This ia such a wonderful resource! It makes me wonder how autolysis works in the molecular level and whether or not it would produce an equivalent level of dough strength over time. Can't wait for part 2!
Thank you for the wonderful comment, and it is indeed a very interesting subject. As for the autolyse method, we don't really touch on it in this series specifically, but we might have a future video dedicated to it so stay tuned!
I have been using your shokupan recipe for a year now and it's been a trial and error for me to get that airy yet compact and pillowy soft texture of the bread, and I finally cracked the code to properly knead the dough and tautly shape into rolls (even though you did explain it thoroughly, I was still cutting corners to make the process quicker). This video helped me understand that better😂 thank you for all you do Seraphine!
This is interesting. I think I have seen a variety of stages between the spectrum of strain hardening to the point it breaks and totally collapse. Learning about this topic could help a lot.
Iron bread. I have to ask my Dentist for Diamond tooth crown. 😁Anyway, thanks for the "hard truth" of bread making. Your videos are always interesting stuff, when science meet kitchen work.
@@mobilfone2234 well, the point wasn't that bread and metal are the exact same material, the point was that both materials strain harden. If you've ever done tensile testing, you should know that this is a material behaviour that is found in many materials. I just didn't think about bread in that context. But it makes sense, polymers strain harden due to the polymer chains aligning in the direction of strain.
I know! …. I’m considering gluten as the martensite of bread dough. Transformation points, time and temperature are all ,in their separate ways, critical considerations. I’ve hand worked ferrous and non ferrous metals,obsessively, for most of my life. I’ve found a new passion in baking bread and have noticed certain similarity in the devotion of bakers and blacksmiths to their crafts.
![ILLSLICK X YOUNGOHM - We're The same [Official Video]](http://i.ytimg.com/vi/yUJNkobYR0E/mqdefault.jpg)
This ia such a wonderful resource! It makes me wonder how autolysis works in the molecular level and whether or not it would produce an equivalent level of dough strength over time. Can't wait for part 2!
Thank you for the wonderful comment, and it is indeed a very interesting subject. As for the autolyse method, we don't really touch on it in this series specifically, but we might have a future video dedicated to it so stay tuned!
Hi😊! So glad you are still around to share your cooking talent. And applied science in baking. Your influence is priceless 😉
Thank you for the kind words!
Absolutely fantastic!! Your work is the best resource available to sourdough “obsessed” people. A humongous THANK YOU
Glad you enjoy it!
I have been using your shokupan recipe for a year now and it's been a trial and error for me to get that airy yet compact and pillowy soft texture of the bread, and I finally cracked the code to properly knead the dough and tautly shape into rolls (even though you did explain it thoroughly, I was still cutting corners to make the process quicker). This video helped me understand that better😂 thank you for all you do Seraphine!
Great to hear this video helped you understand the kneading and shaping process better - it's all about patience and technique!
Superb content!!! I am forwarding this to applicable geek friends. Well done!!
Awesome! Thank you!
This is interesting. I think I have seen a variety of stages between the spectrum of strain hardening to the point it breaks and totally collapse. Learning about this topic could help a lot.
It is very helpful knowledge! Stay tuned for the next parts where we cover more practical details :)
Love it, you bring something special to bread science. If you get into Einkorn, I would love to see your breakdown of its ins and outs. Thank you.
Thanks!
Very well explained, waiting for part 2
Stay tuned!
Thanks for sharing 😊
It's been awhile. 🙌
Iron bread. I have to ask my Dentist for Diamond tooth crown. 😁Anyway, thanks for the "hard truth" of bread making. Your videos are always interesting stuff, when science meet kitchen work.
Well that's certainly one way to use diamond teeth, lol! Thanks for the comment!
Wonderful wonderful wonderful ❤❤❤
Thank you for the kind comment!
It's weird to watch this as a material scientist who knows strain hardening exclusively from its context in metallurgy
Well, now, you know about new career options in the field of bread ;D
As beeing an old engineer I also think that is a little strange, metal is different .....
www.sciencedirect.com/science/article/abs/pii/S0733521007001622
@@mobilfone2234 well, the point wasn't that bread and metal are the exact same material, the point was that both materials strain harden. If you've ever done tensile testing, you should know that this is a material behaviour that is found in many materials. I just didn't think about bread in that context. But it makes sense, polymers strain harden due to the polymer chains aligning in the direction of strain.
I know! …. I’m considering gluten as the martensite of bread dough.
Transformation points, time and temperature are all ,in their separate ways, critical considerations.
I’ve hand worked ferrous and non ferrous metals,obsessively, for most of my life.
I’ve found a new passion in baking bread and have noticed certain similarity in the devotion of bakers and blacksmiths to their crafts.
I'm your biggest fan
Oh no you're not.
😂@@MrMarc8259
I don't want to strain my dough! Byyyyyeee!
This video takes a different approach to the bread distortion effect, doesn't it?
Why all of your recipe are use starter or Tangzhong, why not just straight dough?
YASSSSSS
Are you Indonesian?,Because of your name I know that