From the searches I didn't really notice anyone overly enthusiastic about it.......
Furthermore, I know there was a concern about the fork rotational speed on how to slow it down, but no definite answers.....
I guess I am looking to determine if anyone who owns the Santos would highly reccommend it.......and if so, did they reduce the fork speed......
Paolo,
I've owned one for several years for non-commercial use and have not used it much this year for my Neapolitan-style dough. It isn't that I don't like the dough it makes. It is just that I have become fascinated with higher-hydration hand-kneaded, stretch-and-fold dough. I'm probably close to pushing that method as far as it will go and will likely return to using the Santos to see how it compares.
I have never had any issues with the speed, but this is likely due to the fact that at 7000 feet above sea level, less oxygen is available to mix into the dough.
I've thought about selling it, but still use it from time to time for larger batches of stiff bread dough. I will use it to make dough for a giant
pan de muerto for the upcoming Day of the Dead.
For pizza dough in the home setting, it is not something that I would "highly recommend", but I really need to make up a few batches as my techniques and tastes have changed since I last used it.
