A recipe enjoying every physicist - again very intersting to follow, and I confirm, all you say is well funded and true. Gyros Pita (Greek snack with chopped meatlets from the sabre grill and a flat bread) is the student's onvenient snack for students in Cologne, Hamburg, Heidelberg and Berlin in Germany - besides Döner Kebab (Turkish equivalent).
By far the best pita bread recipe i've ever tried. I got puffage on all my 8 pitas. Absolutely brilliant recipe. I added wheat protein to counteract the Tangzhong since my flour was not high protein. soft, chewy and perfect pockets. thank you professor!
@@NovitaListyanihow can one made with all purpose flour made as best as it can (i only know of organic all purpose flour around here so thats why i want it)
That was great! Very helpful. Those pitas were beautiful. I’m thinking of the million things I would love to fill them with. They’re perfect Mangia ,Mangia.
I want to go there to learn directly. But today I'm reunited with my second son from Washington for the first time in a year. Unfortunately, you can't. Have a happy day🍞
Love love love this video, I prepare pita bread but no all puff, I wanted to know why is that if is the same Dough. Love to learn about the science behind of baking. Do you know if the tangzon increase the glycemic index of bread. Can you make a recipe without this.?
Hello - fantastic recipe and thanks for pointing me here. May I ask - when you proofed this dough you used a lid with a small steam hole. In other proofing videos it was a silicone lid. I'd like to ask if you think it is necessary for the small hole to allow a little air. ( I have silicone lids and wondering if the very wet consistency i get might be because i'm allowing zero air in). Many thanks for your time and brilliant videos.
loved the video. can you do one about paper thin pita, like lebanese style pita? they are much less bready, and i love that stretchy chew they have. this style is hard to buy, and store, too. prob because theyre so thin.
Poolish is usually a term reserved for a type of yeasted pre-ferment. If you use a sourdough starter to make a preferment, it is usually called a levain. When you make a poolish, besides flour and water, you use baker's yeast, in this case, baker's yeast is your leavening agent; when you make a levain, besides flour and water, you use a sourdough starter, and in the latter case, sourdough starter is your leavening agent. A recently fed (sourdough) starter is a starter, but when you use part of it at its peak after feeding or backslopping, you are using a levain. If you keep the starter in the fridge after backslopping, and then use it directly in the final dough the next day, then you are using a starter.
After you shape them, immediately put the doughs into sealed freezer bags and freeze them. When you want to cook them, leave them to rise in a warm environment until they doubles in size, and cook them. As a consequence of freezing and thawing, the doughs may take longer to proof and cook.
@@NovitaListyani Thank you for replying. I was referring to after bulk fermentation, can I put the whole dough in the fridge for 24hrs before shaping? If so, how long can the dough remain in the fridge? Thanks
of course you can do that, as for how long? that really depends on the temperature of your fridge, our fridge, at around 4°C, can provide good environment for our doughs to slowly ferment for about 24 hrs. Remember slow fermentation doesn't mean no fermentation, so at a certain point your doughs may run the risk of over fermentation, I'd suggest you try first with 8-18 hrs. and see how they go.
@@elitemusiccompany7833I know it's been a while, but I'd like to add that the humidity also plays a role, not just temp. I've been baking for a while, in Central America (El Salvador); in San Antonio, TX; & where I'm currently living, S. Central Wisconsin, US. The humidity lvls vary WIDELY, between seasons and location. So in one place that refrigerated dough could overproof in 8 hrs, or be all right for 72, depending on the season, all things being equal. And I take into account that the ingredients are the same, because I actually travel with some of them, even the flour, if I know that I can't source it even through the internet! You'll have to expriment with some of those recipes. I have notebooks filled with adjusted bread formulas because the given yeast % won't work where I am. Too much rise, too quickly, or not enough. Etc. Happy baking! ❤
With regular sourdough withou tangzhong, I usually bulk ferment at room temperature, shape, then put in basket and cold retard until the next day and bake. Since this has tangzhong, after shaping, can I do the final proofing in the fridge for let's say 12-15 hours, and then score and bake? or would the long cold fermentation cause a problem, since this has tangzhong, will it weaken the gluten too much ?
12 to 15 hours in the fridge should still be acceptable. I've done that as well, and haven't had any problems, but once the dough leaves the fridge, you do need to keep a close eye on the dough. It should also be noted that the poke test doesn't work on cold doughs.
Amazing knowledge for such a lovely young Lady. Question please!!! Is it possible to throw them in the Oven instead of cooking them on a Pan??? If so, at what Temp.??? 450??? 500???
I wish you didn't gatekeep bread making. I understand you are passionate about it but perfection isnt an option for people with jobs and families. Then again I understand I'm not your target audience.
First cooking channel that talks the right lingo - physics. Great job! Thanks.
God damn this channel is brilliant.
So satisfying!❤❤❤
I love cooking and science blended together into a delicious video. Thank you for the tips.
Thanks for watching!
Wife asked, "Could you make soft pita?" Now I can say...👍 Love the science.
A recipe enjoying every physicist - again very intersting to follow, and I confirm, all you say is well funded and true.
Gyros Pita (Greek snack with chopped meatlets from the sabre grill and a flat bread) is the student's onvenient snack for students in Cologne, Hamburg, Heidelberg and Berlin in Germany - besides Döner Kebab (Turkish equivalent).
By far the best pita bread recipe i've ever tried. I got puffage on all my 8 pitas. Absolutely brilliant recipe. I added wheat protein to counteract the Tangzhong since my flour was not high protein. soft, chewy and perfect pockets. thank you professor!
Fantastic! Thanks for the comment!
This type of bread is the country of Turkey. I had a similar puffy balloon like bread at a Turkish restaurant in New York
@@NovitaListyanihow can one made with all purpose flour made as best as it can (i only know of organic all purpose flour around here so thats why i want it)
loving the deep scientific approach! much appreciated! and excellent pita results as welll. Can't wait to try this out!
Awesome, thank you!
That was great! Very helpful. Those pitas were beautiful.
I’m thinking of the million things I would love to fill them with.
They’re perfect Mangia ,Mangia.
Properly made pitas are so versatile, I'm still finding new things to pair them with all the time!
@@NovitaListyani
I’m anxious to try these. Hummus and salad with seasoned yogurt.
That sounds so good!
Love your scientific explanation of pita bread. I bake a lot of challah but never tried pita. I am now very excited to try your recipe. Thank you!!
Love your Portuguese fandango music and btw happy you use metric
Super recette, merci beaucoup 🤩🙏🙏🙏
I want to go there to learn directly.
But today I'm reunited with my second son from Washington for the first time in a year. Unfortunately, you can't. Have a happy day🍞
Great stuff
Just one thing.
The reason the dough isn't stretching so easily is because it needs more rest.
It shouldn't be retracting
Love love love this video, I prepare pita bread but no all puff, I wanted to know why is that if is the same Dough. Love to learn about the science behind of baking. Do you know if the tangzon increase the glycemic index of bread. Can you make a recipe without this.?
Hello - fantastic recipe and thanks for pointing me here. May I ask - when you proofed this dough you used a lid with a small steam hole. In other proofing videos it was a silicone lid. I'd like to ask if you think it is necessary for the small hole to allow a little air. ( I have silicone lids and wondering if the very wet consistency i get might be because i'm allowing zero air in). Many thanks for your time and brilliant videos.
Both are fine, there's not much difference between them.
loved the video. can you do one about paper thin pita, like lebanese style pita? they are much less bready, and i love that stretchy chew they have. this style is hard to buy, and store, too. prob because theyre so thin.
Thanks for the suggestion
Can you use stand mixer instead of hand mixing it
Hi Seraphine. Can I use all purpose flour instead of bread flour?
Hi Thank you for another great video. Can you advise about using a mixer to make larger quantities of this exact recipe? Thanks
You can definitely use a mixer to make the dough, just be careful not to overmix, especially since tangzhong has less resistance to overmixing.
@@NovitaListyani
Thank You
Please do oaxacan flour tortillas!
Thanks for the suggestion!
Can you use a mixer?
Se ve excelente la explicación, pero necesitaría tradición en español.Gracias
Have you ever tried making tangzhong with whole wheat flour?
th-cam.com/video/Pf5HSzBK6zo/w-d-xo.html
Could I use sourdough starter for poolish?
Poolish is usually a term reserved for a type of yeasted pre-ferment. If you use a sourdough starter to make a preferment, it is usually called a levain. When you make a poolish, besides flour and water, you use baker's yeast, in this case, baker's yeast is your leavening agent; when you make a levain, besides flour and water, you use a sourdough starter, and in the latter case, sourdough starter is your leavening agent. A recently fed (sourdough) starter is a starter, but when you use part of it at its peak after feeding or backslopping, you are using a levain. If you keep the starter in the fridge after backslopping, and then use it directly in the final dough the next day, then you are using a starter.
Hi. When the final dough is made, can it be covered and refrigorated and used the next day. Also, what is the life span of the dough in the fridge?
After you shape them, immediately put the doughs into sealed freezer bags and freeze them. When you want to cook them, leave them to rise in a warm environment until they doubles in size, and cook them. As a consequence of freezing and thawing, the doughs may take longer to proof and cook.
@@NovitaListyani
Thank you for replying. I was referring to after bulk fermentation, can I put the whole dough in the fridge for 24hrs before shaping?
If so, how long can the dough remain in the fridge?
Thanks
of course you can do that, as for how long? that really depends on the temperature of your fridge, our fridge, at around 4°C, can provide good environment for our doughs to slowly ferment for about 24 hrs. Remember slow fermentation doesn't mean no fermentation, so at a certain point your doughs may run the risk of over fermentation, I'd suggest you try first with 8-18 hrs. and see how they go.
@@elitemusiccompany7833I know it's been a while, but I'd like to add that the humidity also plays a role, not just temp. I've been baking for a while, in Central America (El Salvador); in San Antonio, TX; & where I'm currently living, S. Central Wisconsin, US. The humidity lvls vary WIDELY, between seasons and location. So in one place that refrigerated dough could overproof in 8 hrs, or be all right for 72, depending on the season, all things being equal. And I take into account that the ingredients are the same, because I actually travel with some of them, even the flour, if I know that I can't source it even through the internet!
You'll have to expriment with some of those recipes. I have notebooks filled with adjusted bread formulas because the given yeast % won't work where I am. Too much rise, too quickly, or not enough. Etc.
Happy baking! ❤
With regular sourdough withou tangzhong, I usually bulk ferment at room temperature, shape, then put in basket and cold retard until the next day and bake. Since this has tangzhong, after shaping, can I do the final proofing in the fridge for let's say 12-15 hours, and then score and bake? or would the long cold fermentation cause a problem, since this has tangzhong, will it weaken the gluten too much ?
12 to 15 hours in the fridge should still be acceptable. I've done that as well, and haven't had any problems, but once the dough leaves the fridge, you do need to keep a close eye on the dough. It should also be noted that the poke test doesn't work on cold doughs.
waiting for you to do bhatura
thanks for the suggestion!
22:35ノビタ・リストヤニ 時間を見てみたら、日本全土が同じ時間帯かどうかはわからなかったが、確かにその通りだ、これを書いている今は午前5時28分だが、朝早くから不思議に思っていた ジジジジジ日本に住んでいない場合は、申し訳ありませんが、別の日にレシピについて質問します。スペインのウベダ・ハエンからよろしくお願いします❤️ ❤️❤️
No salt? Great job.
14:53
Amazing knowledge for such a lovely young Lady. Question please!!! Is it possible to throw them in the Oven instead of cooking them on a Pan??? If so, at what Temp.??? 450??? 500???
Preheat the oven to around 240°C/460°C, bottom heat, bake for 6-8 minutes.
Have you stopped using fruit yeast water for baking? (just curious)
No, we're still using fruit yeast water, researching on something new actually :)
@@NovitaListyani hype! Good to know, thanks!
11:34 whats the difference of methodology?
😍😍😍👍🏻👍🏻👍🏻🙏😘🇺🇦
🌟 'Promo sm'
I wish you didn't gatekeep bread making. I understand you are passionate about it but perfection isnt an option for people with jobs and families.
Then again I understand I'm not your target audience.
can i do it with sourdogh instead of yeast?