The thing about bread is that there are So. Many. Kinds. You've got yeasted breads. Sourdoughs. Flat breads. Steamed breads. Matzoh and lefse and chapati and focaccia and lavash and baguettes and naan... we could go on, and there's science in each of them! So leave us your favorite breads below and we just might do some digging into what makes them so delicious!
Brioche, Brioche, Brioche! Please, please, please do brioche! 🙏🏼🙏🏼🙏🏼 This is the most challenging bread recipe for me. I’d adore you for explaining the science behind what adding butter does to make brioche so a-mazing. The guys explain how to make it, but I’m a curious kitten. I want to know exactly how & why. What is the alchemy behind this fantastic French/German bread revolution of “breaking” butter into the bread dough. 🤯🙏🏼💜
You might want to try accounting for the extra moisture in the 12% bread in the main recipe. You may already have figured this out but extra time is not the answer (in my opinion) the dough hydration is the likely culprit. There are plenty of videos that will show you this. I very much apologize if I am breadsplaining to a real chemist. I just love to bake 😊
Great video... Lovely presentation and production. Just a fact correction. China learned to bake bread from European Jesuit Monks. Japan learned from French Bakers. They are very much the new commers to bread making. Japan really only started baking in the early 1900's. Both countries were taught flour scalding by their respective sources. Scalding flour in hot water for bread is well over 2000 years old in Europe. The French of course called it a Roux. Northern Europeans called it a 'Scald' in their various languages. The U.S. has 'rediscovered' this from the Chinese and Japanese. It's almost gone right around the globe. Though I am sure immigrants from Northern Europe would have brought this technique to the U.S. especially with their rye baking. A scald, Yudane, or Tangzhong doesn't have a huge effect until you get up to about 15% (measured by flour weight against the total flour weight in the recipe). A safe top figure would be 35%. However it is dependent on the glutenin quality and strength in the flour. The more gluten and the higher the quality of it, the more flour can be scalded and still be supported in the dough. My range is a safe 20% - 30%, the accepted range is 10% - 50% amongst Pro. and home Japanese bakers. But at under 15% the effect is very slight. I really don't know what you did to get that 12% Yudane result! Chuckling away here, in a friendly manner. We've all had our disasters. Finally, a properly used Scald *increases* the loaf volume a lot. Modern commodity wheat flour develops strong gluten which acts like elastic restricting the expansion of the dough. The gelatinised starch weakens this (as you said) and allows the loaf to expand more easily. I do hope you don't mind all of this input. It's not critical, or damming, you do excellent videos and it's a joy to see someone bringing the science out of hiding. . Thank you for a delightful video. 👍 Pst! - It's Yu-*Dah*- ne
I make a bread that's so soft it can't even be made into a loaf, because if you tried to pick it up as a loaf it would bend. all I do is add yogurt and olive oil to the dough, and then bake it with steam. vary the ingredients slightly and you can get a ciabatta, focaccia or naan. it works nicely as the base for pizza, khachapuri, melonpan, doughnuts, waffles, etc.
15:07 Reheat dry bread in the microwave, _with a cup of water._ The water will evaporate and soften the bread better. (But it will still dry out fairly quickly, so do it right before use.)
Does she have a channel where she teaches chemistry? She's so good at explaining it and I'd love to learn from her teaching style rather than my current teacher 🙄
@@LivE-cs6cd One has to do the basic Chemistry at a university, then understanding the chemistry of the kernel and plant fysoilogy, then understanding the diffrent properties of the flour compound. But no bakers know this, only thoes that select the right mix att milling plants, or hipsters :P, that want to buy raw grains and make their own flour.
One has to do the basic Chemistry at a university, then understanding the chemistry of the kernel and plant fysiology, then understanding the diffrent properties of the flour compound. But no bakers know this, only thoes that select the right mix att milling plants, or hipsters :P, that want to buy raw grains and make their own flour.
If you cook a large spud in the microwave, then pass it through a ricer, add it to your dough (adjusting the other ingredients to suit), you get a very similar result. I'm now wondering what will happen if I combine both techniques together. I'll try it with my next batch of bread.
I regularly make milk bread with 20% Yudane (like a 4.5kg batch most weeks), no issues with structure or rise even though mine is more enriched than this through the addition of butter. Suspect following the dogma of 1:5 ratio making the tangzhong is to blame. Novita Listyani is the channel to follow if you really want to know about yudane/tangzhong.
I think I know what went wrong with the mutant bread XD I think you're supposed to measure everything for the common loaf beforehand and THEN take flour and liquid from the measured ingredients to make the tongzheng, not from outside the recipe. Law of preservation of matter, your breads will have the same ingredients going in 💜 no more slimy dough, no more raw droopy bread XD 💜💜💜
@@yashwantgarud8967 only a bit. Not enough to dry up the tongzheng. After my comment, I made the thing as I said, and it was fluffy and soft and delicious 💜
Oops, that should have been in the description and it's there now. Alex looked at a lot of recipes and videos, but the basic outline she followed was from the New York Times cooking.nytimes.com/recipes/1016275-japanese-milk-bread
Thanks for a great explanation! I believe the flour & liquid are not supposed to simmer when making a tangzhong because of something to do with keeping the alpha-amylase enzymes and the beta-amylase enzymes intact "which can turn the dough to mush" somewhere after 74°C according to Peter Reinhart. I don't know if I explained it correctly... he talks about it on pg.71 of his book, "Whole Grain Breads." Try making your 12% loaf without boiling the tangzhong. Just heat the flour & liquid till thick, about 66-74°C.
Honestly, I wish I'd had time to do it before this video came out, because I think I know how I could make it work and make it delicious. I'll definitely make a follow up when I can!
Thank you for this video! I'm using pre-cooked starches as egg replacer in baked goods (cakes, breads, even fancy stuff like eclairs) and they do make wonders! I notice that different pre-cooked starches have different characteristics. For example, pre-gelatinized potato starch maintains moisture and viscosity in baking for longer times, whereas pre-cooked corn starch bakes faster. I have to appreciate the use of the thermometer here because often times I found that if the starch is not fully gelatinized, the results are not as good.
Very interesting video. The sources in your description provide a link to a video that seems to be different from the content of this video, your content is more closely relate to their newer video on tangzhong, the one they were talking about tangzhong 1:5, I wonder if that new video is your actual source?
Can I give more than 1 thumbs up? This episode is AWESOME! I actually came back and watched again And Alex is Amazing! I hope she gets her own Food science show… I laughed and Learned… I love it!
Heyy thanks for the video! It's amazing. I really needed to know how these things worked alltogether. Also great presentation of the science part. Usually I feel like people put less effort on explaining those crucial things that affects directly in the way of interacting with ingredients in the kitchen
Enjoyed the compactness of your lab presentation on an aspect of applied food chemistry. May I have a request? Could you consider giving a lab presentation on obtaining in a home kitchen the “perfect French fry”? That is, crispy and golden on the outside; fluffy and slightly firm (not mushy and flaccid) on the inside. Many professional cooks have attempted to give a satisfactory recipe. Not aware that anyone has tried to explain the chemistry behind it. One’d think the ASC has the scoop on this subject. Thank you for your outstanding effort and time in promoting applied science.
In Sweden were I come from sometimes rye flour is scalded. Boiling water I poured on the flour a couple hours or more and letting it swell before baking to make the bread softer and tastier. Now I know why that would be. Thanks!
Your presentation was extremely well done and quite insightful. Chemistry can be fun! A fun thought for those tubers, they used to be poisonous. Cheers
I love this stuff so much! I've been perfecting my pizza dough recipe and process over the last 2-ish years, and it's real good, but now I'm wondering how it'd behave with some yudane in the dough. 🤔 I mean... I like the more chewy and substantial NY style crust, but might be interesting to see how it reacts under the much higher heat used for baking a pizza.
That's an interesting idea. Let us know how it goes if you give it a shot! In the meantime, did you see our Better Pizza Through Chemistry episode with Peter Reinhart? ua-cam.com/video/m30YnuF9vUc/v-deo.html
@@ACSReactions Definitely! I try to watch all Reactions videos as soon as I can. :D I'll report back on this test next time I make some pizza. I'll split the dough so I can also have a control group. hehe.
This is very interesting! I was a baker a while back but this has really revived my love for bread! Very informative video with great jokes and (not to sound creepy) a beautiful host!
As a semiotician I find it curious that when I think of "regime" I think of China and then 2 seconds later you say "China". Awesome video, I live live love the indepthiness of the entire process. My buns are proofing and I wanted to see the details behind the process. You should pitch something for Curiosity Stream.
ooh, nice! I wonder if you could replace some of the flour with straight up wheat gluten, to provide more structure. I don't know enough about baking to even guess at what amount, though.
Add the vital wheat gluten on a per-recipe basis and not to the entire bag of flour. The standard gluten/flour ratio is 1 tbsp. (15 ml) for every 2 to 3 cups (473 ml to 711 ml) of flour. [2] 2 Mix in the vital wheat gluten before you add the other dry ingredients. I used to do this for fresh whole wheat flour yeast bread and sometimes still do for sourdough
I was recommended this video from all my bread searches recently. I am so glad because I love this format! 🥰Reminds me of all the educational shows from the late 90s/early 2000s that were on Saturday mornings
Oh I’d love to see that one. You should do it! After all, putting yourself out there in front of billions of people & so many trolls is so fun & easy. Please tag me when your physicist bread video is live! 🙏🏼🙏🏼🙏🏼🤣😂
if you lower the dough weight of your final shape you can get rid of the line of compressed dough at the bottom, thank you for the video it is very useful you should make a follow up video with oatmeal molasses bread, potatoes bread, tortillas and pate choux(please explain the mystery of why pasteurized eggs wont work for pate choux probably something to do with lecithin degradation but i am just guessing).
I wonder if using soft flour made in the south (White Lily) with less gluten will make a difference. Although the typical flour is called bread flour for a reason probably.
I wonder if there's a connection between this and why my bread tastes and keeps better and has a more consistent crumb (assuming it rises at all) if I add overcooked lentil mush (!) to it. Lentils have starches, after all.
Also, you can take your stale bread cut into cubes, give it a toss in some cooking oil with salt and pepper and boom, 6 minutes later croutons will be born from your oven or air-fryer.
Maybe this isn't a cooking channel, but I can't even tell you how much I would appreciate a cooking channel that delves deeply into the chemistry of the cooking *WITHOUT* (and I cannot stress this enough) dumbing down all the explanations. I'm so tired of that. I wish there was a cooking channel that was unabashedly targeted at science nerds and felt comfortable assuming a fairly high level of general science knowledge in its viewers.
Fight you on the Mac and cheese: Sodium Citrate makes the very best Mac and cheese. You could make a whole video on the chemistry of casein as an emulsifier.
If you investigate some of the health benefits of resistant starch, then you might change your mind again about how you use them in cooking and how you can create them with retrogradation. Maybe another video?
I was curious about the way Japanese bakeries make bread and just watched a video last week or so showing the whole process for a specific bakery, but it turns out that for this bakery they not only don't seem to use yudane, they also don't use eggs... Still, it was a very interesting process to watch, here: ua-cam.com/video/e06uNWCb99Q/v-deo.html It's like part store and part industrial setting, with them having only bread to sell with a few variations on ingredients, which... is kinda unique. Most bakeries I've seen in Japan had like this overflow of different stuff to get. I also remember watching something about a Japanese bread machine that used rice to make bread, really wanted to taste some of that to see how it works out... xD I think the bread fever in Japan died off a bit, but back on my first trip there they had bakeries everywhere with so many types of bread it'd take days to taste them all... we even went to a restaurant that had a full course of several types of bread for lunch. Funny enough, the one I remember most and that I ate.... just too much, I got it almost everyday when we were coming back to the hotel because a local market had it, was a melon pan of the industrial type. But it was some limited edition with actual melon flavor and a bit of sweetness to it, super fluffy, it was midway between bread and a moist sponge cake or something. This was some 15 years ago so it probably doesn't exist anymore, but man, that thing was totally addictive. After a full day of walking around, it was just like the perfect thing to get some energy back. xD
PS. My first attempt at this was a 25% precook and while just as sad looking, tasted great and the top half was excellent. Needed to bake it longer and it fell while cooling......sad bread.
Great video, great presentation, excellent chemistry explanations, lovely timed jokes. I'd really like to see another with the 12% mixture and perhaps some measurable tests. Thank you for sharing!
That all simple. You didnt mention egg -yolk and whites or butter, buttermilk, < all add moisture help keep the moisture, You didnt mention calcium, or oil or dough conditioners and preservatives....Your video is really not comprehensive as it should be and its not thesis material.....by a long walk😭
your mutant bread might have been saved by providing it with more structure, ie slap and fold. dunno. it would have way more air and holes thus defeating the whole sandwich bread thing.
Sort of wasted everyones time with this video. There's no takeaway because you didnt even know how to bake a basic bread...then when you played around with the ratio of the water roux you didnt know how to change the bread recipe accordingly.
I don’t care how bad my gas stove is. I just blast my vent fan on high. There is nothing like cooking with fire. Also, this is a successful intelligent lady with a career. I’m sure the last thing she is going to do is replace a perfectly good stove. Plus it may not be hers to replace. Let’s see you do better, 🧌 💩👎🏼
Given that flour - and more specifically starch - are extremely unhealthy for most people on the planet (causing insulin to spike off the charts), I invite you, as a chemist, to be put to the test (PLEASE ??) to try to make the ultimate Keto bread. I suggest several recipes perhaps starting with Victoria's Keto Kitchen flour blends : her latest version, VKF, is structurally very good - but the taste of the finished product...not so much unfortunately and this is precisely the problem of many (most ? all ?) low-carb breads : the taste. Yuck. Ok, so right this very minute (hence why I'm here as I was trying to research an alternative and I think I MIGHT have found one using Vital Wheat Gluten (wheat protein which is VERY keno-friendly but as I'm in Europe, I think it's not as GMO'y as its North American counterpart. Therefore I am going to attempt using a combination of the recipes by Mad Creations (posted in November 2023) and Hungry Elephant (back in 2020) and using VKF. I will omit the oat fibre and flaxseed sticking with VKF and playing around with the Vital Wheat Gluten. Wish me luck !
The thing about bread is that there are So. Many. Kinds. You've got yeasted breads. Sourdoughs. Flat breads. Steamed breads. Matzoh and lefse and chapati and focaccia and lavash and baguettes and naan... we could go on, and there's science in each of them! So leave us your favorite breads below and we just might do some digging into what makes them so delicious!
and then you have tarts...
Let's explore rye bread, please. Entertaining and educational video here. Thank you.
Brioche, Brioche, Brioche! Please, please, please do brioche! 🙏🏼🙏🏼🙏🏼
This is the most challenging bread recipe for me. I’d adore you for explaining the science behind what adding butter does to make brioche so a-mazing.
The guys explain how to make it, but I’m a curious kitten. I want to know exactly how & why.
What is the alchemy behind this fantastic French/German bread revolution of “breaking” butter into the bread dough.
🤯🙏🏼💜
Can you please do a video on role of both gluten powder and bread improver together in a tangzhong dough? Please 🙂
You might want to try accounting for the extra moisture in the 12% bread in the main recipe. You may already have figured this out but extra time is not the answer (in my opinion) the dough hydration is the likely culprit. There are plenty of videos that will show you this. I very much apologize if I am breadsplaining to a real chemist. I just love to bake 😊
Great video... Lovely presentation and production.
Just a fact correction. China learned to bake bread from European Jesuit Monks. Japan learned from French Bakers. They are very much the new commers to bread making. Japan really only started baking in the early 1900's. Both countries were taught flour scalding by their respective sources.
Scalding flour in hot water for bread is well over 2000 years old in Europe. The French of course called it a Roux. Northern Europeans called it a 'Scald' in their various languages.
The U.S. has 'rediscovered' this from the Chinese and Japanese. It's almost gone right around the globe.
Though I am sure immigrants from Northern Europe would have brought this technique to the U.S. especially with their rye baking.
A scald, Yudane, or Tangzhong doesn't have a huge effect until you get up to about 15% (measured by flour weight against the total flour weight in the recipe). A safe top figure would be 35%. However it is dependent on the glutenin quality and strength in the flour. The more gluten and the higher the quality of it, the more flour can be scalded and still be supported in the dough. My range is a safe 20% - 30%, the accepted range is 10% - 50% amongst Pro. and home Japanese bakers. But at under 15% the effect is very slight.
I really don't know what you did to get that 12% Yudane result! Chuckling away here, in a friendly manner. We've all had our disasters.
Finally, a properly used Scald *increases* the loaf volume a lot. Modern commodity wheat flour develops strong gluten which acts like elastic restricting the expansion of the dough. The gelatinised starch weakens this (as you said) and allows the loaf to expand more easily.
I do hope you don't mind all of this input. It's not critical, or damming, you do excellent videos and it's a joy to see someone bringing the science out of hiding.
.
Thank you for a delightful video. 👍
Pst! - It's Yu-*Dah*- ne
I make a bread that's so soft it can't even be made into a loaf, because if you tried to pick it up as a loaf it would bend.
all I do is add yogurt and olive oil to the dough, and then bake it with steam.
vary the ingredients slightly and you can get a ciabatta, focaccia or naan.
it works nicely as the base for pizza, khachapuri, melonpan, doughnuts, waffles, etc.
Stale bread just means it's time to look up a French toast recipe.
Well now it looks like I will be baking this weekend.
YES. This is exactly the *reaction* I hoped for!
This episode reminds me so much of Alton Brown's Good Eats. Both were/are fabulous science delivered through mouth-watering cooking demo. ❤️
Such a high compliment! Glad you enjoyed!
15:07 Reheat dry bread in the microwave, _with a cup of water._ The water will evaporate and soften the bread better. (But it will still dry out fairly quickly, so do it right before use.)
You can also use a plate, and a circle of water.
I do this for old pizza; It's a game changer.
Does she have a channel where she teaches chemistry? She's so good at explaining it and I'd love to learn from her teaching style rather than my current teacher 🙄
I agree. Chemistry teaching channel please! That would be a huge help to homeschooling care givers. 🙏🏼🙏🏼🙏🏼
@@LivE-cs6cd One has to do the basic Chemistry at a university, then understanding the chemistry of the kernel and plant fysoilogy, then understanding the diffrent properties of the flour compound. But no bakers know this, only thoes that select the right mix att milling plants, or hipsters :P, that want to buy raw grains and make their own flour.
The chemistry I wanted to learn in college.
One has to do the basic Chemistry at a university, then understanding the chemistry of the kernel and plant fysiology, then understanding the diffrent properties of the flour compound. But no bakers know this, only thoes that select the right mix att milling plants, or hipsters :P, that want to buy raw grains and make their own flour.
That's literally the reason I'm making a dissertation about teaching chemistry through cooking
Cooking is chemistry 💜
For sure. It’s alchemy. A mix of art & science. Just magical. 💫
But cuisine are not science.
This channel is the absolute best
If you cook a large spud in the microwave, then pass it through a ricer, add it to your dough (adjusting the other ingredients to suit), you get a very similar result. I'm now wondering what will happen if I combine both techniques together. I'll try it with my next batch of bread.
I regularly make milk bread with 20% Yudane (like a 4.5kg batch most weeks), no issues with structure or rise even though mine is more enriched than this through the addition of butter. Suspect following the dogma of 1:5 ratio making the tangzhong is to blame. Novita Listyani is the channel to follow if you really want to know about yudane/tangzhong.
First time viewer. Also a chemist. What a great project and great video. Fun, playful, interesting, and educational. Ya got a new fan. Thanks.
I think I know what went wrong with the mutant bread XD I think you're supposed to measure everything for the common loaf beforehand and THEN take flour and liquid from the measured ingredients to make the tongzheng, not from outside the recipe. Law of preservation of matter, your breads will have the same ingredients going in 💜 no more slimy dough, no more raw droopy bread XD 💜💜💜
would the heating process not evaporate the liquid a bit?
@@yashwantgarud8967 only a bit. Not enough to dry up the tongzheng. After my comment, I made the thing as I said, and it was fluffy and soft and delicious 💜
I was expecting your bread recipe in the sources
Oops, that should have been in the description and it's there now. Alex looked at a lot of recipes and videos, but the basic outline she followed was from the New York Times cooking.nytimes.com/recipes/1016275-japanese-milk-bread
@@ACSReactions Thanks a lot! :)
Thanks for a great explanation!
I believe the flour & liquid are not supposed to simmer when making a tangzhong because of something to do with keeping the alpha-amylase enzymes and the beta-amylase enzymes intact "which can turn the dough to mush" somewhere after 74°C according to Peter Reinhart. I don't know if I explained it correctly... he talks about it on pg.71 of his book, "Whole Grain Breads." Try making your 12% loaf without boiling the tangzhong. Just heat the flour & liquid till thick, about 66-74°C.
She's so fun. I'm happy I found this channel
I kinda wanna see you redo the 12% bread and try to make it workable.
Also, someone send this to Adam Ragusea.
Honestly, I wish I'd had time to do it before this video came out, because I think I know how I could make it work and make it delicious. I'll definitely make a follow up when I can!
@@AlexDainisPhD yay! look forward to it
Thank you for this video! I'm using pre-cooked starches as egg replacer in baked goods (cakes, breads, even fancy stuff like eclairs) and they do make wonders!
I notice that different pre-cooked starches have different characteristics. For example, pre-gelatinized potato starch maintains moisture and viscosity in baking for longer times, whereas pre-cooked corn starch bakes faster. I have to appreciate the use of the thermometer here because often times I found that if the starch is not fully gelatinized, the results are not as good.
Very interesting video. The sources in your description provide a link to a video that seems to be different from the content of this video, your content is more closely relate to their newer video on tangzhong, the one they were talking about tangzhong 1:5, I wonder if that new video is your actual source?
Can I give more than 1 thumbs up? This episode is AWESOME! I actually came back and watched again And Alex is Amazing! I hope she gets her own Food science show… I laughed and Learned… I love it!
SUCH an amazing video thank you SO much for this explanation!!
Heyy thanks for the video! It's amazing. I really needed to know how these things worked alltogether. Also great presentation of the science part. Usually I feel like people put less effort on explaining those crucial things that affects directly in the way of interacting with ingredients in the kitchen
I've always added cooked rice to my bread. The cooking of rice also creates gelatinized starch (which is why it is sticky).
Enjoyed the compactness of your lab presentation on an aspect of applied food chemistry. May I have a request? Could you consider giving a lab presentation on obtaining in a home kitchen the “perfect French fry”? That is, crispy and golden on the outside; fluffy and slightly firm (not mushy and flaccid) on the inside. Many professional cooks have attempted to give a satisfactory recipe. Not aware that anyone has tried to explain the chemistry behind it. One’d think the ASC has the scoop on this subject. Thank you for your outstanding effort and time in promoting applied science.
In Sweden were I come from sometimes rye flour is scalded. Boiling water I poured on the flour a couple hours or more and letting it swell before baking to make the bread softer and tastier. Now I know why that would be. Thanks!
Awesome educational video
Your presentation was extremely well done and quite insightful. Chemistry can be fun! A fun thought for those tubers, they used to be poisonous. Cheers
I love this stuff so much! I've been perfecting my pizza dough recipe and process over the last 2-ish years, and it's real good, but now I'm wondering how it'd behave with some yudane in the dough. 🤔 I mean... I like the more chewy and substantial NY style crust, but might be interesting to see how it reacts under the much higher heat used for baking a pizza.
That's an interesting idea. Let us know how it goes if you give it a shot! In the meantime, did you see our Better Pizza Through Chemistry episode with Peter Reinhart?
ua-cam.com/video/m30YnuF9vUc/v-deo.html
@@ACSReactions Definitely! I try to watch all Reactions videos as soon as I can. :D
I'll report back on this test next time I make some pizza. I'll split the dough so I can also have a control group. hehe.
Excellent way to explain basic topic in simply.
This is very interesting! I was a baker a while back but this has really revived my love for bread! Very informative video with great jokes and (not to sound creepy) a beautiful host!
Is the texture why they cut it so thick? Or is there some other historical reason?
As a semiotician I find it curious that when I think of "regime" I think of China and then 2 seconds later you say "China". Awesome video, I live live love the indepthiness of the entire process. My buns are proofing and I wanted to see the details behind the process. You should pitch something for Curiosity Stream.
ooh, nice! I wonder if you could replace some of the flour with straight up wheat gluten, to provide more structure.
I don't know enough about baking to even guess at what amount, though.
Try it and let us know how it goes!
Add the vital wheat gluten on a per-recipe basis and not to the entire bag of flour. The standard gluten/flour ratio is 1 tbsp. (15 ml) for every 2 to 3 cups (473 ml to 711 ml) of flour. [2] 2 Mix in the vital wheat gluten before you add the other dry ingredients. I used to do this for fresh whole wheat flour yeast bread and sometimes still do for sourdough
I was recommended this video from all my bread searches recently. I am so glad because I love this format! 🥰Reminds me of all the educational shows from the late 90s/early 2000s that were on Saturday mornings
And the physicist would make it in a oven with a continuously decreasing pressure/atmosphere :p
Oh I’d love to see that one. You should do it!
After all, putting yourself out there in front of billions of people & so many trolls is so fun & easy.
Please tag me when your physicist bread video is live!
🙏🏼🙏🏼🙏🏼🤣😂
if you lower the dough weight of your final shape you can get rid of the line of compressed dough at the bottom, thank you for the video it is very useful you should make a follow up video with oatmeal molasses bread, potatoes bread, tortillas and pate choux(please explain the mystery of why pasteurized eggs wont work for pate choux probably something to do with lecithin degradation but i am just guessing).
I wonder if using soft flour made in the south (White Lily) with less gluten will make a difference. Although the typical flour is called bread flour for a reason probably.
What makes brioche soft then?
I second that request. 😃
@ 9:15 her child-like joy to taste the bread (aka see the results of her experiment), a true scientist!
In German, it's known as "Mehlkochstück" ( ~ "cooked flour piece")
Great channel.
I wonder if there's a connection between this and why my bread tastes and keeps better and has a more consistent crumb (assuming it rises at all) if I add overcooked lentil mush (!) to it. Lentils have starches, after all.
Why does adding portion of pre-gelatinized mix make bread fluffier?
At the end, all mix is gelatinized anyways?
Thank you so much! This was really good. Can you tell me what the chemical equation would be for this reaction? Thank you!
She took a bite out of the raw potato and I immediately liked and subscribed
The raw bottom reminds me of my first attempt at rough puff pastry. It was sad, but the curry beef inside was so good that I didn't even care.
Also, you can take your stale bread cut into cubes, give it a toss in some cooking oil with salt and pepper and boom, 6 minutes later croutons will be born from your oven or air-fryer.
Maybe this isn't a cooking channel, but I can't even tell you how much I would appreciate a cooking channel that delves deeply into the chemistry of the cooking *WITHOUT* (and I cannot stress this enough) dumbing down all the explanations. I'm so tired of that. I wish there was a cooking channel that was unabashedly targeted at science nerds and felt comfortable assuming a fairly high level of general science knowledge in its viewers.
At what point does bread become cake?
Yes!??? 😺
Fight you on the Mac and cheese: Sodium Citrate makes the very best Mac and cheese. You could make a whole video on the chemistry of casein as an emulsifier.
Oh--we have, but it's probably time for an update: ua-cam.com/video/uwBq7MMY_xI/v-deo.html
If 12% is too much, what happens if we split the difference at 8 or 9%? You should scientifically discover what ratio is ideal.
Elaine the editor doing all the hard work 😂
How does this interact with different types of flour (like Bread Flour vs AP vs Cake flour)?
Great video and clearly explained. Would’ve been nice to see scale bars on the micrographs but awesome visuals all around
Ignore the flack in the comments. Entertaining and useful. Thank you!
If you investigate some of the health benefits of resistant starch, then you might change your mind again about how you use them in cooking and how you can create them with retrogradation. Maybe another video?
Cornstarch has leveled up my cooking .so my tasty sauce
I love the way u have made the video , keeps it from being monotonous.😊
This is a chemistry lesson
good video
I was curious about the way Japanese bakeries make bread and just watched a video last week or so showing the whole process for a specific bakery, but it turns out that for this bakery they not only don't seem to use yudane, they also don't use eggs...
Still, it was a very interesting process to watch, here:
ua-cam.com/video/e06uNWCb99Q/v-deo.html
It's like part store and part industrial setting, with them having only bread to sell with a few variations on ingredients, which... is kinda unique. Most bakeries I've seen in Japan had like this overflow of different stuff to get.
I also remember watching something about a Japanese bread machine that used rice to make bread, really wanted to taste some of that to see how it works out... xD
I think the bread fever in Japan died off a bit, but back on my first trip there they had bakeries everywhere with so many types of bread it'd take days to taste them all... we even went to a restaurant that had a full course of several types of bread for lunch.
Funny enough, the one I remember most and that I ate.... just too much, I got it almost everyday when we were coming back to the hotel because a local market had it, was a melon pan of the industrial type. But it was some limited edition with actual melon flavor and a bit of sweetness to it, super fluffy, it was midway between bread and a moist sponge cake or something.
This was some 15 years ago so it probably doesn't exist anymore, but man, that thing was totally addictive. After a full day of walking around, it was just like the perfect thing to get some energy back. xD
I love to cook with the chemistry 😊
I did 20% Yudane!
9:44 Uh-Oh! You used 12%. I did a whole 20%. Now I'm panicking😣😣😣😣
Thanks! ths is so cool!
I love you !
you had me at chemistry! Now stuff my brain with starch!
PS. My first attempt at this was a 25% precook and while just as sad looking, tasted great and the top half was excellent. Needed to bake it longer and it fell while cooling......sad bread.
I like structure and some firmness in my bread. But, that’s just me 😁.
2:05 why would you do that 😮🤭
Mashed potato works even better
Wow. You looks like a teacher.
bread lovers unite!!!
Great video, great presentation, excellent chemistry explanations, lovely timed jokes. I'd really like to see another with the 12% mixture and perhaps some measurable tests. Thank you for sharing!
Also, please make this into a scientific cooking channel 😊
Baking bread *breaking bad theme*
How do you get bread to have smaller and smoother pores though?
I need a summary in plain English dumb-ed down to my level.
king author flour ftw
That all simple. You didnt mention egg -yolk and whites or butter, buttermilk, < all add moisture help keep the moisture, You didnt mention calcium, or oil or dough conditioners and preservatives....Your video is really not comprehensive as it should be and its not thesis material.....by a long walk😭
Thanks for this, I would've wasted a bunch of time watching this for applicable information instead of random facts any science student would know.
Walter White but for bread
14:35 **Meow**
Any chemistry tips for making a soft gluten-free bread?
This was a really good video... but why does a channel that has 404k subs only have 12k views a month after it was published?
Wow shes a cutie
She's cute
your mutant bread might have been saved by providing it with more structure, ie slap and fold. dunno. it would have way more air and holes thus defeating the whole sandwich bread thing.
I’m pretty sure I love you.
Are you a good scientist?
Sorry food scientist
Let’s see you do better TROLL! 💩🧌👎🏼
Ma’am, I wasn’t trying to disparage you or anything. I thought that with that that skill maybe you were a good scientist. 😊
Sort of wasted everyones time with this video. There's no takeaway because you didnt even know how to bake a basic bread...then when you played around with the ratio of the water roux you didnt know how to change the bread recipe accordingly.
：００
Ha! Too late, sucka! I'm taking your advice . . . aaand I'm sharing it with friends. BOOM!
Too much !👎👎👎👎👎👎👎
You have never eaten german bread.
I am missing samantha Jones 😢
2:12 And WHAT did you expected?
Blah blah blah
Bread without a crunchy crust is an abomination to gastronomy.
Do you guys remember When she made that video about how bad a gas stove is.... I find a hilarious that it's still there.
UA-cam is bad for you
@@jabrownie22 Just calling out the hypocrites when I see them
I don’t care how bad my gas stove is. I just blast my vent fan on high. There is nothing like cooking with fire.
Also, this is a successful intelligent lady with a career. I’m sure the last thing she is going to do is replace a perfectly good stove. Plus it may not be hers to replace.
Let’s see you do better, 🧌 💩👎🏼
Disclaimer or not, cooking is an art-science and a chemical one at that. There is no disclaimer that can be given to excuse your poor little bread.
Given that flour - and more specifically starch - are extremely unhealthy for most people on the planet (causing insulin to spike off the charts), I invite you, as a chemist, to be put to the test (PLEASE ??) to try to make the ultimate Keto bread. I suggest several recipes perhaps starting with Victoria's Keto Kitchen flour blends : her latest version, VKF, is structurally very good - but the taste of the finished product...not so much unfortunately and this is precisely the problem of many (most ? all ?) low-carb breads : the taste. Yuck.
Ok, so right this very minute (hence why I'm here as I was trying to research an alternative and I think I MIGHT have found one using Vital Wheat Gluten (wheat protein which is VERY keno-friendly but as I'm in Europe, I think it's not as GMO'y as its North American counterpart.
Therefore I am going to attempt using a combination of the recipes by Mad Creations (posted in November 2023) and Hungry Elephant (back in 2020) and using VKF. I will omit the oat fibre and flaxseed sticking with VKF and playing around with the Vital Wheat Gluten.
Wish me luck !