Author Topic: VPN Brazil  (Read 7381 times)

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Offline andreguidon

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Re: VPN Brazil
« Reply #20 on: December 07, 2009, 08:50:47 AM »
well Vinicius, this flour is no good, this is pastry flour, not good for pizza or bread, the best Italian flour here in Brazil is granarolo tipo 0 made for pizza but this is also a little soft, so i ad some organic white flour to it cause its stronger...

at the course we used two types of flour and tested other two... the best one in the course was moinho pacifico (a little soft too)... the best results i had with brazilian flour is Fleischman flour...

what do you use ?
"Simplicity is the ultimate sophistication." Leonardo da Vinci


Offline vrumvrum

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Re: VPN Brazil
« Reply #21 on: December 07, 2009, 09:53:47 AM »
well Vinicius, this flour is no good, this is pastry flour, not good for pizza or bread, the best Italian flour here in Brazil is granarolo tipo 0 made for pizza but this is also a little soft, so i ad some organic white flour to it cause its stronger...

at the course we used two types of flour and tested other two... the best one in the course was moinho pacifico (a little soft too)... the best results i had with brazilian flour is Fleischman flour...

what do you use ?

wow, i thought any 00 italian flour would be a good flour for pizza.  So I was way off.

I just got started trying to learn how to do neapolitan pizza, so havent tried many types of flour.

Ill give it a try with Fleischman flour and will see if i can find moinho pacifico.

I bought some italian culture from sourdo.com, but it has not arrived , yet.  So far im using IDY.  Would you say fresh yeast works better ? ( fermento fresco biologico) . 

Can you tell me a little be about fermentation as well.  Im using 0.5% IDY , and let it proof for 12 hours. my dough basicaly triples in size. Im pretty sure something is wrong.  I havent tried using less yeast. My next bach will be with only 0.2% IDY. 


Offline andreguidon

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Re: VPN Brazil
« Reply #22 on: December 07, 2009, 11:06:58 AM »
Hi Vinicius,

Don't worry about sourdough or commercial yeast, both of them give me very good results, whit sourdough there is a little more flavor in the dough, but its more difficult to control, so start whit IDY until you get it right...

try this recipe, this work very well for me, i use a Cuisinart 800w mixer...

Flour (100%):    923.68 g  |  32.58 oz | 2.04 lbs
Water (62%):    572.68 g  |  20.2 oz | 1.26 lbs
IDY (0.05%):    0.46 g | 0.02 oz | 0 lbs | 0.15 tsp | 0.05 tbsp........... or 1/8tsp
Salt (2.5%):    23.09 g | 0.81 oz | 0.05 lbs | 4.14 tsp | 1.38 tbsp
Total (164.56%):   1520 g | 53.62 oz | 3.35 lbs | TF = N/A
Single Ball:   380 g | 13.4 oz | 0.84 lbs

first pour the water (cool) then mix the salt, now put 1/10 of the flour and the IDY.... and during 5 minutes pour little by little all the flour... 20 minute rest the a 10 minute knead (slow)... get the dough out of the mixer and let it well covered (wet towel) and plastic... for 12 hours... then divide in to balls, whatever size you prefer, then proof for 3 hours at least (also well covered, so no skins form). wen you get more practic, you could reduce the yeast and try longer bulk fermentation...
"Simplicity is the ultimate sophistication." Leonardo da Vinci

Offline vrumvrum

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Re: VPN Brazil
« Reply #23 on: December 07, 2009, 12:19:53 PM »
ill definetely try this recipe.   It seems like i was putting way too much yeast on mine.

Offline andreguidon

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Re: VPN Brazil
« Reply #24 on: December 07, 2009, 12:33:45 PM »
do you have a WFO ? if not this will not work... this is a 90 second bake at max.... this dough is the same...
"Simplicity is the ultimate sophistication." Leonardo da Vinci

Offline vrumvrum

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Re: VPN Brazil
« Reply #25 on: December 07, 2009, 01:49:33 PM »
when you mention fleischmann flour,  Is this what you mean ?

« Last Edit: December 07, 2009, 01:51:09 PM by vrumvrum »

Offline andreguidon

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Re: VPN Brazil
« Reply #26 on: December 07, 2009, 02:17:10 PM »
NO !!

this one here...
"Simplicity is the ultimate sophistication." Leonardo da Vinci

Offline andreguidon

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Re: VPN Brazil
« Reply #27 on: December 07, 2009, 02:18:38 PM »
never buy any "MISTURAS PRONTAS" or "MELHORADORES"......

this flour above is very good....
"Simplicity is the ultimate sophistication." Leonardo da Vinci

Offline vrumvrum

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Re: VPN Brazil
« Reply #28 on: December 07, 2009, 04:33:33 PM »
 ;D

didnt think that multimistura was right

thank you so much andre.  I hope you dont get annoyed by my silly rookie mistakes  :-D

Offline andreguidon

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Re: VPN Brazil
« Reply #29 on: December 07, 2009, 04:38:38 PM »
dont worry Vinicius, read the forum allot, you will learn for sure... this is the best pizza knowledge center there is !!
"Simplicity is the ultimate sophistication." Leonardo da Vinci


Offline andreguidon

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Re: VPN Brazil
« Reply #30 on: December 07, 2009, 04:39:26 PM »
are you cooking in a WFO ? do you have a electric mixer ?
"Simplicity is the ultimate sophistication." Leonardo da Vinci

Offline vrumvrum

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Re: VPN Brazil
« Reply #31 on: December 07, 2009, 05:20:23 PM »
i do have a WFO ,  but still working on the mixer . I have a domestic planetary mixer , which doesn't do a good job.  I have been kneading the dough by hand. I heard hand kneading is just as good. 
I travel a lot to USA, ill buy a DLX eletrolux on my next trip.  Just impossible to buy one in Brazil.  Prices range at around 2.2k reais.  Im not spending this kind of money on a domestic mixer, if you know what i mean.

Ill keep posting on this thread, lets hope ill be able to post good pics, so far im not proud of my results.

Offline andreguidon

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Re: VPN Brazil
« Reply #32 on: December 07, 2009, 06:15:02 PM »
the best is buying one in the US. i did the same... my mixer here coast 2.500 reais.... crazy !!!

the important thing is (specially in Brasilia where the weather is so dry) cover the dough well, i always cover with a wet cloth wen bulk fermenting and plastic over it, and to proof i use Tupperware whit a nice seal....

you could start whit your mixer and finish by hand... that will save you some energy... if you notice that the dough is getting warm, use cooler water...
"Simplicity is the ultimate sophistication." Leonardo da Vinci

Offline vrumvrum

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Re: VPN Brazil
« Reply #33 on: December 09, 2009, 12:03:47 PM »
andre, im having a hard time finding fleischmann flour here in Brasilia, But im working on it.
meanwhile, i found  this one.

My ideia is to mix 50% of colavita 00 flour , with 50% of the durum. 

Do you think that using 50% of standard AP brazilian flour would be better than using the colavita 00 ?
What do you think?

Offline andreguidon

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Re: VPN Brazil
« Reply #34 on: December 09, 2009, 12:57:19 PM »
hope my msn helped you...
"Simplicity is the ultimate sophistication." Leonardo da Vinci

Offline andreguidon

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Re: VPN Brazil
« Reply #35 on: December 10, 2009, 04:21:06 AM »
here is my certificate.
"Simplicity is the ultimate sophistication." Leonardo da Vinci

Offline Matthew

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Re: VPN Brazil
« Reply #36 on: December 10, 2009, 06:24:06 AM »

Offline andreguidon

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Re: VPN Brazil
« Reply #37 on: December 10, 2009, 06:29:26 AM »
grazie mille Matt !!

looking forward for the Italian flour thats going to start being commercialized here in Brazil in January, then ill really make some real Neapolitan pies...!!!
"Simplicity is the ultimate sophistication." Leonardo da Vinci

Offline vrumvrum

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Re: VPN Brazil
« Reply #38 on: December 10, 2009, 03:25:56 PM »
Im jealous  ;D   

Sentite congratulazioni!

keep us posted on those italian flour

Offline Pete-zza

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Re: VPN Brazil
« Reply #39 on: December 10, 2009, 03:29:01 PM »
Andre,

Congratulations. Now that you have your certificate, is there a pizza career in your future?

Peter


 

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