I can't believe I watched this entire video, pretty amazing information. I'm very impressed with the amount of research, knowledge and experimentation. Thank you for this!
Wow! Another five star presentation. You are truly amazing. Your Mom is entitled to be very pleased with you. I’ve never come across such a vigorous and effective researcher with such an ability to make a lucid presentation. Thanks so much for sharing your discoveries.
I've recently started my bread-nerd journey, I've purchased a Mockmill and am making bread from freshly-milled grains. Your content is excellent, you must put in a lot of time into your research. Thank you!
Amazing presentation! I love learning about food science. I have a Ph.D. in biochemistry, so I really enjoy the complexity of this topic. Even though I have been doing biochemistry research for 40 years, you still help me learn new things ... nice😁
Love your work Novite and the geek you are ..... any chance you can have a look at keto baking.... i do a mean bread using vital what gluten with oat fiber yeat any psyllium hust plus a few other bits ..... i also use a yudane made from lupin flour..... there is a world of people on keto who would love your imput... me at the top of the list.... hope this gets to your notice... thanks pinky
Curious about the science behind Sourdough-Tangzhong no knead/overnight doughs. I do this method and want to know if the health benefits are better than that of regular long-fermented doughs... taking Tangzhong chemical process into account, of course.
Not sure I totally understand the purpose of the instant yeast in the bigger picture? Is it to generate more initial gas pockets for the sourdough gas generation to inflate? Overall another impressive video - you managed to totally tune out the rooster crowing in the background😂
We are in the middle of a village here, for whatever reason, the roosters here sing 24/7, and they are almost always accompanied by the chorus of the loyal dogs, a lively neighborhood you may say :) Anyway, you can find the explanation for your question here: th-cam.com/video/hc8AiEc63bM/w-d-xo.html so, basically, it's for a better oven spring. After taking out 20% of flour due to tangzhong 20, then 15% out of 30% levain used, and with hydration 70%, the composition of the final dough is something more like 1:2:2 (levain 30%: fresh flour 65% : hydration 70%) instead of our regular 1:5:4, consequently the total bulk fermentation and proofing time has to be altered, and that can become quite unpredictable as explained in the video, so , why take the risk, just make an instant fix by dropping in a 1/8 tsp of instant yeast, doesn’t make much difference anyway, as explained in the video, besides there is enough evidence from numerous researches that most sourdough starters are “contaminated’ with baker’s yeast, Saccharomyces cerevisiae.
Love the TH-cam channel I have a few questions for you when you make tangzhong for pizza, do you use 40% of water from the recipe or do you double the flour weight And when you use sourdough starter, with tangzhong if you use stronger W flour do you still need to put yeast in the dough?
The key to Tangzhong is the percentage of flour we use for tangzhong, for the homemade pizza we usually use Tangzhong 20, which means 20% of the total flour from the original recipe is used for tangzhong, we learned from numerous research papers that doughs with Tangzhong 20 can absorb water up to around 71% in hydration. So, to answer your question, first do not change the amount of flour, second to anticipate the excessive evaporation of water during prolonged home baking, raise the amount of water for pizza from traditionally around 60% to a number between 70-80%. Then we deduct the amount of water from the final dough's recipe to make Tangzhong 20. For the sourdough and tangzhong, as explained in the video, here th-cam.com/video/hc8AiEc63bM/w-d-xo.html, we suggested using a little bit of instant yeast to boost gassing power. By the way, in the video, we were using bread flour with 13% protein content, so, it's a strong flour.
Thank you very much for replying I was thinking of using Manitoba flour which Has a protein percent of 14.5 And W rating 370- 390 i’m trying not to use yeast because my son is on fodmap diet do you still think I need yeast?
For pizza I think you can get away from not using yeast as long as you give it enough fermentation and the levain is in good condition. We don't really need that much gassing power with pizza.
Wow, a lot of information packed in this video. I will try your method eventually... So far, I have not seen strong bread flour where I live (most of them have a protein content ca. 11 to 11.5 %). Also, I bake mostly mixed wheat-rye bread, and my starter is rye. With 25% rye flour (levain), and the not-so-strong wheat, there is not much gluten remaining :-). I am still surprised at the level of detail and effort you put into your videos. Amazing. Keep up the good work!
I can't believe I watched this entire video, pretty amazing information. I'm very impressed with the amount of research, knowledge and experimentation. Thank you for this!
Glad you enjoyed it!
Wow! Another five star presentation. You are truly amazing.
Your Mom is entitled to be very pleased with you. I’ve never come across such a vigorous and effective researcher with such an ability to make a lucid presentation.
Thanks so much for sharing your discoveries.
🤗 It took a while to put all of this into a video, it's very encouraging to hear feedbacks like yours. Thanks!
Really well described in a very short period of time.
I've recently started my bread-nerd journey, I've purchased a Mockmill and am making bread from freshly-milled grains. Your content is excellent, you must put in a lot of time into your research. Thank you!
This is an amazing deep dive! Loved it!
Amazing presentation! I love learning about food science. I have a Ph.D. in biochemistry, so I really enjoy the complexity of this topic. Even though I have been doing biochemistry research for 40 years, you still help me learn new things ... nice😁
Glad you enjoyed it! Thank you very much for your comment.
rely explanatory, thanks, God bless you.
can we use this for pizza making?
I would LOVE to see you do a breakdown of using the Old Dough method.
Noted
very nice; thank you very much!!
Our pleasure!
thank you!
No worries!
Love your work Novite and the geek you are ..... any chance you can have a look at keto baking.... i do a mean bread using vital what gluten with oat fiber yeat any psyllium hust plus a few other bits ..... i also use a yudane made from lupin flour..... there is a world of people on keto who would love your imput... me at the top of the list.... hope this gets to your notice... thanks pinky
Very interesting suggestion, thanks for the input, we will find time to look into it.
Curious about the science behind Sourdough-Tangzhong no knead/overnight doughs. I do this method and want to know if the health benefits are better than that of regular long-fermented doughs... taking Tangzhong chemical process into account, of course.
For the newbies out there. Can you show us step by step what you did? Aka recipe?
Sure! Here th-cam.com/video/Xn4Z0ajKwI4/w-d-xo.html
How would this work if you put things like jalapeño cheddar and other inclusions in this soft bread ?
So glad I found you. Very informative
Glad it was helpful!
Nice.. Well explained.. 😊
You couldn't have even watched the entire video when you posted this
Thank you 🙂
Not sure I totally understand the purpose of the instant yeast in the bigger picture? Is it to generate more initial gas pockets for the sourdough gas generation to inflate? Overall another impressive video - you managed to totally tune out the rooster crowing in the background😂
We are in the middle of a village here, for whatever reason, the roosters here sing 24/7, and they are almost always accompanied by the chorus of the loyal dogs, a lively neighborhood you may say :)
Anyway, you can find the explanation for your question here: th-cam.com/video/hc8AiEc63bM/w-d-xo.html so, basically, it's for a better oven spring. After taking out 20% of flour due to tangzhong 20, then 15% out of 30% levain used, and with hydration 70%, the composition of the final dough is something more like 1:2:2 (levain 30%: fresh flour 65% : hydration 70%) instead of our regular 1:5:4, consequently the total bulk fermentation and proofing time has to be altered, and that can become quite unpredictable as explained in the video, so , why take the risk, just make an instant fix by dropping in a 1/8 tsp of instant yeast, doesn’t make much difference anyway, as explained in the video, besides there is enough evidence from numerous researches that most sourdough starters are “contaminated’ with baker’s yeast, Saccharomyces cerevisiae.
@@NovitaListyani thanks for the explanation!
Love the TH-cam channel I have a few questions for you when you make tangzhong for pizza, do you use 40% of water from the recipe or do you double the flour weight
And when you use sourdough starter, with tangzhong if you use stronger W flour do you still need to put yeast in the dough?
The key to Tangzhong is the percentage of flour we use for tangzhong, for the homemade pizza we usually use Tangzhong 20, which means 20% of the total flour from the original recipe is used for tangzhong, we learned from numerous research papers that doughs with Tangzhong 20 can absorb water up to around 71% in hydration. So, to answer your question, first do not change the amount of flour, second to anticipate the excessive evaporation of water during prolonged home baking, raise the amount of water for pizza from traditionally around 60% to a number between 70-80%. Then we deduct the amount of water from the final dough's recipe to make Tangzhong 20. For the sourdough and tangzhong, as explained in the video, here th-cam.com/video/hc8AiEc63bM/w-d-xo.html, we suggested using a little bit of instant yeast to boost gassing power. By the way, in the video, we were using bread flour with 13% protein content, so, it's a strong flour.
Thank you very much for replying I was thinking of using Manitoba flour which Has a protein percent of 14.5 And W rating 370- 390 i’m trying not to use yeast because my son is on fodmap diet do you still think I need yeast?
For pizza I think you can get away from not using yeast as long as you give it enough fermentation and the levain is in good condition. We don't really need that much gassing power with pizza.
@@NovitaListyani thank you very much again for the reply I really appreciate it
Wow, a lot of information packed in this video. I will try your method eventually... So far, I have not seen strong bread flour where I live (most of them have a protein content ca. 11 to 11.5 %). Also, I bake mostly mixed wheat-rye bread, and my starter is rye. With 25% rye flour (levain), and the not-so-strong wheat, there is not much gluten remaining :-). I am still surprised at the level of detail and effort you put into your videos. Amazing. Keep up the good work!
Hmm, that's very interesting, definitely a pretty low gluten combination. Glad you enjoyed the video!
Por favor traducción en español
Haremos nuestro mejor esfuerzo, hazlo ahora. Corrija amablemente los errores si hay alguna traducción incorrecta.
😊
I hope that the two of you will continue to make delicious bread together from Japan.Have a good day 🥐
I wish she’d go to the WholeFoods and scold the “bakers” there. Holes the size of The Grand Canyon!