2 years I can say that it simply cannot. The smallest portion you can make is too large for my household but as soon as you invite friends for pizza it struggles. The speed is a limitation and this is why you cannot have very high hydration dough with this machine easily.
Thank you. 😊
you are very welcome. I also realized later on that the nokton 35 has that circular flare that people might like. If you shoot digital you might want to consider the 35mm but if you shoot analog I would like to avoid that flare. I love both lenses but the 40mm delivers a more consistent image especially because I shoot film. Sharpness is the same, maybe the 40mm is bit better, body size/weight the 35mm is better.
Beware of chlorine in tap water as it kills the yeast. Its better to use bottled spring water.
Couple questions: 1.) How much flour was used in the video? Which is to say what is the minimum amount of dough this machine can reasonably make? (My batches are typically 1.5-1.6 kg of dough and wondering if this machine would work for that size) 2.) Why the 24 degree limit - do higher temps effect the gluten or does it effect the fermentation?
minimum 1 kg. 24 degree limit because higher the fermentation is very hard to control. depending on the mass of the dough the center of the dough rises a lot more. at 24 surface temparature the dough is actually at like 20-21. the surface of the dough is warmer due to the friction of the movement. you will see this is the case if you turn off the machine, wait 10 minutes and measure the dough temp
Thanks for very helpful video. You mentioned having better recommendation for spiral mixer than Maxima. what is your recommendation for such mixer? Thanks
A Famag
like it I"m subscribe +
Very helpful video man! Big thank you! I've got exactly the same machine here and I've tried even today for my first pizza dough with poolish. I was also worried about the temperature of the dough, which I thought 26°C was fine. I kinda overstretched it too much and broke the entire gluten network 😞 Ended up to bake it as focaccia... Now, new attempt is waiting for me tomorrow - together with the learnings gained while watching this vid!
Hello, Thanks for the vedo. Which spiral mixer would you recommend? I would recommend you to put your mixer higher so it makes your life easer. Best to you, Mike
The Famag Grilletta multispeed mixer range are excellent. Do not get a monospeed mixer as it will then be very difficult to get hydration > 60-62%. Monospeed mixers are a little outdated and meant for low hydration breads. This why they are cheap.
Gas or electric oven for about 50 pizza/day?
electric wit 450 degrees. If its single chamber you want to have minimum 2500 Watt power. Gas is going to consume more energy with open door, electric will maintain that energy. For 50 pizzas electric is a better choice. If you have more than 150 pizza then gas.
Just got my famag grilletta😊 Can you tell me how much sourdough you use? Thanks, great video!
10% of the weight of flour is a good proportion. 5% works too but don't go over 15%. What is also important is that you let the dough mature in the fridge ar 5°C for at least 24h, 36-48h being optimal for additional taste.
wow you have the same setup as me p134 and maxima 8L ...yeah i ran into the same problems as you... overheating and not developing gluten as fast despite its fast speed but there are ways round it as you mention...will give your methods a shot they seem super
I loved the Video 😊
Damn this is so cool I need on for my Fuji X-M1 do you know if this will work as well for a 27MM tt artisan lens
😂😂😂
Hi, appreciate the video. I have a question. I have the same machine and follow a similar procedure with my sourdough starter. But if using dried yeast, would you add it to the flour before the autolyse or follow the same method and mix it with the 2nd batch of water?
id not put yeast into the autolyse so afterwards I would recommend. good luck :)
Bravo!! Have you tried doing a full housing for the lens?
Cooles Video, hab seit 2 Wochen meinen Effe N3 und liebe ihn echt. Was du sagst stimmt so: Der Biscotto ist echt idiotensicher. So viel einfacher zu operieren als der Ooni 12. Cooles Teigrezept, muss ich mal ausprobieren.
Very helpful. I am new to my home spiral mixer for 70% Neopolitan. I use a preferment (poolish). So, should I dissolve the poolish in the 55% of the water at the start, add 100% flour and mix at slow speed. Autolyse once combined for 15 min. then Bassinage the remains water and add the salt at the end? When do you increase the speed of the mixer?
hi. thanks for your comment. the speed of the mixer you can increase when you are doing bassinage to increase the percentage, closer to the end of the dough. I personally do not as the machine has a fixed speed. you basically increase the speed to increase the percentage of water faster than the increase in temparature. your reference for when to begin should be the temparature of your dough. if you realize that at the end your dough is too warm then you should have maybe started earlier or use colder water next time. theoretically even with the slowest speed you can work up to 70 percent hydration but obviously the faster the more practical this is
Love it bro.
Hi, what adapter are you using? Thanks!
Wondering if it's possible to develop the film without any instax devices? As i understand it, the whole process is just squishing the photo in between two rollers to spread the chemicals
Can you please put link where to buy this door?
Can we fit a filter under the hood?
yep
dude, why so little mozzarella?!
Wie schwer sind deine Pizzaballen beim formen? 280 gramm oder mehr? und wie groß sind deine Pizzen?
ja 280 aber abhängig vom mehl kann man runter gehen. wenn der mehl extra fluffig ist wie nuvola mache ich so 260 gramm aber gleich groß damit es nicht so viel aufgeht wie contemporary
hey, how big are your pizzas? and how much weight of your pizzaballs?
What size is the glass please? The diameter of the threads and the wider part also . Thanks
😱 'promo sm'
digga die pizza ist immer verbrannt, sowas würd ich nicht essen
High version with 50 cm diameter 450c will be enough ?
I think this speed is a normal second speed of bigger machines, awesome video thank you for that
Hi just wandering what kind of dough it is and also can show us the how to make it? Thanks
I will in the next months or so ;)
Even parfocal lenses aren't parfocal if backfocus isn't set properly. You can't really determine if the lens itself is parfocal unless you can confirm backfocus is correct first.
Nice job! But are you aware of the fact that this is an autofocus enlarger where you don't need to use the helicoid focusing at all once you have the lens fixed with the setting notch that originally was part of your set up? Spare parts are still available from Kienzle Phototechnik in Germany. Setting notch is less than €30...
please send link to door to by in USA. thanks you!
According to Ooni techs, this doors can damage the oven, create carbon dioxide, etc.. lots of people happy with it
Explosions are possible. I am not sure yet about modifying mine.
They’re lying
@@zenco1611 can You.prove it?
What kind of flour are you using?
This hood looks amazing! thanks for the tip!
Please make a dough tutorial. Looks nice.