Author Topic: Santos Fork Mixer - Video  (Read 8580 times)

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Offline Bill/SFNM

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  • Location: Santa Fe, NM
Re: Santos Fork Mixer - Video
« Reply #20 on: August 30, 2006, 05:45:43 PM »
Regarding Santos Fork Mixer friction factor:

Ambient temp: 74F
Dough at start of kneading: 76F
Dough at end of kneading (~6 minutes): 77F

Bill/SFNM


Offline Matthew

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Re: Santos Fork Mixer - Video
« Reply #21 on: March 28, 2009, 07:15:00 AM »
Regarding Santos Fork Mixer friction factor:

Ambient temp: 74F
Dough at start of kneading: 76F
Dough at end of kneading (~6 minutes): 77F

Bill/SFNM

Hi Bill,
I just ordered a Santos mixer & am doing all the research I can so that I am ready once it arrives.  I know that you have had it for quite some time now & was wondering what is the optimal kneading time based on your current 62% hydration formula for 6 pies (Is 5-6 minutes still accurate?).  In your video, you do a 20 minute riposo after the dough is complete.  Do you do an autolyse prior to kneading? If yes, do you incorporate all the ingredients (except 25% of the flour).

Thanks,
Matt

Offline Bill/SFNM

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  • Posts: 4039
  • Location: Santa Fe, NM
Re: Santos Fork Mixer - Video
« Reply #22 on: March 28, 2009, 07:36:08 AM »
Hi Bill,
I just ordered a Santos mixer & am doing all the research I can so that I am ready once it arrives.  I know that you have had it for quite some time now & was wondering what is the optimal kneading time based on your current 62% hydration formula for 6 pies (Is 5-6 minutes still accurate?).  In your video, you do a 20 minute riposo after the dough is complete.  Do you do an autolyse prior to kneading? If yes, do you incorporate all the ingredients (except 25% of the flour).

Thanks,
Matt

This video shows exactly what I do and for how long:




 

pizzapan