hell yeah! thanks for going so in-depth about all the components. I've been making long-fermented dough for some years now, and recently forgot to cover my dough when fermenting overnight in the fridge, and it ended up not tasting as good as normal. Now I know that oxygen plays a negative role in this sense and why!
I have been a bread maker for years but your channel is so full of great information. I am excited to try your approach and I am grateful for your explanations and science. You are amazing, and thank you.
🙌 you are amazing thanks for all the useful information! Recently discovered the joy of baking bread! As i once saw on a pastry packaging. Peace, Love & Bread and Flour power! 💪🤎🧡💛🤍
Really enjoying these videos, it’s making me want to get back into baking. Impressive that she also translates everything into sign language on the fly!
Hi Novita, i was wondering what is the best length of time for the Poolish to be fermented … i heard different recommendations in your videos and from others some time 4 hours at room temp and some time 12 to 18 hours … some are also recommending in refrigerator ? Is there best practice specially if i will bake home yeast bread and when i add Yudane ?
It depends on the yeast. 100 g of fruit yeast water , a natural yeast, and 100 g of flour take 11 hrs to mature at 28°C. 1/4 tsp of instant yeast with 100 g of flour and 100 g of water at 28°C take about 4 hours to mature. Put them in the fridge at 4°C to slow down fermentation to develop taste or in the case of instant yeast, use less yeast will also slow down the fermentation.
Long fermentation, when done right, is always better. For more information, here is a video we made on long fermentation th-cam.com/video/Evt_8_sl29o/w-d-xo.html
@@NovitaListyani thx you so much for the info... One question regarding the cold fermentation over 24 hours, should I received reduce the amount of dry instant yeast in the receipe?! For example from 1.6% to be 0.5% or less ?
Normally dough, when properly done, smells good, with a pleasant aroma, not yeasty. If it smells too yeasty, adding sugar will simply make it worse because yeasty dough is a sign of too much yeast activity, if the dough is not fully developed yet you may want to slow down the process by storing it in the fridge, that may recover some of the flavor, other than that, maybe use less yeast on next try.
@@NovitaListyani thank you for your quick reply. How much yeast should I add per cup of flour for example if I put it in the fridge or just outside? it's usually around 8 degrees Celsius here.
We normally use from 1/8th to 1/4th of a teaspoon of yeast per 250 grams of flour, which is about 2 cups, fermentation may take more than 8 hours in the fridge. On the counter at room temperature of 28°C, we usually use 1/2 tsp for 250g and fermentation time may take 45 minutes to 1 hour, but bear in mind other ingredients may speed up or slow down the process.
Your recent video on cold fermentation claims time and storage space isn't an important factor for large commercial bakeries, yet here you claim time is the "obvious reason" large scale commercial bakeries don't long ferment. Which is correct?
"Your recent video on cold fermentation claims *time* and storage space isn't an important factor for large commercial bakeries" In our recent video, we never mentioned anything about time in that context.
@@NovitaListyani You negate the statement that they "can't age dough overnight in a giant fridge". Meaning you claim they can. You only directly say they have plenty access to giant fridges, but the implication is that they can be used to age dough overnight or more if they saw any benefit.
You seem to have misunderstood what I said. Just because they can do long fermentation doesn't mean that it is necessarily the best option or the most profitable one, taking all things into account.
@@NovitaListyani Indeed, I do trust you in this. But it would gain from a better explanation as to what makes it unprofitable. If this is outside of your expertise, that is understandable. Thank you for responding anyhow :)
I had the same question, In my mind "long" would mean 3 days up to a couple of weeks, but as she mentions preferments as a means for long ferments I guess it more like 12 to 24 hours
there is a small mistake in the video. if you put the dough on the fridge it doesn't slow down the fermentation. it do slow down the activity of the yeast but not the enzimes.
Generally I don't comment on videos. But, you really deserve all the praise in the world. From here in Brazil: CONGRATULATIONS!
This is the most underrated baking channel. You should have a lot more subscribers!
Thank you!
Not only that. She is stunning beautiful
You're so knowledgeable, glad I found your channel.
Thanks and welcome!
Hi Novita. Was so happy that I came across your channel. Your presentations are comprehensive and easy to understand. Thank you and God bless you.
My pleasure 😊
You deserve more viewers! 👍
I appreciate that!
As always thanks for teaching & sharing 🙏
My pleasure!
@@NovitaListyani have a blessed weekend to you & yours. .
Sincerely, Deano
Very useful. When I saw the title, I thought I already knew everything. But actually learned a lot and made use of the knowledge immediately today!
Glad it was helpful!
Keren .. mantab
hell yeah! thanks for going so in-depth about all the components. I've been making long-fermented dough for some years now, and recently forgot to cover my dough when fermenting overnight in the fridge, and it ended up not tasting as good as normal. Now I know that oxygen plays a negative role in this sense and why!
Glad this video helps, thanks for dropping by!
The hands are so distracting
I have been a bread maker for years but your channel is so full of great information. I am excited to try your approach and I am grateful for your explanations and science. You are amazing, and thank you.
You are so welcome!
Very interesting, thanks. I begin to understand why my bread tastes bland.
🙌 you are amazing thanks for all the useful information! Recently discovered the joy of baking bread! As i once saw on a pastry packaging. Peace, Love & Bread and Flour power! 💪🤎🧡💛🤍
Really enjoying these videos, it’s making me want to get back into baking. Impressive that she also translates everything into sign language on the fly!
Wow. I checked out a bunch of your videos. Amazing. I have a hunch you got near perfect scores on your S A T s
Can we leave the yeast aside for long fermentation?
Hi Novita, i was wondering what is the best length of time for the Poolish to be fermented … i heard different recommendations in your videos and from others some time 4 hours at room temp and some time 12 to 18 hours … some are also recommending in refrigerator ? Is there best practice specially if i will bake home yeast bread and when i add Yudane ?
It depends on the yeast. 100 g of fruit yeast water , a natural yeast, and 100 g of flour take 11 hrs to mature at 28°C. 1/4 tsp of instant yeast with 100 g of flour and 100 g of water at 28°C take about 4 hours to mature. Put them in the fridge at 4°C to slow down fermentation to develop taste or in the case of instant yeast, use less yeast will also slow down the fermentation.
do you have opinion on cold ferment if compared to pre-ferment , which option is better? @@NovitaListyani
Long fermentation, when done right, is always better. For more information, here is a video we made on long fermentation th-cam.com/video/Evt_8_sl29o/w-d-xo.html
@@NovitaListyani thx you so much for the info... One question regarding the cold fermentation over 24 hours, should I received reduce the amount of dry instant yeast in the receipe?! For example from 1.6% to be 0.5% or less ?
How to know how long I can ferment my dough?
The bread I made smells to yeast. Is that normal. Is it worse if we add sugar to the yeast?
Normally dough, when properly done, smells good, with a pleasant aroma, not yeasty. If it smells too yeasty, adding sugar will simply make it worse because yeasty dough is a sign of too much yeast activity, if the dough is not fully developed yet you may want to slow down the process by storing it in the fridge, that may recover some of the flavor, other than that, maybe use less yeast on next try.
@@NovitaListyani thank you for your quick reply. How much yeast should I add per cup of flour for example if I put it in the fridge or just outside? it's usually around 8 degrees Celsius here.
We normally use from 1/8th to 1/4th of a teaspoon of yeast per 250 grams of flour, which is about 2 cups, fermentation may take more than 8 hours in the fridge. On the counter at room temperature of 28°C, we usually use 1/2 tsp for 250g and fermentation time may take 45 minutes to 1 hour, but bear in mind other ingredients may speed up or slow down the process.
I don’t think easier to digest means healthier. Sucrose(sugar) is easy to digest. Means high Glycemic Index.
Your recent video on cold fermentation claims time and storage space isn't an important factor for large commercial bakeries, yet here you claim time is the "obvious reason" large scale commercial bakeries don't long ferment. Which is correct?
"Your recent video on cold fermentation claims *time* and storage space isn't an important factor for large commercial bakeries"
In our recent video, we never mentioned anything about time in that context.
@@NovitaListyani You negate the statement that they "can't age dough overnight in a giant fridge". Meaning you claim they can. You only directly say they have plenty access to giant fridges, but the implication is that they can be used to age dough overnight or more if they saw any benefit.
You seem to have misunderstood what I said. Just because they can do long fermentation doesn't mean that it is necessarily the best option or the most profitable one, taking all things into account.
@@NovitaListyani Indeed, I do trust you in this. But it would gain from a better explanation as to what makes it unprofitable. If this is outside of your expertise, that is understandable. Thank you for responding anyhow :)
You didn't mention how long is long.
I had the same question, In my mind "long" would mean 3 days up to a couple of weeks, but as she mentions preferments as a means for long ferments I guess it more like 12 to 24 hours
there is a small mistake in the video.
if you put the dough on the fridge it doesn't slow down the fermentation. it do slow down the activity of the yeast but not the enzimes.
Only watching for the bread 😐