First Dough With A Famag IM5S V10
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- čas přidán 29. 11. 2020
- Today I make the first dough in my new Famag IM5 S high hydration mixer. I use caputo nuvola at 65% hydration to make the pizza dough. The mixer is a different beast to what I am use to, so there is a bit of a learning curve especially with the spiral and the friction on the dough which can cause the dough temperature to rise. The end result was a really nice pizza with a fabulous crust after only 8 hours fermentation.
#pizza #pizzadough #famag #spiralmixer
The Pizza Ramblings Facebook group. groups/82708...
Scoop 10% off pizza making goodies if your in the uk here piratespizzashack.refr.cc/step...
This is where I get my supplies from : www.adimaria.co.uk/
Silicone lids : www.amazon.co.uk/gp/product/B...
Dough ball tubs : www.amazon.co.uk/gp/product/B...
Precision scales for weighing yeast : www.amazon.co.uk/gp/product/B...
Plastic scraper : www.amazon.co.uk/gp/product/B...
Steel scraper : www.amazon.co.uk/gp/product/B...
My oven is a pizza party bollore : www.pizzapartyshop.com/en/
Dough trays
Lid www.solentplastics.co.uk/lid-...
Tray www.solentplastics.co.uk/6-9-... - Jak na to + styl
Temp should be between 24-26. You have to measure the inside of the dough with a meat thermometer, not the outside. Try kneading longer at a lower speed. Your overworking the dough with too high a speed, which is why your dough pulls back on you sometimes during stretching.
That's great feedback, thanks for sharing that. I will pick up a probe thermometer and try your suggestion. I've only had this problem since getting that mixer, so you are probably spot on there. Thanks again for sharing. 👍👍👍👍👍
@@PizzaRamblings you’re very welcome. I just ordered the exact same mixer. I will let you know what my results are after trying it. Tip: When u measure the temp, make the dough into a ball and measure the center of it with the probe thermometer and leave it in there for a min or two to get an accurate reading.
It's a great bit of kit, you will love it. What temperature probe to you have ?
@@PizzaRamblings here is what I use. It does both F and C temps. Super easy. I usually stop kneading at around 24-25. KTKUDY Large LCD Meat Thermometer - 5.3 Inches Super Long Probe - Digital Cooking Thermometer with Instant Read Sensor and Clip for Kitchen BBQ Grilling Smoker Meat Liquids Candy and Food Temperature www.amazon.com/dp/B07PZ9FDD9/ref=cm_sw_r_cp_api_glt_fabc_XW3NFKJPA4370N97465R?_encoding=UTF8&psc=1
@@steevo124 excellent thanks. Cheers Steve.
Great video! I’ve been in the market for a spiral mixer and your videos have helped me decide on the IM5S. Took delivery of it yesterday and am already in love with it! Lots to learn but looking forward to it! 👍🏻
Love the mixer, there is something very hypnotic about watching it in action. could look at that for hours!
Cheers, its overkill for 6 balls a week but I just had too. You know the feeling 🤣
Love it and am thinking of buying one myself. Now I'm gonna go watch your four month review!
This video was so good and enlightening! Thank you very much for the excellent content.
Glad you enjoyed it! Cheers
Super interesting video. I like your relaxing style of presenting 👍
Many compliments from an Italian.
Good job!
Congratulations on the beautiful Spiral Mixer!
Thanks very much, yeah a few breaks allows the flower to absorb the water etc.
so jealous... I break sweat to knead and not even close to the texture you got! Great review!!! Thank you 🙏🏼
Hey mate, enjoy your new machine, looks amazing. Another thing you can do to keep your dough chiller is to throw the bowl in the freezer/fridge for a couple of hours before mixing. Cheers
Hi thanks for watching. Yeah I have a conservatory on my house. It's like 1 degree in there so I have used that too. I never gave mixing temperature a thought before I bought this lol
Thanks for sharing. Do you know. Why we have two different directions for kneading the dough?
You influenced me ;-) I ordered the Famag IM5. Unfortunately I couldn't use your link since I am from Germany. Thank you for your great content, your Pizzas are inspiring.
Oh that's great you will love it. It's a real nice bit of kit. Let me know how you get on with it. Thanks for watching 👍
Here you can buy a large variety of spiral mixers. Greetings from Italy.
www.agrieuro.com/impastatrici-spirale-c-105.html
Thanks for this vid. Just ordered one
Enjoy, it's a great bit of kit 👍
Good for you for getting the spiral mixer. I'd love to get one to avoid all that kneading but here in Canada it's not sold anywhere and you have to order from the US. With the exchange rate, duties and shipping it's too expensive. Anyway, pizzas look great as usual. Can't wait to see the up coming videos.
That's a shame, can't you pop over the boarder and grab one lol. It's a great bit of kit, overkill for 6 balls a week but not to worry. Thanks got the nice comments and for watching cheers 👍👍👍
Thx a lot for this video as well - it's actually much more instructional than most others.
Having watched other videos from some Italian youtubers, I think to remember they saying maximum temperature is 26C, not 24 but my memory might be fooling me...
Edit: just finished watching the video. I lived in Italy for some years. The crust on your pizza is so impressive, it's actually better than at many pizzerias in Italy! Great job!
Wow thanks very much for your nice comments. It's good to hear that I'm going ok 😃 thanks for watching 👍
@@PizzaRamblings I sincerely mean it 🙂 keep up the good work. It's interesting to follow your pizza tests and adventures
Thanks for the video! One technique I've seen in other videos is keeping the last bit of water in a spray bottle with ice. As the dough temp rises later in the mixing process, spray the cold water on it. Haven't tried this yet, but worth a try!
That's s fabulous tip, thanks for sharing that. One I will use for sure !
@@PizzaRamblings It's a good tip, that is actually a common technique in sourdough breadmaking (although using room temp water) .. it's called "bassinage" .. the theory is that the reduced hydration helps to develop better gluten structure, then when the remaining water is added, helps to smooth the dough and make it more extensible i.e. to enable a more open crumb structure .. and for more experienced bakers, the additional/remaining water may vary according to how "thirsty" the flour is, and the overall feel and behavior of the dough ..
Thanks I will definitely try this. 👍
Njamiiii🤤 looks fantastic🍕💜
Not bad for a first go. Cheers 👍👍👍
Great video, I’ve been looking at mixers for a while now, it’s been good for someone to show the process of making dough with the machine! The end result looked great!
My pleasure, thanks for the feedback and for watching. More to come soon.
Great mixer and pizza! I’m considering to get one but I was Just wondering if you can use it if you start off with poolish? Do you have any video with poolish in the famag mixer? Thanks!
Hi thanks for the comments. If you were doing a bigger batch of dough I'd say yes. I think the minimum in this mixer is a 1kg of flour. So if you need 1kg of poolish it's not.a problem. The other reason I used the KitchenAid is that it's much easier to handle and still does a good job. The poolish could easily be done just as well by hand. Thanks for watching 👍
Perfect video, a full walk-though and I appreciate how thorough you were with details. So how much does that bugger weigh?
Thanks very much. It's heavy from memory 30kg. It's really well made, rock solid. Just used it now and the dough is like silk. Video out Sunday/Monday.
However, I'm still getting use to it. Forgot to use ice cold water tonight which meant that I had to let the dough cool in the fridge for 20 mins and then continue mixing Lol
All part of the learning curve.
Okay that look soo goood damn great oven
Thanks very much 👍
Thanks very much 👍
Great video! .. Excellent camerawork!!
Haha thanks 😊
@@PizzaRamblings I hope you will pass it along to the camera person?!
Haha yes she can have it lol🤣
Bloody ell’ ! I use Canadian Manitoba from Costco as well ! Takes me 40 minutes to get my dough something like in me ole’ kenwood at 72% I leave it over night in fridge for best flavour as well but I make baguettes and boules mainly but do pizzas too.Anyway I came across your video as my research brought me to Famag spiral mixers and am looking at your model the IM 5-S-HH with the removable bowl and variable speeds. Love how you can slow it right down to keep the temp down…….Are you still pleased with it ? Any issues ? Where did you buy yours ? Cheers mate, all the best.
Hi there, I've seen those big black and white bags in Costco, good value. Yes I love the mixer, it took me sometime to get use to it but I have it mastered now. Its never put a foot wrong, it built like a tank and feels solid as a rock. I bought mine from a place that's closed down now and I'm not sure where you can pick one up from. Google is the best bet. Sunmix are good, they seem to be in a few places in the UK. Good luck 👍
Nice job outta the gate my friend. Cold water didn’t give you much bulk rise but final dough cooked well. Congrats on the Grilletta
Haha thanks for your tips 👍👍 I was quite impressed with the final result. Looking forward to having another go with it. The 70% Manitoba that I had to bin was looking very promising too. Can't believe I missed the salt 🤦♂️
58f water should be in the sweet spot
@@karlschlehofer5771 wow that's 29c
Wow nice pizza. I have a similar mixer. Its good, the only thing is that it gets quite warm and if you dont keep an eye on the tempreature you might ruin the dough. Apart from that its a great mixer. Well done for the pizza.
Thanks for watching 👍 yeah Im using ice water now and putting the flour in the fridge for a few hours before use.
@@PizzaRamblingsUr welcome, yes thats the way it should be done. I will be following your channel. Love your pizzas.
Very nice video, do you just love your Famag? I am very close to pushing the button on buying one. Do you think it really makes a difference in your dough production? Thanks again.
Hi Bill, Yes it's a lovely machine. It took a bit of getting use to at first especially with the dough temperature whilst it's mixing. There are many different ways to use it from putting in all the water to dribbling in tiny amounts over a longer period, ice no ice.... Without doubt you will find the dough really good out of the machine, and you will find in most cases that machine finishes the dough to the extent that you dont need to do anymore work on it. If you can, get the multi speed version. Just ask if you have any other questions. 👍
Great video and spectacular result!
The pizza looks a bit more firm than the ones made with the Kitchen Aid, did you feel any significant taste differences?
The texture is the main difference, I can't say I noticed much of a change in the taste department. It was firm and not as relaxed as I would like. I could have over done it in the mixer? To be honest it's a bit of trial and error at the moment. I have zero experience with a mixer like this. All part of the fun 😉
Kitchen Aid is a planetary mixer, Famag spiral mixer.
For this type of dough the spiral is better because it allows to obtain a better gluten mesh by heating the dough less.
To obtain good results with the planetary mixer, a high speed must be used with the risk of overheating the dough, and in any case the gluten mesh will be less formed.
For this the pizza looks a bit more firm.
The gluten mesh is very important. After 24/48 hour maturation and cooking at 400°C you will have a softer dough with more air inside.
How much more capacity do you think this mixer could handle? Could it handle enough for 12 balls of a similar 280 gram weight?
Max is 18 x 280g. That's the most I've done in it. That's at 65% hydration. Probably less at a lower hydration 🤷♂️
HI.. Love the mixer. I am getting one this year I think. Question.. what is the dough box you are using.. I have been searching for something just that size...
Hi, the link is in the description 😃
That link leads to something else though. Not the proofing box.....
It works for me, strange. www.solentplastics.co.uk/6-9-ltr-small-euro-plastic-stacking-container/
Hi I am one of your subscribers from down under, i am afraid my kitchen aid style mixer is about to go to machine heaven do you need with the spiral mixer to be multi speed or will single speed suffice ? - Cheers
Hello 👋 single speed will be fine I imagine for 60 to 65% hydration if your going to play with high hydration doughs then you need the multi speed option, as it's the speed that builds the strength in the dough. Thanks for watching 👍
Hi Stephen. Congrats. Is your gi metal plate 33cm or 36 cm width. 🙏Dirk
Thanks, it's mega. My peel is 32cm ???
Great looking pizza is that! None of my 24hr tests got crusts like that! 😂
Thanks, yeah it was good looking. Not much effort from me either.
Awesome video, love the new mixer!
Why is it so important to keep the dough cool? What happens if it gets too warm?
From what I understand the temperature affects the yeast. I'm no expert but that's what I have been reading. There is a lot of friction caused by the spiral.
The mechanical work of the spiral heat the dough.
The perfect final temperature is 23 ° C.
Too low temperatures, below 16 ° C, slow down the leavening, the dough will be stiff and with little volume.
Too high temperatures, higher than 33 ° C, stimulate the yeast too much: the dough has a lot of leavening, has no elasticity and can be acidic.
@@vc179 I have been aiming for 24c max. I've have problems with elastic dough since using that machine. I've bought a timer to keep an eye on my mixing times. The last dough I did in it was mixed for 9 mins before I had a window pane that was good. The dough was just right when I stretched it out. I think I'd over mixed the other times I used it.
Just seen Vito using a spiral, he mixed on full speed for 15 to 20 mins. No sign of monitoring the dough temperature whatsoever?
@@PizzaRamblings
The secret is to add cold water a little at a time.
For example, choose a percentage of water, immediately add a part, the greater part, the rest (10%? Experience will tell you) keep it aside. When the dough has formed, add the salt and a little bit of water set aside, just a drizzle.
You have to add the rest of the water a little at a time, after the dough has absorbed the previous one.
Check the temperature (best 22-23 ° C). If it's high, stop, let it cool down and then resume. This will help the gluten mesh.
The processing time is of secondary importance because it depends on many, too many parameters and the water is different for each country.
Watch these videos. I'm sorry, the audio is Italian but you can watch the procedure.
czcams.com/video/ZnL15vyY6UQ/video.html
czcams.com/video/z2aGZPFATlA/video.html
Thanks for your detailed reply. I will take a look at the videos. Cheers 👍
I've read there are 2 breaker bars. Do you get both or is the new bar that is closer to the spiral standard equipment now.
Sorry I didn't realise in missed this post. I only got one which is the offset one. I think that comes with the high hydration model as standard. Not sure about the others. I've had that a year now so maybe there are 2 in the new ones. Sorry for missing your post. Cheers
@@PizzaRamblings no worries. We've been making our own bread now for 4 years so we're upping our game from the 2003 model 500 Watt Kitchen Aid. Long story short, constant shortages of the IM5S led me to get the Sunmix Sun 6, which I actually see as an upgrade but had decided against because of the increased cost. The US dealer was able to cut me a deal that actually made it cheaper than the Famag and I added the light and timer. To be clear, cheaper than the tilting head version but more than the fixed head.
After a good bit of research I decided that the 300 RPM high hydration mode and reverse were not needed on a mixer this size. Those are about a $140 mod for the Sun6. Everything I read was that for reverse to be truly useful only the spiral should change direction not both a spiral and the bowl which is the case on the smaller spiral mixtures like the sun six and IM5S. The high hydration modes also seemed like features we wouldn't need given the 210 rpm of the Sun6 is more than enough for even 100%. The higher RPM results in a more intensive mix which isn't necessarily needed. Everything I was reading was that the intensive mix had more to do with making a batch faster in a commercial environment like a family pizzeria.
Do you always let your dough ferment at room temp? Or just depends?
Hi, no my last video was 38hr in the fridge 10 at room temperature. Others too. Thanks for watching.👍
PERFEITO ❤ MÁQUINA
Yeah, I'm impressed with it. Get consistent results now every time 👍
Hello! How long does it take for the dough to reach the desired consistency? And what are the speed to be used? Mine can go up to speed 10.
Hi, that depends on many factors, there is no time per say. I'm is a 10 speed too. Higher hydration dough needs the speed so 65% upward. I use the window pane test to check that the dough is ready but you can't go off time. Use ice cold water make sure you don't the the dough go over 24c when mixing.
@@PizzaRamblings thank you for your reply and advice. I’ll try it out :))
OMG its amzing bubbles on the rim !! Is this an 75% hydration dough?
I'd have to watch the video again it was over a year ago. I have done 80% in that machine. It does a good job. Thanks for the comment 👍
Do you find the HH feature really necessary…I think I will not go beyond 80 % hydration. Would the 10 v with 200rpm be capable to produce that kind of dough or do you need the HH?
Hi, I've not don't 80% for a bit now, but I have used it on full speed here and there which is 300rpm I think. I suspect 200 would be fine, but it might take longer and you might need to finish off with some stretch and fold manually, which is good to do from time to time anyway it's soothing 🙂
Did you scrape the bowl at any point through the video ?
Now your asking, it was 8 months ago 🤣. In all honesty I rarely have to scrape the bowl, it is in most cases pretty clean at the end of a mix.
Re temperature: The selling point of a spiral mixer is lower temp than planetary. Point being a spiral will be much lower than a planetary which is why I was a bit taken a back when you said it got very warm. I still don't have one, use a 5Qt KitchenAid. We're considering it primarily for pizza and bread as we've made all our own bread since the original covid shortages/closures.
Hi, yes it gets warm. The lower the hydration the more friction I think. I always use ice water now and since then the mixing temperature has been fine. I have a KA too and I noticed that also gets the dough warm but it's not a proper spiral, it's more of a hook. I used that for a year not thinking about dough temp whatsoever lol
Where in the UK did you buy this from? I’m after a new mixer and I have to say the Famag IM5S is looking like a winner!
AHH the dealer has gone bust now sadly. Pirates pizza shack was the place.
Just to say, I’m in the UK and took delivery of one yesterday. I went to FAMAG and they directed me to the Restaurant Store who stock them on eBay.
They’re an authorised FAMAG dealer who ship directly from Italy….just to flag something I foolishly hadn’t considered and isn’t included in the listings etc…there’s additional import tax which was ~20% additional cost! 😏😂
@@onepizzaboy3369 ah yes I too hadn’t considered the import tax! There’s a Sunmix dealer in York nearby to me, I think I will contact them
@@TomVoyageuk indeed! Was a bit of a lesson. I’ve fed back they should really put a note in their listings (not that it’s their charge being imposed…or anything can be done about it, but it avoids the nasty surprise!).
All in all, it still came in less than a Sunmix6 when I priced them up. 🤷♂️👍🏻
For someone making 4 to 6 dough balls at home is a spiral mixer worth the extra money? Or would one be satisfied with a kitchen aide?
Yes it's extravagant for sure as I only do 6 bas a week. A KitchenAid is enough really. Not as good but it will do. You wi aways have to finish the dough off by hand with a KA, that's not the case with a good spiral.
@@PizzaRamblings thank you I appreciate your thoughts. Also your videos are great. Learn a lot from them and enjoy watching
Where did you get the mixer? Would you please share the link
AHH sorry, they have gone out of business. It was a company called pirates pizza shack
pro tip: you can pretty much tell what level the gluten has developed by monitoring how cleanly the dough is 'breaking' against the beater bar. once there is a clean break, then proceed until the dough is silky smooth. i cool the flour in the fridge and use ice water for 70% hydration. i am able to get 5 more minutes of mixing time by doing so. the dough temp at 25˚ is my cutoff. i have gone longer (up to 30˚) with no negative effects, but i don't want to run the risk of breaking the gluten.
Thanks for the tips, I also use ice and aim for 25c for cut off. I do this weekly now and have consistent results each time. 👍
Hey, thats a pretty nice machine. After years of using my small kitchen aid machine and after a year of using an ankarsrum which I sold again, I was thinking about, buying this machine.
I am just a little concerned about the possible usage of this machine in comparison to a household kitchen aid.
Of course this machine was designed for dogh. Nevertheless, do you think this machine can beat egg whites and cream with the hook?
Hi, I will be honest, I've never put anything else in it other than flour and water, it won't touch an egg I'm pretty sure of that . 20 eggs maybe but it won't do to an egg like a Kitchen Aid. I have a KA and it's different animal entirely. It won't replace a kitchen aid.
Thanks for sharing, got exactly the same machine recently and had this problem also, my dough had a temperature of almost 30 degrees C 😂
About the timing, so you let the dough rest 8 hours at RT, how about the dough balls? Another 4-6 hours I guess? Or did I miss that maybe in the video?
Hi, hope you are enjoying your machine. Usually on a 24hr dough I leave it in bulk for 18 and ball for 6. I'm not sure what I did in that video but thats what I normally do. Use ice water, 10 mins on speed 2 then speed 4 till it hits 25c @65% hydration. This will be different on other hydratations. Get a temp probe that you can take the core dough temp with. Cheers
@@PizzaRamblings Thanks for your answer, yes, I do enjoy it but I still need to practice. Ok, good to know. I'll try it out.
On the video you mix the dough for about 17 minutes. Is this the normal duration? And isn't it bad to mix it for too long? thx :)
Hi, I mix until it feels and looks ready. Don't see as it matters if the dough temperature isnt much higher than 24c.
You can over mix, so you need to keep an eye on it.
Thanks. I'm trying to decide if I should get the same Famag mixer as yours or a Sunmix Sun6. Please may I have your advise.
I suspect the sun6 will have the edge. It was another 300 quid more, I only make 6 balls a week if that so spending 1k was enough. The sun6 does seem very well made. However I'm not sure it will make better dough 🤷♂️ Either will be game changing in the dough department 👍
@@PizzaRamblings Thanks for the advise. I've decided to get a Famage IM-5S but I can't decide if I should get the standard version or the high hydration version, so I'd appreciate your advise on that please. Thanks Tony
Depends on what you plan on doing, anything over 70% I'd say yes go for it. I personally do 65% mostly and I do 10mins speed 2 and 10 mins speed 4 then check core dough temp, it isn't 25c then I keep mixing at speed 4 till it is.
I get consistent results doing this method. Not sure what speeds you get with the non high hydration model
@@PizzaRamblings Thanks. It's early days so I don't know what I'll try to make in the future. I'll probably try high hydration pizza dough because everyone says its very tasty… but a lot of work to get it right. I take it you have the high hydration version. If so, does it make good dough with less than 75 % hydration. If it does then I'll probably go for the HH version because then I can make low or high hydration dough and get the best of both worlds. I'd be very grateful if you think that's a good plan because you are much more experienced than I am and I don't want to buy the wrong mixer. Thanks Tony
You won't regret getting the high hydration version, which is what I have.
New mixer 😁
Yeah, seems pretty good too 👍👍👍
Hi, nice video. I am in the market for this spiral mixer. Struggling to find a legit place to buy that will deliver to the UK. Where did u liack your up from and what price did u pay. Cheers
Hi, thanks, the place where I bought it has gone bust sadly. I paid £960 for it I think. It's not cheap, but it's very good..
@PizzaRamblings yeah I was expecting that price. Shame they went bust. All the places I found I checked with trustpilot and they all seem a scam and the place that was ok does not deliver to UK
Where in the uk can you buy these mixers
Mine came from piratespizzashack.com/collections/all but they are out of stock casawoodfiredpizzaovens.com/ also do them.
1kg flout, 15gm salt, 15gm instant active dry yeast, knob of butter 1 small egg. Chuck it all in the bowl. Switch on & pour 600gm water down the edge of the bowl. Mix 3 min on slow and 5 min on fast . Is what I used in a bakery shop.
Can you leave name detail of the mixer.
Hi it's a famag IM5s high hydration. Cheers
Always start the mix with worm water and yeast.
I prefer cold water, the mixer gets things quite warm quite quickly.
Where did you purchase your mixer?
Sorry, They have gone out of business.😞
Good job. You are very good. Said by an Italian.
It is not only thanks to the mixer but to your "hands" and your "passion". Famag is just a tool.
Try real mozzarella if you can find it in your country. You will have a better result.
Thanks for the feedback. Thats fior di latte, do you mean balled buffalo mozzarella?
@@PizzaRamblings
Yes, buffalo mozzarella is the best. Fior di latte also good.
Try pizza with tomato, buffalo mozzarella and basil only, your perfect dough, with "cornicione" (high and soft edge).
The real Neapolitan pizza.
In Naples, pizza with the dough made by you with a high edge is called "pizza a canotto".
A hug from Italy!
Have you ever tried mixing meat for sausages with the mixer? I would be very interested if it works
No that's not something I've thought about, you mean additional meat with the sausage meat?
@@PizzaRamblings yep just regular grinded meat to mix it into sausage meat with spices or meat patties or for salami. I'm pritty sure this should work really well 🤔
Sounds amazing 🤩 I should try that 👍
@@PizzaRamblings yeah, plz do that, I couldn't find a single video on this online! Would be awesome, I'm sure it would work for burger, for sausages 👌
Ice with yeast? Do you know what you are doing?
Yes, works fine.👍
Hi much cost for thì machine? Thanks
Hi, I paid £960 for it. Not cheap lol
I keep always my flour in freezer at -24C and salt yeast and water in the fridge at +4C
Mmm interesting, I think I have put flour in the fridge on the past. I just use ice water now. Seems good.
You should try adding half your water. Then mix your salt into your remaining water to dissolve, then add it to your dough. Most Italian pizzaiolos do it this way.
Wow that's something I need to try, interesting. Thanks for the tip. 👍👍👍
What’s the price for such dough machine?
Not cheap, that was £960 🍕🍕
High what kind of thermometer are u using
This is the one I use but there are many others just like it smile.amazon.co.uk/dp/B01I4TB2IM/ref=cm_sw_r_cp_apa_fabc_P2VM05HTF4S73VTY5MS6
@@PizzaRamblings thank u for your. Response also how much does this machine weigh and is this unit for countertops
No problem, I think it's just less than 30kg so it's pretty heavy. It can be used on a counter top. The only issue you might have is lifting the head to get the bowl off.
@@PizzaRamblings thank you very much for the information stay safe and have a bless day
21:00 깜짝이야!
How much was that? Thanks
Not cheap £960 !
I thought that planetary mixers are hitting up the dough more than spiral 🤔
That's a good point, but in my spiral with the breaker bar, the dough is squeezed between that and the spiral. Plus the spiral has a bigger surface area than my KA.
I guess you always have to control your dough temperature. Was hoping that this will go away when I'll buy spiral
@@krzysbass nope it's worse.
I finally decided to get one of those for myself but with the pandemic and everybody home baking bread there is not a single one to be found in the entire United States. Thanks for the video!
Never mind, they are back in stock. It must have been a Black Friday thing here in The states.
I just bought one last week, website says they still have some in stock:
pleasanthillgrain.com/famag-im5-grilletta-spiral-dough-mixer
You won't regret it chaps. It's an impressive bit of kit. It's built like a tank.
Just to note that mine is th IM5S High Hydration model. That's got the 300rpm upgrade. If your interested.
@@PizzaRamblings I got the 5S high hydration because I am addicted to ciabatta. There's nothing like some ciabatta, fresh out of the oven, dipped in a mixture of extra virgin olive oil, red pepper flakes, and fresh grated parmigiano reggiano.
This equipment is far to expensive, is there anything up to 400 quid on the market which is same good as this?
I don't need big bowl as I make maximum of 1kg of flour at once. Thanks.
I doubt it, that's KitchenAid prices. They work fine, but the dough hook isn't as good as a spiral so you still have to do quite a bit of stretching and folding after using the mixer. That's not a problem tho. KA is better on 65% hydration, the lower hydration doughs are harder for the mixer and the dough crawls up the hook.
Caputo Nuvola is best used for high hydration and long cold maturation. I use it periodically for 80% hydration doughs, which is challenging but improves you technique dramatically.
Wow 80% hydration. That's a lot for a flour that's not particularly strong. Sounds cool though.
@@PizzaRamblings it’s the Caputo Nuvola Super I’ve been using, not the Caputo Nuvola. 🍕🌬
AHH right spot on, never tried that flour as it's only available in 25kg bags.
Wow. That mixer is the difference. RIP laminating LOL... I am sure making a 70% hydration is much easier with a mixer like that. I suspect that will be your new "go to" hydration. It's amazing how much the gap has closed between consumer and professionals now that the access to machines like this are more available.
Yeah it's next level, I hardly did anything to that dough myself, I'm pretty sure I didn't need to do the few folds that I did. It's a nice bit of kit for sure, bit overall for 6 balls a week lol
très bien l'ami bonne texture de pate n'hésite pas à lui donner un diametre superieur