The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Famag IM-8S

Kristo's picture
Kristo

Famag IM-8S

Hi all,

Just got the famag Im-8s and was wondering if anyone has suggestions regarding the use of a variable speed spiral mixer.  I will be mainly making pizza dough and sourdough bread. I know most people will say it’s done when it’s done, but any pointers starting out would be great. Thank you. 

albacore's picture
albacore

Have a look at this video. I think it is a great starting point for making good pizza dough. However be very careful with the timings. Chef Pasquale Sorrentino mixes for 20 mins, but I believe he has his mixer set on a very low speed - maybe 60rpm. If you are using normal low speed of 100rpm, I would try 6-7 mins.

There is a test for pizza dough development called the egg test (at 2:36 and 4:10). I haven't tried it myself, but I will give it a go when the weather is better and I'm making WFO pizza again!

Also I like a bit more yeast than the VPN %age he uses.

For bread I would start with Hamelman - he gives some spiral times. They are probably for a fully loaded commercial size mixer. For an IM8 I would knock them down a bit.

Lance

Kristo's picture
Kristo

Thank you!