Author Topic: Peasant chef with Roberto from Keste  (Read 1146 times)

0 Members and 1 Guest are viewing this topic.

Offline andreguidon

  • Registered User
  • Posts: 1166
  • Age: 35
  • Location: Sao Paulo
  • Hot WFO always !!!
    • www.andreguidon.com
Peasant chef with Roberto from Keste
« on: May 10, 2012, 05:00:33 PM »
"Simplicity is the ultimate sophistication." Leonardo da Vinci


Offline David Deas

  • Registered User
  • Posts: 346
Re: Peasant chef with Roberto from Keste
« Reply #1 on: May 10, 2012, 08:11:23 PM »
Nice video.  Really seems like a great guy.

Offline thezaman

  • Lifetime Member
  • *
  • Posts: 1935
  • Age: 61
  • Location: ohio
  • I Love Pizza!
    • lorenzos pizza
Re: Peasant chef with Roberto from Keste
« Reply #2 on: May 10, 2012, 08:16:23 PM »
Thanks that is a really well done video. What beautiful dough!!!

Offline JConk007

  • Vendor
  • *
  • Posts: 3721
  • Location: New Jersey
  • Lovin my Oven!
    • Flirting with Fire
Re: Peasant chef with Roberto from Keste
« Reply #3 on: May 10, 2012, 11:27:05 PM »
Yes Beautiful! I also love the bulk rise shot on the table.
I Love to Flirt with Fire! www.flirtingwithfirepizza.com

Offline toddster63

  • Registered User
  • Posts: 233
  • Location: SF Bay Area, CA
Re: Peasant chef with Roberto from Keste
« Reply #4 on: May 11, 2012, 12:11:42 AM »
Awesome vid, andre, thanks for posting....

That dough looked so wet to me, and I thought these guys like Roberto weren't pushing Caputo too much past 60%/62%, but that dough looks more like 64% or more to me...?

Offline Kermit

  • Registered User
  • Posts: 133
  • Age: 29
  • Location: Denmark
Re: Peasant chef with Roberto from Keste
« Reply #5 on: May 11, 2012, 05:29:31 AM »
I saw the trailer a couple of weeks ago, so it was really nice to actually see the entire segment. Very nice find  :)

Offline David Deas

  • Registered User
  • Posts: 346
Re: Peasant chef with Roberto from Keste
« Reply #6 on: May 11, 2012, 05:50:30 AM »
Awesome vid, andre, thanks for posting....

That dough looked so wet to me, and I thought these guys like Roberto weren't pushing Caputo too much past 60%/62%, but that dough looks more like 64% or more to me...?

Roberto has recommended hydration before.  ISTR it being in the 50's.


 

pizzapan