I made the dough following your instructions...but then I didn't have time to make the cinnamon rolls in the morning, so I made the dough into dinner rolls (ie, your pan style rolls of the other video for the evening. They are absolutely out of this world! My husband ate 3 and I ate 2...but stopped ourselves, since they will make a great breakfast tomorrow! I have been making good bread (both yeast, sourdough, etc) for shall we say a lot longer than your intelligent, attractive self has been on planet earth. I had never heard about yeast water before the pandemic, and then started researching the concept.You definitely are now my go-to resource (I've made the artisan loaf, too). I only wish I had access to all those wonderful tropical fruits you make use of. You make me want to visit Bali now! P.S. I'm still going to make the cinnamon rolls. FYI, ground almonds aka almond flour mixed with an egg plus sugar (brown sugar is nice) and cinnamon spread on the buttered dough is something I've done for years and is truly tasty!
So happy to read your comment. Sorry for the late reply. Thank you for the information on ground almond with egg plus sugar, will definitely try it someday.
I have tried the recipe with beet + apple yeast water, il's very successful and delicious ! Yeast water's quite useful when we can't find commercial dry yeast in any store. Thank you !
Hello! I am in the midst of making these but my question is , do these rolls not rise as high as the ones you see made with traditional yeast? After a 2 hour rise time after getting out the fridge my filling is starting to melt and the cinnamon rolls themselves aren't even halfway my pan .
Hi! I love your videos, it helps so much especially during quarantine. I was wondering, is the no-knead part optional (can I knead instead if I wanted to) or is it required since we use yeast water instead of packaged yeast?
Just observe the dough, after the first three hours you may want to give it another 0ne to two hours, with fruit yeast water, bulk fermentation over all can take up to 5 hours at room temperature.
Yes you can, bread flour used in this recipe will provide higher rise than all purpose flour. The fermentation time will also be different as bread flour contains higher percentage of protein.
What is your kitchen temperature? Was the yeast water in good condition? Also don't expect poolish to rise that much, due to 100% hydration you will only see a little rise. If you are using a glass bowl, look underneath, there will be small air pockets. Wait for a few more hours just to make sure it is ready.
@@sherenchai1821 the poolish process and the final dough process are different. You still need to let the final dough rise before you can put it into the fridge, so it is better to let it ferment at room temperature for a while before you move it into the fridge.
Bad milk, over fermented poolish and/or dough, sour butter. All these can lead to the dough tasting sour. If it is poolish, try to use it immediately when it's ready. If it is the dough, cut down on fermentation time or add more sugar.
Ci, mau tanya.. kalo proofingnya d suhu ruang 3 jam lalu di kulkas minim 7jam tapi kalo blm sempet bikin maximum brp jam harus dipakai adonannya? Thank you🙏
If you want to use this recipe for whole wheat, you need to raise the hydration by adding more milk or mixing whole wheat with flour. Whole wheat will make the bread heavier and denser. Usually to avoid it, the use of whole wheat is limited to about 25% of the total amount of flour.
I made the dough following your instructions...but then I didn't have time to make the cinnamon rolls in the morning, so I made the dough into dinner rolls (ie, your pan style rolls of the other video for the evening. They are absolutely out of this world! My husband ate 3 and I ate 2...but stopped ourselves, since they will make a great breakfast tomorrow!
I have been making good bread (both yeast, sourdough, etc) for shall we say a lot longer than your intelligent, attractive self has been on planet earth. I had never heard about yeast water before the pandemic, and then started researching the concept.You definitely are now my go-to resource (I've made the artisan loaf, too). I only wish I had access to all those wonderful tropical fruits you make use of. You make me want to visit Bali now!
P.S. I'm still going to make the cinnamon rolls. FYI, ground almonds aka almond flour mixed with an egg plus sugar (brown sugar is nice) and cinnamon spread on the buttered dough is something I've done for years and is truly tasty!
So happy to read your comment. Sorry for the late reply. Thank you for the information on ground almond with egg plus sugar, will definitely try it someday.
Tried this cinnamon rolls recipe. It does take a long time but it’s all worth it. The final product is heavenly scrumptious.
Definetly in the style of Nigella Lawson. A young lady with a bright future ahead of her! My wife is Swedish so I will give this a go!
Thank you for your kind comment. Happy New Year!
Thank you so much for making this video and sharing it! I appreciate you taking time to provide detailed instructions 🙏 Take care!
You too, take care!
I have tried the recipe with beet + apple yeast water, il's very successful and delicious ! Yeast water's quite useful when we can't find commercial dry yeast in any store. Thank you !
Wonderful!
Great video. Also interesting idea using kedondong to make the yeast.
Glad you liked it!
Very well documented. 👍👍
Glad you enjoyed it!
Wondering what the dimensions of the dough should be when rolling it out and how thick? Can't wait to make this, have my poolish fermenting away 😊
Roughly 38 cm x 28 cm with a thickness between 0.8 to 1 cm, after rolling, seal the edges and divide the roll into 9 with each about 4 cm
@@NovitaListyani Thank you! 👍
Hi! Dough can i take it rest more than 24hrs in fridge?
Hello! I am in the midst of making these but my question is , do these rolls not rise as high as the ones you see made with traditional yeast? After a 2 hour rise time after getting out the fridge my filling is starting to melt and the cinnamon rolls themselves aren't even halfway my pan .
Do you take the fruit out of the whey when you store it in the fridge for use within 2 weeks or leave it in? Thanks love the videos!
Yes I do, I strain the yeast water to get rid of the pomace.
For the filling. If I would like to just stick to using brown sugar, cinnamon n butter, what would the best proportion ratio?
I would suggest 25 g of butter, 2.5 tsp of cinnamon, and 65 - 75 g of brown sugar. Simply scaling up to fill the area of the spread out dough.
Hi! I love your videos, it helps so much especially during quarantine.
I was wondering, is the no-knead part optional (can I knead instead if I wanted to) or is it required since we use yeast water instead of packaged yeast?
Of course you can knead it, we have videos on both approaches.
Hi
If I do not wish to ferment the bread in
The fridge , how long should I leave it out to ferment at room temperature ?
Thank you .
Just observe the dough, after the first three hours you may want to give it another 0ne to two hours, with fruit yeast water, bulk fermentation over all can take up to 5 hours at room temperature.
Novita Listyani
Many thanks for your prompt response ...
can i use ap flour?
Yes you can, bread flour used in this recipe will provide higher rise than all purpose flour. The fermentation time will also be different as bread flour contains higher percentage of protein.
Hi. I using tomato yeast water to make the poolish but it was not growing much for last 11 hours. What do I do? Wait some more or
What is your kitchen temperature? Was the yeast water in good condition? Also don't expect poolish to rise that much, due to 100% hydration you will only see a little rise. If you are using a glass bowl, look underneath, there will be small air pockets. Wait for a few more hours just to make sure it is ready.
Yes have some air pockets but very little . I wait for another few hours . If done can I skip the 3 hrs room temperature n put straight to the fridge
@@sherenchai1821 the poolish process and the final dough process are different. You still need to let the final dough rise before you can put it into the fridge, so it is better to let it ferment at room temperature for a while before you move it into the fridge.
Ok. Tks for ur attentive reply. Shall do tat n see how . Appreciate so much . Tks again
Thank you for the recipe. I have tried it but mine tasted sour. Do you know what reason is it?. Thanks again.
Bad milk, over fermented poolish and/or dough, sour butter. All these can lead to the dough tasting sour. If it is poolish, try to use it immediately when it's ready. If it is the dough, cut down on fermentation time or add more sugar.
@@NovitaListyani Thank you so much.
I made the dough too early in the day so I was wondering if it could just ferment in the fridge for 14 hours instead?
Yes you can, putting the dough in the fridge slow it down
Ci, mau tanya.. kalo proofingnya d suhu ruang 3 jam lalu di kulkas minim 7jam tapi kalo blm sempet bikin maximum brp jam harus dipakai adonannya? Thank you🙏
Saya pernah coba sampai 24 jam, tidak ada masalah tetapi tergantung dari yeastnya.
@@NovitaListyani ok ci thank you infonya🙏🏻
Can I try this with whole wheat flour? Any idea?
If you want to use this recipe for whole wheat, you need to raise the hydration by adding more milk or mixing whole wheat with flour. Whole wheat will make the bread heavier and denser. Usually to avoid it, the use of whole wheat is limited to about 25% of the total amount of flour.
Can I use Sourdough starter instead of Yeast water??
This is a yeast water recipe, for sourdough, I think it is better to use a recipe that is suitable for sourdough.
What’s the size of your pan?
non-stick, 22x22 cm baking pan, in the video at 10:27 th-cam.com/video/mnWtBZWISFA/w-d-xo.html
I’m sorry I missed it. Thanks for the reply. Trying to make one today. ❤️
Best of luck!
OMG! This recipe turned out amazing. Thank you so much. This will be my go-to. ❤️❤️❤️
Glad to hear that!
While we're on the subject of flour based ingredients, here's hoping you'd make a vid for some fruit flavored martabak. *Drools
Yes, Martabak is on our plan :)
@@NovitaListyani looking forward to the video sis. Yaaaaay \^
This is the one comment you've been looking for about cups.
Everyone who uses cups, come with me and I'll show you your individual corners to cry.