Hi, I'd been looking for this bread from yeast water and so happy to watch this video. I just bake it today. I followed step by step and the outcome is amazing. Thank you so much.
Novita, I made this bread yesterday and it was a hit! The bread was so soft and sweet and had such lovely aroma from the fruit that was fermented from the water. My children requested that I make this bread everyday haha. Can you tell me if you ever experimented using Kombucha to make the poolish? Wanting to try using Kombucha since I am still waiting for my next batch of yeast water. Thank you.
Thank you for this video. What can be used in place of milk powder? I can only find low fat milk powder - I prefer whole milk for the richer taste - and it also costs way more than regular milk.
From Bangkok..I love watching the way you make those lovely doughs it's very pro ..amazing ,artful and seem easy (but not easy at all for me 555) I wish you do some recipes for who's vegan and very sensitive to gluten ^0^
what does the taste like ? does it give sour taste ? Can I use yeast water to make croissant dough ? Will the result be the same as using fresh yeast ? Does yeast water different from fresh yeast ?
Hi Novita, I would like to try out this brioche, can I add tangzhong to this recipe, would be glad if you could advise the measurement of the tangzhong for this recipe please? Appreciate your reply. Thank you 🙏 😊
Adding tangzhong to this recipe requires many adjustments on fat ingredients, and also the hydration. With tangzhong, there's no need for too much fat ingredients because some of their benefits on the textures overlap. The water amount also need to be adjusted.
Hi, trying to make right now.. everything is great except the dough is very oily. When i rest the dough oil pools around it. What did I do wrong? What to do now? Thanks in advance. Tried your recipes for dinner roll and burger bun.. turned out really well ... so thank you.
@@NovitaListyani ok thanks. I followed the recipe exactly. I poured the extra oil out but still a bit oily. Resting before baking now. Hopefully all is good. Thanks for your reply.
My yeast water bread dont really have much oven spring. Any idea why and tips on how to improve the oven spring? Btw, I learned a lot about yeast water from you ❤️
Make sure you have a good fruit yeast water to start with. Adjust bulk fermentation and proofing time to better suit your counter temperature. As every oven is different, you may want to experiment with the right settings for baking temperature during the early few minutes of baking, also don't forget to preheat the oven.
No, there is an explanation on the level of acidity of fruit yeast water in our second video on fruit yeast water: th-cam.com/video/M5M7KQp5zYw/w-d-xo.html
Yes, you can do it by hand, you just need to knead it until it passes windowpane test, how long will that be? It depends on your skill in kneading, definitely longer than using the stand mixer
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I love your recipes. I come back to them over and over again, and your focaccia is the best focaccia my family has ever had.
Hi, I'd been looking for this bread from yeast water and so happy to watch this video. I just bake it today. I followed step by step and the outcome is amazing. Thank you so much.
Glad to read you comment, thanks!
Nice Job!
Thanks!
Beautiful
Waw good job
Pretty cool ! Thanks !
Delicious ❤
Thank you 😋
Novita, I made this bread yesterday and it was a hit! The bread was so soft and sweet and had such lovely aroma from the fruit that was fermented from the water. My children requested that I make this bread everyday haha. Can you tell me if you ever experimented using Kombucha to make the poolish? Wanting to try using Kombucha since I am still waiting for my next batch of yeast water. Thank you.
That's great! Sorry, I haven't tried making poolish with Kombucha, as far as the microorganisms needed for fermentation go, I believe it's doable
Thank you for this video.
What can be used in place of milk powder? I can only find low fat milk powder - I prefer whole milk for the richer taste - and it also costs way more than regular milk.
From Bangkok..I love watching the way you make those lovely doughs it's very pro ..amazing ,artful and seem easy (but not easy at all for me 555) I wish you do some recipes for who's vegan and very sensitive to gluten ^0^
Thanks for the suggestions
what does the taste like ?
does it give sour taste ?
Can I use yeast water to make croissant dough ?
Will the result be the same as using fresh yeast ?
Does yeast water different from fresh yeast ?
Hi Novita, I would like to try out this brioche, can I add tangzhong to this recipe, would be glad if you could advise the measurement of the tangzhong for this recipe please? Appreciate your reply. Thank you 🙏 😊
Adding tangzhong to this recipe requires many adjustments on fat ingredients, and also the hydration. With tangzhong, there's no need for too much fat ingredients because some of their benefits on the textures overlap. The water amount also need to be adjusted.
Hi Seraphine,
In the final dough, can I use almond powder instead of milk powder? Thank you dear
I presume you meant almond flour, in that case, I don't think you can do that.
@@NovitaListyani Thank you 🙏🏻
Hi, trying to make right now.. everything is great except the dough is very oily. When i rest the dough oil pools around it. What did I do wrong? What to do now? Thanks in advance. Tried your recipes for dinner roll and burger bun.. turned out really well ... so thank you.
Enriched dough such as brioche is naturally oily, if you do not accidentally add too much of fat ingredients, it should be okay.
@@NovitaListyani ok thanks. I followed the recipe exactly. I poured the extra oil out but still a bit oily. Resting before baking now. Hopefully all is good. Thanks for your reply.
how much salt should I add if using salted butter? Thank you for the recipe
if you are using salted butter, you need only add 4 g of salt
My yeast water bread dont really have much oven spring. Any idea why and tips on how to improve the oven spring? Btw, I learned a lot about yeast water from you ❤️
Make sure you have a good fruit yeast water to start with. Adjust bulk fermentation and proofing time to better suit your counter temperature. As every oven is different, you may want to experiment with the right settings for baking temperature during the early few minutes of baking, also don't forget to preheat the oven.
Hello, does the bread taste sour because of the natural yeast?
No, there is an explanation on the level of acidity of fruit yeast water in our second video on fruit yeast water: th-cam.com/video/M5M7KQp5zYw/w-d-xo.html
i don't have a mixer! is this possible to do by hand? and if so, how long would that take?
Yes, you can do it by hand, you just need to knead it until it passes windowpane test, how long will that be? It depends on your skill in kneading, definitely longer than using the stand mixer
where r u from..?
Hallo