Macinata 67% Hydration 6hr Autolyse
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- Опубліковано 11 гру 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 👍
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 👍🍕🍕
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 👍👍👍
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 👍
Indeed, very nice looking pie. Thank you for the video. Cheers!
Thanks for watching 👍
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
The name of the flour means - stone milled - :)
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 👍
It really looks divine, exquisite :-) njamiiii :-) greetings from Croatia!
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 👍
“Macinata” means “ground” (flour) 😊
“Macinata a pietra” means stone ground flour 👍
Haha oh well, I had no idea lol
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
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 👍
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
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.
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 👍
love it wooow
It's been a while since this video... Do you still autolyse your doughs?
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 👍
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
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 🙂👌
what is the name of app?
Pizzapp+ 👍
@@PizzaRamblings Thanks!
😢. not chicken 🐓😮😢
I like chicken.