Temp should be between 24-26. You have to measure the inside of the dough with a meat thermometer, not the outside. Try kneading longer at a lower speed. Your overworking the dough with too high a speed, which is why your dough pulls back on you sometimes during stretching.
@PizzaRamblings3 жыл бұрын
That's great feedback, thanks for sharing that. I will pick up a probe thermometer and try your suggestion. I've only had this problem since getting that mixer, so you are probably spot on there. Thanks again for sharing. 👍👍👍👍👍
@steevo1243 жыл бұрын
@@PizzaRamblings you’re very welcome. I just ordered the exact same mixer. I will let you know what my results are after trying it. Tip: When u measure the temp, make the dough into a ball and measure the center of it with the probe thermometer and leave it in there for a min or two to get an accurate reading.
@PizzaRamblings3 жыл бұрын
It's a great bit of kit, you will love it. What temperature probe to you have ?
@steevo1243 жыл бұрын
@@PizzaRamblings here is what I use. It does both F and C temps. Super easy. I usually stop kneading at around 24-25. KTKUDY Large LCD Meat Thermometer - 5.3 Inches Super Long Probe - Digital Cooking Thermometer with Instant Read Sensor and Clip for Kitchen BBQ Grilling Smoker Meat Liquids Candy and Food Temperature www.amazon.com/dp/B07PZ9FDD9/ref=cm_sw_r_cp_api_glt_fabc_XW3NFKJPA4370N97465R?_encoding=UTF8&psc=1
@PizzaRamblings3 жыл бұрын
@@steevo124 excellent thanks. Cheers Steve.
@onepizzaboy3369 Жыл бұрын
Great video! I’ve been in the market for a spiral mixer and your videos have helped me decide on the IM5S. Took delivery of it yesterday and am already in love with it! Lots to learn but looking forward to it! 👍🏻
@tuliothales81 Жыл бұрын
This video was so good and enlightening! Thank you very much for the excellent content.
@PizzaRamblings Жыл бұрын
Glad you enjoyed it! Cheers
@johnetanneso5095Ай бұрын
Your pizza looks delicious !! I'm very interested about this mixer. .thanks for your feedback
@johnathansawyer8736 Жыл бұрын
Love it and am thinking of buying one myself. Now I'm gonna go watch your four month review!
@jamlogs4 жыл бұрын
Thanks for the video! One technique I've seen in other videos is keeping the last bit of water in a spray bottle with ice. As the dough temp rises later in the mixing process, spray the cold water on it. Haven't tried this yet, but worth a try!
@PizzaRamblings4 жыл бұрын
That's s fabulous tip, thanks for sharing that. One I will use for sure !
@RGS613 жыл бұрын
@@PizzaRamblings It's a good tip, that is actually a common technique in sourdough breadmaking (although using room temp water) .. it's called "bassinage" .. the theory is that the reduced hydration helps to develop better gluten structure, then when the remaining water is added, helps to smooth the dough and make it more extensible i.e. to enable a more open crumb structure .. and for more experienced bakers, the additional/remaining water may vary according to how "thirsty" the flour is, and the overall feel and behavior of the dough ..
@PizzaRamblings3 жыл бұрын
Thanks I will definitely try this. 👍
@JReuland2 ай бұрын
Here in Indonesia my bowl is at room temperature 29C! Therefore the flour is stored in my freezer and I use only ice cubes. During the first 10-15 min the bowl drops to 4-5C! I can keep mixing for about 40-45 min and final temperature is below 20C! Amazing results.
@PizzaRamblings2 ай бұрын
That's a good idea, I think I have tried that in the past too. Ice water is my current way.
@alge33992 ай бұрын
I have been making pizzas for years in my wood fired and Ooni back yard ovens. I just recently bought a spiral mixer and tried my first pizza dough with it and laughed at my K.A sitting in the back corner of my counter. I could already tell the difference in dough structure and gluten development when mixed. Even the color was more bright white compared to dough made with the K.A. The spiral mixer dough was puffier, and the best crunchy cornicione ever! I made a 68% hydration pizza dough which i could never do with a spiral mixer and hold up properly. If you bake alot of breads a spiral mixer is the way to go!
@PizzaRamblingsАй бұрын
Agreed it's a game changer. With practice and talking some timings and temp checks, yiu can make some very consistent dough that's is great every time.
@MrETIENNE19632 жыл бұрын
Thanks for sharing. Do you know. Why we have two different directions for kneading the dough?
@006102284 жыл бұрын
Hey mate, enjoy your new machine, looks amazing. Another thing you can do to keep your dough chiller is to throw the bowl in the freezer/fridge for a couple of hours before mixing. Cheers
@PizzaRamblings4 жыл бұрын
Hi thanks for watching. Yeah I have a conservatory on my house. It's like 1 degree in there so I have used that too. I never gave mixing temperature a thought before I bought this lol
@wernichtfragtbleibtdumm.65374 жыл бұрын
Congratulations on the beautiful Spiral Mixer!
@PizzaRamblings4 жыл бұрын
Thanks very much, yeah a few breaks allows the flower to absorb the water etc.
@alastairlewis81154 жыл бұрын
Love the mixer, there is something very hypnotic about watching it in action. could look at that for hours!
@PizzaRamblings4 жыл бұрын
Cheers, its overkill for 6 balls a week but I just had too. You know the feeling 🤣
@asulibady4 жыл бұрын
You influenced me ;-) I ordered the Famag IM5. Unfortunately I couldn't use your link since I am from Germany. Thank you for your great content, your Pizzas are inspiring.
@PizzaRamblings4 жыл бұрын
Oh that's great you will love it. It's a real nice bit of kit. Let me know how you get on with it. Thanks for watching 👍
@vc1794 жыл бұрын
Here you can buy a large variety of spiral mixers. Greetings from Italy. www.agrieuro.com/impastatrici-spirale-c-105.html
@Tipko4 жыл бұрын
Thx a lot for this video as well - it's actually much more instructional than most others. Having watched other videos from some Italian youtubers, I think to remember they saying maximum temperature is 26C, not 24 but my memory might be fooling me... Edit: just finished watching the video. I lived in Italy for some years. The crust on your pizza is so impressive, it's actually better than at many pizzerias in Italy! Great job!
@PizzaRamblings4 жыл бұрын
Wow thanks very much for your nice comments. It's good to hear that I'm going ok 😃 thanks for watching 👍
@Tipko4 жыл бұрын
@@PizzaRamblings I sincerely mean it 🙂 keep up the good work. It's interesting to follow your pizza tests and adventures
@max-ev3 жыл бұрын
Many compliments from an Italian. Good job!
@LuminoX1823 жыл бұрын
so jealous... I break sweat to knead and not even close to the texture you got! Great review!!! Thank you 🙏🏼
@zapcos80Ай бұрын
Here is a tip from pizza restaurants... You can throw old dough in with new dough. I've never seen 50/50 mix but it works well...plus your dough was not that old. All good either way. Enjoy.
@PizzaRamblingsАй бұрын
That's an interesting idea, I might give that a try one day.
@domruggs37674 жыл бұрын
Good for you for getting the spiral mixer. I'd love to get one to avoid all that kneading but here in Canada it's not sold anywhere and you have to order from the US. With the exchange rate, duties and shipping it's too expensive. Anyway, pizzas look great as usual. Can't wait to see the up coming videos.
@PizzaRamblings4 жыл бұрын
That's a shame, can't you pop over the boarder and grab one lol. It's a great bit of kit, overkill for 6 balls a week but not to worry. Thanks got the nice comments and for watching cheers 👍👍👍
@Krachbummente13 жыл бұрын
Super interesting video. I like your relaxing style of presenting 👍
@marbencosta14544 жыл бұрын
Wow nice pizza. I have a similar mixer. Its good, the only thing is that it gets quite warm and if you dont keep an eye on the tempreature you might ruin the dough. Apart from that its a great mixer. Well done for the pizza.
@PizzaRamblings4 жыл бұрын
Thanks for watching 👍 yeah Im using ice water now and putting the flour in the fridge for a few hours before use.
@marbencosta14544 жыл бұрын
@@PizzaRamblingsUr welcome, yes thats the way it should be done. I will be following your channel. Love your pizzas.
@ihauntghost4 жыл бұрын
Great video, I’ve been looking at mixers for a while now, it’s been good for someone to show the process of making dough with the machine! The end result looked great!
@PizzaRamblings4 жыл бұрын
My pleasure, thanks for the feedback and for watching. More to come soon.
@staelenskorneel4 ай бұрын
Thank you for this video! I'm carefully in the market to buy a spiral mixer. I'm looking at this, or the non high hydration variant. I really hope it will boost my pizza game!
@PizzaRamblings4 ай бұрын
Hi, yeah it's a game changer, highly recommend 👍
@staelenskorneel4 ай бұрын
@@PizzaRamblings thanks! Love the way you make your videos. Enjoying the process, small beer when your baking .. Nice 😁
@PizzaRamblings4 ай бұрын
@staelenskorneel haha thanks. Beer and pizza is always a good match 😂
@staelenskorneel4 ай бұрын
Just ordered mine! The non high hydration variant. Do you still bake? You still use it?
@PizzaRamblings4 ай бұрын
@staelenskorneel yes, I use it mose weekends. Tend to make 8 to 18 dough balls. I have it down to aT now. Consistent dough every time. It does take time to master. I use ice water to keep the temperature of the dough down. Once it hits 25c it's done. Use a temp probe not an IR temperature gun. Good luck
@ianburnett46053 жыл бұрын
1kg flout, 15gm salt, 15gm instant active dry yeast, knob of butter 1 small egg. Chuck it all in the bowl. Switch on & pour 600gm water down the edge of the bowl. Mix 3 min on slow and 5 min on fast . Is what I used in a bakery shop. Can you leave name detail of the mixer.
@PizzaRamblings3 жыл бұрын
Hi it's a famag IM5s high hydration. Cheers
@RGS613 жыл бұрын
Great video! .. Excellent camerawork!!
@PizzaRamblings3 жыл бұрын
Haha thanks 😊
@RGS613 жыл бұрын
@@PizzaRamblings I hope you will pass it along to the camera person?!
@PizzaRamblings3 жыл бұрын
Haha yes she can have it lol🤣
@karlschlehofer57714 жыл бұрын
Nice job outta the gate my friend. Cold water didn’t give you much bulk rise but final dough cooked well. Congrats on the Grilletta
@PizzaRamblings4 жыл бұрын
Haha thanks for your tips 👍👍 I was quite impressed with the final result. Looking forward to having another go with it. The 70% Manitoba that I had to bin was looking very promising too. Can't believe I missed the salt 🤦♂️
@karlschlehofer57714 жыл бұрын
58f water should be in the sweet spot
@PizzaRamblings4 жыл бұрын
@@karlschlehofer5771 wow that's 29c
@heylookatmelookatme4 жыл бұрын
Perfect video, a full walk-though and I appreciate how thorough you were with details. So how much does that bugger weigh?
@PizzaRamblings4 жыл бұрын
Thanks very much. It's heavy from memory 30kg. It's really well made, rock solid. Just used it now and the dough is like silk. Video out Sunday/Monday.
@PizzaRamblings4 жыл бұрын
However, I'm still getting use to it. Forgot to use ice cold water tonight which meant that I had to let the dough cool in the fridge for 20 mins and then continue mixing Lol All part of the learning curve.
@steenkroeyer53035 ай бұрын
Very inspiring, I'm going for the Famag mixer for my sourdough breads. Dansk, that pizze looks good after only 8 hours :
@PizzaRamblings5 ай бұрын
It's a great mixer you will love it.
@jul0163 жыл бұрын
Great mixer and pizza! I’m considering to get one but I was Just wondering if you can use it if you start off with poolish? Do you have any video with poolish in the famag mixer? Thanks!
@PizzaRamblings3 жыл бұрын
Hi thanks for the comments. If you were doing a bigger batch of dough I'd say yes. I think the minimum in this mixer is a 1kg of flour. So if you need 1kg of poolish it's not.a problem. The other reason I used the KitchenAid is that it's much easier to handle and still does a good job. The poolish could easily be done just as well by hand. Thanks for watching 👍
@ElGrecoDaGeek3 жыл бұрын
Re temperature: The selling point of a spiral mixer is lower temp than planetary. Point being a spiral will be much lower than a planetary which is why I was a bit taken a back when you said it got very warm. I still don't have one, use a 5Qt KitchenAid. We're considering it primarily for pizza and bread as we've made all our own bread since the original covid shortages/closures.
@PizzaRamblings3 жыл бұрын
Hi, yes it gets warm. The lower the hydration the more friction I think. I always use ice water now and since then the mixing temperature has been fine. I have a KA too and I noticed that also gets the dough warm but it's not a proper spiral, it's more of a hook. I used that for a year not thinking about dough temp whatsoever lol
@explosivefitnessuk2 жыл бұрын
Thanks for this vid. Just ordered one
@PizzaRamblings2 жыл бұрын
Enjoy, it's a great bit of kit 👍
@nhojcam Жыл бұрын
pro tip: you can pretty much tell what level the gluten has developed by monitoring how cleanly the dough is 'breaking' against the beater bar. once there is a clean break, then proceed until the dough is silky smooth. i cool the flour in the fridge and use ice water for 70% hydration. i am able to get 5 more minutes of mixing time by doing so. the dough temp at 25˚ is my cutoff. i have gone longer (up to 30˚) with no negative effects, but i don't want to run the risk of breaking the gluten.
@PizzaRamblings Жыл бұрын
Thanks for the tips, I also use ice and aim for 25c for cut off. I do this weekly now and have consistent results each time. 👍
@justapizzadude11743 жыл бұрын
Do you find the HH feature really necessary…I think I will not go beyond 80 % hydration. Would the 10 v with 200rpm be capable to produce that kind of dough or do you need the HH?
@PizzaRamblings3 жыл бұрын
Hi, I've not don't 80% for a bit now, but I have used it on full speed here and there which is 300rpm I think. I suspect 200 would be fine, but it might take longer and you might need to finish off with some stretch and fold manually, which is good to do from time to time anyway it's soothing 🙂
@MrGilmond3 жыл бұрын
très bien l'ami bonne texture de pate n'hésite pas à lui donner un diametre superieur
@ykdickybill2 жыл бұрын
Bloody ell’ ! I use Canadian Manitoba from Costco as well ! Takes me 40 minutes to get my dough something like in me ole’ kenwood at 72% I leave it over night in fridge for best flavour as well but I make baguettes and boules mainly but do pizzas too.Anyway I came across your video as my research brought me to Famag spiral mixers and am looking at your model the IM 5-S-HH with the removable bowl and variable speeds. Love how you can slow it right down to keep the temp down…….Are you still pleased with it ? Any issues ? Where did you buy yours ? Cheers mate, all the best.
@PizzaRamblings2 жыл бұрын
Hi there, I've seen those big black and white bags in Costco, good value. Yes I love the mixer, it took me sometime to get use to it but I have it mastered now. Its never put a foot wrong, it built like a tank and feels solid as a rock. I bought mine from a place that's closed down now and I'm not sure where you can pick one up from. Google is the best bet. Sunmix are good, they seem to be in a few places in the UK. Good luck 👍
@tonysavage99943 жыл бұрын
Did you scrape the bowl at any point through the video ?
@PizzaRamblings3 жыл бұрын
Now your asking, it was 8 months ago 🤣. In all honesty I rarely have to scrape the bowl, it is in most cases pretty clean at the end of a mix.
@stephenhawkyns92094 жыл бұрын
HI.. Love the mixer. I am getting one this year I think. Question.. what is the dough box you are using.. I have been searching for something just that size...
@PizzaRamblings4 жыл бұрын
Hi, the link is in the description 😃
@stephenhawkyns92094 жыл бұрын
That link leads to something else though. Not the proofing box.....
@PizzaRamblings4 жыл бұрын
It works for me, strange. www.solentplastics.co.uk/6-9-ltr-small-euro-plastic-stacking-container/
@imanh91932 жыл бұрын
OMG its amzing bubbles on the rim !! Is this an 75% hydration dough?
@PizzaRamblings2 жыл бұрын
I'd have to watch the video again it was over a year ago. I have done 80% in that machine. It does a good job. Thanks for the comment 👍
@harald-albert83039 ай бұрын
Okay that look soo goood damn great oven
@PizzaRamblings9 ай бұрын
Thanks very much 👍
@PizzaRamblings9 ай бұрын
Thanks very much 👍
@marksabota4056 Жыл бұрын
Have you ever tried mixing meat for sausages with the mixer? I would be very interested if it works
@PizzaRamblings Жыл бұрын
No that's not something I've thought about, you mean additional meat with the sausage meat?
@marksabota4056 Жыл бұрын
@@PizzaRamblings yep just regular grinded meat to mix it into sausage meat with spices or meat patties or for salami. I'm pritty sure this should work really well 🤔
@PizzaRamblings Жыл бұрын
Sounds amazing 🤩 I should try that 👍
@marksabota4056 Жыл бұрын
@@PizzaRamblings yeah, plz do that, I couldn't find a single video on this online! Would be awesome, I'm sure it would work for burger, for sausages 👌
@arnaudmabilais3 жыл бұрын
On the video you mix the dough for about 17 minutes. Is this the normal duration? And isn't it bad to mix it for too long? thx :)
@PizzaRamblings3 жыл бұрын
Hi, I mix until it feels and looks ready. Don't see as it matters if the dough temperature isnt much higher than 24c. You can over mix, so you need to keep an eye on it.
@jasonhite82373 жыл бұрын
For someone making 4 to 6 dough balls at home is a spiral mixer worth the extra money? Or would one be satisfied with a kitchen aide?
@PizzaRamblings3 жыл бұрын
Yes it's extravagant for sure as I only do 6 bas a week. A KitchenAid is enough really. Not as good but it will do. You wi aways have to finish the dough off by hand with a KA, that's not the case with a good spiral.
@jasonhite82373 жыл бұрын
@@PizzaRamblings thank you I appreciate your thoughts. Also your videos are great. Learn a lot from them and enjoy watching
@supermangomania3 ай бұрын
Optimal dough temp is usually around 24 - 26 deg c as already mentioned, this is golden middle for not too long a bulk fermentation (speaking from sourdough bread). The easiest way to get your gluten to cooperate is to autolyse, fermentolyse, rests in between folds and stretches because it does the work itself. Your dough pulls back because it has not had the chance to relax, less to do with the high speed. But long duration high speed will increase your the dough temperature (negatively) and affect (degrade) the quality of your gluten strength. Also folks forget gluten development is very much dependent on the type of flour grade you use, even to the type of wheat. Soft wheat or hard wheat, high protein or low protein. For pizza dough you would want to optimise elasticity and extensibility. In bread you can get away with it somewhat even if not optimal. Soft wheat : most european flours less thirsty Hard wheat : USA, some specialty flours in Europe ... delightfully thirsty :-D Elasticity : so that it holds everything together, dough strength Extensibility : so that it can still be stretched to the form required without pulling back to more than less the former shape I am probably going to get a Famag HH.
@PizzaRamblings3 ай бұрын
Thanks for the info, I aim for 25c now with my famag, I use ice water to get things going. I can get consistent results now, easy to shape. Very rarely do I put a hole in a base now. Took some time to get it right. Some useful information in your comment, thanks for sharing.
@scabace4 жыл бұрын
Awesome video, love the new mixer! Why is it so important to keep the dough cool? What happens if it gets too warm?
@PizzaRamblings4 жыл бұрын
From what I understand the temperature affects the yeast. I'm no expert but that's what I have been reading. There is a lot of friction caused by the spiral.
@vc1794 жыл бұрын
The mechanical work of the spiral heat the dough. The perfect final temperature is 23 ° C. Too low temperatures, below 16 ° C, slow down the leavening, the dough will be stiff and with little volume. Too high temperatures, higher than 33 ° C, stimulate the yeast too much: the dough has a lot of leavening, has no elasticity and can be acidic.
@PizzaRamblings4 жыл бұрын
@@vc179 I have been aiming for 24c max. I've have problems with elastic dough since using that machine. I've bought a timer to keep an eye on my mixing times. The last dough I did in it was mixed for 9 mins before I had a window pane that was good. The dough was just right when I stretched it out. I think I'd over mixed the other times I used it. Just seen Vito using a spiral, he mixed on full speed for 15 to 20 mins. No sign of monitoring the dough temperature whatsoever?
@vc1794 жыл бұрын
@@PizzaRamblings The secret is to add cold water a little at a time. For example, choose a percentage of water, immediately add a part, the greater part, the rest (10%? Experience will tell you) keep it aside. When the dough has formed, add the salt and a little bit of water set aside, just a drizzle. You have to add the rest of the water a little at a time, after the dough has absorbed the previous one. Check the temperature (best 22-23 ° C). If it's high, stop, let it cool down and then resume. This will help the gluten mesh. The processing time is of secondary importance because it depends on many, too many parameters and the water is different for each country. Watch these videos. I'm sorry, the audio is Italian but you can watch the procedure. kzbin.info/www/bejne/kJ-vYmisrr5pi7M kzbin.info/www/bejne/sGPEeI2Ge6aHoqM
@PizzaRamblings4 жыл бұрын
Thanks for your detailed reply. I will take a look at the videos. Cheers 👍
@coastaltradition3 жыл бұрын
How much more capacity do you think this mixer could handle? Could it handle enough for 12 balls of a similar 280 gram weight?
@PizzaRamblings3 жыл бұрын
Max is 18 x 280g. That's the most I've done in it. That's at 65% hydration. Probably less at a lower hydration 🤷♂️
@TomVoyageuk Жыл бұрын
Where in the UK did you buy this from? I’m after a new mixer and I have to say the Famag IM5S is looking like a winner!
@PizzaRamblings Жыл бұрын
AHH the dealer has gone bust now sadly. Pirates pizza shack was the place.
@onepizzaboy3369 Жыл бұрын
Just to say, I’m in the UK and took delivery of one yesterday. I went to FAMAG and they directed me to the Restaurant Store who stock them on eBay. They’re an authorised FAMAG dealer who ship directly from Italy….just to flag something I foolishly hadn’t considered and isn’t included in the listings etc…there’s additional import tax which was ~20% additional cost! 😏😂
@TomVoyageuk Жыл бұрын
@@onepizzaboy3369 ah yes I too hadn’t considered the import tax! There’s a Sunmix dealer in York nearby to me, I think I will contact them
@onepizzaboy3369 Жыл бұрын
@@TomVoyageuk indeed! Was a bit of a lesson. I’ve fed back they should really put a note in their listings (not that it’s their charge being imposed…or anything can be done about it, but it avoids the nasty surprise!). All in all, it still came in less than a Sunmix6 when I priced them up. 🤷♂️👍🏻
@jolly1039 Жыл бұрын
Ice with yeast? Do you know what you are doing?
@PizzaRamblings Жыл бұрын
Yes, works fine.👍
@XY........4 жыл бұрын
Njamiiii🤤 looks fantastic🍕💜
@PizzaRamblings4 жыл бұрын
Not bad for a first go. Cheers 👍👍👍
@ElGrecoDaGeek3 жыл бұрын
I've read there are 2 breaker bars. Do you get both or is the new bar that is closer to the spiral standard equipment now.
@PizzaRamblings3 жыл бұрын
Sorry I didn't realise in missed this post. I only got one which is the offset one. I think that comes with the high hydration model as standard. Not sure about the others. I've had that a year now so maybe there are 2 in the new ones. Sorry for missing your post. Cheers
@ElGrecoDaGeek3 жыл бұрын
@@PizzaRamblings no worries. We've been making our own bread now for 4 years so we're upping our game from the 2003 model 500 Watt Kitchen Aid. Long story short, constant shortages of the IM5S led me to get the Sunmix Sun 6, which I actually see as an upgrade but had decided against because of the increased cost. The US dealer was able to cut me a deal that actually made it cheaper than the Famag and I added the light and timer. To be clear, cheaper than the tilting head version but more than the fixed head. After a good bit of research I decided that the 300 RPM high hydration mode and reverse were not needed on a mixer this size. Those are about a $140 mod for the Sun6. Everything I read was that for reverse to be truly useful only the spiral should change direction not both a spiral and the bowl which is the case on the smaller spiral mixtures like the sun six and IM5S. The high hydration modes also seemed like features we wouldn't need given the 210 rpm of the Sun6 is more than enough for even 100%. The higher RPM results in a more intensive mix which isn't necessarily needed. Everything I was reading was that the intensive mix had more to do with making a batch faster in a commercial environment like a family pizzeria.
@JReuland10 ай бұрын
I keep always my flour in freezer at -24C and salt yeast and water in the fridge at +4C
@PizzaRamblings8 ай бұрын
Mmm interesting, I think I have put flour in the fridge on the past. I just use ice water now. Seems good.
@ihf842 жыл бұрын
Thanks for sharing, got exactly the same machine recently and had this problem also, my dough had a temperature of almost 30 degrees C 😂 About the timing, so you let the dough rest 8 hours at RT, how about the dough balls? Another 4-6 hours I guess? Or did I miss that maybe in the video?
@PizzaRamblings2 жыл бұрын
Hi, hope you are enjoying your machine. Usually on a 24hr dough I leave it in bulk for 18 and ball for 6. I'm not sure what I did in that video but thats what I normally do. Use ice water, 10 mins on speed 2 then speed 4 till it hits 25c @65% hydration. This will be different on other hydratations. Get a temp probe that you can take the core dough temp with. Cheers
@ihf842 жыл бұрын
@@PizzaRamblings Thanks for your answer, yes, I do enjoy it but I still need to practice. Ok, good to know. I'll try it out.
@tonyb83 Жыл бұрын
Thanks. I'm trying to decide if I should get the same Famag mixer as yours or a Sunmix Sun6. Please may I have your advise.
@PizzaRamblings Жыл бұрын
I suspect the sun6 will have the edge. It was another 300 quid more, I only make 6 balls a week if that so spending 1k was enough. The sun6 does seem very well made. However I'm not sure it will make better dough 🤷♂️ Either will be game changing in the dough department 👍
@tonyb83 Жыл бұрын
@@PizzaRamblings Thanks for the advise. I've decided to get a Famage IM-5S but I can't decide if I should get the standard version or the high hydration version, so I'd appreciate your advise on that please. Thanks Tony
@PizzaRamblings Жыл бұрын
Depends on what you plan on doing, anything over 70% I'd say yes go for it. I personally do 65% mostly and I do 10mins speed 2 and 10 mins speed 4 then check core dough temp, it isn't 25c then I keep mixing at speed 4 till it is. I get consistent results doing this method. Not sure what speeds you get with the non high hydration model
@tonyb83 Жыл бұрын
@@PizzaRamblings Thanks. It's early days so I don't know what I'll try to make in the future. I'll probably try high hydration pizza dough because everyone says its very tasty… but a lot of work to get it right. I take it you have the high hydration version. If so, does it make good dough with less than 75 % hydration. If it does then I'll probably go for the HH version because then I can make low or high hydration dough and get the best of both worlds. I'd be very grateful if you think that's a good plan because you are much more experienced than I am and I don't want to buy the wrong mixer. Thanks Tony
@PizzaRamblings Жыл бұрын
You won't regret getting the high hydration version, which is what I have.
@marcohernandez96743 жыл бұрын
Do you always let your dough ferment at room temp? Or just depends?
@PizzaRamblings3 жыл бұрын
Hi, no my last video was 38hr in the fridge 10 at room temperature. Others too. Thanks for watching.👍
@vc1794 жыл бұрын
Good job. You are very good. Said by an Italian. It is not only thanks to the mixer but to your "hands" and your "passion". Famag is just a tool. Try real mozzarella if you can find it in your country. You will have a better result.
@PizzaRamblings4 жыл бұрын
Thanks for the feedback. Thats fior di latte, do you mean balled buffalo mozzarella?
@vc1794 жыл бұрын
@@PizzaRamblings Yes, buffalo mozzarella is the best. Fior di latte also good. Try pizza with tomato, buffalo mozzarella and basil only, your perfect dough, with "cornicione" (high and soft edge). The real Neapolitan pizza. In Naples, pizza with the dough made by you with a high edge is called "pizza a canotto". A hug from Italy!
@entity95882 жыл бұрын
You should try adding half your water. Then mix your salt into your remaining water to dissolve, then add it to your dough. Most Italian pizzaiolos do it this way.
@PizzaRamblings2 жыл бұрын
Wow that's something I need to try, interesting. Thanks for the tip. 👍👍👍
@jul0163 жыл бұрын
Hello! How long does it take for the dough to reach the desired consistency? And what are the speed to be used? Mine can go up to speed 10.
@PizzaRamblings3 жыл бұрын
Hi, that depends on many factors, there is no time per say. I'm is a 10 speed too. Higher hydration dough needs the speed so 65% upward. I use the window pane test to check that the dough is ready but you can't go off time. Use ice cold water make sure you don't the the dough go over 24c when mixing.
@jul0163 жыл бұрын
@@PizzaRamblings thank you for your reply and advice. I’ll try it out :))
@jimmartino36172 жыл бұрын
Where did you get the mixer? Would you please share the link
@PizzaRamblings2 жыл бұрын
AHH sorry, they have gone out of business. It was a company called pirates pizza shack
@MrMAXIMUS71173 жыл бұрын
Very nice video, do you just love your Famag? I am very close to pushing the button on buying one. Do you think it really makes a difference in your dough production? Thanks again.
@PizzaRamblings3 жыл бұрын
Hi Bill, Yes it's a lovely machine. It took a bit of getting use to at first especially with the dough temperature whilst it's mixing. There are many different ways to use it from putting in all the water to dribbling in tiny amounts over a longer period, ice no ice.... Without doubt you will find the dough really good out of the machine, and you will find in most cases that machine finishes the dough to the extent that you dont need to do anymore work on it. If you can, get the multi speed version. Just ask if you have any other questions. 👍
@karlsangree4 жыл бұрын
I finally decided to get one of those for myself but with the pandemic and everybody home baking bread there is not a single one to be found in the entire United States. Thanks for the video!
@karlsangree4 жыл бұрын
Never mind, they are back in stock. It must have been a Black Friday thing here in The states.
@jamlogs4 жыл бұрын
I just bought one last week, website says they still have some in stock: pleasanthillgrain.com/famag-im5-grilletta-spiral-dough-mixer
@PizzaRamblings4 жыл бұрын
You won't regret it chaps. It's an impressive bit of kit. It's built like a tank.
@PizzaRamblings4 жыл бұрын
Just to note that mine is th IM5S High Hydration model. That's got the 300rpm upgrade. If your interested.
@karlsangree4 жыл бұрын
@@PizzaRamblings I got the 5S high hydration because I am addicted to ciabatta. There's nothing like some ciabatta, fresh out of the oven, dipped in a mixture of extra virgin olive oil, red pepper flakes, and fresh grated parmigiano reggiano.
@manueldavidribeiropereira66696 ай бұрын
PERFEITO ❤ MÁQUINA
@PizzaRamblings6 ай бұрын
Yeah, I'm impressed with it. Get consistent results now every time 👍
@AdrianScarlatAS4 жыл бұрын
Great video and spectacular result! The pizza looks a bit more firm than the ones made with the Kitchen Aid, did you feel any significant taste differences?
@PizzaRamblings4 жыл бұрын
The texture is the main difference, I can't say I noticed much of a change in the taste department. It was firm and not as relaxed as I would like. I could have over done it in the mixer? To be honest it's a bit of trial and error at the moment. I have zero experience with a mixer like this. All part of the fun 😉
@vc1794 жыл бұрын
Kitchen Aid is a planetary mixer, Famag spiral mixer. For this type of dough the spiral is better because it allows to obtain a better gluten mesh by heating the dough less. To obtain good results with the planetary mixer, a high speed must be used with the risk of overheating the dough, and in any case the gluten mesh will be less formed. For this the pizza looks a bit more firm. The gluten mesh is very important. After 24/48 hour maturation and cooking at 400°C you will have a softer dough with more air inside.
@andreacolaluca29313 жыл бұрын
Hi I am one of your subscribers from down under, i am afraid my kitchen aid style mixer is about to go to machine heaven do you need with the spiral mixer to be multi speed or will single speed suffice ? - Cheers
@PizzaRamblings3 жыл бұрын
Hello 👋 single speed will be fine I imagine for 60 to 65% hydration if your going to play with high hydration doughs then you need the multi speed option, as it's the speed that builds the strength in the dough. Thanks for watching 👍
@timhaagel11 ай бұрын
Hey, thats a pretty nice machine. After years of using my small kitchen aid machine and after a year of using an ankarsrum which I sold again, I was thinking about, buying this machine. I am just a little concerned about the possible usage of this machine in comparison to a household kitchen aid. Of course this machine was designed for dogh. Nevertheless, do you think this machine can beat egg whites and cream with the hook?
@PizzaRamblings11 ай бұрын
Hi, I will be honest, I've never put anything else in it other than flour and water, it won't touch an egg I'm pretty sure of that . 20 eggs maybe but it won't do to an egg like a Kitchen Aid. I have a KA and it's different animal entirely. It won't replace a kitchen aid.
@djembeboyzach9 ай бұрын
Hi, nice video. I am in the market for this spiral mixer. Struggling to find a legit place to buy that will deliver to the UK. Where did u liack your up from and what price did u pay. Cheers
@PizzaRamblings9 ай бұрын
Hi, thanks, the place where I bought it has gone bust sadly. I paid £960 for it I think. It's not cheap, but it's very good..
@djembeboyzach9 ай бұрын
@PizzaRamblings yeah I was expecting that price. Shame they went bust. All the places I found I checked with trustpilot and they all seem a scam and the place that was ok does not deliver to UK
@fullmetalskalpell85504 жыл бұрын
Hi Stephen. Congrats. Is your gi metal plate 33cm or 36 cm width. 🙏Dirk
@PizzaRamblings4 жыл бұрын
Thanks, it's mega. My peel is 32cm ???
@tranthuong72622 жыл бұрын
Hi much cost for thì machine? Thanks
@PizzaRamblings2 жыл бұрын
Hi, I paid £960 for it. Not cheap lol
@krzysbass3 жыл бұрын
I thought that planetary mixers are hitting up the dough more than spiral 🤔
@PizzaRamblings3 жыл бұрын
That's a good point, but in my spiral with the breaker bar, the dough is squeezed between that and the spiral. Plus the spiral has a bigger surface area than my KA.
@krzysbass3 жыл бұрын
I guess you always have to control your dough temperature. Was hoping that this will go away when I'll buy spiral
@PizzaRamblings3 жыл бұрын
@@krzysbass nope it's worse.
@marekmartinek41032 жыл бұрын
Where did you purchase your mixer?
@PizzaRamblings2 жыл бұрын
Sorry, They have gone out of business.😞
@Madgitty23 жыл бұрын
Where in the uk can you buy these mixers
@PizzaRamblings3 жыл бұрын
Mine came from piratespizzashack.com/collections/all but they are out of stock casawoodfiredpizzaovens.com/ also do them.
@anthonyfarone4202 жыл бұрын
How much was that? Thanks
@PizzaRamblings2 жыл бұрын
Not cheap £960 !
@dorothyfields6023 жыл бұрын
High what kind of thermometer are u using
@PizzaRamblings3 жыл бұрын
This is the one I use but there are many others just like it smile.amazon.co.uk/dp/B01I4TB2IM/ref=cm_sw_r_cp_apa_fabc_P2VM05HTF4S73VTY5MS6
@dorothyfields6023 жыл бұрын
@@PizzaRamblings thank u for your. Response also how much does this machine weigh and is this unit for countertops
@PizzaRamblings3 жыл бұрын
No problem, I think it's just less than 30kg so it's pretty heavy. It can be used on a counter top. The only issue you might have is lifting the head to get the bowl off.
@dorothyfields6023 жыл бұрын
@@PizzaRamblings thank you very much for the information stay safe and have a bless day
@freshtrax55884 жыл бұрын
Great looking pizza is that! None of my 24hr tests got crusts like that! 😂
@PizzaRamblings4 жыл бұрын
Thanks, yeah it was good looking. Not much effort from me either.
@allwyndias33573 жыл бұрын
What’s the price for such dough machine?
@PizzaRamblings3 жыл бұрын
Not cheap, that was £960 🍕🍕
@rbiv54 жыл бұрын
Wow. That mixer is the difference. RIP laminating LOL... I am sure making a 70% hydration is much easier with a mixer like that. I suspect that will be your new "go to" hydration. It's amazing how much the gap has closed between consumer and professionals now that the access to machines like this are more available.
@PizzaRamblings4 жыл бұрын
Yeah it's next level, I hardly did anything to that dough myself, I'm pretty sure I didn't need to do the few folds that I did. It's a nice bit of kit for sure, bit overall for 6 balls a week lol
@lolorenzo96954 жыл бұрын
New mixer 😁
@PizzaRamblings4 жыл бұрын
Yeah, seems pretty good too 👍👍👍
@garethedwards85223 жыл бұрын
Caputo Nuvola is best used for high hydration and long cold maturation. I use it periodically for 80% hydration doughs, which is challenging but improves you technique dramatically.
@PizzaRamblings3 жыл бұрын
Wow 80% hydration. That's a lot for a flour that's not particularly strong. Sounds cool though.
@garethedwards85223 жыл бұрын
@@PizzaRamblings it’s the Caputo Nuvola Super I’ve been using, not the Caputo Nuvola. 🍕🌬
@PizzaRamblings3 жыл бұрын
AHH right spot on, never tried that flour as it's only available in 25kg bags.
@bangla35love Жыл бұрын
21:00 깜짝이야!
@dominikadamus50534 жыл бұрын
This equipment is far to expensive, is there anything up to 400 quid on the market which is same good as this? I don't need big bowl as I make maximum of 1kg of flour at once. Thanks.
@PizzaRamblings4 жыл бұрын
I doubt it, that's KitchenAid prices. They work fine, but the dough hook isn't as good as a spiral so you still have to do quite a bit of stretching and folding after using the mixer. That's not a problem tho. KA is better on 65% hydration, the lower hydration doughs are harder for the mixer and the dough crawls up the hook.
@domenicozagari24432 жыл бұрын
Always start the mix with worm water and yeast.
@PizzaRamblings2 жыл бұрын
I prefer cold water, the mixer gets things quite warm quite quickly.