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Author Topic: Another Effeuno P134H user  (Read 73474 times)

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Offline schold

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Re: Another Effeuno P134H user
« Reply #480 on: May 23, 2020, 08:15:42 AM »
Thought I'd give the flour that Arne is talking about a try :chef: :pizza:
Cooking is not a recipe, it's a philosophy - unless it's pastry, then it's chemistry.

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Offline Arne_Jervell

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Re: Another Effeuno P134H user
« Reply #481 on: May 23, 2020, 09:12:48 AM »
Great find!

Is it just me or is that packaging really inviting? Holding that bag in your hands, looking at the design and feeling the quality of the bag. You just want to make dough with it, don't you agree?

I'm serious, I got that feeling right now just from those pictures.

By the way, I am 100% sober. These are my personal views and opinions. Nobody enticed or coerced me into expressing them.

Offline schold

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Re: Another Effeuno P134H user
« Reply #482 on: May 23, 2020, 09:53:31 AM »
Haha, I do get what you mean! :-D Italians know a thing or two about design. And food. I was also positively surprised that I didn't get flour all over my clothes and car during the transport.

I also like their slogan.

(Price: 348 Norwegian Krone equals 34.80 United States Dollar. 12.5 Kg).
Cooking is not a recipe, it's a philosophy - unless it's pastry, then it's chemistry.

- Marco Pierre White

Offline amolapizza

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Re: Another Effeuno P134H user
« Reply #483 on: May 23, 2020, 09:58:32 AM »
Oh, that's expensive!

I once bought a 5kg sack of 5 Stagioni Kamut, I didn't bat an eye when I paid 35 Euro for it.  I'm used to paying around 30E for my 25kg sacks, it was only while driving home that I realized what I had actually paid for 5kg! :D
Jack

Effeuno P134H (500C), Biscotto Fornace Saputo, Sunmix Sun6, Caputo Pizzeria, Caputo Saccorosso, Mutti Pelati.

Offline schold

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Re: Another Effeuno P134H user
« Reply #484 on: May 23, 2020, 10:08:33 AM »
Norway is an expensive country. The dough cost per pizza is very small compared to the price of what goes on top of the pie (especially fior di latte). All in all, however, pizza is still an affordable dinner.
Cooking is not a recipe, it's a philosophy - unless it's pastry, then it's chemistry.

- Marco Pierre White

A D V E R T I S E M E N T


Offline amolapizza

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Re: Another Effeuno P134H user
« Reply #485 on: May 23, 2020, 10:15:32 AM »
Yeah I agree, the flour cost is really the least, no matter what you pay for it!
Jack

Effeuno P134H (500C), Biscotto Fornace Saputo, Sunmix Sun6, Caputo Pizzeria, Caputo Saccorosso, Mutti Pelati.

Offline schold

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Re: Another Effeuno P134H user
« Reply #486 on: May 30, 2020, 01:14:03 PM »
First time trying out the Petra 5063-flour. I started with 63% hydration based on the results from Arne. Dough balls became flatter than what I'm used to, the dough was extremely soft to stretch and the finished pie tasted very good. I need to get better acquainted with the flour, but first impression is good.
« Last Edit: May 31, 2020, 05:33:05 AM by schold »
Cooking is not a recipe, it's a philosophy - unless it's pastry, then it's chemistry.

- Marco Pierre White

Offline Arne_Jervell

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Re: Another Effeuno P134H user
« Reply #487 on: May 31, 2020, 08:49:18 AM »
The results look great, looks like fermentation and cooking went very well. What a lovely charr/browning!

Interesting to hear about your first impressions. They sound familiar, which is admittedly a bit reassuring.  :-D

Offline schold

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Re: Another Effeuno P134H user
« Reply #488 on: May 31, 2020, 02:26:08 PM »
Thank you, Arne. Yes, I made the exact same observations as you did with this flour, and it was useful to read your posts beforehand. As long as it stays easily available for me, I will continue to use this flour from now on.
Cooking is not a recipe, it's a philosophy - unless it's pastry, then it's chemistry.

- Marco Pierre White

Offline schold

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Re: Another Effeuno P134H user
« Reply #489 on: June 07, 2020, 12:01:46 PM »
Perhaps my favourite pizza at the moment. Ruccola, julienned basil, pomodorini, diced garlic, grana padana and olive oil with a touch of lemon juice all post-bake. Tastes like summer.
Cooking is not a recipe, it's a philosophy - unless it's pastry, then it's chemistry.

- Marco Pierre White

A D V E R T I S E M E N T


Offline amolapizza

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Re: Another Effeuno P134H user
« Reply #490 on: June 07, 2020, 12:23:52 PM »
Nice, a good topping idea!

Btw, did you get the new resistance and the 500C thermostat?  How does it work for you, no more turning?
Jack

Effeuno P134H (500C), Biscotto Fornace Saputo, Sunmix Sun6, Caputo Pizzeria, Caputo Saccorosso, Mutti Pelati.

Offline schold

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Re: Another Effeuno P134H user
« Reply #491 on: June 07, 2020, 12:25:23 PM »
Thank you, Jack! No, the new parts still haven't arrived - I'm running to the mailbox each morning ;D
Cooking is not a recipe, it's a philosophy - unless it's pastry, then it's chemistry.

- Marco Pierre White

Offline schold

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Re: Another Effeuno P134H user
« Reply #492 on: June 21, 2020, 11:17:14 AM »
Another go at this one. I really like the Petra 5063-flour.
Cooking is not a recipe, it's a philosophy - unless it's pastry, then it's chemistry.

- Marco Pierre White

Offline crawsdaddy

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Re: Another Effeuno P134H user
« Reply #493 on: June 21, 2020, 12:59:01 PM »
Another go at this one. I really like the Petra 5063-flour.

These are wonderful, I am getting on a teleporter now to join you for supper!

Offline schold

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Re: Another Effeuno P134H user
« Reply #494 on: June 21, 2020, 02:37:14 PM »
Thank you, crawsdaddy!
Cooking is not a recipe, it's a philosophy - unless it's pastry, then it's chemistry.

- Marco Pierre White

A D V E R T I S E M E N T


Offline Arne_Jervell

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Re: Another Effeuno P134H user
« Reply #495 on: June 21, 2020, 03:32:09 PM »
Absolutely delightful! :drool:

Offline schold

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Re: Another Effeuno P134H user
« Reply #496 on: June 22, 2020, 04:57:26 AM »
Absolutely delightful! :drool:

Thank you, Arne. I'm starting to get comfortable with the new flour. Another thing which I feel is different compared to Le 5 Stagioni, is that the, ehh, dough window is significantly larger. And I love the Ritz cracker-like colour I get on the cornicione :D
« Last Edit: June 22, 2020, 05:00:20 AM by schold »
Cooking is not a recipe, it's a philosophy - unless it's pastry, then it's chemistry.

- Marco Pierre White

Offline TXCraig1

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Re: Another Effeuno P134H user
« Reply #497 on: June 22, 2020, 08:12:07 AM »
Very pretty. To my taste, that's a pie begging to be eaten portafoglio!
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
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Offline schold

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Re: Another Effeuno P134H user
« Reply #498 on: June 22, 2020, 09:21:56 AM »
Thank you for the feedback, Craig!
Cooking is not a recipe, it's a philosophy - unless it's pastry, then it's chemistry.

- Marco Pierre White

Offline schold

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Re: Another Effeuno P134H user
« Reply #499 on: Today at 01:09:36 PM »
Time for a :pizza:
Cooking is not a recipe, it's a philosophy - unless it's pastry, then it's chemistry.

- Marco Pierre White

A D V E R T I S E M E N T