Norma and Mike,
I went through a good part of the Luigi video second by second to reconstruct how the dough is made, up to the point of forming into dough balls. What I looked for was how the items on the stand next to the mixer went into the mixer bowl to make the dough. Those items include the water, the yeast (believed to be ADY) and the salt. Sugar went into the mixer bowl but I did not see a small bowl on the table with the sugar. The flour was in a bag that was positioned between the table and the mixer. Initially, I thought that the mixer was a Hobart P-660 mixer (see
http://www.bakeryequipment.com/genUpload/60qt%20Pizza%20Mixer%20p660%20spec%20sheet.pdf) but I discovered today that a Hobart L-800 (see
http://www.nnysupply.com/mixers/l800.pdf), which also looks like the Hobart P-660 (but with a lower H.P. rating) is the same height (55 7/8”) as the Hobart P-660. One difference is that the L-800 has an 80-quart bowl and the P-660 has a 60-quart bowl. As noted below, judging from the height of the dough in the bowl after kneading, it strikes me that it is quite possible that Luigi was using the L-800. That means that if Luigi now uses 50-pound bags of flour, he might already have the right mixer to handle that amount of flour.
To see how I got to where I am in my thinking, consider the following chronology and sequencing of events:
1:07 There is a partly filled small bowl of yeast (believed to be ADY), maybe a tablespoon or so, and another nearly full small bowl of yeast (obscured by the water container) on the table to the left of the mixer.
1:08 The water from the water container is in the mixer bowl. The yeast is stirred into the water in the mixer bowl. The amount of yeast in the mixer bowl is clearly more than just the small amount of yeast in one of the small bowls, suggesting that both of the small bowls contain the total yeast.
1:14 Sugar is added to the water in the mixer bowl. There is no indication that Luigi took a container (small bowl) of sugar from the table and emptied it into the mixer bowl. It could have come from a source not shown in the video. Luigi simply says that he adds a little sugar to help activate the yeast. It does not sound like Luigi is treating the sugar as a major component of the dough although, of course, it does end up in the dough.
1:17 There are two small bowls of salt on the table. The salt from the two small bowls is emptied into the mixer bowl (note that Luigi holds one empty bowl while the second bowl is on the table).
1:26 A bag of flour (Power flour) with a ripped top is shown between the table and the mixer. At the time of the video, it was not known whether the bag of flour weighed 25 pounds, 30 pounds or 32 pounds (the bag between the table and the mixer does not look to be a 50-pound bag), or whether the flour was bleached or unbleached. At a hydration value of 65% (my best estimate), the amount of dough for each bag size would be about 42 pounds, 50 pounds or 53 pounds, respectively. If the flour is an unbleached flour, that leaves a dough batch weight of 42 pounds or 53 pounds (the 30-pound bag is bleached flour). I recently came to believe that the flour bag was not a 25-pound flour bag. (Reply 93 at
http://www.pizzamaking.com/forum/index.php/topic,14928.msg151230.html#msg151230). However, I do not see anything in the video to suggest that the bag of flour used to make the dough is 30 pounds (bleached) or 32 pounds (unbleached). I do not see this as a big issue. If the amounts of water, yeast, salt and sugar shown in the video can be ascertained, one can come up with a dough formulation based on using 30 pounds of flour or 32 pounds of flour.
1:34 The flour is added to the mixer bowl. Apparently the entire contents of the flour bag goes into the mixer bowl since the Pendleton script letters in the red oval printed on the bag can be seen below the ripped part of the bag. That means that, say, a 50-pound bag, was not partially emptied and the top part of the bag torn away.
1:42 The flour bag--presumably empty--is gone.
1:49 The dough in the mixer bowl (42 pounds or 53 pounds) appears to be at a level at about the mid-point of the mixer bowl or maybe a bit above. That level arguably is more commensurate with an 80-quart bowl than a 60-quart bowl. According to the pdf specs given above, the dimensions for a Hobart 60-quart mixer bowl are 16 5/8” high with a diameter of 19 3/16”. For an 80-quart Hobart mixer bowl, the dimensions are 18 ¼” high with a diameter of 21 11/16”. Maybe someone can venture which size is shown in the video. Clear views of the bowl can be seen starting at 1:48 in the video.
2:06 The prepared dough batch is divided and formed into round dough balls. As previously noted, I believe the hydration of the dough to be around 65%.
I’d be happy to entertain any thoughts or comments. I have done some weighings of yeast, salt and sugar based on the above analysis, using a container of the same general size and shape of the small bowls shown in the video, and once I am satisfied on the hydration issue with the Pendleton Power flour, I’d be happy to post some possible dough formulations for interested members to test out with the Power flour. Even if my weighings are accurate or at least close enough for our purposes, that is no guarantee of getting the desired results, especially if the video is not correct or is misleading.
Peter
