I have been making pizza/bread at home for about 45 years now. I have learned about sourdough starters, poolish, biga, baker’s percentage, cold fermentation, etc… but had never heard about Tangzhong/Yudane. This is what love about RUclips - it’s what you learn after you know it all that really counts! Am using Yudane in my current baguette batch - am looking forward to seeing the result.
I can tell you that I’m very stingy with online comments (as in I very rarely feel compelled to make any) so I would consider this well deserved …if I were you 😉 Baguette dough is cold fermenting now - looking forward to seeing how they turn out tomorrow. Best wishes for health, happiness and success in 2023!
If you have a good recipe, no need to try this. I did and it can be tricky. My mom was doing sweet breads this way and she said it was to keep them fresh for longer. These days we have dough boosters that do something similar and much easier to use.
I've made it today! A mild, sweet aroma I ever experienced filled the kitchen. It's full of holes inside and crispy crust. My husband was drawn to the smell in the kitchen and wanted to eat them while they were hot, so today I had him cut and ate...Only my regret is that I didn't had my baguette with blisters like yours. Thank you for your recipe!!
I love these high effort low views channels, always spitting so much facts that the average person gets overwhelmed and goes back to their clickbait 10 sec clips on how to make artisan bread. I have ADHD and can't focus on many things but you're not only nailing the facts you also display a passion for educating, which is required for me to focus. Thank you very much for your effort!
I made this recipe. It came out perfectly. My electric oven is different and doesn't have separate top/bottom heat, and I also don't have lava rocks. So, I modified the baking step so that: - I preheated the oven to 500 F with a pan on the floor of the oven. - Once pre-heated I threw about a cup of ice cubes into the bottom, added two trays (each one holding two of the baguettes) into my oven, dropped the temperature to 475 F, and let them bake for 15 minutes. - At the 15 minute mark I opened up the oven and switched the positions of the two trays (so that one wouldn't cook more than the other). This also vented out the steam. Then I dropped the temperature to 450 F and let them cook for about 12 more minutes (until they reached the correct dark brown color). The baguettes ended up having a hard crust and soft crumb with large bubbles. I didn't retard the dough this time but the whole process was surprisingly painless and now I'm curious about giving that a try too. Thank you so much!
I tried this yesterday and although it didn’t look as great as yours it tasted amazing and worth the effort. Thanks for sharing and for your scientific angle to baking all things bread.
Made your Baguette recipe today and it worked great. I even went out and got the lava rocks, which I needed for a Banh Mi bread recipe, so good excuse to get them. Love all your detailed explanations. Keep the videos coming!
The segment on baking temperatures and references to top/bottom temperature changes ... I'm confused. I have a gas convection oven, with no top/bottom temperature selection option. All ovens are different and mine tends to run low (ie, 500F is more accurately 480F) so baking time is always longer than as indicated in the recipe. Should I use convection/fan or regular mode? For how long? At what temperature? I use a baking steel so that ups the heat ... I'm guessing by about 20 degrees so I factor that in for the post-steam baking. I am asking these Qs in a separate comment so viewers can more easily find it ... and benefit from your response. Thank you so much for the quality of the video, and for taking the time to share your knowledge!
I found this video to be very well-made and super informative and I will try the recipe and process but must remember this takes a rather long time so planning is a must.
Amazing video. I love all your recipes. You are truly talented. Can I use spelt flour instead of bread flour. Here in Canada normal wheat flour is highly processed and contains lots of additives and preservatives. ❤ from Canada
Muy bien explicado, ya he intentado hacer baguette y no siempre resultan del todo bien, voy a probar con tu receta y creo que van a salir mucho mejor. Gracias, ba bay.
So happy I came upon this video! Pretty experienced at baking baguette - have read many articles and watched many YT videos - but always looking to improve. This is the only one that significantly differs from all other videos. I have a KA standmixer that recommends kneading dough at #3-#5 speed. Q: What is the equivalent of kneading using the KA to replace the S&F? How many minutes on and how many off? How long of a rest in between? How many rounds? Thank you!
Stretch and folds are meant to be a very gentle way of building gluten without oxidizing the flour or introducing too much oxygen into the dough which causes the yeast to ferment faster. The stand mixer's recommendation is probably for white pan/loaf bread, and not for these artisanal baguettes. Due to these reasons, I would say that it is practically impossible to "replace" stretch and folds using a stand mixer, the mixer is far too powerful. It's possible though to do the initial mixing of ingredients in a stand mixer, as long as you do it very quickly for no more than a few minutes.
@@NovitaListyani Thank you so much for your prompt and detailed explanation. It's so generous of you to share your knowledge. I have two batches of poolish and TZ in the fridge waiting for final dough so I will follow your instructions for one and use the standmixer (as I have been using per discussions on the Freshloaf forum) and do a comparison. I used to live in Paris and am curious ... the bakeries must use machines to turn out the sheer number of baguettes they sell. Again, thank you!
Sorry if I misunderstood your original question, what I tried to explain was that this recipe was designed for slow fermentation. Actually, we usually use the poolish at its peak and skip the latest addition of instant yeast in the final dough. As for using stand mixer in making baguette, yes, I believe many bakers do that. There's nothing wrong with that, but as explained, it's not a slow fermentation dough.
@@NovitaListyani Wow. Your response time is truly impressive. I think I understand your point now: (1) This is a slow fermentation recipe and therefore use of a standmixer is not ideal.(2) Bakeries use machines because the recipes they use are not slow fermentation. I have always use a preferment or a poolish recipe with overnight fermentation. This will be my first time to include TZ ... thanks to your video. Excited to experience the results of both batches!
I always bake my baguettes with a baking steel (I bought a large one - 21" long, to accommodate a longer baguette, not the batard-sized ones; pretty heavy at 30 pounds). I have baked baguettes directly on the steel - always on parchment - as well as on a baking sheet placed on the steel. Have you tried baking baguettes with the steel placed on a lower rack and the baguettes on the rack just above? I think this might better benefit from the steel's heat while lessening risk of overbaking/burning the bottom.
❤I want to thank you so much for this recipe best bread I ever baked, although too much work, with TANGZHONG, I sieve it too, but the result fantastic. I can't even taste the yeast, where usually yes this recipe not taste like you buy it. But it isnt ( selfbaked) Yesterday its rain the whole day, all I did to listen to your vlog, now look what tasty bread I baked because of your recipe..thank you so much 🎉
Thank you for this video my baguette turned out to be a good tasting baguette. i have used several recipes from youtube but I failed. Your recipe made my baguette better tasting specially the crumb though I did not get the fully holey crumb but I get the soft texture bit sweet tasting crumb I guess from the addition of the tangzhong. Though I tweaked the recipe a little. I added a little amount yeast and lessen salt. ist it ok to use 1% salt and 1% total of instant dried yeast? How can I get that full holey crumb?😄
I'm glad to hear you liked the baguette recipe! About the salt, you can reduce it to 1% of the total dough weight, but you might need to adjust the fermentation time by lowering it. If you add more yeast, you would need to lower it further so I would recommend trying the bread recipe with less salt first, before adding any yeast, happy baking!
One tip to avoid sticky dough before the slap and fold process: After combining and mixing all ingredients, make a rough ball with scraper, cover with plastic, and let rest for 10-30 minutes. This process of autolyse will jumpstart gluten production, making your dough much stronger and easier to handle. You will see your dough start to become smooth and strong with less effort and clean up.
I only found your channel a few weeks ago but I've learned so much by watching your vids. I would love to know how to store breads like this for a day or two.
The best way to store it is in the freezer, well wrapped, and then when you want to eat it, you can take it out and then bake the bread again for a few minutes in the oven, this way the bread will be crisp on the outside and soft inside. But if you're only storing it for a day, then leaving it at room temperature in a bag should still be okay, although the crust might not be as crispy.
@@NovitaListyani thanks. Made them and they were the best baguettes I’ve ever made. I’m a big yudane fan and I love the 2:1 ratio much more than the 1:1. Thanks again.
Wouaa.... Magnifique 🤩🤩🤩 Je vous suis depuis la Suisse, malheureusement je parle pas anglais mais si vous pouviez mettre le sous-titre en français ça me permettrait de pouvoir faire vos recettes, vous voulez bien svpl mettre le sous-titre 🙏🙏🙏 ???
Yes you can, but the purpose of making poolish is to develop taste, the longer you let it ferment the better it tastes. For more information please watch our previous video on poolish ruclips.net/video/w-5B7vsHcok/видео.html
Hi Novita, thanks for sharing this recipe. I followed this recipe exactly the same way and the baguettes turned out awesome! If I hv to double the number of baguettes, should I double every ingredient or how does it work?- Sonali
I would like to make a batch of dough on the weekend, and have it in the fridge for the entire week to bake one or two at a time. At what stage would I leave it in the fridge and how long can it stay in the fridge for, I heard you can stay up to 10 days but I’m not sure
I'm no pro baker, but I was thinking you could almost do all the steps, cut the dough into the sizes you need for each baguette, and place these individual balls, in a covered container in the fridge to bake at a later time during the week? Would this be bad as compared to the entire dough in the fridge to slow ferment?
Can u use a starter in place of the yeast when making the poolish or can u just use ur full starter in place of the poolish? If so what measurements should i use? I have just been feeding a sourdough starter and its now ready to start baking and i really want to start working with it! Ive been a chef for many years and sadly have put baking on a back burner unless ive had to and mostly use commercial yeast when i have to bake! Please help!!!
I presume you meant the couche, the purpose of using the couche is to preserve the integrity of the shape while the dough rises. Without it, the dough might flatten out, especially for high hydration doughs. Additionally, because it allows some air flow and is covered in rice flour, it absorbs moisture and creates a skin which helps with handling.
@@NovitaListyaniIt sounds like you use rice flour - not AP/bread flour used in the recipe - on both the counter/bench, as well as the couch. Please, can you explain the difference/advantage of using rice flour? Thank you!
First try failed :( but i used circulating air 300 degree Celsius. Next time i will use your way, bottom and top heat. Question: my oven can do 300 C, should i just copy your oven so 230 C or should I go with 300 C?
Hello, Im so interested to try your recipe but I have ome question, should the lava rocks needed or can be replaced with just boiling water on the buttom?
So I baked the baguettes s today. My wife is not a big fan of over baked or crusty, so had to account for that - but the consensus is that the interior was super soft. Full disclosure, I also used a bit of my 1800s sourdough starter. Great rise, great crumb and super soft interior 👍. Will definitely use the Yudane again.
You probably have it sorted out already, but i make a sourdough focaccia with 80% hydration and a 48-60 hour cold ferment at least once a week - I think the Youdane should work well to make the focaccia crumb even softer - so will be trying that soon, likely before your video comes out.
As Thangzhong/Yudane (T/Y) is new to me, I’m relying on your suggested 1:2 ratio. I’ve made so many of these focaccias the same way that I should be able to immediately tell what impact the T/Y has had. My dough is 1.8 kgs with 80 % hydration. I have created a T/Y using 50 grams bread flour and 100 grams of water, and will factor in those amounts to maintain my 80 % hydration ratio. If you think I should be using a different T/Y ratio, or a larger amount, based on 1 kg of total flour, please let me know.
Hey, thank you very much for such detailed explanation! I followed these instructions and my dough didn't raise at all, it looks like my kitchen is much colder than yours 😅 will try to increase amount of yeast, because 1g feels too small amount for me. Thanks again and have a lovely week! 😉
How long did you leave the poolish to slow ferment for ? Besides the 1 g instant yeast in the final dough, the poolish after long fermentation is supposed to contribute sufficient yeast for the final dough too.
@@NovitaListyani hey, thank you for your reply. I left my poolish around 16-20 hours, I tried both fridge and just leaving it on my worktop, I can clearly see some bubbles, but it is not raised to much, maybe around 10%... So you recommend to take a closer look at my poolish? thank you!
@@NovitaListyani well :) i have 19°C on my kitchen now 😁 yes, the weather (and heating) in UK is so cruel 😅 ok, so I need to wait longer for my poolish, thanks for pointing me at right direction! Jeeeezes, 27-29... I can only dream about those temperatures on my kitchen 😁
I think 16-20 hours should be more than enough for 19°C, can you check the condition of your instant yeast (if that is what you are using)? Instant yeast, if not kept in the freezer, can deteriorate significantly after a while.
Do you have a chore day? You can make the preferments in 15 minutes the evening before, then prepare the dough early the next day and do chores during the resting periods!
😋 😇 🫡 👍 👌 🙏 🌾 💓 🌷🌸🥀 lovely as always .🫒 . Hello madame , by any chance do you have any recipe for pancake ? Thank you for your response you are absolutely Awesome 👌 🙏 👏 I have learned alot from your knowledge , thank you ❤
How do you factor tangzhong when a recipe calls for 1000 grams bread flour 400 grams water, 200 grams Oil, 200 sugar. How do you measure the required 72% hydration with the factor of the oil? Please Help.
Yudane? Really? Completely unnecessary and making starter doesn't require to put yeast in it.... I know you are trying very hard but over complicating whole process... good luck 😂
![Stromae, Pomme - “Ma Meilleure Ennemie” (from Arcane Season 2) [Official Visualizer]](http://i.ytimg.com/vi/1F3OGIFnW1k/mqdefault.jpg)
I have been making pizza/bread at home for about 45 years now. I have learned about sourdough starters, poolish, biga, baker’s percentage, cold fermentation, etc… but had never heard about Tangzhong/Yudane. This is what love about RUclips - it’s what you learn after you know it all that really counts! Am using Yudane in my current baguette batch - am looking forward to seeing the result.
Thanks for the comment! Happy new year!
I can tell you that I’m very stingy with online comments (as in I very rarely feel compelled to make any) so I would consider this well deserved …if I were you 😉
Baguette dough is cold fermenting now - looking forward to seeing how they turn out tomorrow.
Best wishes for health, happiness and success in 2023!
If you have a good recipe, no need to try this. I did and it can be tricky. My mom was doing sweet breads this way and she said it was to keep them fresh for longer. These days we have dough boosters that do something similar and much easier to use.
ใบรับรองแพทย์รวมถึงยังซายน์ของประเทศต่างว่าการยนแปลงอะไรวว ววนงนฝววสนส ซซิ่งของนานว
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I've made it today! A mild, sweet aroma I ever experienced filled the kitchen. It's full of holes inside and crispy crust.
My husband was drawn to the smell in the kitchen and wanted to eat them while they were hot, so today I had him cut and ate...Only my regret is that I didn't had my baguette with blisters like yours. Thank you for your recipe!!
I love these high effort low views channels, always spitting so much facts that the average person gets overwhelmed and goes back to their clickbait 10 sec clips on how to make artisan bread. I have ADHD and can't focus on many things but you're not only nailing the facts you also display a passion for educating, which is required for me to focus. Thank you very much for your effort!
Thank you for your kind comment!
Yes! Thank you!
I made this recipe. It came out perfectly. My electric oven is different and doesn't have separate top/bottom heat, and I also don't have lava rocks. So, I modified the baking step so that:
- I preheated the oven to 500 F with a pan on the floor of the oven.
- Once pre-heated I threw about a cup of ice cubes into the bottom, added two trays (each one holding two of the baguettes) into my oven, dropped the temperature to 475 F, and let them bake for 15 minutes.
- At the 15 minute mark I opened up the oven and switched the positions of the two trays (so that one wouldn't cook more than the other). This also vented out the steam. Then I dropped the temperature to 450 F and let them cook for about 12 more minutes (until they reached the correct dark brown color).
The baguettes ended up having a hard crust and soft crumb with large bubbles. I didn't retard the dough this time but the whole process was surprisingly painless and now I'm curious about giving that a try too.
Thank you so much!
I tried this yesterday and although it didn’t look as great as yours it tasted amazing and worth the effort. Thanks for sharing and for your scientific angle to baking all things bread.
Made your Baguette recipe today and it worked great. I even went out and got the lava rocks, which I needed for a Banh Mi bread recipe, so good excuse to get them. Love all your detailed explanations. Keep the videos coming!
Great job!
beautiful baguettes! i love texture of tangzhong breads
Great video! Learned a lot from this. Thank you for the time and effort you put into this.
The segment on baking temperatures and references to top/bottom temperature changes ... I'm confused.
I have a gas convection oven, with no top/bottom temperature selection option.
All ovens are different and mine tends to run low (ie, 500F is more accurately 480F) so baking time is always longer than as indicated in the recipe.
Should I use convection/fan or regular mode? For how long? At what temperature?
I use a baking steel so that ups the heat ... I'm guessing by about 20 degrees so I factor that in for the post-steam baking.
I am asking these Qs in a separate comment so viewers can more easily find it ... and benefit from your response.
Thank you so much for the quality of the video, and for taking the time to share your knowledge!
Excellent video and presentation thanks!
Thank you too 🙏
I found this video to be very well-made and super informative and I will try the recipe and process but must remember this takes a rather long time so planning is a must.
Love the attention to detail and that you explain the why, not just the how, much appreciated 👏
Liked & subbed!
Thanks for the sub and kind comment!
Excellent video, learned so much from you.
i try this way really its amazing ......thank you for you video
You are amazing, i love your channel
Amazing video. I love all your recipes. You are truly talented. Can I use spelt flour instead of bread flour. Here in Canada normal wheat flour is highly processed and contains lots of additives and preservatives. ❤ from Canada
Gorgeous!
Muy bien explicado, ya he intentado hacer baguette y no siempre resultan del todo bien, voy a probar con tu receta y creo que van a salir mucho mejor. Gracias, ba bay.
Saludos y gracias por tu comentario.
Espectacular, bello, sublime... Me enamoré del pan !!! Saludos cordiales desde Venezuela ❤❤❤❤❤❤❤❤
Saludos cordiales desde la isla tropical de Bali. 😁😁
I can't help but hear the crunchy sound of fragrant bread being baked just by listening to it.. Have a nice new week🥐
You too, have a nice day!
@@NovitaListyani Thanks you! I wanna eat 🥐
So happy I came upon this video!
Pretty experienced at baking baguette - have read many articles and watched many YT videos - but always looking to improve. This is the only one that significantly differs from all other videos.
I have a KA standmixer that recommends kneading dough at #3-#5 speed.
Q: What is the equivalent of kneading using the KA to replace the S&F?
How many minutes on and how many off? How long of a rest in between? How many rounds?
Thank you!
Stretch and folds are meant to be a very gentle way of building gluten without oxidizing the flour or introducing too much oxygen into the dough which causes the yeast to ferment faster. The stand mixer's recommendation is probably for white pan/loaf bread, and not for these artisanal baguettes. Due to these reasons, I would say that it is practically impossible to "replace" stretch and folds using a stand mixer, the mixer is far too powerful. It's possible though to do the initial mixing of ingredients in a stand mixer, as long as you do it very quickly for no more than a few minutes.
@@NovitaListyani Thank you so much for your prompt and detailed explanation. It's so generous of you to share your knowledge.
I have two batches of poolish and TZ in the fridge waiting for final dough so I will follow your instructions for one and use the standmixer (as I have been using per discussions on the Freshloaf forum) and do a comparison. I used to live in Paris and am curious ... the bakeries must use machines to turn out the sheer number of baguettes they sell.
Again, thank you!
Sorry if I misunderstood your original question, what I tried to explain was that this recipe was designed for slow fermentation. Actually, we usually use the poolish at its peak and skip the latest addition of instant yeast in the final dough. As for using stand mixer in making baguette, yes, I believe many bakers do that. There's nothing wrong with that, but as explained, it's not a slow fermentation dough.
@@NovitaListyani Wow. Your response time is truly impressive.
I think I understand your point now: (1) This is a slow fermentation recipe and therefore use of a standmixer is not ideal.(2) Bakeries use machines because the recipes they use are not slow fermentation.
I have always use a preferment or a poolish recipe with overnight fermentation. This will be my first time to include TZ ... thanks to your video. Excited to experience the results of both batches!
I'd love to see your recipes with the use of a baking steel. Maybe more oven spring with the softness given by the tangzhong...
Noted
I always bake my baguettes with a baking steel (I bought a large one - 21" long, to accommodate a longer baguette, not the batard-sized ones; pretty heavy at 30 pounds).
I have baked baguettes directly on the steel - always on parchment - as well as on a baking sheet placed on the steel.
Have you tried baking baguettes with the steel placed on a lower rack and the baguettes on the rack just above? I think this might better benefit from the steel's heat while lessening risk of overbaking/burning the bottom.
❤I want to thank you so much for this recipe best bread I ever baked, although too much work, with TANGZHONG, I sieve it too, but the result fantastic. I can't even taste the yeast, where usually yes this recipe not taste like you buy it. But it isnt ( selfbaked)
Yesterday its rain the whole day, all I did to listen to your vlog, now look what tasty bread I baked because of your recipe..thank you so much 🎉
I'm glad you liked it! Thank you for your comment :)
Thank you for this video my baguette turned out to be a good tasting baguette. i have used several recipes from youtube but I failed. Your recipe made my baguette better tasting specially the crumb though I did not get the fully holey crumb but I get the soft texture bit sweet tasting crumb I guess from the addition of the tangzhong. Though I tweaked the recipe a little. I added a little amount yeast and lessen salt. ist it ok to use 1% salt and 1% total of instant dried yeast? How can I get that full holey crumb?😄
I'm glad to hear you liked the baguette recipe!
About the salt, you can reduce it to 1% of the total dough weight, but you might need to adjust the fermentation time by lowering it. If you add more yeast, you would need to lower it further so I would recommend trying the bread recipe with less salt first, before adding any yeast, happy baking!
Hi!
Do we remove the lava rocks after the initial baking of 30 minutes?
Magnífica explicación, gracias
One tip to avoid sticky dough before the slap and fold process: After combining and mixing all ingredients, make a rough ball with scraper, cover with plastic, and let rest for 10-30 minutes. This process of autolyse will jumpstart gluten production, making your dough much stronger and easier to handle. You will see your dough start to become smooth and strong with less effort and clean up.
Thanks for sharing🙏 🍽️😋
Thanks!
Hello Can i dobbel the recipe? Thanks for great video and tip!
Yes of course!
@@NovitaListyani Thanks I will start direkt now
Thank you for your video, I'm enjoying!! One question, how much boiling water do you pour into the lava rocks?
It depends on the size and condition of your oven, this video explains the science behind it: ruclips.net/video/A-feCciiAcw/видео.html
Amazing. Thank you!
Thank you 🙏
My oven does not have top and bottom heat. Can this made with a fan oven and with what temperature? Thanks
I only found your channel a few weeks ago but I've learned so much by watching your vids. I would love to know how to store breads like this for a day or two.
The best way to store it is in the freezer, well wrapped, and then when you want to eat it, you can take it out and then bake the bread again for a few minutes in the oven, this way the bread will be crisp on the outside and soft inside. But if you're only storing it for a day, then leaving it at room temperature in a bag should still be okay, although the crust might not be as crispy.
Does cooking two at a time mean that the second two are over-proofed by the time you get to them?
@@NovitaListyani thanks. Made them and they were the best baguettes I’ve ever made. I’m a big yudane fan and I love the 2:1 ratio much more than the 1:1. Thanks again.
You can put them in the fridge to slow down the fermentation.
If we want to make more, do we multiply the same ingredients by the same amount? Please reply, thank you
great job; bravo!!
Wouaa.... Magnifique 🤩🤩🤩
Je vous suis depuis la Suisse, malheureusement je parle pas anglais mais si vous pouviez mettre le sous-titre en français ça me permettrait de pouvoir faire vos recettes, vous voulez bien svpl mettre le sous-titre 🙏🙏🙏 ???
Can we use the mixer instead of stretch and fold?
of course
Hi, can I ferment the poolish overnight in room temperature instead of in the fridge? Thank you for your reply. 😊
Yes you can, but the purpose of making poolish is to develop taste, the longer you let it ferment the better it tastes. For more information please watch our previous video on poolish ruclips.net/video/w-5B7vsHcok/видео.html
Hi Novita, thanks for sharing this recipe. I followed this recipe exactly the same way and the baguettes turned out awesome! If I hv to double the number of baguettes, should I double every ingredient or how does it work?- Sonali
My pleasure 😊 yes, you can double the recipe.
I would like to make a batch of dough on the weekend, and have it in the fridge for the entire week to bake one or two at a time. At what stage would I leave it in the fridge and how long can it stay in the fridge for, I heard you can stay up to 10 days but I’m not sure
I'm no pro baker, but I was thinking you could almost do all the steps, cut the dough into the sizes you need for each baguette, and place these individual balls, in a covered container in the fridge to bake at a later time during the week? Would this be bad as compared to the entire dough in the fridge to slow ferment?
Can u use a starter in place of the yeast when making the poolish or can u just use ur full starter in place of the poolish? If so what measurements should i use? I have just been feeding a sourdough starter and its now ready to start baking and i really want to start working with it! Ive been a chef for many years and sadly have put baking on a back burner unless ive had to and mostly use commercial yeast when i have to bake! Please help!!!
How much is 0.5 g of yeast using tea spoon?
just wanna know the fuction of the cloth for proofing ? can we use paper or plastic to prevent them to sticking each others ?
I presume you meant the couche, the purpose of using the couche is to preserve the integrity of the shape while the dough rises. Without it, the dough might flatten out, especially for high hydration doughs. Additionally, because it allows some air flow and is covered in rice flour, it absorbs moisture and creates a skin which helps with handling.
@@NovitaListyani thx for the lesson master
@@NovitaListyaniIt sounds like you use rice flour - not AP/bread flour used in the recipe - on both the counter/bench, as well as the couch. Please, can you explain the difference/advantage of using rice flour? Thank you!
First try failed :( but i used circulating air 300 degree Celsius. Next time i will use your way, bottom and top heat.
Question: my oven can do 300 C, should i just copy your oven so 230 C or should I go with 300 C?
Hi, Can I use tang zhong for make steambread. How quantity have to use?
Read our answer in the video on Tangzhong
Just made this!
I accidentally added an extra 100 grams of water but it still turned out pretty good.
Can you say something about tangzhong poolish steambun😊
Yes, Tangzhong poolish steamed buns, when done right, are the best 😃
@@NovitaListyani hope your video for that...tks
Will do that, we love steam buns
why did you want to have lower protein content than in just bread flour?
Hello, Im so interested to try your recipe but I have ome question, should the lava rocks needed or can be replaced with just boiling water on the buttom?
of course you can do that, the lava rocks though are more effective.
So I baked the baguettes s today. My wife is not a big fan of over baked or crusty, so had to account for that - but the consensus is that the interior was super soft. Full disclosure, I also used a bit of my 1800s sourdough starter. Great rise, great crumb and super soft interior 👍. Will definitely use the Yudane again.
Sounds like great baguettes, we are working on a video on sourdough with Tangzhong/Yudane, glad to read your comment, thanks!
You probably have it sorted out already, but i make a sourdough focaccia with 80% hydration and a 48-60 hour cold ferment at least once a week - I think the Youdane should work well to make the focaccia crumb even softer - so will be trying that soon, likely before your video comes out.
That sounds very yummy and healthy !
As Thangzhong/Yudane (T/Y) is new to me, I’m relying on your suggested 1:2 ratio. I’ve made so many of these focaccias the same way that I should be able to immediately tell what impact the T/Y has had. My dough is 1.8 kgs with 80 % hydration. I have created a T/Y using 50 grams bread flour and 100 grams of water, and will factor in those amounts to maintain my 80 % hydration ratio. If you think I should be using a different T/Y ratio, or a larger amount, based on 1 kg of total flour, please let me know.
Hmmm 50 g of flour for Tangzhong to be used for 1.8 kg? I think that's too little, usually it's around 10-20% baker's percentage
Hey, thank you very much for such detailed explanation! I followed these instructions and my dough didn't raise at all, it looks like my kitchen is much colder than yours 😅 will try to increase amount of yeast, because 1g feels too small amount for me. Thanks again and have a lovely week! 😉
How long did you leave the poolish to slow ferment for ? Besides the 1 g instant yeast in the final dough, the poolish after long fermentation is supposed to contribute sufficient yeast for the final dough too.
@@NovitaListyani hey, thank you for your reply. I left my poolish around 16-20 hours, I tried both fridge and just leaving it on my worktop, I can clearly see some bubbles, but it is not raised to much, maybe around 10%... So you recommend to take a closer look at my poolish? thank you!
What is the temperature in your area? Over here, 27-29°C, our Poolish with 1/8 tsp of instant yeast takes around 3-4 hrs to double in size.
@@NovitaListyani well :) i have 19°C on my kitchen now 😁 yes, the weather (and heating) in UK is so cruel 😅 ok, so I need to wait longer for my poolish, thanks for pointing me at right direction! Jeeeezes, 27-29... I can only dream about those temperatures on my kitchen 😁
I think 16-20 hours should be more than enough for 19°C, can you check the condition of your instant yeast (if that is what you are using)? Instant yeast, if not kept in the freezer, can deteriorate significantly after a while.
you should try mixing yeast extract into a milkbread dough
Thanks for the suggestion 🙏
Can you make a Vietnamese baguette with poolish and yudane, please! 🥰♥️
She did exactly that here.
the explanations sound very much like ethan c
I was planning to start making my own baguettes but it seems to take way too much time.
Do you have a chore day? You can make the preferments in 15 minutes the evening before, then prepare the dough early the next day and do chores during the resting periods!
I like the wayang behind
Nuevo fans , enamorado ❤❤❤❤❤❤❤❤❤❤❤❤
¡Gracias y bienvenida!
Love the channel. Hate the repetitive saying tangzhong or yudane. We get it, there was a great video series you made on it, they are interchangeable
Yo Novita, do you still keeping Bettas? 🤔🤭
Yes, we still have lots of bettas
😋 😇 🫡 👍 👌 🙏 🌾 💓 🌷🌸🥀
lovely as always .🫒 . Hello madame , by any chance do you have any recipe for pancake ? Thank you for your response
you are absolutely Awesome 👌 🙏 👏 I have learned alot from your knowledge , thank you ❤
Can the yudane and the poolish be combined over night ?
No, they need to be separated.
How do you factor tangzhong when a recipe calls for 1000 grams bread flour 400 grams water, 200 grams
Oil, 200 sugar. How do you measure the required 72% hydration with the factor of the oil? Please Help.
i like baguettes than sour dough
Yudane? Really? Completely unnecessary and making starter doesn't require to put yeast in it.... I know you are trying very hard but over complicating whole process... good luck 😂
Tus videos son buenos , pero están en ingles , te felicito por tus videos, por las razones expuestas no te sigo
I really don’t understand where they get that from , to put it in the fridge? Do real sourdough
"real sourdough"
This video has nothing to do with sourdough, you're lost.
No rezept
Du laberst ziemlich viel
And you're rude.