Too bad for your flour, but very informative post, thanks!
the flour probably be poorly stored, the bag was still far from the expiration date ?
That's why I was afraid to order a Caputo pizzeria bag, I wish they sell 10kg bags.
On the technical data of the flour we can read: temperature storage (fresh and airy place) 15-18°C
I'm working on my dough procedure (still a lot to learn) I do not understand how you can knead the dough so little with your Santos.
I know with long fermentation you should knead as little as possible but on the youtube videos I see often 20 minutes of kneading with fork mixer.
Can you please enlighten me ?
Dear Sub, yes, I think the flour was not stored under proper conditions. The expiration date printed on the bag is Nov. 18, 2013.
In your above-referenced post, you wrote, "I do not understand how you can knead the dough so little with your Santos. I know with long fermentation you should knead as little as possible but on the youtube videos I see often 20 minutes of kneading with fork mixer. Can you please enlighten me?"
Santos fork mixer handles dough differently than professional fork mixers such as those manufactured by Pietroberto or Mecnosud, which is the one used by Mr. Roberto Caporuscio in the video. Since the dough capacity of Santos is much lower
and its fork speed way faster
than a professional fork mixer, it intensifies the process of dough mixing
. As a result, dough development happens much faster.
The dough capacity of Santos is 5 kilos. (The second dough batch that I prepared yesterday, in Reply #2117 above, weighed 2.5 kilos.) In contrast, the dough capacity of Roberto's Mecnosud is 60 kilos. (The dough batch in the Kesté video probably weighed over 40 kilos.) In addition, the fork speed of Santos is 84 RPM (revolutions per minute) while the fork speed of Roberto's Mecnosud is about 30 RPM. So, I believe the inverse relation between the "dough capacities" and "fork speeds" of the aforementioned mixers accounts for the amount of time needed by each mixer to develop a dough batch.
Santo fork mixer is an interesting mixer. I did not think about it this way at all in the beginning. In fact, I used to execrate it as a useless piece of junk. However, once I took the time and diligence to understand how it works, and accordingly learned how to effectively manipulate it, I began liking the mixer. It is not an easy, autopilot type of mixer; nonetheless, it can prove to be a very instrumental tool for home-bakers who work with highly hydrated doughs. So far, I have gone all the way up to 110% of hydration, without any problems, in making certain types of bread doughs with Santos. The mixer functions well with high-hydrated doughs, but not as good with hydrations under 60%, in my opinion.
By the way, reducing its fork speed to 40 RPM or below—which I finally managed to do with the help of a friend—will not make Santos a better mixer for the purpose of making Neapolitan dough. Why? Because the dough capacity—hence, dough weight—is so low that no effective mixing and kneading get done; the dough sticks to the walls of the bowl and stays there (because of its relatively light weight) rather than falling down on the fork and bottom of the bowl. I hope this makes sense.
The first video below, demonstrates a Santos mixer, which is mine, working at 84 RPM. The second video, shows a Santos, which belongs to a member of this forum, at work at 21 RPM. The former is kneading a dough (about 3 kilos) that is higher in hydration than the latter (about 5 kilos or more). Good day!