LE5 Stagioni Superiore 80% Hydration

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  • Опубліковано 11 гру 2024

КОМЕНТАРІ • 61

  • @keithbrookshire
    @keithbrookshire 3 роки тому +8

    You're a brave man for trying 80%. I admire your willingness to do all these experiments.

  • @samkad3652
    @samkad3652 3 роки тому +9

    Small tip from a former pizzaiolo: when dough is that soft, keep the pizza small before putting it on the peel. Then stretch the pizza when its on the peel.
    And you need to work fast

  • @SaverioPrimavera
    @SaverioPrimavera 3 роки тому +4

    Anyway good work for your first time!
    80% of hydration with that flour is possible to manage and handle, just pay attention to autolysis: temperature, time and water quantities. Flour enzymes work with humidity and temperature: lower the temperature, lower is the enzymatic activity; lower is the hydration, lower is the enzymatic activity. Just play with these three variables
    By the way, if you want to obtain a neapolitan pizza with high hydration you need to take some cautions: to maintain the dough firm, use biga or sourdough and then use autolysis to obtain softness, fluffiness
    Hope that I have been useful!
    regards!

    • @PizzaRamblings
      @PizzaRamblings  3 роки тому +2

      Thanks for sharing this. It's very interesting, I have to start with everything cold as that mixer soon heats up the dough. That's the biggest problem I have with it.

    • @SaverioPrimavera
      @SaverioPrimavera 3 роки тому +3

      @@PizzaRamblings I don't know if, but have you ever try to put some ice inside the water that you'll use for mixing the dough?
      Anyway try another thing: put your autolysis inside the fridge after 4 hours of ambient temperature and let it rest inside it for other 5/6 hours at 6/8°C 43/46°F and then add the bulk with the biga (I suggest to make a 30/40% biga of the entire quantitiy of flour) inside the mixing machine. Let the machine mix it up and slowly add iced water.
      When all is mixed well and full kneaded, let the bulk rest for 40 minutes at ambiente temperature and then put all in the fridge for the rest of time of leavening
      tell me if anything isn't clear ;-)

    • @PizzaRamblings
      @PizzaRamblings  3 роки тому +2

      That's great thanks. Yeah I use ice water and I tend to keep the flour in the fridge too. That last dough was in the fridge autolysing for 9 hours. So many different things to try 🙂👍

    • @SaverioPrimavera
      @SaverioPrimavera 3 роки тому +2

      @@PizzaRamblings well, ok then! In this case, as said by another user here, use a lower hydration for autolysis (max 63% for strong flours).
      cheers!

  • @aspjake123
    @aspjake123 Рік тому

    Well done mate. I am too afraid to try any dough over 75% hydro! The air in your crust and that crunch was awesome.

  • @dronemagic2023
    @dronemagic2023 3 роки тому +1

    Really. Sound . I'm on it. 😁
    Ordered the 5 Stagioni flour too. 6 bags. I'm becoming your prodigy. Lol. Nice one for all your help. Gonna watch Sunday's video now. 👊✌👍

  • @chris27289
    @chris27289 3 роки тому +1

    Looks just like the dough I worked with last night. Hardest dough I ever worked out. But the pizza was delicious.

    • @PizzaRamblings
      @PizzaRamblings  3 роки тому +1

      It's tough, but great if you get a pizza out of it lol

  • @MSFloriandel
    @MSFloriandel 3 роки тому +1

    Thumbs up mate!!! 80% is quite difficult. I guess you just went a little to „aggressive“ on the on peal stretch with the first one. They look amazing. Greetings from Munich

    • @PizzaRamblings
      @PizzaRamblings  3 роки тому +1

      Thanks, yeah your probably right there. Ya live and learn 😆😆

  • @tony22226
    @tony22226 3 роки тому +1

    Try that dough hydration in a teglia (pan) I use the Im-8 for mixing a 80% using 50% 5 staggioni Neapolitan 00 and a 5staggioni Manitoba 00 for a roman style pizza on a weekly basis. Flip and slap that dough drop it in a blue steel pan and watch the magic unfold!!

    • @PizzaRamblings
      @PizzaRamblings  3 роки тому +1

      I have a Lloyds deep pan and fancy doing some Detroit style pizza. Ive done this once at 70% with Manitoba and it was amazing.

  • @giogio4282
    @giogio4282 3 роки тому +1

    Good Job! 80% is ridiculously hard to handle.

  • @darrenpeel2482
    @darrenpeel2482 3 роки тому +1

    Fantastic video. Very enjoyable, 44I have seen some good 80% pizzas but they have been smaller dough ball weights. It seems to make sense when turning (I have not done myself but seems to be worth a go maybe)

    • @PizzaRamblings
      @PizzaRamblings  3 роки тому

      Thanks very much 👍 Yes, there are probably ways and things that could be done to improve. I'm sure someone with more experience could have done a better job. I only make 6 dough balls a week so progression is slow 😆👌👌

    • @darrenpeel2482
      @darrenpeel2482 3 роки тому +1

      @@PizzaRamblings I follow what you do and use your recipes. I only have a KitchenAid so 80% way off for me.

    • @PizzaRamblings
      @PizzaRamblings  3 роки тому

      @@darrenpeel2482 you can do 80%, but you have to roll your sleeves up and perform the stretch and fold technique to build strength up 👍😅👍

    • @darrenpeel2482
      @darrenpeel2482 3 роки тому +1

      @@PizzaRamblingsOkay i might have a go. I learnt the slap fold off Richard Bertinet originally and it is a game changer for higher hydration.

  • @hayom120
    @hayom120 3 роки тому +1

    try molini vesuvio, it's really good

  • @stuartbrown2755
    @stuartbrown2755 3 роки тому

    Pushed my Soccorosso to 75% this weekend...won't be doing that again! 70% definitely the sweet spot with these two. Not sure about the SPAM topping ;)

    • @PizzaRamblings
      @PizzaRamblings  3 роки тому

      Haha the spam was actually quite nice lol. Running out of ideas after years of pizzas at the weekend 👍

  • @giuseppefilitto7886
    @giuseppefilitto7886 3 роки тому +1

    Amazing! Maybe next time try to autolyze with 55% maybe it will be stronger and easier to handle

    • @PizzaRamblings
      @PizzaRamblings  3 роки тому +1

      Sounds interesting, thanks for the suggestion.

    • @giuseppefilitto7886
      @giuseppefilitto7886 3 роки тому +1

      for sure! Why don't you give a look to master Vincenzo Capuano's UA-cam channel? Maybe you can see interesting stuffs to try and experiment with ;)

  • @muzharudin5657
    @muzharudin5657 3 роки тому +1

    I like it never give up👍👍👍

  • @dronemagic2023
    @dronemagic2023 3 роки тому +2

    Arh mate , fair play to ya.
    Im scared at 70% .
    I don't think it was a disaster, because you never know untill you try. Top man . 👍🍺
    I'm in the market for a dough mixer , as our old one is ready for scrap... Which one do you use if you don't mind me asking ? I've budgeted for around £1000. Keep making them brilliant videos. Me and my missus love them. 👨‍👦‍👦👍🏴󠁧󠁢󠁥󠁮󠁧󠁿

    • @PizzaRamblings
      @PizzaRamblings  3 роки тому

      Haha thanks for the feedback 👍👍👍👍 mine is the famag im5s high hydration model. It's around £960. Ive done a couple of videos on it, in fact the last one was a review after 4 months of use, only posted on Sunday just gone if you want a sniff 🙂🙂😀👍😎

  • @eltorro4962
    @eltorro4962 3 роки тому +1

    Nice try ;-D I´m having a hard Time with 65%, keeping the Dough below 25° with the IM5s. I can hardly reach your amount of Minutes, even though everything is prepared Icecold...

    • @PizzaRamblings
      @PizzaRamblings  3 роки тому

      The autolyse for 9 hours was all in the fridge at 3c then the water that I added with the yeast was from the fridge too. It soon heats up though lol. Maybe 65% has more friction when mixing with it being a stiffer dough ?

  • @Nosferatu239
    @Nosferatu239 3 роки тому +1

    That 80% would make a fantastic foccacia. Though i dont think you should bulk proof it for another 18 hours. Why not Rather preferment the poolish for 24 hours, then bulk rest for 1 hour. then make the pizza

    • @PizzaRamblings
      @PizzaRamblings  3 роки тому +1

      It's worth a try, there are so many different ways you can go and only so much pizza I can eat lol. But I'm always open to new ideas. 👍

    • @Nosferatu239
      @Nosferatu239 3 роки тому

      @@PizzaRamblings yeah im with you 100%. Though if you're pre fermenting already, i think the next day you should only bulk proof for an hour after your dough is all together, and then make the balls. And then proof the balls for 2 hours before making the pizza. Coz currently from this video, bulk proofing at such a high hydration, will allow the gluten to relax way too much, and possibly allowing your (flour) to go past its fermentation phase, therefore making the dough much harder to handle. But keep up the great work! I'd still vacuum up that pizza in my mouth LOL

    • @PizzaRamblings
      @PizzaRamblings  3 роки тому +1

      @@Nosferatu239 thanks. I'm no expert just learning as I go. 👍 Oh and trying to share the love 🤣

    • @Nosferatu239
      @Nosferatu239 3 роки тому +1

      @@PizzaRamblings me neither my friend. Just passing on what i've learnt too. I'm on the same journey as you

  • @matermark
    @matermark Рік тому

    You had your phone set to cake yeast... not Instant... did you change that?

    • @PizzaRamblings
      @PizzaRamblings  Рік тому

      I use fresh yeast or active dry yeast, there is the possibility I had the wrong one selected. Thanks for letting me know 👍

  • @mattz5275
    @mattz5275 2 роки тому

    How's trick's mate? What mixer is that?

    • @PizzaRamblings
      @PizzaRamblings  2 роки тому +1

      Hi, it's a famag IM5s high hydration model. I'm pretty impressed with it.

  • @herolll22
    @herolll22 3 роки тому

    Do you recommend going up to 80% hydration if Im cooking on a home oven (up to 500 farenheit)

    • @PizzaRamblings
      @PizzaRamblings  3 роки тому

      I only cook around 430c . Not something I've done in a home oven, but it should be ok.

  • @Mo3ath421
    @Mo3ath421 3 роки тому +1

    I love your content... Could you please prounounce the brand name: La Chinqo Stajyoni

    • @PizzaRamblings
      @PizzaRamblings  3 роки тому +1

      Thanks 👍👍 . I will try to remember that next time, but don't laugh 😉

  • @lucabonomo241
    @lucabonomo241 3 роки тому +1

    Hi man, good. But a little advice for you,the water little by little...😍p.s. only one thing, you are mistrated the dough too much...bye

  • @shayuzan4838
    @shayuzan4838 3 роки тому +1

    you definitely pushed your self there..80% its just to much..
    the outcome looked pretty good though but the struggle..oh the struggle 😪

  • @valemodsVD
    @valemodsVD 3 роки тому +1

    Man when you took that dough from the mixer it was amazing, it's what you did later that was all wrong ah! starting from the choice of making Neapolitan style pizza with such hydration; your pizza didn't have time to dry in the oven completely. But you made me laugh when you dropped all the tomato sauce on the prep table! What a mess LOL...I feel bad tho! cause the dough was unbelievably beautiful especially considering you made it out of a "5 Stagioni"! It could have made some really good teglia romana! Cheers!

    • @PizzaRamblings
      @PizzaRamblings  3 роки тому

      Thanks for the feedback. 😁 Hehe it was a mess that sauce 😂

  • @GlubschiaugLP
    @GlubschiaugLP 3 роки тому +1

    The amount of flour you had to add during stretching made it back to a 70% xD

    • @PizzaRamblings
      @PizzaRamblings  3 роки тому +6

      It's semolina not flour, and with out that it's essentially glue.😆

  • @Samson.Boedefeld
    @Samson.Boedefeld 3 роки тому

    What do you think is the advantage of having 80% water in the dough?

    • @PizzaRamblings
      @PizzaRamblings  3 роки тому +1

      Lighter, and fluffy crust seems to be the biggest thing I notice. The water in the dough turns to steam and gives a nice structure to the dough.

  • @preciousglimpsesroundhay8060
    @preciousglimpsesroundhay8060 3 роки тому +1

    My advise to you is , you need to leave it on a flat teflon metal in the oven part bake it then remove it from the metal and carry on cooking the rest . Its safest way of handling 80% hydrated dough with out the mess😉😉

    • @PizzaRamblings
      @PizzaRamblings  3 роки тому

      Interesting idea, thanks for the tip.👍

    • @asldfkjgl
      @asldfkjgl 3 роки тому +1

      This is not a good idea. teflon maxes out at like 260C and no one bakes Neapolitan on a screen/peel

  • @johnnybrix717
    @johnnybrix717 8 місяців тому

    After you divide it let it relax for an hour or two and it will ball easily……