Can you make a technical video about the starter sourdough? When you feed it, how much of the starter should be fed in terms of percentage compared to the total amount of starter? When feeding the starter, does it need a specific time to stand outside the fridge? If a larger quantity is needed, can the feeding be a higher percentage?"
Love your videos man I like your new dough recipe but could you explain it all the pizza recipes I see nobody ever explains room temperature when it’s hot when it’s called less water more starter you don’t mention any of that and like where do you get your wood from your wood vendor how much would you go through stuff like that is interesting also
Amazing result and thanks for sharing!! , is the sourdough stil the same as in your instruction video? I get water on top after trying 3 times :( , but will. keep trying.
Ciao Massimo, I am curious since we have been having very hot weather here in the UK (30c at my home) if you still rest at RT? How do you manage the dough in this heat? Is there temperature range that you allow the dough to rest at RT? Thanks a lot chef
Would you recommend the direct method, autolyse, biga, or poolish with the use of yeast for business? For Roccobox catering, what hydration level would you suggest? Could you record another video with the Roccobox oven?
I’m doing some pop ups and I like poolish to mix by hand and I’m cutting back to 60% hydration. 65% is too wet without refrigeration and can quickly over proof while catering. You can reball as you go but it’s a pain. I also use active dry yeast and need to use less than a gram for my fermentation 24 rt 70f -+
Great video. A question, is it around 10 percent of yeast starter to the flour amount? for example if my flour that I'm using is 1kg, is that 100g of yeast starter that I use? Just trying to work a bit of a guide. Thanks mate.
Thnx for the video. 1 question: when I use sourdough to make pizza dough, my dough is very sticky each time. I use type 00 flower with 60% hydration and 15% sourdough. It's like the dough is 80% hydrated 🤔. I added more flower and I think the hydration is around 50-55%, but the dough is still very sticky 🤷🏻♂️. My sourdough is 3 months old. I use 1:1:1 to feed it.
Can the video include more technical details, such as which mozzarella you use, what tomato sauce, what your menu looks like, which tent you use for business, which dough mixer, spatula, paddles... thank you
When you already have a starter in the fridge, does it need to sit at room temperature for some time before feeding, or can you put it back in the fridge immediately after feeding? When feeding it, do you add the same amount of water and flour?
Just take your starter out of the fridge when you want to bake something feed it and keep it at room temperature for a couple of hours until it has risen
Love the humor my dude ❤
Truly amazing that you get a Conotto crust from 60% hydration dough, you are truly a magician! Grazie mille Massimo!
👍😊🍕🙏
By my math, this dough is 64% with the additional 200g added to the starter
@@HaddenMT and Conotto is ~80%
I use Polselli Super as well , love that flour!!!
impossible to find in northern europe. where are u from?:)
Thanks for sharing this detailed video with us. Great teaching content as always.
Great content master. Thank you
Looks beautiful, another masterpiece 🍕Could you do a recipe some time using instant yeast rather than sourdough. Thank you 🙏🏻
Yes of course
Fantastic recipe and instructions. Thanks!
That's awesome
Excellent 🍕🍕🍕
sei grande massimo
Can you make a technical video about the starter sourdough? When you feed it, how much of the starter should be fed in terms of percentage compared to the total amount of starter? When feeding the starter, does it need a specific time to stand outside the fridge? If a larger quantity is needed, can the feeding be a higher percentage?"
Another great vid , for that 1kg recipe how much Poolish would you use please ?
Love your videos man I like your new dough recipe but could you explain it all the pizza recipes I see nobody ever explains room temperature when it’s hot when it’s called less water more starter you don’t mention any of that and like where do you get your wood from your wood vendor how much would you go through stuff like that is interesting also
Where yo base Uk?
Amazing result and thanks for sharing!! , is the sourdough stil the same as in your instruction video? I get water on top after trying 3 times :( , but will. keep trying.
You need to feed it more frequently or keep it in the fridge until the next feeding
@@guyeshel9316 Ok I thought in the fridge process stops. But will try it, thank for your kind reply
Ciao Massimo, I am curious since we have been having very hot weather here in the UK (30c at my home) if you still rest at RT? How do you manage the dough in this heat? Is there temperature range that you allow the dough to rest at RT? Thanks a lot chef
Yes I do always room temperature fridge would be much better but I don’t have that facility I do less starter and only 12 hours rt
That's awesome 👌 . What mixer do you use. For how many kilos. Thanks !
Prisma food mixer 25 kg flour
Massimo can you show us a same day pizza dough recipe? Thank you for the great videos!
I do have a video recipe with 6 hours
@@massimonocerino Thank you I will look for it!
Would you recommend the direct method, autolyse, biga, or poolish with the use of yeast for business? For Roccobox catering, what hydration level would you suggest? Could you record another video with the Roccobox oven?
I’m doing some pop ups and I like poolish to mix by hand and I’m cutting back to 60% hydration. 65% is too wet without refrigeration and can quickly over proof while catering. You can reball as you go but it’s a pain. I also use active dry yeast and need to use less than a gram for my fermentation 24 rt 70f -+
Both!
Great video. A question, is it around 10 percent of yeast starter to the flour amount? for example if my flour that I'm using is 1kg, is that 100g of yeast starter that I use? Just trying to work a bit of a guide. Thanks mate.
Oh sorry... I missed your info in video. So 50g to kilo of flour. Cheers.
Thnx for the video. 1 question: when I use sourdough to make pizza dough, my dough is very sticky each time. I use type 00 flower with 60% hydration and 15% sourdough. It's like the dough is 80% hydrated 🤔. I added more flower and I think the hydration is around 50-55%, but the dough is still very sticky 🤷🏻♂️. My sourdough is 3 months old. I use 1:1:1 to feed it.
Reduce the water
@@massimonocerinoYes, I use now 50% hydrated dough and it rises better and I can handle it like it is 60% as in your videos.
Did you use cold water or room temperature?
Cold
Can the video include more technical details, such as which mozzarella you use, what tomato sauce, what your menu looks like, which tent you use for business, which dough mixer, spatula, paddles... thank you
He already talked about that not too long ago.
He compared between the two types, Buffalo vs Cows
He uses Cows' Mozzarella because it's less watery
how big a pie you making?? 12 inch ?
11 inch
When feeding a starter that's in the fridge, what percentage of flour and water do you add?
55% flour 45% water
When you already have a starter in the fridge, does it need to sit at room temperature for some time before feeding, or can you put it back in the fridge immediately after feeding? When feeding it, do you add the same amount of water and flour?
Don’t need to seat at room temperature the starter
Yes the amount of feeding I do 55% flour 45% water
@@massimonocerino Always 55 percent flour, 45 percent water?Will the starter have much lower hydration after many feedings?
@@massimonocerino Always 55 percent flour, 45 percent water? Will the starter have much lower hydration after many feedings??
Just take your starter out of the fridge when you want to bake something feed it and keep it at room temperature for a couple of hours until it has risen
It's difficult to hear you clearly with the mixer running and the background music at the same time. Even just the tacky music alone is distracting.