Thank you 💗💗

It seems like you are having a rough day, what are your favorite calzone toppings 😂 Hopefully your day gets better :)

I usually do 8 minutes, rest 3 to 5, then build some surface tension. You can also just mix until there is no dry flour, like 2-3 minutes, then rest 20-30 minutes and finish after the rest/autolyse

Giving the dough time to relax, less mix time/gluten strength

Yes, I just approximate on small batches. Big batches for events I weigh ~280g

@@LevitaNostra I just combined my biga but forgot to leave it shaggy and it is a bit compressed into a ball. it is SD and is at RT. will it still be ok? I figure it will just add more time? is this a good experiment, or did I ruin it.

@@brycehemlon2193 just cut it up before making dough, you could be okay, please let me know!

@levitaNostra It was no problem to finish it this way. I don't use machine yet, just my hands. very interesting to feel how the dough reacts to just the water, and then adding salt water, I understand now the reason for it.

@@brycehemlon2193 props to you going by hand, only way to truly understand what a mixer will do. I love salt water at the end vs separating the two because the salt water adds that final tightness to the dough. Let me know how the pizzas go!

I like them about 60F, not totally room temp, not totally CT either. However, in the pizzeria I get a little bit of everything and make it work either way

@@LevitaNostra did you make a video for your 80% hydration dough you mentioned in this video? I want pointers on how to handle it

@@318android3 yes I did let me find you the link

kzbin.info/www/bejne/sKKlmYh4prOJe5Isi=CjihFx92CEOumabz

@@LevitaNostra Ty!!

Thank you so much!!

Man I totally forgot school started back up 😂 Did they give you a warning?

@@LevitaNostra For real man, it's so much harder to remember the longer you're out of grade school. As for the ticket, I got hit with 97 bucks for going 49 in a 25. I may not have gotten an actual warning, but considering what I had on me.. mercy warning bigtime. It helped I don't have a record of that behavior though; only other traffic violation was in 2017.

I let the mixer do it. When by hand I let it soak in the water and then squeeze it :)

I keep my apartment fairly cold, 70-72c or around 21.5-22.5 c

Thank you very much!! I try to be helpful :)

These are 260g/9 oz but you can make any size calzone you want!

32 oz/900g :) Thank you!!

You can keep feeding it, look up Lievito Madre!

@@LevitaNostra so if i have a Biga i can keep feeding it like a starter? Or do i need to do a Lievito Madre and if i do it, can i use it after 4-5 days?

@@LevitaNostra found it! Pate fermentee, also Lievito Madre is very interesting.

@@razvanbalcan312 pate fermentee is 'old dough' which is a little different. I recommend using an old/extra extra BIGA (just a little bit) and mix it with your new BIGA, can do the same with Poolish. Too much and it can become too acidic :)

He is an icon of mine!

@@LevitaNostra Same here!

Thank you very much! I would love the opportunity to teach all who will listen :)

Yes it does! I'd say 2% should be the maximum used, .5-1% is the sweet spot IMO

Thank you for the honest response! You are not alone, I learn how to make better videos from responses like these and no longer have music in my videos, if you check out the new ones they are way less annoying :)

Yup 500g! BIGA: 100% flour (2/3 or 67% of total flour) 10% rye/whole-wheat 10% levain 50% water (1/2 total) Final dough A: 100% flour (1/3 or 33% of flour used) 50% water (1/4 total) 50% levain All BIGA Final dough B: 500g water (1/4 total) 100g salt (2.8% total or 50g per liter water) Does that make more sense? Example based on 1000g flour (plus levain flour) BIGA: 670g flour 335g water 67g levain 67g whole-wheat/rye A) 330g flour All BIGA 165g water 165g levain B) 165g water 25-35g salt

Thank You Very Much!

Thank you Ms. Patterson!!

That is a great idea, how does, bulk fermentation vs BIGA vs. Poolish sound? I think it's good to throw in bulk fermentation as it is a fair control group, either bulk fermentation or long ball fermentation (proof). Would be a fun experiment on or off the camera! Thank you for the kind words my friend!

Thank you so much!!!

About 55-60 hydration for NY-style

Best of luck!!

Wonderful book! Thank you!! 🙏

Adds a few proteins not found in foour, helps bind ingredients, increases elasticity, and helps with browning and crisp too! Only 1-2% by weight (each egg is approx 50g).

Very welcome!

Somewhere between 250-300, I usually eyeball 1kg flour batches into 6 when I'm at home

Yes back in the pan, bottoms should be good, stay away from bottom rack to be safe. Can always take out and finish bottom on stone steel if not dark enough too!

@@LevitaNostra Sounds good. Thank you!

Depends how much poolish I want in my dough. 100% poolish would use all of the dough's water and call for more flour and salt/other in the final dough. 20%-50% of the flour or water's weight will do. More poolish = more flavor and less time to rise

I went with 67% BIGA and it's up

It does do interesting things, there are proteins present in eggs that aren't in flour. Each whole egg weighs about 50g, I never use over 2%

Also thank you very much

@@LevitaNostra what interest things does it do to dough?

@@Peetzza It gives it a nice crisp, brings a little extra elasticity, and adds a touch of leavening power, making less yeast possible without adding wild amounts of browning agents like sugar or honey

@@Peetzza try it at 2% you have to see for yourself :) Each egg is roughly 50g, so if you need less than that just whisk an egg, use what you need and keep the rest to make some breakfast!

Thank you Lawrence! The oil/water combo is similar to Focaccia baking which helped me get that extra oven spring which helps with the girth!

Thank you for the kind words Lawrence!

Thank you!! I need to do a video on freezing! Do you freeze the Tiga or the dough itself?

@@LevitaNostra Dough balls,lightly coated with olive oil, freeze, (on tray)…can be plastic wrapped to after to avoid “drying”..

@@robaxelsson530 nice man! I've always individually wrapped the balls, didnt onow it worked on a tray!

I have a video, one of my first uploads, all about this, let me get you a link!

kzbin.info/www/bejne/enTYhZuoesuYZs0si=5r-_svXmLtECyqJo

GREAT IDEA!! I have a video or two in the works right now but I can definitely revisit this with my improved editing skills (and my new gopro) and make it even better! Thank you!!

You are very welcome you won't believe the crumb!!

Thank you very much!!

Airy on the inside crispy on the outside 😎 it's awesome!!

I'm going to try it, if I'm using a gas deck oven. What temp should I use and what sort time should I aim for. Thnaks

@@dionanthony8755 depends what style you like, lower temp = crispier. By lower temp I'm talking 475-550F, higher (fluffier) 750-950F, you can always go in between for something in between :) 475-550 takes about 8-10 min. 550-750 takes 3-7 min 750-950 takes 1-3 min

If you watch the yeasted mix I did it on the hobart (at the pizzeria) which is pretty much identical to KA (planetary mixer)just bigger in scale, just be careful not to get your hand hit by the hook and pour along outside of bowl. Much easier in stand mixer (with post in the middle) Glad you enjoyed Lawrence!

@@LevitaNostra ::smack palm to forehead!:: I can't believe that I missed that. I was focusing so much on the Vevor, that it didn't register. Lawrence

@@lawrencekellie it's all good haha 🤣 glad I put that clip in the video for ya!

When you do let me know how you like it!

@@LevitaNostra Will do. Flour is AP? All Trumps? 00? Did you buy the mixer for the pizza catering? Sweet!

I would recommend high gluten or bread flour, I used Caputo Americana Super 00, which is very high protein. I got it for doing test recipes to try for the best possible dough recipe for the business

@@LevitaNostra The best I can do is Caputo Blue.

@@apatterson8128 that is absolutely fine!! I wouldn't try for more than 12-24h CT after the biga though

Do it!! Best of luck!!

Yes, a tiny bit of oil that doesnt make it to the dough is okay :)

I do recommend weighing, good work!!

Thank you!!

I do love poolish as well!! If you have the mixer you gotta try it!!

I have been busy, but I'm trying to be as consistent as I can =(

@@LevitaNostraDo what you can do. On a side note, I didn't realize I watched the director's cut, and I was like, "What the Heck? Why would he film so fast? So I listened to you at half speed. LOL" I'm such a knucklehead. 🤦‍♀

@@apatterson8128 I figured some people seeing the jist of it may inspire them to try it, this ones gives ALOT more info

@@LevitaNostra Ok Evan, The results are in! Followed your recipe using KABF. Baked in lightly oiled Lloyd pan at 500F. My testers (husband and kids) said that there was a bit more flavor but much crispier crust. The dough was MUCH stronger than using poolish. It is a great method, however, it did put a strain on my Kitchen Aid. If I were to continue with this method, I would need to invest in a Spiral mixer for sure. I mixed more Biga last night using Caputo Blue. Since it will cook in my home oven I will add sugar, DMP, and oil for browning. Also, to save my mixer, I was thinking of mixing by hand until the liquid is mixed in, and then finish kneading in the mixer. We'll see. 🙅‍♀

Great advice!! Thank you very much for the kind words too!

RAWDOG!!

Thank you very much by the way, I do brush with butter right after coming out, eggwash beforehand is great too!