thanks you for the video!, it was delicious, I have a question: If I want to bake the following day, at what stage I should put it in the fridge to rest, after the balls are shaped and in the baking pan?
Hi, So glad ive found yr video, to know tt its possible to bake sourdough with Tangzhong method.. Means soft bread! May I know at time line of abt 4.4...could i continue using the mixer instead of pouring out the dough n slapping the 4 sides till ready ?. Please advise Thk you, appreciate.
Hello ,great recipe, I am from India and out temperature is normally above 26 degree Celsius. So i hope i dont need a proofer ? Secondly my folks dont like sour taste ,so is this bread sour ,since the starter is kept at room temperature, by the way what is your room temperature. I always keep my starter in fridge. Please guide
Hola Danny en el tangzhong y la masa madre, lleva harina de fuerza??? es decir cuando te refieres a harina para pan, es de fuerza? te cuento que yo uso una de 11.5 gr de proteina y otra de 14 gr
@@AKneadtoBake thank you so much. I have been watching your recipes consecutively ever since I found out your channel.😁😁.Hope this helps improving the taste of my sourdough recipes.👍
So much to do on Thanksgiving morning....could I do everything the day before and then form the rolls and put them in the fridge , until baking the next day.....will they over proof?
Yes you can. I would make the dough the night before and let the dough proof in the fridge the next day just form the rolls and let them proof at room temp like 6-8 hours before baking
Tangzhong loses its elasticity and does not retain moisture when overcooked. That's what I did the 4th time I made this recipe. What a mess, the gluten was refusing to form strands. Then I researched what may have gone wrong. I heated the Tangzhong up without using a thermometer & it got to hot.
@@AKneadtoBake I've made them 3 other times & they turned out fantastic. I kneaded in 100 grams of flour to the over cooked tangzhong dough & it worked out great .
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I did try lots of recip, This is the best one, ultra soft and fluffy so amazing. Everyone should try. Thank you so much.
I didn’t use the mixer, just stretch and fold 6-8 times in 3 -4 hrs. Still working very well
Thabk you for your feedback!!! Enjoy!!!
Just made it! It turned out as yours. Thanks 🙏 so much for the detail procedure and recipe. Love it so soft!
Thank you for your feedback!!! I’m so glad they came out great! Thank you for watching!!!
I made these amazing rolls today. Thank you 🙏🏻
My pleasure!
Great Videos. Your website has wonderful photography & recipes.
Thank you! Enjoy the recipes! Thank you for watching!
Nice
Enjoy!!!
Thank you for a detailed video - this is so helpful! I can hardly wait to try this!
My pleasure!!! Enjoy!
Awesome recipe....much awaited
Thank you! Enjoy!
Best channel ever💯💯. Just want to ask you, i need to travel for 2 weeks how can store my starter and prevent mold from growing?
Thank you! Feed it the day you leave and place it in the fridge, that’s it. As soon as you get back take it out of the fridge and feed it again
@@AKneadtoBake Shall i leave it as stiff starter better or regular thick liquid starter?
thanks you for the video!, it was delicious, I have a question: If I want to bake the following day, at what stage I should put it in the fridge to rest, after the balls are shaped and in the baking pan?
Yes at that moment after shaping
It's yummy and great 😍👍 thanks 🍁
My pleasure!
@@AKneadtoBake 😊🙏
Thank you so much 😊
I like the recipe 🧡
Can I have an easy recipe to make sprouted wheat bread at home?? Please
My pleasure! I will look into that
Hi, So glad ive found yr video, to know tt its possible to bake sourdough with Tangzhong method.. Means soft bread!
May I know at time line of abt 4.4...could i continue using the mixer instead of pouring out the dough n slapping the 4 sides till ready ?. Please advise
Thk you, appreciate.
Yes you can continue kneading in the stand mixer until the dough is soft and elastic and it pulls off the walls of the bowl!
Hello can I to dobbel recipe. Do I have to dobble the thangzong? Thanks for great recipe
Yes double all the ingredients
@@AKneadtoBake Tanks
Hello ,great recipe, I am from India and out temperature is normally above 26 degree Celsius. So i hope i dont need a proofer ? Secondly my folks dont like sour taste ,so is this bread sour ,since the starter is kept at room temperature, by the way what is your room temperature. I always keep my starter in fridge. Please guide
You don’t need a proofer. My room temperature is the standard room temp in the USA around 22C, I use a stiff starter for a less sour bread. Good luck
Hola Danny en el tangzhong y la masa madre, lleva harina de fuerza??? es decir cuando te refieres a harina para pan, es de fuerza?
te cuento que yo uso una de 11.5 gr de proteina y otra de 14 gr
Si la harina de pan es la de fuerza yo uso la de 14 gramos
And I want a whole wheat sourdough recipe please
Thank you
You can use this one for rolls too. Just shape the dough into buns instead of making a whole loaf ruclips.net/video/uIsRjw439Io/видео.html
Yum....Can almond milk be substituted?
Sure, you won’t get the same result but it will be very close
Won't it taste little tangy or sour?? Because mine always has a tanginess left behind.😮
If you use a stiff starter the tangy flavor reduces considerably
@@AKneadtoBake thank you so much. I have been watching your recipes consecutively ever since I found out your channel.😁😁.Hope this helps improving the taste of my sourdough recipes.👍
My pleasure! Enjoy the recipes and the journey!
I have try two tym but no dark color my bread why
Let them brown well in the oven
So much to do on Thanksgiving morning....could I do everything the day before and then form the rolls and put them in the fridge , until baking the next day.....will they over proof?
Yes you can. I would make the dough the night before and let the dough proof in the fridge the next day just form the rolls and let them proof at room temp like 6-8 hours before baking
Tangzhong loses its elasticity and does not retain moisture when overcooked. That's what I did the 4th time I made this recipe. What a mess, the gluten was refusing to form strands. Then I researched what may have gone wrong. I heated the Tangzhong up without using a thermometer & it got to hot.
Yes you need to be careful to not over heating. I hope you have a best experience next time
@@AKneadtoBake I've made them 3 other times & they turned out fantastic. I kneaded in 100 grams of flour to the over cooked tangzhong dough & it worked out great .