Follow the Pizza in Teglia technique - use a strong flour, like tipo 00, a high hydration (75-80%), not that much yeast and a long fermentation. Starting with a poolish could be beneficial as well
this is super exciting stuff! I'm actually working on the Doner Kebab for the first episode of the sandwich series, season 2! My bread was very similar, couldn't get it exactly like the stores but close enough! seems like you nailed it as well, good work!
hell yes!. I wanted s2 of the Sandwich series so much and now I cannot wait enough for that episode. btw. I would also recommend you a different, not very well known turkish sandwich called "Kumru". It has a different type of bun, cream cheese, 3 different types of sliced and grilled sausages 1 one of them being called "Sucuk", Kasar Peyniri cheese, Sauce of your choice and a pickle.
Mike! So cool to hear from you. The bread is a tricky one but the meat is up there too. Very excited to see you tackle the Döner Kebab in all its glory in your series!
OMG i so hoped that you will feature it in your sandwich series.....now i just hope you mention that it was invented in germany (as in the to go version in flatbread).....instead of saying it is from the middle east which it is often wrongly marketed in the USA even by german companys (as in only the meat was invented there or other to go versions like dürüm style)
your problems with the bread are the hydration and the pre and post handling. For this kind of bread you´ll need at least ~70% hydration. For pre-handling let it rise for 2 hours (this is for the big bubbles) and after you bake it, put it in blankets or a sealed container so it stays soft. You can check out how to make ciabatta bread, its pretty similar to that 😉
If you want to lighten it up further, raise the hydration to 80% and don't knead it in the traditional way. Simply stretch and fold the bread at 30 - 45 minute intervals (at least 3 times) and continue with the rest of your procedure. This idea comes from a related style of crumb which is traditional Ciabatta. Cheers!
I think they use baking soda or a whole lot of yeast and longer rest times. Else you won't get those airy big holes. Still, great attempt. But since i'm living in germany i will keep buying it from my favorite turkish supermarket cause you can't improve that anymore 😅
So, from what I've read, a wet dough (75%-80%) and multiple stretch-and-folds throughout the proofing period helps get the big bubbles! I'm gonna give it a go :)
Hey, what you're trying to achieve, is basically a round undercooked ciabatta. and it's totally possible at home If you're open to suggestion, check out these two for ciabatta "mukling" and " 小熊喜欢吃面包" both have english explanations. Work something with this base. Overall, A LOT less yeast, more yeast = cakey result. 0.8% fresh yeast is a good starting point (it seems counterintuitive but trust me) more water and add in a couple of folds, try to go for at least 1h30/2h for the first proof. 10 min is way too short, you need this proof to give strenght to the dough. 1hour for the second proof should be right. Best of luck to you
You don't need any tipo 00 flour, no bean flour, no fat. What you need is to make a dough with at least 75-80% high hydration, very little yeast (3-5 gram). Let it rest in room temperature 1-1,5 hour, and then fold the dough, and repeat the process one more time. Now let it rise in your fridge over night. Next morning handle and shape the dough gently, because you want to keep the airy holes in the bread. Let it rise at least 1,5 hour before you bake it.
Hi Andong, this is a cooooool series you've started. Second attempt on bread showed some results! I think you should try to shape more firmly your dough before fermentation. Or folding the dough on itself halfway through. Seems like your dough is loosening because the gluten structure is not tight enough, this is why the air pockets are actually flying outside the dough instead of remaining inside. What flour do you use? Every flour is different, and the more gluten it contains, the airier you bread will tend to be. It's not that easy to get bread with many air pockets!
You also need to proof your dough 2 to 3 days in the fridge. Then let it warm up to room temperature before you get ready to bake it. A 2 to 3 day ferment will make your dough airy
Thanks Andong! I think you just need a strong flour for good gluten development but above all way more rising time, with folding along the way every hour or so... not more yeast but give it more time to do the trick and a strong gluten net to hold the air in. And high hydration was definitely a key: 70% seems reasonable, if you find a W300+ flour (do you know Mehlstuebchen in Schoeneberg? Excellent flour shop!) you can even push it a bit higher. Looking forward to seeing the result!
Versuche es mal mit einem Tangzhong // water roux // Mehlkochstück. Dazu einfach 5% der Mehlmenge mit der 4fachen Menge Wasser verrühren und langsam auf 65°C erhitzen (ab dieser Temperatur dickt es stark ein). Nach dem Abkühlen während der Knetphase dazu geben (Wasser und Mehlmenge von jeweiligen Gesamtmenge abziehen). Außerdem würde ich die Hefemenge verringern, am Ende der Knetphase etwas Butter untergeben und den Teig über Nacht in einer geölten Form gehen lassen. Zusätzlich kann während der Stockgare ein "Laminieren" helfen die open crump zu vergrößern. Dazu den Teig (er sollte aber schon eine gute Konsistenz haben) so weit auseinander ziehen wie möglich (ohne zu reißen) und dann zusammenrollen/falten. Es sollte aber gesagt sein das man so eine Art Teig - also locker wie eine Wolke - nicht ohne chemische Hilfsmittel selber backen kann. Bohnenmehl, Mehlkochstück und Technik können ein Ergebnis in dieser Richtung geben, ein gleiches Ergebnis ist aber unmöglich.
recently I saw a video by Kenji Lopez where he described how he made his doner kebab bread for his restaurant. I tried it and it came out perfect in flavour and texture. He explains it at 9:45 in this video th-cam.com/video/uFxXw0eSSC0/w-d-xo.html the bakers ratios were 100% high protein bread flour 50% water 15% dairy like kefir or yogurt (add a bit more water if using thick yogurt) 2% salt 3% sugar 1% olive oil 1% yeast
I am the last person who should advise on how to make a yeest dogh but I belive, you can improve the result if you let the yeest grow for like 10 minutes in warm water, befor adding it to the flour. And dont forget the suggar in the yeest. I'm not sure if it will actually improve the result but its worth the try.
I'm originally from the south of Germany and for living in Gerlin for 8 years, I realised that the quality of the Döner Kebab in the south (more rural) of Germany the quality of the Döner Kebab is way better. for example the sauce is more a yogurt Cacık/Tsatsiki sauce in Berlin it is stretched or based on mayonnaise which doesn't as fresh and light. And the meat and bread quality is better. But it usually costs almost double. My theory on that is that the supply chain of production goods and ingredients for a Döner Kebab has been optimized (messed up) to offer a reasonably priced döner for the very competitive and picky Berlin market. And that in the south of Germany they still stick more to the original ingredients and recipe due to the lack need to offer a cheaper product.
To me, it looks like a preheated baking stone and a blazing hot oven (don't cook in a pan, but directly on the stone) would help in getting some more serious oven spring and bigger bubbles in the bread. I can definitely get that type of airiness as seen in the store bought bread when making pizza by using this technique, so it should also work with this type of doner bread.
Bean flour: Bean flour is used in India a lot! It is used in Dosa breads and many others. It is called Gram flour (do not confuse this name with Graham flour which is whole wheat flour), Channa dal, besan and it is made of ... get this .... ground chickpeas. It is used in southern Europe and northern Africa as well.
I made this the previous day using Spruce Eat's recipe that called for using a poolish starter. The end result was an amazing crumb with lots of bubbles and pockets. Also 30 minutes for the first proof seems too short.
I can't attach a photo here, but the bread i make in easier way, only from water flour and yeast is much closer looking yo the donner bread. The air bubbles inside are huge, and all bread is full of them. I make a high hidrating dough, regrigerate it for around 12 h, then in the same container i strech and fold anout 4 times (1 time each half h) while letting it at room temp. Then i transfer it to a tray and bake it for about 15 mins at 220 degrees C. That is all.
Frohes Neues! Deine Videos werden immer besser - weiter so! th-cam.com/video/0nNr8MEg4Sc/w-d-xo.html - Mike ist nah an die Konsistenz rangekommen...warte immer noch auf das ultimative Dönerbrotrezept :D
As I scrolled through the comments I have decided not to say what I wanted to suggest as so many experienced people has rightly suggested the obvious. More resting time, more hydration and more gluten and you dont need so much yeast. Keep doing what you are doing, we have very few youtubers that eat good food and deconstruct it and make it from scratch. Most of them just eat and say it is good.
It’s a higher hydration dough than you have, it should be so wet you need to use wet hands to form it. 75 to 80 percent hydration . And should be fermented over night before you bake it. Is it garbanzo bean flour?
Ich würde das wie mit Pizzateig machen, weniger Hefe nehmen und im Kühlschrank 1~2 Tage langsam gehen lassen. Das macht den Teig schön fluffig und weich
I watch this K-drama called Let’s Eat and there’s a quote there which is ‘the secret in good cooking is the fire’. I think, you need to tweak up your oven so it has some industrial power. Check out Alex French Guy Cooking. He built one hella powerhouse burner to master the fire for Chinese stir fries. He’s a madman 😝 but you’ll love him for sure. In fact you both have similar videography style and equally upbeat passion for food from around the world!
Total guess here, but I imagine the bread needs more rise time especially on the first rise. The bubble texture is closer to a focaccia. Looks like your volume of dough is more than the store bought. Weigh them out and reduce some flour. Look forward to the next video.
Hi Andong. Im really hoping you see this one. First of all I wish you are well on these weird times. To the point: Making bread at home is really trending now and watching this made me think: Why german bakery isnt more showcased? This german tradition deserves so much atention: Kartoffelbrot, Roggenbrot, vollkornbrot... and a sugestion (Because I´d love to see your take on it): Scrippen. Thanks for all your work. Love from Chile. Take care!!
@@mynameisandong Thaks for your kind answer. Just a little PS. Chileans are mad about bread, "Marraqueta" should be on our flag www.npr.org/sections/thesalt/2016/07/07/484987260/in-chile-marraqueta-is-the-bread-of-life . I´ve meet (2 years ago probably) a chilean baker that worked in Germany for 20 years. He opened a bakery and made awesome brotchen, marraquetas, empanadas and nusskuchen. Best of both worlds. We are on quarantine but Im a health worker so i must go outside some days. Planning ahead in March i bought 25 kgs of flour, so i can lend you some. Sorry for taking your time :)
don't they squeeze and heat up the quarts (as it's cut into the four parts to get something like triangles) before being used anyway? so they are somehow rigid enough to hold meat and sauce till it's getting eaten
yeah! thanks for the content. for instance in the south of Germany they use a different kind of bread; a rather small (compared to the big one which you've shown) piece for each individual Döner; I think these are delicious...
I travelled to Frankfurt, stuttgart and munich a few months ago. I could only find the small circle bread. It was not good, it tasted too much like a regular bun and didnt have that traditional berlin doner crunch. I wouldn't recommend it
@@johnadamczyk6213 yeah! I suppose it is very subjective! and the ingredients are rather similar! I guess I personally like the fresh baked "homey" feeling of the southern small circle breads ... but I understand you well
VKKO Orchester now that you mention it, i did go to one place in Munich that baked the bread fresh for each sandwich - that was very good. Otherwise I didn’t really care for the small circle buns
You could probably try to use higher gluten flour, like manitoba to ensure a more open crumb. I would just try to handle this like a sourdoughbread/focaccia. Maybe use poolish or levain in small amounts and do a long fermentation.
Heh Andong, like how you are following Alex's steps and making the series... and destructuring a recipe/food step by step... but Alex would have never been happy with the bread result ;) It is way to dense... you need another video on it and dig a bit deeper on how to get closer result ;) Well, this is my 2 cents :) Eagerly waiting for next videos... so informative and I learn a lot!
lol, it is not even half as airy, it certainly doesnt "derserve its name". check out how ciabatta and the like is made, then use the same process without olive oil but and voila, döner pide. bascially it needs to sit way longer and just stretch and fold every 30 minutes and yea the dough is supposed to be that sticky i know one is prone to love its own creations in the kitchen, but just look at the huuuge difference, so much stuff inside the bread vs 80% air in the pide :D kinda like cake vs brötchen :P but im sure it does taste awesome and probably goes very well with kebab as well, like fladenbrot :)
If there's someone who derserve to get a sponsor every video, it's you. ps. mit dem Sponsor kann ich evtl jetzt mal meine Sammlerleidenschaft teilen, danke :D
I did not check all of your videos maybe you have found the solution in the meantime. I am living in the US where we have different flour which posed a problem when I wanted to use German baking/cake recipes. German flour is American cake flour which has less gluten. To make it more fluffy try German Pizza flour. Maybe that will work. Good luck!
Hi Andong, nice video! I would like to ask anthoer question that, do you have any advice to a Tourism in Berlin on 24.12 and 25.12... It looks like that all the shop will be closed an these two days.. But my friends have first time a trip to Berlin.. so we are looking forward to your advice, thank you.
I'm quite sure you have to let it proof over night and use just 1 gram of fresh yeast. My Pizza recipe calls for that, too, and it has huge holes after baking.
I guess much less yeast and much more time would make a much better result. 5g yeast and resting over night in the fridge should be good for a very airy bread
I don't know if your measurements are way off or my scale broke, but your initial flour/water measurements made a ROCK in my mixer. I was pretty upset too because I used ProHomeCooks recipe from their "book" first, and they had salt in TB instead of ts and I made inedible salt bread. I then found your video and had to throw everything away. Ended up eating my doners on pita :(
Black cumin is actually the wrong name. It is called many wrong names. It’s Latin name is: Nigella sativa. It is also mistakenly called black seed, black caraway, Roman coriander, kalonji, or fennel flower. It is also mistakenly called onion seeds. I think it would be better to call it kalonji or Nigella Seeds.
Doner bread is not this bread or pita bread both are wrong in Turkey if you want to know orignal doner pide bread . The key is how you will shape on dough and what will use on top .Think about you have ready to shape fast fermanted pizza dough or fermanted standard bread dough ball . ( like 1 kg flour you can get 8-10 doner bread . Mix 2 cups yogurt with 1 egg yolk use your hand or use brush spread on dough. Dough will get soft and wet after put yogurt or yogurt and egg yolk mix , so you can shape easy and press around the dough but dont press the middle much . finall size will be your hand size 20- 22cm etc and final shape will be little bit dome shape. Than put in oven that is it. You can use little soft bread dough . Also your problem is bread dough didn't fermanted well.
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Follow the Pizza in Teglia technique - use a strong flour, like tipo 00, a high hydration (75-80%), not that much yeast and a long fermentation. Starting with a poolish could be beneficial as well
Dicecard I was going to recommend the same!
Yes, exactly, the 00 flour is imo the must here. Otherwise the bread will be too ''bready''.
thank you max stirner, worked like a charm!
@@molseren No problem uwu
where can i find this flour in Canadian grocery stores?
this is super exciting stuff! I'm actually working on the Doner Kebab for the first episode of the sandwich series, season 2! My bread was very similar, couldn't get it exactly like the stores but close enough! seems like you nailed it as well, good work!
hell yes!. I wanted s2 of the Sandwich series so much and now I cannot wait enough for that episode. btw. I would also recommend you a different, not very well known turkish sandwich called "Kumru". It has a different type of bun, cream cheese, 3 different types of sliced and grilled sausages 1 one of them being called "Sucuk", Kasar Peyniri cheese, Sauce of your choice and a pickle.
Mike! So cool to hear from you. The bread is a tricky one but the meat is up there too. Very excited to see you tackle the Döner Kebab in all its glory in your series!
Aw you guys
OMG i so hoped that you will feature it in your sandwich series.....now i just hope you mention that it was invented in germany (as in the to go version in flatbread).....instead of saying it is from the middle east which it is often wrongly marketed in the USA even by german companys (as in only the meat was invented there or other to go versions like dürüm style)
your problems with the bread are the hydration and the pre and post handling. For this kind of bread you´ll need at least ~70% hydration. For pre-handling let it rise for 2 hours (this is for the big bubbles) and after you bake it, put it in blankets or a sealed container so it stays soft. You can check out how to make ciabatta bread, its pretty similar to that 😉
If you want to lighten it up further, raise the hydration to 80% and don't knead it in the traditional way. Simply stretch and fold the bread at 30 - 45 minute intervals (at least 3 times) and continue with the rest of your procedure. This idea comes from a related style of crumb which is traditional Ciabatta. Cheers!
I think they use baking soda or a whole lot of yeast and longer rest times. Else you won't get those airy big holes.
Still, great attempt. But since i'm living in germany i will keep buying it from my favorite turkish supermarket cause you can't improve that anymore 😅
So, from what I've read, a wet dough (75%-80%) and multiple stretch-and-folds throughout the proofing period helps get the big bubbles! I'm gonna give it a go :)
Hey, what you're trying to achieve, is basically a round undercooked ciabatta. and it's totally possible at home
If you're open to suggestion, check out these two for ciabatta "mukling" and "
小熊喜欢吃面包" both have english explanations.
Work something with this base.
Overall, A LOT less yeast, more yeast = cakey result. 0.8% fresh yeast is a good starting point (it seems counterintuitive but trust me)
more water and add in a couple of folds, try to go for at least 1h30/2h for the first proof. 10 min is way too short, you need this proof to give strenght to the dough.
1hour for the second proof should be right.
Best of luck to you
You don't need any tipo 00 flour, no bean flour, no fat.
What you need is to make a dough with at least 75-80% high hydration, very little yeast (3-5 gram).
Let it rest in room temperature 1-1,5 hour, and then fold the dough, and repeat the process one more time.
Now let it rise in your fridge over night.
Next morning handle and shape the dough gently, because you want to keep the airy holes in the bread.
Let it rise at least 1,5 hour before you bake it.
Hi Andong, this is a cooooool series you've started.
Second attempt on bread showed some results!
I think you should try to shape more firmly your dough before fermentation. Or folding the dough on itself halfway through. Seems like your dough is loosening because the gluten structure is not tight enough, this is why the air pockets are actually flying outside the dough instead of remaining inside.
What flour do you use? Every flour is different, and the more gluten it contains, the airier you bread will tend to be.
It's not that easy to get bread with many air pockets!
You also need to proof your dough 2 to 3 days in the fridge. Then let it warm up to room temperature before you get ready to bake it. A 2 to 3 day ferment will make your dough airy
Thanks Andong! I think you just need a strong flour for good gluten development but above all way more rising time, with folding along the way every hour or so... not more yeast but give it more time to do the trick and a strong gluten net to hold the air in. And high hydration was definitely a key: 70% seems reasonable, if you find a W300+ flour (do you know Mehlstuebchen in Schoeneberg? Excellent flour shop!) you can even push it a bit higher. Looking forward to seeing the result!
I have to say, Berlin Doner bread is the thing i miss the most about berlin... this is a great video, will definitely try to make this
Versuche es mal mit einem Tangzhong // water roux // Mehlkochstück. Dazu einfach 5% der Mehlmenge mit der 4fachen Menge Wasser verrühren und langsam auf 65°C erhitzen (ab dieser Temperatur dickt es stark ein). Nach dem Abkühlen während der Knetphase dazu geben (Wasser und Mehlmenge von jeweiligen Gesamtmenge abziehen).
Außerdem würde ich die Hefemenge verringern, am Ende der Knetphase etwas Butter untergeben und den Teig über Nacht in einer geölten Form gehen lassen.
Zusätzlich kann während der Stockgare ein "Laminieren" helfen die open crump zu vergrößern. Dazu den Teig (er sollte aber schon eine gute Konsistenz haben) so weit auseinander ziehen wie möglich (ohne zu reißen) und dann zusammenrollen/falten.
Es sollte aber gesagt sein das man so eine Art Teig - also locker wie eine Wolke - nicht ohne chemische Hilfsmittel selber backen kann. Bohnenmehl, Mehlkochstück und Technik können ein Ergebnis in dieser Richtung geben, ein gleiches Ergebnis ist aber unmöglich.
What kind of conditioners would be used? Amylase? Soy lecithin ? Ascórbic acid? Thanks!
recently I saw a video by Kenji Lopez where he described how he made his doner kebab bread for his restaurant. I tried it and it came out perfect in flavour and texture.
He explains it at 9:45 in this video
th-cam.com/video/uFxXw0eSSC0/w-d-xo.html
the bakers ratios were
100% high protein bread flour
50% water
15% dairy like kefir or yogurt (add a bit more water if using thick yogurt)
2% salt
3% sugar
1% olive oil
1% yeast
I am the last person who should advise on how to make a yeest dogh but I belive, you can improve the result if you let the yeest grow for like 10 minutes in warm water, befor adding it to the flour. And dont forget the suggar in the yeest. I'm not sure if it will actually improve the result but its worth the try.
Respekt! Du du gibst echt mit Alles!.
I'm originally from the south of Germany and for living in Gerlin for 8 years, I realised that the quality of the Döner Kebab in the south (more rural) of Germany the quality of the Döner Kebab is way better. for example the sauce is more a yogurt Cacık/Tsatsiki sauce in Berlin it is stretched or based on mayonnaise which doesn't as fresh and light. And the meat and bread quality is better. But it usually costs almost double. My theory on that is that the supply chain of production goods and ingredients
for a Döner Kebab has been optimized (messed up) to offer a reasonably priced döner for the very competitive and picky Berlin market. And that in the south of Germany they still stick more to the original ingredients and recipe due to the lack need to offer a cheaper product.
To me, it looks like a preheated baking stone and a blazing hot oven (don't cook in a pan, but directly on the stone) would help in getting some more serious oven spring and bigger bubbles in the bread. I can definitely get that type of airiness as seen in the store bought bread when making pizza by using this technique, so it should also work with this type of doner bread.
Dough conditioner - that's a mystery ingredient in store-bought bread.
he removed the action movie dude! THANK YOU, ANDONG 😂❤
You did a research for this video, and I watch your video many times for my research.. thanks andong
cold fermentation and high moisture dough is key.
Bean flour: Bean flour is used in India a lot! It is used in Dosa breads and many others. It is called Gram flour (do not confuse this name with Graham flour which is whole wheat flour), Channa dal, besan and it is made of ... get this .... ground chickpeas. It is used in southern Europe and northern Africa as well.
I love your content. I’m surprised you don’t have more followers. #underrated.
Thanks, Andong really helpful. No Doner in New Mexico :(
I've been waiting for this, thank you Andong!
I think rising the dough for 12-24 hours would give a much fluffier end product.
yes, much less yeast, and higher rising time will make much better result
I made this the previous day using Spruce Eat's recipe that called for using a poolish starter. The end result was an amazing crumb with lots of bubbles and pockets. Also 30 minutes for the first proof seems too short.
I can't attach a photo here, but the bread i make in easier way, only from water flour and yeast is much closer looking yo the donner bread. The air bubbles inside are huge, and all bread is full of them.
I make a high hidrating dough, regrigerate it for around 12 h, then in the same container i strech and fold anout 4 times (1 time each half h) while letting it at room temp. Then i transfer it to a tray and bake it for about 15 mins at 220 degrees C.
That is all.
Excited to try doing this
Frohes Neues! Deine Videos werden immer besser - weiter so! th-cam.com/video/0nNr8MEg4Sc/w-d-xo.html - Mike ist nah an die Konsistenz rangekommen...warte immer noch auf das ultimative Dönerbrotrezept :D
Hi , if you have to handle a sticky dough just pour sunflower ( or any neutral ) oil on your hands from time to time , very helpful
Боже, тут ещё и шутёха про Киселёва! Антон, ты - пушка 🔥
Immer wieder ein Highlight, wenn man einen TH-camkanal findet, auf den man schon jahrelang gewartet hat. Keep it up! Sub ist raus!
For the uneven fermentation pores, you need to let the dough rest in the fridge overnight, stretch-and-folding it every now and then.
He did it! Great vid as always dude :)
I spy with my Venezuelan eye some classic Harina PAN at 6:08. Probably from the pancakes episode when you made cachapas :)
As I scrolled through the comments I have decided not to say what I wanted to suggest as so many experienced people has rightly suggested the obvious. More resting time, more hydration and more gluten and you dont need so much yeast. Keep doing what you are doing, we have very few youtubers that eat good food and deconstruct it and make it from scratch. Most of them just eat and say it is good.
Andong, you need to let the dough rest in the fridge for at least 24 hours to enable proper gluten development. This is what makes the bread chewy.
You should try with sourdough techniques. 80% idration. Slap and fold. 4 hours bulk rising.
Nice work!
French original baguettes also have a tiny amount of bean flour in it, it does make a difference by the way. Regards from Berlin
It’s a higher hydration dough than you have, it should be so wet you need to use wet hands to form it. 75 to 80 percent hydration . And should be fermented over night before you bake it. Is it garbanzo bean flour?
Ich würde das wie mit Pizzateig machen, weniger Hefe nehmen und im Kühlschrank 1~2 Tage langsam gehen lassen. Das macht den Teig schön fluffig und weich
To get that large crumb do the opposite of what people say to do,over proof it, it creates the large crumb.
I watch this K-drama called Let’s Eat and there’s a quote there which is ‘the secret in good cooking is the fire’. I think, you need to tweak up your oven so it has some industrial power. Check out Alex French Guy Cooking. He built one hella powerhouse burner to master the fire for Chinese stir fries. He’s a madman 😝 but you’ll love him for sure. In fact you both have similar videography style and equally upbeat passion for food from around the world!
Total guess here, but I imagine the bread needs more rise time especially on the first rise. The bubble texture is closer to a focaccia. Looks like your volume of dough is more than the store bought. Weigh them out and reduce some flour. Look forward to the next video.
Smaller portions, longer fermentation will make it more airy
Hi Andong. Im really hoping you see this one. First of all I wish you are well on these weird times. To the point: Making bread at home is really trending now and watching this made me think: Why german bakery isnt more showcased? This german tradition deserves so much atention: Kartoffelbrot, Roggenbrot, vollkornbrot... and a sugestion (Because I´d love to see your take on it): Scrippen.
Thanks for all your work. Love from Chile. Take care!!
Thanks Daniel! I will see what I can do, and if I can find flour 🤣
@@mynameisandong Thaks for your kind answer. Just a little PS. Chileans are mad about bread, "Marraqueta" should be on our flag www.npr.org/sections/thesalt/2016/07/07/484987260/in-chile-marraqueta-is-the-bread-of-life . I´ve meet (2 years ago probably) a chilean baker that worked in Germany for 20 years. He opened a bakery and made awesome brotchen, marraquetas, empanadas and nusskuchen. Best of both worlds.
We are on quarantine but Im a health worker so i must go outside some days. Planning ahead in March i bought 25 kgs of flour, so i can lend you some. Sorry for taking your time :)
Stay safe and healthy! 😊😊
I can sense the Christmas Döner Kebab dream fading away...........
*Easter Döner Kebab on the other hand...*
Simply awesome!!!
don't they squeeze and heat up the quarts (as it's cut into the four parts to get something like triangles) before being used anyway? so they are somehow rigid enough to hold meat and sauce till it's getting eaten
yeah! thanks for the content. for instance in the south of Germany they use a different kind of bread; a rather small (compared to the big one which you've shown) piece for each individual Döner; I think these are delicious...
I travelled to Frankfurt, stuttgart and munich a few months ago. I could only find the small circle bread. It was not good, it tasted too much like a regular bun and didnt have that traditional berlin doner crunch. I wouldn't recommend it
@@johnadamczyk6213 yeah! I suppose it is very subjective! and the ingredients are rather similar! I guess I personally like the fresh baked "homey" feeling of the southern small circle breads ... but I understand you well
VKKO Orchester now that you mention it, i did go to one place in Munich that baked the bread fresh for each sandwich - that was very good. Otherwise I didn’t really care for the small circle buns
You could probably try to use higher gluten flour, like manitoba to ensure a more open crumb. I would just try to handle this like a sourdoughbread/focaccia. Maybe use poolish or levain in small amounts and do a long fermentation.
Heh Andong, like how you are following Alex's steps and making the series... and destructuring a recipe/food step by step... but Alex would have never been happy with the bread result ;) It is way to dense... you need another video on it and dig a bit deeper on how to get closer result ;) Well, this is my 2 cents :) Eagerly waiting for next videos... so informative and I learn a lot!
Have you tried making the distinctive super firm durum flatbread?
lol, it is not even half as airy, it certainly doesnt "derserve its name". check out how ciabatta and the like is made, then use the same process without olive oil but and voila, döner pide. bascially it needs to sit way longer and just stretch and fold every 30 minutes and yea the dough is supposed to be that sticky
i know one is prone to love its own creations in the kitchen, but just look at the huuuge difference, so much stuff inside the bread vs 80% air in the pide :D kinda like cake vs brötchen :P
but im sure it does taste awesome and probably goes very well with kebab as well, like fladenbrot :)
If there's someone who derserve to get a sponsor every video, it's you.
ps. mit dem Sponsor kann ich evtl jetzt mal meine Sammlerleidenschaft teilen, danke :D
I did not check all of your videos maybe you have found the solution in the meantime. I am living in the US where we have different flour which posed a problem when I wanted to use German baking/cake recipes. German flour is American cake flour which has less gluten. To make it more fluffy try German Pizza flour. Maybe that will work. Good luck!
Hi Andong, nice video! I would like to ask anthoer question that, do you have any advice to a Tourism in Berlin on 24.12 and 25.12... It looks like that all the shop will be closed an these two days.. But my friends have first time a trip to Berlin.. so we are looking forward to your advice, thank you.
Just kneed the bread more and let it proof a bit longer and you will get those larger bubbles.
I have a question I read your recipe what type of bean flour, While looking for a bean flour there are several.
Du solltest dich nochmal mit Jo Semola treffen, um das Fladenbrot zu verbessern 😁
I'm quite sure you have to let it proof over night and use just 1 gram of fresh yeast. My Pizza recipe calls for that, too, and it has huge holes after baking.
that first one looks like a 90% hydration dough and deep fried
can you tell us which dough machine you use ? the kitchen aid is cool, but so expensive...
Any plan of writing a cooking book with you best recipes? I’m starting to cook and I’d find it super useful to have a condensate at one place!
This reminds me a lot of focaccia. What would the difference be between this and something like that?
Focaccia is a very wet dough. I think that's why it has such big bubbles
I guess much less yeast and much more time would make a much better result. 5g yeast and resting over night in the fridge should be good for a very airy bread
Baksana! Cok güzel!
By the way, I'm desperately waiting for a Falafel guide! And your Merch!
Es gab ne Folge Kitchen Impossible, in der sie ziemlich genau erklärt haben, wie das Fleisch gemacht wird ;)
Egg and butter making your bread cakey is to be expected.
I don't know if your measurements are way off or my scale broke, but your initial flour/water measurements made a ROCK in my mixer. I was pretty upset too because I used ProHomeCooks recipe from their "book" first, and they had salt in TB instead of ts and I made inedible salt bread. I then found your video and had to throw everything away. Ended up eating my doners on pita :(
So, where is this magical Doner Kebab website?
Maybe using a sourdough starter instead of fresh yeast would be make the crumb more airy?
less kneading and more stretch and folds will give you bigger holes and irregular crumb.
Lower the yeast percentage, up the rest time..
The ones you get in Australia are on a flat bread and rolled up
You should use a pizza stone or steel in order to get a nicer oven spring!
Beurre = Croissant ..butter = croissant.
What kind of kneading machine are you using Andong? Cheers from Hamburg!!
asking the important questions
Why not let it rest in the fridge or chilled for 24 hrs.? Pizza, sourdoughs, and many doughs do this.
The purchased Berlin bread looks almost more like a milk/bread than a flatbread. Thoughts ?
At what oven temperature?
Why not making something like ciabatta (it has similar open crumb and texture) but shape it like doner bread?
Don't you mean focaccia?
use high protein flour instead of plain flour
Black cumin is actually the wrong name. It is called many wrong names. It’s Latin name is: Nigella sativa. It is also mistakenly called black seed, black caraway, Roman coriander, kalonji, or fennel flower. It is also mistakenly called onion seeds. I think it would be better to call it kalonji or Nigella Seeds.
Will it help if the proffing time for the dough is increased?
Were you in Kreuzberg ?
Doner bread is not this bread or pita bread both are wrong in Turkey if you want to know orignal doner pide bread . The key is how you will shape on dough and what will use on top .Think about you have ready to shape fast fermanted pizza dough or fermanted standard bread dough ball . ( like 1 kg flour you can get 8-10 doner bread . Mix 2 cups yogurt with 1 egg yolk use your hand or use brush spread on dough. Dough will get soft and wet after put yogurt or yogurt and egg yolk mix , so you can shape easy and press around the dough but dont press the middle much . finall size will be your hand size 20- 22cm etc and final shape will be little bit dome shape. Than put in oven that is it. You can use little soft bread dough . Also your problem is bread dough didn't fermanted well.
You need to make it thinner and throw it in a very hot oven, just like pizza.
it's not black cumin but nigella seeds
Use bread improver
08:13
I heard that voicecrack my friend xD
Love your vids since day one
Use a NYC no knead bread recipe
Some please tell me what kind of mixer that is?
The meat is actually not that hard the key is letting it rest for one too two days in the fridge then cooking it hot and fast.
Hefe, Milch, Zucker, Wasser, Öl, Salz & Mehl :)
安东❤️hhh look what i found on that mixing machine
wie hast du Englisch gelernt ?Du kannst es voll gut!
Wondering if you can challenge yourself and make the Egyptian Sun bread "it's a pharaonic bread" 😀
Reference:
th-cam.com/video/A02ajdDJrUg/w-d-xo.html