Sbs italian food safari - tonight 15/4

[Mitchamus]

Hey guys - Just a heads up -

Italian Food Safari is on tonight

SBS - 7:30PM AEST

From the shorts last week - it looks like tonight's is going to include a story on pizza.

Don't know about you guys - but I preferred it when Mae hosted by herself.

[Mitchamus]

Re: Sbs italian food safari - tonight 15/4

You can find the Italian food safari website here:

SBS: Italian Food Safari

[heliman]

Re: Sbs italian food safari - tonight 15/4

Yes, can't get enough of that show... there was bread baking on recently and making tomato sauce too. Brilliant. I also record it for later reference...

[kombiman]

Re: Sbs italian food safari - tonight 15/4

Maeve is my tv crush!

Love her shows, best was a christmas feast on one of the lifestyle shows a few yrs ago. OS viewers may need to mask IP or get Ip locked out.

[heliman]

Re: Sbs italian food safari - tonight 15/4

Good section on pizza making.... I certainly got some tips from that process. The final dough came out a tad yellow too (semolina??). I checked the flour out too -Divella Di Grand Tenero "00". Not sure where that is available from locally. Haven't seen it in Perth.

The "Biga" mother starter is something that I have been thinking about for some while now. I am certain that most local pizzerias have some kind of starter as this seems to take the ferocity out of the IDY that make holes in my dough as a general rule.

Inspired, I have just scaled a 3 x pizza dough biga and will make it tomorrow night. The dude in the video said 48hrs for biga to proof, but I will test tomorrow and lengthen the ferment next time around if necessary.

[Mitchamus]

Re: Sbs italian food safari - tonight 15/4

he also said it was just a 48hr old piece of dough...

I wonder if it's just a left over dough ball??

[Mitchamus]

Re: Sbs italian food safari - tonight 15/4

The other really cool thing was the dough ball proving drawers!
what a great idea... gets them off the bench top..

also

was it just me.. or did he not let the dough rise?
he went straight from the mixer to making the dough balls?

but when he cut the dough - it was full of bubbles like it had proven
... so they just must not have shown it.. or even mentioned it????

or did I miss it?

[Mitchamus]

Re: Sbs italian food safari - tonight 15/4

I just re-watched it - (pizza segment starts at 8:48)

he definitely goes from the mixer to a dough ball without a rise - BUT leaves them to proof as a dough ball for at least 4 hours...

Interesting.

Might have to try that.

[heliman]

Re: Sbs italian food safari - tonight 15/4

The term "biga" sems to be used quite loosely (according to Reinhart). This guy spoke of a "mother starter" or something but it was pretty wet, whereas a biga is normally quite a dry consistency from what I have read.

I am sure that the guy wouldn't be giving the whole recipe out on national TV, but the steps within the method were real I'm sure. That was the interesting part, so value in it for me.

[Mitchamus]

Re: Sbs italian food safari - tonight 15/4

This guy spoke of a "mother starter" or something but it was pretty wet

'Leivito Madre'
I have just asked my Italian friend if 'Leivito Madre' implies a sourdough starter...


I reckon the yellow colour comes from the olive oil...

[scottz]

Re: Sbs italian food safari - tonight 15/4

he definitely goes from the mixer to a dough ball without a rise - BUT leaves them to proof as a dough ball for at least 4 hours...

I may try that one too....his dough looked very relaxed after the 4 hrs, didnt it!!!

Also found that his dough that came from the mixer (I mix mine by hand though) is also alot less sticky then my batches. May have to use a little more flour in the process maybe??? Loved how he stretched the dough...I can only do the 'stretch over the knuckles' trick so far....but i guess he has done millions of pizzas..I think I have done only 100...LOL!!!

[Mitchamus]

Re: Sbs italian food safari - tonight 15/4

yep It did look good - he was using a spiral mixer tool.

It's worth noting that he started his mixer at 100% hydration
2L water + 2kg of Flour.

also - they didn't show the part where he adds more flour in.