Відео

Yeah, I had posts saying put some music on its bland. It's individual preference I guess. Thanks for the feedback 👍

@@PizzaRamblings Ahhh, the art of videography. Music goes on when you aren't speaking and turns off when you have something to say. A little more editing but so worth while and you will notice the difference. :)

I sample a bit here and there as depending on the chilis it can get spicy hot , remember to let it cool first obviously

That's an interesting idea, I might give that a try one day.

Agreed it's a game changer. With practice and talking some timings and temp checks, yiu can make some very consistent dough that's is great every time.

That's a good idea, I think I have tried that in the past too. Ice water is my current way.

I feed the sourdough starter with rye flour, not the wholegrain one just white. I've used others like strong plain flour but rye is king.

@@PizzaRamblings Can you please give me links where you get this stuff?

@@PizzaRamblings So you make that, then ferment, then let it bake right?

@@PizzaRamblings Shit can I have your email address please? Cuz I tried to share a link on here and coulnt do it

@@PizzaRamblings So you stone ground it, meaning it goes to ground, then ferment it, let it ferment for 48 hours, then oven right?

Essentially use a strong flour, and reduce the yeast. Use the pizzaapp, that has settings that you can use for cold fermentation. You can specify how long you can fridge your dough while it proves.

@@PizzaRamblings its called Pizzapp+? and what do you do exactly in order to get it to ferment in 48 hours please?

Yeah that the app, I can't remember on the video what I did, but usually you put it in the fridge to cold ferment. You need a strong flour like LE5 Superiore or Manitoba if you want to do long fermentation. The app lets you set your fridge temp and length of time and will tell you how much yeast you need. Have fun

I'm doing ok with it, managed to make fairy round pizza now. I'm not super fast with the slap but I don't have problems and rarely do I get a hole in the base. Keep practicing 👍

Hi, I have a goto dough now 65% hydration over 7 hours. 3 in bulk and 4 balled. It works a charm. I do this all the time now. Just leave the mixer to it, wait till it hits 25c and it's done. It's a good goto dough. Consistent every time.

​@@PizzaRamblings Thanks for the info! I've been using the Ooni recipe (60% hydration, 2hrs bulk and 1hr balled). I decided to try autolyse today so I mixed the water+flour an hour before. But after 2hrs bulk, the dough was _incredibly_ wet and I had to add some flour just to be able to make balls (normally it's a little stick, but I can still make balls from it). Probably I should just ditch the autolyse and just try to increase the times by using less yeast instead (curious what you're using? I'm using 7g instant yeast for 607g flour but not sure how much I'll need to reduce it to increase the time yet)

@DanTup download pizzaapp it's really good, that's what I use. No of balls and what size , temp the duration and it tells you the ingredients. I have a 2% waste set in the settings. That means you always get a bit left over after you ball. If you don't you can end up with the last ball being smaller.

@@PizzaRamblings I'll take a look, thanks! As it turned out, despite having to add a bit of flour to ball them up because they were so wet, the autolysed ones today actually worked really well (they stretched better and tasted great)! I'm not yet sure if that was the autolysing though.. I need to experiment more! :)

That's good news, it will have helped the stretching of the dough, can't say I ever tasted a pizza and went "AHH that's been autolysed* it might do a bit but not much. Still it's fun to explore 👍

I have never needed to use that, so I can't answer. Maybe it's used for bread dough or something 🤷‍♂️

Yeah, I was learning back then. Thanks for the feedback

Sorry, your question isn't clear. Looks like auto predict has had a go 😄

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.

Get a temperature probe to measure core dough temp, I stop the machine at 25c. That's what I do now.

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.

I've always avoided oil for some reason.

Yeah right

I've just bought a bag of that Marco fusso flour, not tried it yet.

No idea, not had any issues TBH

Thanks, its a. Famag im5 hh. There are more videos that you can watch in my library

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.

It's a long time back but that's my go-to hydration so I suspect you are correct 👍

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.

Hi, yeah it's a game changer, highly recommend 👍

@@PizzaRamblings thanks! Love the way you make your videos. Enjoying the process, small beer when your baking .. Nice 😁

@staelenskorneel haha thanks. Beer and pizza is always a good match 😂

Just ordered mine! The non high hydration variant. Do you still bake? You still use it?

@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

Thanks for the tips, never thought about straining the salsa , yes there is quite a bit of waste, that's another good idea 👍

Thanks for your kind comment. 👍

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?

@siferuk no problem, yes marginally better at handling hydration I found.

It's a great mixer you will love it.

Thanks very much. It's not bad, does the job 😂

Local to me in Manchester amatoproducts.co.uk/

Hello, no it fits perfectly. There is no need to put any pressure on it at all. Drop it down and simply tighten the bolts. Works well.

@@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

I've improved since then, one shot and it's in 👍

Ooh nice, you will love it. Good luck with your venture 👍

how is it bro? are u satisfied with the mixer?

I still love mine. 👍

@@ulijanek think I might have gotten a dodgy one, it works but really struggles with lower hydration doughs and when first mixing

How low hydration, and how much ingredients?

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 👍

@@PizzaRamblings Thanks much.

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

I think they do have a version without a removable bowl. I can't remember the model tho. Sorry

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.