#11  
Old 04-15-2010, 04:45 PM
scottz's Avatar
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Default Re: Sbs italian food safari - tonight 15/4

Quote:
Originally Posted by Mitchamus View Post
he definitely goes from the mixer to a dough ball without a rise - BUT leaves them to proof as a dough ball for at least 4 hours...
I may try that one too....his dough looked very relaxed after the 4 hrs, didnt it!!!

Also found that his dough that came from the mixer (I mix mine by hand though) is also alot less sticky then my batches. May have to use a little more flour in the process maybe??? Loved how he stretched the dough...I can only do the 'stretch over the knuckles' trick so far....but i guess he has done millions of pizzas..I think I have done only 100...LOL!!!
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  #12  
Old 04-15-2010, 04:51 PM
Mitchamus's Avatar
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Default Re: Sbs italian food safari - tonight 15/4

yep It did look good - he was using a spiral mixer tool.

It's worth noting that he started his mixer at 100% hydration
2L water + 2kg of Flour.

also - they didn't show the part where he adds more flour in.
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