Macinata 67% Hydration 6hr Autolyse
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- Опубликовано: 11 окт 2024
- Today we try LE5 Stagioni Macinata flour at 67% hydration with6 hours autoylse. This flour is 13% protein and is a W300 strength. This is a type 1 flour and has plenty of wheat mixed in. Once the dough was fermented, it was really easy to shape into a pizza. It made a fabulous pizza with a lovely light yet crispy crust. The dough was super tasty too.
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Absolute masterclass mate
That dough and crust looked amazing.
Wow thanks very much for your feedback. That's good to hear 👍👍👍
Thanks for watching 👍
Appreciate your video and test ! glad I found you.Gunna be fun catching up with your other vids. ;) TY PS Nice background music and I also am glad you recorded it at real time (not speeded up)-one gets a much better feel of the 'real' time.
Thanks for your feedback 👍👍👍
Bravo!..One of your best! I have gotten into type 1 flour myself (Caputo). It's got a lower W than yours but I love the flavor and I believe its very healthy and digestible.
I as well autolyzed this morning an 80% hydration recipe....absolutely a game changer. I used a Danish dough hook and the Rubaud method (no machine) and the gluten structure came out great.
Love your content.. Keep it up!
Thanks again, glad is worth watching 👍 it is very nice flour and I think that will go much higher hydration wise. Not sure what a Danish dough hook is, I'll have to look that one up 🤣
Wow what a delicious pizza. The flour seems ideal for the pizza too. Well done
Thanks very much 👍
That pizza turned out so well. At first I wondered why you were making a mini pizza... but wow, it looked amazing!
Just had another look, it did look nice that one 👍🍕🍕
Watching your spiral mixer do it’s thing is a work of art compared to my Bosch mixer, which was struggling with my 65% Biga attempt last week - had to knead it myself in the end 😂
Those pizzas looked phenomenal 👍🏻
Yeah I love that thing 😍, It's tough stuff dough, causes most mixers some pain. Thanks for watching 👍
Indeed, very nice looking pie. Thank you for the video. Cheers!
Thanks for watching 👍
Love your methods lately. Salt after mixing and oil after to coat strong gluten structure is developed. Really enjoy your experiments
Thanks very much, and thanks for watching 👍
Thanks for your content I’m learning a lot - question on your Fagma , is it worth it to get the 300 RPM unit fir higher hydration dough or have you found it not necessary to run it wide open to get successful dough ? Thanks Again
Thanks for the feedback. At the moment I'm smashing out consistent dough at 65% Hydration, that's ballpark 10mins on speed 2 and 10 to 12 mins ish at speed 4. Depends on what you will do, if you're into high hydration dough then it's a must 70% plus depending on flour type and autolyse time you will need the faster speeds. I'll be honest high hydration dough is very nice, but I don't make it often. It's harder to make in many ways. You can make it manually, I have videos of various procedures on YT, it's time consuming but very rewarding if it turns out well. Good luck 👍
The name of the flour means - stone milled - :)
It really looks divine, exquisite :-) njamiiii :-) greetings from Croatia!
great video as always 👍 👌
that machine really make the difference..I'm using the Kenwood and every time pushing it to the limit trying to shorter the kneading process
Thanks for the feedback. Yeah I'm really impressed with it. it soon makes that dough strong lol
Great video as always. That flour looks tasty as you said at the end. That dough machine looks fantastic as well. How much dough do you think you can make in it at one time?
Thanks for the comments. It's capacity is 5kg of ingredients, that 18 x 280g balls, but they say 80% of capacity is ideal. 55% hydration is the lowest too.
The flour name is : 5 Seasons stone ground flour ( macinata mean grind ) just to clarify .
Can you tell me what is the name of the pizza dough app you are using ? Thank you , great video!
Thanks for the feedback. It's called pizzapp+ on Android, I think it's on Apple too if not there is the Ooni app on both. Cheers
“Macinata” means “ground” (flour) 😊
“Macinata a pietra” means stone ground flour 👍
Haha oh well, I had no idea lol
I’m looking at getting a spiral mixer... a Famag or a Sunmix. The kitchenaid struggles and the dough usually just gets wrapped around the hook and rides around.
Yeah the KA is good to start with but you soon hit limitations. Anything less than 65% hydration just wraps around the hook and either kreeps up the hook or just rotates with the hook. The breaker bar in my spiral is what stops the dough going up the hook. Cheers and thanks for watching 👍
It looks like this flour could handle easy 80% of hydration?
I found the type 1 flour is more manageable at higher hydrations than others.
Yeah I'm sure it will 67% was so easy to handle. will try and push it higher soon. Thanks for watching 👍
I recon 70% hydration would be perfect
Once you made those balls, how long did you rise them in the box? Thanks!
It's different in each of my videos, best thing to do is download pizza app and use that to work out your dough. Now this app doesn't tell you how long yous should ball for but I generally split the proofing time in half. So if I do 7 hour dough I will ball after 3,5 hours
@@PizzaRamblings Gottca! I do use the same app all the time, but was only curious how long to rise, once you made balls. I noticed some guys do after 2-3h but I guess there is no exect formula. Thx for the reply, I will do that next round 🙂👌
Hi pal. Do you ever freeze you dough balls ?
Yeah from time to time. I freeze as single in a tub first, If you are saving for a bit I then remove from the tub and vac pac. If you're going to use in a week or so they should be ok as is. Then it takes 4 to 5 hours to bring back to temp.
@@PizzaRamblings cool thanks
love it wooow
Why do you have your mixer running so fast just to bring it together? Slowest for 4 mins. Keeps the heat out too.
That's like the 3rd or 4th time I've used it. Still learning 👍
what is the name of app?
Pizzapp+ 👍
@@PizzaRamblings Thanks!
😢. not chicken 🐓😮😢
I like chicken.
This mixer looks really good for pizza dough. I've looked at ankarsrum mixers and they don't seem to work as well at kneading the dough.
Yeah it's pretty good. Not cheap but good. 😆👍
Don’t get the Ankarsrum. I have that mixer and I’m very disappointed with it.
Oh dear, sorry to hear that. What problems are you having.
It doesn’t mix by itself. I have to help it along. Initially the flour etc just doesn’t get mixed together with the liquid without pulling the arm to the center to collect the ingredients together or without me helping it come together whilst using a spatula or spoon whilst it is in operation. Then when everything is eventually combined, the ball of dough tends to either spin in one area, gliding over the surface of the bowl ( even on the slowest position) or just goes around and around ineffectively. I usually use the handle of a wooden spoon each time the ball of dough comes around and push it in the right direction to get between the roller and the bowl for its next knead. In the end, I do have a lovely beautiful silky dough but it is call an "assistant" for a reason. It assists me in doing a job, or do I assist it! Then there’s a second bowl for mixing and whisking. That too is not the best. On the 5th time of using it, a tooth from the cog (plastic) broke and ended up in the mouth of someone. Luckily she didn’t break a tooth or choke! ( imagine, breaking a tooth on a tooth 🤷♀️) I will admit the cookie mixture was a stiff mixture but still! I hadn’t noticed the broken cog tooth as it is black plastic on black wheel, and really, who goes looking for that! Also, I hadn’t seen the cog tooth when I formed the cookies onto the baking sheet because each ball of cookie dough weighed 113g (big cookies). I was told my guarantee did not cover breakages on "parts". I emailed customer service in Sweden and they agreed reluctantly to replace the broken part but they didn’t seem to realise the danger of a cog tooth getting into someone’s mouth as no mention or apology was made. You can see my baking on Instagram if you’re interested @lilibetsbakingforyou
Unfortunately, I bought 2 of these mixers as they were on sale in Jeddah ( where I live) with the intention of bringing one to the U.K. for my summer time baking. I’m not doing that now, so I will invest in a new machine when I can finally get back (travel restrictions upon us all) that’s how I stumbled across your channel. I was looking at different mixers and through that your videos popped up.
Love watching your journey making great pizzas. Love how you are trying different flours with different hydrations. 👍🏻 And just love your pizzas!
Hello, if I do get over to the U.K. this summer, I’d love to get a pizza oven. Something easy, simple and portable. I’ve looked at quite a few, the Gozney and Ooni seem popular. In my search I came across the following. It has an automatic rotating pizza stone. That appeals to me! I wondered what your opinion of this oven is?
www.amazon.co.uk/Mimiuo-Stainless-Automatic-Rotating-including/dp/B08KZJ2YDV