Author Topic: VPN Brazil  (Read 7924 times)

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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

Online 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

Offline andreguidon

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Re: VPN Brazil
« Reply #40 on: December 10, 2009, 04:23:38 PM »
Thanks PETER and VINICIUS !!!

Well, for a while now i have been researching of opening a Neapolitan pizzeria here in Sao Paulo, this is a big city and the restaurant scene here is huge... Giulio (the pizzaiolo) said that all the VPN certified pizzerias out of Italy are doing quite well... the pizzeria scene here is big too, but none are Neapolitan, more like gourmet style mixed whit a twist of Neo Neapolitan... maybe something totally different will have a good chance of a hit... who knows ??
"Simplicity is the ultimate sophistication." Leonardo da Vinci

Offline vrumvrum

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Re: VPN Brazil
« Reply #41 on: December 11, 2009, 12:16:18 PM »
Found the fleischmann flour.   Last night I did my best pizza ever.. but still very far from what I want to achieve, the flavor is delicious, but the looks, not so good.  Lets see if Fleishchamm flour will give me the results im looking for.


Offline andreguidon

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Re: VPN Brazil
« Reply #42 on: December 11, 2009, 12:58:09 PM »
what flour did you use ? can you post photos ?

what are you looking for in your pizza ?
"Simplicity is the ultimate sophistication." Leonardo da Vinci

Offline vrumvrum

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Re: VPN Brazil
« Reply #43 on: December 12, 2009, 09:20:53 AM »
ok so yesterday i did a batch with only Fleischmann flour.

I did a 60.00% hydration   0.15% IDY     2.50% salt

that comes out like this

Flour    395.94
Water 237.57
IDY    0.59
Salt    9.90

Kneaded  for around 15 min, autolyse for 20 min , then hand kneaded for 3 more min. 

Placed  in a sealed container with a wet towel on top of the dough.  Proof for 12 hours , room temp  25C . Then, made them into balls, rested for another 3h.

placed into the fridge for 3 more hours because wasnt going to use them imediately.   Off the fridge 1h30m  before actually baking.

The dough was over elastic. Opening the dough was a tough job. I would stretch  and stretch, and the dough was going to find his way back into a very tiny round disc. 

tearing wasn't really a problem, but i feel it could be better.

any tips ?

« Last Edit: December 12, 2009, 09:28:33 AM by vrumvrum »

Offline thezaman

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Re: VPN Brazil
« Reply #44 on: December 12, 2009, 11:27:13 AM »
try , proofing bulk at room temperature,then cut into balls round and refrigerate the balls. when you are rising bulk dough in the cooler you have to really underdeveloped it, or the elasticity is to strong.

Offline vrumvrum

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Re: VPN Brazil
« Reply #45 on: December 12, 2009, 11:35:25 AM »
try , proofing bulk at room temperature,then cut into balls round and refrigerate the balls. when you are rising bulk dough in the cooler you have to really underdeveloped it, or the elasticity is to strong.

Not sure i quite understood.  after 12h of proofing (room temp) , i cut into balls and put into the fridge right away? 
I didnt rise bulk dough in the fridge in my last attempt.  Yet elasticity was a problem.

Offline thezaman

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Re: VPN Brazil
« Reply #46 on: December 12, 2009, 11:40:41 AM »
sorry, read post wrong. how warm were the balls when you stretched them? i let them come to 62 degrees . some times that takes three hours depending on my holding temp.

Offline vrumvrum

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Re: VPN Brazil
« Reply #47 on: December 12, 2009, 12:39:12 PM »
sorry, read post wrong. how warm were the balls when you stretched them? i let them come to 62 degrees . some times that takes three hours depending on my holding temp.

Dont know... ill take that into consideration on my next attempt. 

Offline andreguidon

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Re: VPN Brazil
« Reply #48 on: December 12, 2009, 01:41:38 PM »
Vinicius, you should mix for 5 minutes then autolyse then knead for 10 minutes... the gluten will be more relaxed... your dough will not fight that much..
"Simplicity is the ultimate sophistication." Leonardo da Vinci

Offline vrumvrum

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Re: VPN Brazil
« Reply #49 on: December 12, 2009, 02:43:47 PM »
Vinicius, you should mix for 5 minutes then autolyse then knead for 10 minutes... the gluten will be more relaxed... your dough will not fight that much..

Ok, here is what i do..

I add water + salt, let it dissolve entirely.   Put in 75% of the flour ( in this case Fleishchmann)  mix it all together ( not even 30 seconds, done by hand), add IDY, and let it rest for 5 min.
Add the remaining 25% of the flour , then i knead for about 15 min. 
Autolyse ( 20min ) 
Hand knead , for 3 or 4 more minutes.

form a ball in bulk , let it proof for 12 hours.


Andre, what flour are you using right now ?



 

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