LA PALA ROMANA SI TRASFORMA IN BACIATA E CONTEMPORANEA - 1 IMPASTO 3 UTILIZZI!

Hello everyone friends welcome back to a new video The video of today finally answers the request Many of you have put together a video about the mixer and the F1 oven He decided to do it in a special way by creating a high hydration dough so that you can clearly see how to set up the work with the spiral mixer and create a versatile dough that is a contemporary dough in fact I will also use a little flour Less refined in this case I use a Petra 0102 which is a type 1 stone-ground flour It brings a lot of flavor and a particular texture so I will make a high hydration dough I was saying versatile but why versatile Because I'll show you that with just one dough we'll be able to To create several products in a very simple way for example we will completely eliminate Using the baking sheet we will basically be making pan pizzas so the baking will be Very fast it will give great results and we will use this dough also in other products You will see that we will arrive if everything goes well even to do something simultaneous Neapolitan then today we have some things to do because the dough is really special We'll start by preparing a self-digestion Let's do it this way come here and I'll show you okay for the self-digestion He prepared a kilo of flour in this case it's type 1 600 grams of water for The autolysis will be at room temperature and 4 grams of yeast I know now you will start saying bu Autolysis can be done without yeast so autolysis can be done without yeast it can also be done with Yeast is actually called fermentolysis but more importantly as I said This process is often inseparable even when we add the yeast When the flour comes into contact with water the autolytic process is activated which is no It is impossible to stop it in any way even with the presence of yeast so we make the Our fermentation then I dissolve the yeast in the water adding all the flour to the basin It would be a soap bar even if I work with the mixer because the best way To evenly distribute the yeast in the flour immediately and quickly Okay I turn on the mixer at low speed and add almost all the water to the bowl I remind you that now It's 60 percent hydration I just leave one finger out so I can be see The flour has just been added and when it has absorbed all the water and starts to rise it will be ready Form the dough you can see there is a spot here on the edges where it's having trouble absorbing the flour We naturally expect that it will take a very long time and we don't want to mess it up Too long so I go to hit the mixer's walls with the water I had lef Then the flour that remained attached in this way by moistening the remaining flour She takes it more quickly okay when we get to this point you'll see tha The dough is rough but there's no more flour around so all the flour has absorbed the water Practically our self-assembly is ready so I stop here it took us about three minutes The dough will be like this just slightly moist but not wet at all and absolutely not sticky We will let it rest here inside covering it only with a cloth to prevent it from making a mess crosticina and the autolysis time will be 30 minutes if it's summer and the temperature exceeds I 26 to 27 degrees instead of winter one hour at room temperature so we wait an hour in this case See you soon okay an hour has passed let's go see how the self-service has changed or rather let's go check it out ow the autolysis has transformed the dough here it is obviously we will find it very relaxed bu Especially if we go to test and stretch the dough we see that with just resting It has structured the gluten network and this will now help us finish kneading and to Speed up the whole process I have already prepared the rest of the ingredients 200 grams of water to reach 80% hydration and this is cold 15 grams of olive oil in this case I preferred this and 26 grams of sal And now comes the truly magical part because you will see that as soon as the spiral starts to tur The dough will become smooth and elastic in a few seconds I start at the first speed Here the pumpkin almost instantly formed and now I'm increasing the speed Around an hour and a half I tighten the dough a bit more and then start adding The water gradually as it starts to become more compact and then more tense We can also take a moment to stop and check that the dough is well kneaded because only then will it be ready At this point we will start hydrating more I always close at a speed of one and a half and I start to Add the water now this is a lot of water I will add it in about 6 to 7 times A first part touching the tub in the first water jet I still keep the speed one Halfway through absorbing this portion of water I will begin to increase my speed Okay I've absorbed the first part of the water you can see it's starting to smooth out and dry Now I increase the speed a bit more and go to add another portion of water We will wait for it to become smooth and dry again and move forward putting Step by step the water parts are now at full second speed you see absorbed The other half of the water so I continue This is the third throw There are indeed three more left Four then now at second speed I continue until it has absorbed all the water I add the new water until the last layer is absorbed okay the last one has been absorbed Part of the water is incorporated then we add the oil okay the oil is absorbed we finish the dough with the The salt is added and it takes about a minute and a half for the dough to be ready It's almost ready before taking it out let's do the test to see how well the dough is kneaded Notice that the drain is perfectly detached so we'll just do one more pass Pour the oil and then we remove it I prepare the board with a thread of oil before this is even too much I'll get a bit messy I'll also get my hands a bit dirty in the meantime and my slightly greasy hands will They will help with extracting the high hydration dough okay the dough is high hydration High hydration so it's nice and soft but it doesn't stick to the bottom of the mixer We take a piece and cut it like this and then we have all the dough here this way Species of blob now let's make some folds just to close it up Let's get started prepare a lightly oiled container because it will help us In the draw the next day he has relaxed a bit so I make another fold I go into the container I close it and now the usual speech depends a bit on which season we are in If it's winter it will rest for an hour at room temperature and then in the refrigerator for 24 hours when temperatures are very high about half an hour if it's extremely hot even less is enough A quarter of an hour and then in the refrigerator for 24 hours then we'll see each other tomorrow goodbye After 20 to 24 hours in the refrigerator the dough will have risen in volume like this Not completely doubled but increased in volume and I am preparing for the internship I will do several I want to try a bit for the ones with the paddle I'll do a 350 grams which is the ideal weight to then have the right size both for the Internal dimensions of the F1 and the blade made the size I go to close the blocks Just some very soft folds three or four times no more and then I'll go to hang out forming the ball but this time since it's a paddle I don't make it round It's slightly elongated a bit but in this way I make it easier for the drafting process to go on Give it a rectangular shape so I proceed like this for the rest of the balls I want to make I made some balls so I made three and then I kept some dough to make a a small experiment as I told you to create a contemporary Neapolitan in quotes because It will cook at a very low temperature I made a 280-gram patty I close it the same way A soft curve I go to play and instead I give it a round shape here in this box I have three different portions that will be a bit of experiments I close and leave at room temperature The dough is almost doubled so we're almost there We say the three balls and here are the experiments let's see what we can get out of them so now I'm going to turn on the oven let's see how to set it Then first of all there is the refractory stone because this baking we will do just like that Then it is fired at a maximum temperature of around 300 degrees and then the refractory stone is the Better material for it is not the cookie so we set the higher resistance We'll wait for it to warm up and then go check it We start with the preparation and baking okay the oven has reached the temperature let's go check the The plate will be about 320 degrees which is perfect for our paddle or any pizza super contemporary that we are trying to invent so now we are going to draft We'll see what combinations we can make with this dough we said would be suitable Come to a series of preparations come on Okay prepare a nice generous bed of semolina and let's go Take one of these small loaves and that's what we did we stretched it out 350 grams then I roll it once on the semolina the dough is very soft I like it that way So I go first to flatten the edge because we don't want the molding then with my hands well I stretch my legs a bit but go all the way because otherwise as you often tell me I don't go all the way So the dough has risen like a panuozzo so good we need to flatten it I'm in the back doing it this way so we don't let the dough rise okay that's enough once We move the flour and our dough is already spread out and stretched to the desired size Correct let's not go any further because we have to respect the size of the We take the tray out of the oven clearly okay we give it a light dusting and remove the excess we bring it out The paste on the panel is very simple obviously because the paste is empty Okay I finish here Slightly increase the heat and put it in the oven okay I'll lower the heat as soon as I put the sky in the oven So that it turns off I bring it down to about 220 degrees from 250 to 220 giving it more time to cook since the oven is quite low when cooking from below and when it's almost finished I'm going to raise the sky temperature a bit to 250 let's see how it swells okay Now that the cooking is going well let's check the bottom Okay we'ready Advancing to this point I set the sky thermostat back to 250 so we can finish up I also really like cooking it this way when it puffs up like a cloud Beautiful okay we'ready This first white one we'll take it out and I'll put it right away Let me cool it on the grill I have a mouthful of saliva how do we season this Then here I have I've prepared some things I think I'll do it this way which I really like a lot You know I've done it more than once raw mortadella of course okay I put a good amount of it Pesto of pistachios and here we put it and finish with a buffalo mozzarella roulade A drop of oil to finish it but what are we doing aren't we going to cut it to taste it Cut Here she is amazing kids look at this structure it's a cloud of lightness certainly the The seasoning is no longer the lightest but at least the dough underneath we made super Light okay a little bit a taste I make this sacrifice look at this structure What drives me crazy is that everything fell and nothing was seen Should we pretend nothing happened or can't we Acting like nothing happened Well I managed to be a mess but it's really delicious Okay let's move on I'll just clean up so what can we come up with now I'll show you that we're giving a kiss to the altar come one by one if you don't have enough Space first draft the part that touched the box I go under it and stretch First well the periphery inside with hands in a decisive and deep manner that's enough this is spread out via a little extra flour and set it aside then roll it the exact same way The edges and the inside with the fingers great we move the flour to this point this It seems slightly wider so it will become my perfect oil base I take the other part and it will go on like this let's try to make the two parts fit together I spread the oil on this one too and let's put it in the oven I'll lift it up with the peel and spread it out Even this one is a bit heavier because it's obviously two parts and we're putting it in the oven Let's close and it's always the same discussion we lower the sky a bit to 220 so we give time The dish is ready let's take it out We are moving right here and I'll separate them they are very hot so I had to wait a bit longer Well here we are Now let's let it cool down a bit and then we'll fill it up now The ultimate experiment let's change the oven setting I lower the rack almost to 200 and also the sky around 380 then these two kisses that is this kiss instead I season With a little cooked I put on the stracciata and then in honor of Genova we finish it with We'll close the pesto oil and go cut it on the cutting board now if we've cooked it Well we can cut it even without scissors see how it's also crackly and very crunchy Let's go make the last pizza okay Now I'm taking the small piece I made I told you it won't be very easy but let's try a Neapolitan contemporary For this I raised the temperature of the sky and lowered that of the stage even though there is It won't be very easy to break through okay I'll go ahead and lay this time directing the gas toward The crust is all on the semolina because the dough is very hydrated for a Neapolitan okay I'll move it From the semolina I expand very little at this stage then we finish expanding on the board and proceed w Set a timer for 4 minutes add a few tablespoons of homemade sauce a bit of basil even in cooking mozzarella let's go On the panel oil and put it in the oven halfway through cooking this will take a bit longer obviously The temperature is low let's take a walk and check if we need to dry it Again a little bit here she is Obviously it's not an original Neapolitan we took a dough It was intended for the Roman palette and we created by slightly changing the temperature To replicate a contemporary one but I assure you that if you do this test first in the same You can play around with different pizzas and most importantly see that this dough is It's really very light obviously it's a bit like a shovel turned upside down and seasoned This is not a genuine Neapolitan work this is just a taste here you go I say goodbye to you even if I think I'm about to burn myself practically Comment leave a nice like don't you dare Forget about subscribing to the channel there's an odor here that's driving me crazy and we're going to be here Let's see the next video goodbye