Пікірлер

• 
  @Old-School-Liberal56 минут бұрын

  This is why you don’t buy cheap Chinese lenses

• 
  @Bbarm9740 минут бұрын

  sadly i agree now

• 
  @thomaswhitaker75197 күн бұрын

  Great in depth video! I am really glad that I didn't pull the trigger on this one :S

• 
  @user-jp3vl5jx1j9 күн бұрын

  dude you living in the janitor room?

• 
  @Bbarm979 күн бұрын

  its what happens when you have storage, chemicals for developing, tools and workshop in one room :D

• 
  @danielmollohan170313 күн бұрын

  Thanks for posting this. Sorry you had to be the one to post it, though. I am sure you have saved many a huge headache, and of course, the money.

• 
  @Bbarm9711 күн бұрын

  yes that was the idea. they btw refuse a return and refund at this point because I have dismantled it, although I have only removed cosmetic parts that would be removed for repaint, a modification that they have allowed and marketed on their Instagram as well as emailed people who have preordered is an option (the email they sent to get the brass one).

• 
  @user-bz7fc3bc1m15 күн бұрын

  hi tengo la misma experiencia que tu , lo he devuelto a la fábrica, el objetivo es peor que un prototipo . tenía mucho ganas y esperaba más de seis meses y por fin tuve una basura en la mano

• 
  @Bbarm9715 күн бұрын

  I am sorry you had the same experience. I am glad you managed to return it. I will have to open a dispute on Paypal to return it as they ignore me

• 
  @MrVincentbihler16 күн бұрын

  Thanks for the mention haha 👍 that being said, I can feel the pain of yours :/ for some reason I still hope to be surprised when my version comes home for a review. I still feel very intrigued about how they could come up with this build quality after making an honnestly great 50 1.1 for much less money...

• 
  @Bbarm9715 күн бұрын

  yeah apparently its possible that theres no wobble on your copy. the sharpness is fine, i wouldn't say better than nokton but reasonable. the upsetting thing is rather the build than the optics for me.

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  @MrVincentbihler15 күн бұрын

  @@Bbarm97 optics is always a matter of taste indeed. Build is more concerning. Waiting for my sample before emitting any judgement. Also, do you think it is possible that this first brass edition is actually first produced parts before mass production adjustments? It's a theory that could explain why they were shipped that long before the regular parts.

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  @Bbarm9715 күн бұрын

  @@MrVincentbihler i think they couldnt get chroming done thats why. i think all lenses will have same parts. the issue with the wobble is because they helicoid keys dont have a slit to adjust. if you look at voigtlander lenses all of them have slits in their helicoid keys to expand if needed to fit perfectly so to focus with no wobble. screw size is and easier fix if you can tap the holes and create new threads (not so hard on brass). for the helicoid key youd need to remove one of each pair, cut a slit with a jewelers saw and expand gently untill theres no play. these should have been fixed in the factory tho.

• 
  @Royalmeowjesty17 күн бұрын

  Brass looks so pretty :( If only.

• 
  @TheArgiteoАй бұрын

  why mixer isnt good? cause of 1 speed?

• 
  @kk2ak14Ай бұрын

  I worked in a company where we make 15 tons of pizza dough a day using five spiral mixers, so I don’t understand what is wrong with it?

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  @Bbarm97Ай бұрын

  theres nothing wrong with it but at home when you might not have a firm production quantity or process where you might want to change parameters such as flour, yeast, hydration etc you want the machine to be able to keep up with it. Now I have been using it non stop for 2 years I can say that it simply cannot. The smallest portion you can make is too large for my household but as soon as you invite friends for pizza it struggles. The speed is a limitation and this is why you cannot have very high hydration dough with this machine easily.

• 
  @kevin-parratt-artistАй бұрын

  Thank you. 😊

• 
  @Bbarm97Ай бұрын

  you are very welcome. I also realized later on that the nokton 35 has that circular flare that people might like. If you shoot digital you might want to consider the 35mm but if you shoot analog I would like to avoid that flare. I love both lenses but the 40mm delivers a more consistent image especially because I shoot film. Sharpness is the same, maybe the 40mm is bit better, body size/weight the 35mm is better.

• 
  @yvessautter85922 ай бұрын

  Beware of chlorine in tap water as it kills the yeast. Its better to use bottled spring water.

• 
  @wd1223 ай бұрын

  Couple questions: 1.) How much flour was used in the video? Which is to say what is the minimum amount of dough this machine can reasonably make? (My batches are typically 1.5-1.6 kg of dough and wondering if this machine would work for that size) 2.) Why the 24 degree limit - do higher temps effect the gluten or does it effect the fermentation?

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  @Bbarm973 ай бұрын

  minimum 1 kg. 24 degree limit because higher the fermentation is very hard to control. depending on the mass of the dough the center of the dough rises a lot more. at 24 surface temparature the dough is actually at like 20-21. the surface of the dough is warmer due to the friction of the movement. you will see this is the case if you turn off the machine, wait 10 minutes and measure the dough temp

• 
  @rezaghasemi82903 ай бұрын

  Thanks for very helpful video. You mentioned having better recommendation for spiral mixer than Maxima. what is your recommendation for such mixer? Thanks

• 
  @rgarbini12 ай бұрын

  A Famag

• 
  @addlyconcept50523 ай бұрын

  like it I"m subscribe +

• 
  @VleNik4 ай бұрын

  Very helpful video man! Big thank you! I've got exactly the same machine here and I've tried even today for my first pizza dough with poolish. I was also worried about the temperature of the dough, which I thought 26°C was fine. I kinda overstretched it too much and broke the entire gluten network 😞 Ended up to bake it as focaccia... Now, new attempt is waiting for me tomorrow - together with the learnings gained while watching this vid!

• 
  @michaelkaplan87174 ай бұрын

  Hello, Thanks for the vedo. Which spiral mixer would you recommend? I would recommend you to put your mixer higher so it makes your life easer. Best to you, Mike

• 
  @yvessautter85922 ай бұрын

  The Famag Grilletta multispeed mixer range are excellent. Do not get a monospeed mixer as it will then be very difficult to get hydration > 60-62%. Monospeed mixers are a little outdated and meant for low hydration breads. This why they are cheap.

• 
  @vladetkd4 ай бұрын

  Gas or electric oven for about 50 pizza/day?

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  @Bbarm974 ай бұрын

  electric wit 450 degrees. If its single chamber you want to have minimum 2500 Watt power. Gas is going to consume more energy with open door, electric will maintain that energy. For 50 pizzas electric is a better choice. If you have more than 150 pizza then gas.

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  @oohbigbrain4 ай бұрын

  Just got my famag grilletta😊 Can you tell me how much sourdough you use? Thanks, great video!

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  @yvessautter85922 ай бұрын

  10% of the weight of flour is a good proportion. 5% works too but don't go over 15%. What is also important is that you let the dough mature in the fridge ar 5°C for at least 24h, 36-48h being optimal for additional taste.

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  @user-ny5be4lm8z5 ай бұрын

  wow you have the same setup as me p134 and maxima 8L ...yeah i ran into the same problems as you... overheating and not developing gluten as fast despite its fast speed but there are ways round it as you mention...will give your methods a shot they seem super

• 
  @nanigopalmalik50355 ай бұрын

  I loved the Video 😊

• 
  @jaretschwab23366 ай бұрын

  Damn this is so cool I need on for my Fuji X-M1 do you know if this will work as well for a 27MM tt artisan lens

• 
  @samahaltajer85797 ай бұрын

  😂😂😂

• 
  @eincan13137 ай бұрын

  Hi, appreciate the video. I have a question. I have the same machine and follow a similar procedure with my sourdough starter. But if using dried yeast, would you add it to the flour before the autolyse or follow the same method and mix it with the 2nd batch of water?

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  @Bbarm977 ай бұрын

  id not put yeast into the autolyse so afterwards I would recommend. good luck :)

• 
  @ophini7 ай бұрын

  Bravo!! Have you tried doing a full housing for the lens?

• 
  @juliusheigl10159 ай бұрын

  Cooles Video, hab seit 2 Wochen meinen Effe N3 und liebe ihn echt. Was du sagst stimmt so: Der Biscotto ist echt idiotensicher. So viel einfacher zu operieren als der Ooni 12. Cooles Teigrezept, muss ich mal ausprobieren.

• 
  @wsurfn9 ай бұрын

  Very helpful. I am new to my home spiral mixer for 70% Neopolitan. I use a preferment (poolish). So, should I dissolve the poolish in the 55% of the water at the start, add 100% flour and mix at slow speed. Autolyse once combined for 15 min. then Bassinage the remains water and add the salt at the end? When do you increase the speed of the mixer?

• 
  @Bbarm979 ай бұрын

  hi. thanks for your comment. the speed of the mixer you can increase when you are doing bassinage to increase the percentage, closer to the end of the dough. I personally do not as the machine has a fixed speed. you basically increase the speed to increase the percentage of water faster than the increase in temparature. your reference for when to begin should be the temparature of your dough. if you realize that at the end your dough is too warm then you should have maybe started earlier or use colder water next time. theoretically even with the slowest speed you can work up to 70 percent hydration but obviously the faster the more practical this is

• 
  @rowellwalo163311 ай бұрын

  Love it bro.

• 
  @lebelson985 Жыл бұрын

  Hi, what adapter are you using? Thanks!

• 
  @user-ce1cu5my4j Жыл бұрын

  Wondering if it's possible to develop the film without any instax devices? As i understand it, the whole process is just squishing the photo in between two rollers to spread the chemicals

• 
  @KJ-rn7gx Жыл бұрын

  Can you please put link where to buy this door?

• 
  @red9350 Жыл бұрын

  Can we fit a filter under the hood?

• 
  @Bbarm97 Жыл бұрын

  yep

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  @annetheke3233 Жыл бұрын

  dude, why so little mozzarella?!

• 
  @fabjackich1537 Жыл бұрын

  Wie schwer sind deine Pizzaballen beim formen? 280 gramm oder mehr? und wie groß sind deine Pizzen?

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  @Bbarm97 Жыл бұрын

  ja 280 aber abhängig vom mehl kann man runter gehen. wenn der mehl extra fluffig ist wie nuvola mache ich so 260 gramm aber gleich groß damit es nicht so viel aufgeht wie contemporary

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  @fabjackich1537 Жыл бұрын

  hey, how big are your pizzas? and how much weight of your pizzaballs?

• 
  @Sc0ttishking Жыл бұрын

  What size is the glass please? The diameter of the threads and the wider part also . Thanks

• 
  @delcinedamann5000 Жыл бұрын

  😱 'promo sm'

• 
  @eldani1 Жыл бұрын

  digga die pizza ist immer verbrannt, sowas würd ich nicht essen

• 
  @leviSyosef Жыл бұрын

  High version with 50 cm diameter 450c will be enough ?

• 
  @erikkastermans5353 Жыл бұрын

  I think this speed is a normal second speed of bigger machines, awesome video thank you for that

• 
  @saroobrierley8906 Жыл бұрын

  Hi just wandering what kind of dough it is and also can show us the how to make it? Thanks

• 
  @Bbarm97 Жыл бұрын

  I will in the next months or so ;)

• 
  @noahyv Жыл бұрын

  Even parfocal lenses aren't parfocal if backfocus isn't set properly. You can't really determine if the lens itself is parfocal unless you can confirm backfocus is correct first.

• 
  @jonnej7521 Жыл бұрын

  Nice job! But are you aware of the fact that this is an autofocus enlarger where you don't need to use the helicoid focusing at all once you have the lens fixed with the setting notch that originally was part of your set up? Spare parts are still available from Kienzle Phototechnik in Germany. Setting notch is less than €30...

• 
  @luminol Жыл бұрын

  please send link to door to by in USA. thanks you!

• 
  @ramtha1973 Жыл бұрын

  According to Ooni techs, this doors can damage the oven, create carbon dioxide, etc.. lots of people happy with it

• 
  @ramtha1973 Жыл бұрын

  Explosions are possible. I am not sure yet about modifying mine.

• 
  @zenco1611 Жыл бұрын

  They’re lying

• 
  @ramtha1973 Жыл бұрын

  @@zenco1611 can You.prove it?

• 
  @heisen187 Жыл бұрын

  What kind of flour are you using?

• 
  @hugomartinsphoto Жыл бұрын

  This hood looks amazing! thanks for the tip!

• 
  @josesantini7745 Жыл бұрын

  Please make a dough tutorial. Looks nice.

• 
  @josefmengele5340 Жыл бұрын

  I have the Maxima 8 litres, I think good enough for domestic use, I don't know if you use at professional level

• 
  @sammlungvienna Жыл бұрын

  totally agree. I think its also good for pro level. i think where it makes the least sense is the prosumer level where you might want to try other stuff.

• 
  @PuttyCream Жыл бұрын

  how do i re grease this machine

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  @Bbarm97 Жыл бұрын

  what do you mean regrease? you would have to open the top and the bottom and disassemble, clean and reassemble. not something to do unless you know what you are doing

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  @PuttyCream Жыл бұрын

  @@Bbarm97 there is only 6 months worth of grease in the machine when sold . I asked because i’m trying to find out how to lol. i recently just got this mixer and i don’t want to run into issues in the future due to not maintaining it properly, since i’ve already burned out two KA’s this year lol… also should mention im not using this for flour/bread.

• 
  @bazukaran Жыл бұрын

  Hi Thanks for the vid. why didn't buy the new model of this oven. most of your problem will be solved