UHM...Wow! You need an Agent. Your talents, knowledge and skill set are awesome. Really, on your own, you have a very good format and presentation that is very professional. you could be the next hot thing in baking world wide...want it, go for it
What an awesome video and so well researched and presented. I baulked a bit at the addition of commercial yeast, but I'll get over it!😅 Could I make just 1 boule with this recipe? If so, how long would I bake the bread for? Also 180c seems rather low, as I usually bake in a Dutch oven at 250c for 45 minutes or so. Many thanks😊
I love this! Great video, easy to follow. After learning the basic bread techniques, my "house recipe" ended up similar. Tanzhong and sourdough complement each other so well, albeit with a sometimes tricky dough. We throw in some good butter too right at the end of kneading if we've got it around and aren't feeling too health minded.
Hi from Argentina! Just found your channel, I'm eager to learn a lot from you , you seem the right teacher for me since I'm interested in thangzong and sourdough together. I also look for recipes that give a fluffy bread but with no fat or eggs, so this recipe looks amazing! Looking forward for more recipes like this with no fat or eggs and also with more whole wheat as well, it's a challenge, I know...but you seem the right person! All the best and thank you!
love to see how I'm not the only one sweating my face off when working the dough 😂 On a more serious note, appreciate the well detailed info. Found out about tangzhong just recently and haven't had the chance to make a sourdough with tangzhong , so gonna follow this!
I come back bearing updates : Baked a sourdough with tangzhong 20. Since it was mentioned the fermentation proccess is faster under those conditions i've decided to let the dough rest overnight in the fridge for a slow ferment (after working the dough). The result is extremely sweet for my taste, the sourness is almost completely overwhelmed by it. Feels like it moved the sourdough bread back closer to a standard loaf which wasn't what I was looking for. It was indeed more tender but not by much. The last test is how slowly it stales which I can't give feedback on atm. Regardless i'm confident next timeni'm trying tangzhong 10 and maybe even 5. Yes i know there were papers claiming 10 is as low as we can go, but honestly the 20 wasn't a great sourdough experience..
So glad I found this and your other video, was planning to experiment with sourdough and tangzhong together but would have likely gone badly wrong without learning all this first rather than winging it. Plus I'm also a big nerd so loved learning all the fun depth sciencey stuff too!
Beautiful as always! I will definitely try this for my daughter… my son eats sourdough no problem but I have not found a way to incorporate levain without making an enriched dough for her. She really prefers baker’s yeast no matter how young my levain is she can always tell if I use it or not… maybe the tangzhong could help? Will definitely try this since I could but those in with my boy’s lunch anyway.
With tangzhong and instant yeast added, we can manage to make a yummy, soft, and lean sourdough bread with a less sour taste. We love this bread here, as the goal is to eat healthier food. I hope she likes it too :)
If you want a less sour sourdough bread, check out the channel breadcode he has a video about converting your starter to a liquid starter for a period of time that changes the balance of bacteria to produce more lactic acid vs acidic acid which produces a more dairy or yogurt tasting profile.
Great looking recipe Novita and looks to fix the same issues I've had when combining the two methods ;?) Just a question, what about autolysing the flour water mixture before adding in the tangzhong and levain and yeast - would there be any advantage to this by shortening the gluten development perhaps?
Not enough water left for autolyse after Tangzhong and Levain. We did try autolyse with higher hydration, it works in the end but sort of hard to mix in the beginning.
@@NovitaListyani Lol, funny but right after I posted this it did occur to me that there might not be enough water, but then I wondered if you could skip adding water to the levain (and just mashed it together with the tangzhong and yeast) then there might be enough H2o? Guess I'll have to give it a try and let you know 😉
We could simply cut down the water for tangzhong, say to 1:1, but didn't do that in the end due to hard mixing problem, besides the gluten network turned out great with this method so we just ignored the autolyse. Autolyse can be useful for flour with lower protein content. This recipe uses bread flour, ~13% protein content.
Hi I just wanted to let you know You are amazing ❤❤❤ I have learned a lot from you ❤❤❤ I have a request please 🙏 I would like to get in touch with you please, i just want to take a minute from your precious and valuable time if you don't mind please 🙏 I'm waiting for your response please 🙏
Yes, definitely. Basically all these ingredients are competing for water with tangzhong, and also sourdough, so you need to lower the percentage of the derivative ingredients or alternatively the fat ingredients, one way or another.
UHM...Wow! You need an Agent. Your talents, knowledge and skill set are awesome. Really, on your own, you have a very good format and presentation that is very professional. you could be the next hot thing in baking world wide...want it, go for it
Thank you so much 😀
What an awesome video and so well researched and presented. I baulked a bit at the addition of commercial yeast, but I'll get over it!😅
Could I make just 1 boule with this recipe? If so, how long would I bake the bread for? Also 180c seems rather low, as I usually bake in a Dutch oven at 250c for 45 minutes or so. Many thanks😊
I used this dough to make a cinnamon raisin swirl bread and it was delicious!
I love this! Great video, easy to follow. After learning the basic bread techniques, my "house recipe" ended up similar. Tanzhong and sourdough complement each other so well, albeit with a sometimes tricky dough. We throw in some good butter too right at the end of kneading if we've got it around and aren't feeling too health minded.
Thanks! Great to hear that, we try to cut down on fat, so, of late, butter is out of our recipe 😊
Hi from Argentina! Just found your channel, I'm eager to learn a lot from you , you seem the right teacher for me since I'm interested in thangzong and sourdough together. I also look for recipes that give a fluffy bread but with no fat or eggs, so this recipe looks amazing! Looking forward for more recipes like this with no fat or eggs and also with more whole wheat as well, it's a challenge, I know...but you seem the right person! All the best and thank you!
Thank you for the input, glad you enjoyed the recipe!
Your all videos deserve have more than 5 million views,,, good job 👏🏻
So interesting, looking forward to trying this out very soon, thank you!
Hope you enjoy it! Thank you too!
love to see how I'm not the only one sweating my face off when working the dough 😂
On a more serious note, appreciate the well detailed info. Found out about tangzhong just recently and haven't had the chance to make a sourdough with tangzhong , so gonna follow this!
I come back bearing updates :
Baked a sourdough with tangzhong 20.
Since it was mentioned the fermentation proccess is faster under those conditions i've decided to let the dough rest overnight in the fridge for a slow ferment (after working the dough).
The result is extremely sweet for my taste, the sourness is almost completely overwhelmed by it. Feels like it moved the sourdough bread back closer to a standard loaf which wasn't what I was looking for. It was indeed more tender but not by much. The last test is how slowly it stales which I can't give feedback on atm.
Regardless i'm confident next timeni'm trying tangzhong 10 and maybe even 5. Yes i know there were papers claiming 10 is as low as we can go, but honestly the 20 wasn't a great sourdough experience..
So glad I found this and your other video, was planning to experiment with sourdough and tangzhong together but would have likely gone badly wrong without learning all this first rather than winging it. Plus I'm also a big nerd so loved learning all the fun depth sciencey stuff too!
Hope you enjoy!
Thank you for that great presentation. I suggest that you write a book on baking.
Saludos desde Venezuela. Gracias por la clase.
gracias!
Hello from California I can’t wait to try this recipe. Can you make one big loaf of bread with recipe or does it just work making smaller rolls?
Yes you can! You may want to check out this video th-cam.com/video/qpE_Hz0fJTM/w-d-xo.html
Thank you so much Your recipes and the explanations are awesome!@@NovitaListyani
Beautiful as always! I will definitely try this for my daughter… my son eats sourdough no problem but I have not found a way to incorporate levain without making an enriched dough for her. She really prefers baker’s yeast no matter how young my levain is she can always tell if I use it or not… maybe the tangzhong could help? Will definitely try this since I could but those in with my boy’s lunch anyway.
With tangzhong and instant yeast added, we can manage to make a yummy, soft, and lean sourdough bread with a less sour taste. We love this bread here, as the goal is to eat healthier food. I hope she likes it too :)
If you want a less sour sourdough bread, check out the channel breadcode he has a video about converting your starter to a liquid starter for a period of time that changes the balance of bacteria to produce more lactic acid vs acidic acid which produces a more dairy or yogurt tasting profile.
Great looking recipe Novita and looks to fix the same issues I've had when combining the two methods ;?) Just a question, what about autolysing the flour water mixture before adding in the tangzhong and levain and yeast - would there be any advantage to this by shortening the gluten development perhaps?
Not enough water left for autolyse after Tangzhong and Levain. We did try autolyse with higher hydration, it works in the end but sort of hard to mix in the beginning.
@@NovitaListyani Lol, funny but right after I posted this it did occur to me that there might not be enough water, but then I wondered if you could skip adding water to the levain (and just mashed it together with the tangzhong and yeast) then there might be enough H2o? Guess I'll have to give it a try and let you know 😉
We could simply cut down the water for tangzhong, say to 1:1, but didn't do that in the end due to hard mixing problem, besides the gluten network turned out great with this method so we just ignored the autolyse. Autolyse can be useful for flour with lower protein content. This recipe uses bread flour, ~13% protein content.
Hi I just wanted to let you know
You are amazing ❤❤❤
I have learned a lot from you ❤❤❤
I have a request please 🙏
I would like to get in touch with you please, i just want to take a minute from your precious and valuable time if you don't mind please 🙏
I'm waiting for your response please 🙏
Sorry. I have no idea .Have a good day from Japan🥐
Have a nice day
All I can do is eat. It must be delicious.
Is it possible to replace the sourdough starter with yeast
Keren Novita! Can't wait to try this. Do you think there's a lot to change if I were to add butter and egg? Brioche like?
Yes, definitely. Basically all these ingredients are competing for water with tangzhong, and also sourdough, so you need to lower the percentage of the derivative ingredients or alternatively the fat ingredients, one way or another.
almost 100k
Indeed