I was away out of town this weekend but it looks like there was a lot of activity on this thread.
Gene, if Luigi is cold fermenting his dough, or unless he went to cold fermentation after the video was produced, then it strikes me that doing so contradicts the exchange that he had with Guy as reported in the last paragraph of Reply 16 at http://www.pizzamaking.com/forum/index.php/topic,14928.msg150322.html#msg150322
. However, as I noted in the last paragraph of Reply 33 at http://www.pizzamaking.com/forum/index.php/topic,14928.msg150824.html#msg150824
, at a time where we were speculating as to what kind of fermentation Luigi was using in the video, it is possible that Luigi's dough does double duty, that it, it can be used to make a same-day room fermented dough (which might confirm what Luigi says in the video) or to make a cold fermented dough of one day's duration. The dough would be exactly the same, with the same amount of yeast. In fact, before I left town this weekend, I was going to propose that someone with the Power flour make two identical dugh balls and ferment one at room temperature and cold ferment the other for one day and compare the results to see which, if either, replicates Luigi's dough.
With respect to the use of unbleached flour, if Luigi is using the Power flour, then that means that the possible bag sizes are 25, 32 and 50 lb bags. I am ready to say that it is unlikely that the bag size that Luigi is using is 25 pounds. Over the weekend, I did a Google search to find photos of 25-pound bags of flour juxtaposed with something that would put the bag size in perspective. Examples of photos that I found include http:[email protected]/1508731385/
. If those photos are indicative and rule out the 25-pound bag size, then that leaves 32-pound and 50-pound bags (http://www.pfmills.com/power-flour-products-1.php
). Of these choices, I think I would go with 32 pounds. If this is the size bag that Luigi uses, then that should make the job of calculating the percents for yeast and salt easier, assuming that what the video shows with respect to the yeast and salt is correct.
On the matter of the 65% hydration, I don't think that it follows that a dough with 65% hydration has to be sticky. I refer everyone back to the Jet's video at
and to Reply 48 at http://www.pizzamaking.com/forum/index.php/topic,14928.msg150954.html#msg150954
where I discussed same. The dough in that video has a hydration of about 65%. To my eye at least, the dough does not seem sticky. Moreover, it will be noted that the mixer shown in the Jet's video, for example, at 2:42 in the video, appears to be the bigger brother to the mixer that Luigi uses but with an 80-quart bowl capacity that is capable of accepting up to 50 pounds of flour, which is the standard flour bag size that Jet's uses. As I mentioned before, if one has Power flour on hand, it should be easy to conduct some tests to determine how much water is needed to achieve the dough consistency as shown in the Luigi video. Maybe I can do some research over the next day or so on the Power flour to see if what I have been saying on this score is plausible.
I also agree with scott123 that there is more than two gallons of water used to make the dough shown in the video, for the reasons he mentioned, and especially if the correct bag size is 30 pound or 32 pounds. Otherwise, one would just empty two gallons of water into the mixer right from the bottles themselves.