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-   -   Sbs italian food safari - tonight 15/4 (http://www.fornobravo.com/forum/f51/sbs-italian-food-safari-tonight-15-a-12612.html)

Mitchamus 04-14-2010 09:54 PM

Sbs italian food safari - tonight 15/4
 
Hey guys - Just a heads up -

Italian Food Safari is on tonight

SBS - 7:30PM AEST

From the shorts last week - it looks like tonight's is going to include a story on pizza.

Don't know about you guys - but I preferred it when Mae hosted by herself.

Mitchamus 04-14-2010 09:57 PM

Re: Sbs italian food safari - tonight 15/4
 
You can find the Italian food safari website here:

SBS: Italian Food Safari

heliman 04-14-2010 10:37 PM

Re: Sbs italian food safari - tonight 15/4
 
Yes, can't get enough of that show... there was bread baking on recently and making tomato sauce too. Brilliant. I also record it for later reference...

kombiman 04-15-2010 02:07 AM

Re: Sbs italian food safari - tonight 15/4
 
Maeve is my tv crush!

Love her shows, best was a christmas feast on one of the lifestyle shows a few yrs ago. OS viewers may need to mask IP or get Ip locked out.

heliman 04-15-2010 06:41 AM

Re: Sbs italian food safari - tonight 15/4
 
Good section on pizza making.... I certainly got some tips from that process. The final dough came out a tad yellow too (semolina??). I checked the flour out too -Divella Di Grand Tenero "00". Not sure where that is available from locally. Haven't seen it in Perth.

The "Biga" mother starter is something that I have been thinking about for some while now. I am certain that most local pizzerias have some kind of starter as this seems to take the ferocity out of the IDY that make holes in my dough as a general rule.

Inspired, I have just scaled a 3 x pizza dough biga and will make it tomorrow night. The dude in the video said 48hrs for biga to proof, but I will test tomorrow and lengthen the ferment next time around if necessary.

Mitchamus 04-15-2010 02:46 PM

Re: Sbs italian food safari - tonight 15/4
 
he also said it was just a 48hr old piece of dough...

I wonder if it's just a left over dough ball??

Mitchamus 04-15-2010 02:53 PM

Re: Sbs italian food safari - tonight 15/4
 
The other really cool thing was the dough ball proving drawers!
what a great idea... gets them off the bench top..

also

was it just me.. or did he not let the dough rise?
he went straight from the mixer to making the dough balls?

but when he cut the dough - it was full of bubbles like it had proven
... so they just must not have shown it.. or even mentioned it????

or did I miss it?

Mitchamus 04-15-2010 03:04 PM

Re: Sbs italian food safari - tonight 15/4
 
I just re-watched it - (pizza segment starts at 8:48)

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...

Interesting.

Might have to try that.

heliman 04-15-2010 03:28 PM

Re: Sbs italian food safari - tonight 15/4
 
The term "biga" sems to be used quite loosely (according to Reinhart). This guy spoke of a "mother starter" or something but it was pretty wet, whereas a biga is normally quite a dry consistency from what I have read.

I am sure that the guy wouldn't be giving the whole recipe out on national TV, but the steps within the method were real I'm sure. That was the interesting part, so value in it for me.

Mitchamus 04-15-2010 03:35 PM

Re: Sbs italian food safari - tonight 15/4
 
1 Attachment(s)
Quote:

Originally Posted by heliman (Post 87364)
This guy spoke of a "mother starter" or something but it was pretty wet

'Leivito Madre'
I have just asked my Italian friend if 'Leivito Madre' implies a sourdough starter...


I reckon the yellow colour comes from the olive oil...


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