Pita Bread: From Science to Skillet (Recipe Included!) | Tangzhong and Poolish Method

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  • Опубліковано 24 гру 2024

КОМЕНТАРІ • 68

  • @Tr33fiddy
    @Tr33fiddy Рік тому +17

    God damn this channel is brilliant.

  • @taj-ulislam6902
    @taj-ulislam6902 8 місяців тому +5

    First cooking channel that talks the right lingo - physics. Great job! Thanks.

  • @rontavakoli-JD-MBA
    @rontavakoli-JD-MBA Рік тому +4

    By far the best pita bread recipe i've ever tried. I got puffage on all my 8 pitas. Absolutely brilliant recipe. I added wheat protein to counteract the Tangzhong since my flour was not high protein. soft, chewy and perfect pockets. thank you professor!

    • @NovitaListyani
      @NovitaListyani  Рік тому

      Fantastic! Thanks for the comment!

    • @ramencurry6672
      @ramencurry6672 Рік тому

      This type of bread is the country of Turkey. I had a similar puffy balloon like bread at a Turkish restaurant in New York

    • @xaviercruz4763
      @xaviercruz4763 9 місяців тому

      @@NovitaListyanihow can one made with all purpose flour made as best as it can (i only know of organic all purpose flour around here so thats why i want it)

  • @sitnslide
    @sitnslide Рік тому +4

    Wife asked, "Could you make soft pita?" Now I can say...👍 Love the science.

  • @LouisNothing
    @LouisNothing 5 місяців тому +1

    I love cooking and science blended together into a delicious video. Thank you for the tips.

  • @chopsddy3
    @chopsddy3 Рік тому +2

    That was great! Very helpful. Those pitas were beautiful.
    I’m thinking of the million things I would love to fill them with.
    They’re perfect Mangia ,Mangia.

    • @NovitaListyani
      @NovitaListyani  Рік тому +1

      Properly made pitas are so versatile, I'm still finding new things to pair them with all the time!

    • @chopsddy3
      @chopsddy3 Рік тому +1

      @@NovitaListyani
      I’m anxious to try these. Hummus and salad with seasoned yogurt.

    • @NovitaListyani
      @NovitaListyani  Рік тому +1

      That sounds so good!

  • @ghlscitel6714
    @ghlscitel6714 Рік тому +5

    A recipe enjoying every physicist - again very intersting to follow, and I confirm, all you say is well funded and true.
    Gyros Pita (Greek snack with chopped meatlets from the sabre grill and a flat bread) is the student's onvenient snack for students in Cologne, Hamburg, Heidelberg and Berlin in Germany - besides Döner Kebab (Turkish equivalent).

  • @dfedko
    @dfedko 27 днів тому

    Very interesting video, combining cooking and science!

  • @MrJojo442
    @MrJojo442 Рік тому +1

    Love your scientific explanation of pita bread. I bake a lot of challah but never tried pita. I am now very excited to try your recipe. Thank you!!

  • @miketheburns
    @miketheburns Рік тому +1

    loving the deep scientific approach! much appreciated! and excellent pita results as welll. Can't wait to try this out!

  • @janem3575
    @janem3575 Рік тому +2

    loved the video. can you do one about paper thin pita, like lebanese style pita? they are much less bready, and i love that stretchy chew they have. this style is hard to buy, and store, too. prob because theyre so thin.

  • @elitemusiccompany7833
    @elitemusiccompany7833 Рік тому +1

    Hi Thank you for another great video. Can you advise about using a mixer to make larger quantities of this exact recipe? Thanks

    • @NovitaListyani
      @NovitaListyani  Рік тому +1

      You can definitely use a mixer to make the dough, just be careful not to overmix, especially since tangzhong has less resistance to overmixing.

    • @elitemusiccompany7833
      @elitemusiccompany7833 Рік тому

      @@NovitaListyani
      Thank You

  • @Shelby-48
    @Shelby-48 Рік тому +1

    Super recette, merci beaucoup 🤩🙏🙏🙏

  • @magdybauer9864
    @magdybauer9864 10 місяців тому +1

    Hello - fantastic recipe and thanks for pointing me here. May I ask - when you proofed this dough you used a lid with a small steam hole. In other proofing videos it was a silicone lid. I'd like to ask if you think it is necessary for the small hole to allow a little air. ( I have silicone lids and wondering if the very wet consistency i get might be because i'm allowing zero air in). Many thanks for your time and brilliant videos.

    • @NovitaListyani
      @NovitaListyani  10 місяців тому

      Both are fine, there's not much difference between them.

  • @pachin253
    @pachin253 Рік тому +3

    I want to go there to learn directly.
    But today I'm reunited with my second son from Washington for the first time in a year. Unfortunately, you can't. Have a happy day🍞

  • @run6409
    @run6409 11 місяців тому +2

    Have you ever tried making tangzhong with whole wheat flour?

    • @NovitaListyani
      @NovitaListyani  11 місяців тому

      ua-cam.com/video/Pf5HSzBK6zo/v-deo.html

  • @benjamindejonge3624
    @benjamindejonge3624 10 місяців тому +1

    Love your Portuguese fandango music and btw happy you use metric

  • @ShyAvenido
    @ShyAvenido 4 місяці тому

    So satisfying!❤❤❤

  • @NicanorJorgeJrJorge
    @NicanorJorgeJrJorge Місяць тому

    More action pls.. Love this frankly so we fast forward

  • @Simple_and_natural
    @Simple_and_natural 9 місяців тому

    Love love love this video, I prepare pita bread but no all puff, I wanted to know why is that if is the same Dough. Love to learn about the science behind of baking. Do you know if the tangzon increase the glycemic index of bread. Can you make a recipe without this.?

  • @elitemusiccompany7833
    @elitemusiccompany7833 Рік тому

    Hi. When the final dough is made, can it be covered and refrigorated and used the next day. Also, what is the life span of the dough in the fridge?

    • @NovitaListyani
      @NovitaListyani  Рік тому +2

      After you shape them, immediately put the doughs into sealed freezer bags and freeze them. When you want to cook them, leave them to rise in a warm environment until they doubles in size, and cook them. As a consequence of freezing and thawing, the doughs may take longer to proof and cook.

    • @elitemusiccompany7833
      @elitemusiccompany7833 Рік тому

      @@NovitaListyani
      Thank you for replying. I was referring to after bulk fermentation, can I put the whole dough in the fridge for 24hrs before shaping?
      If so, how long can the dough remain in the fridge?
      Thanks

    • @NovitaListyani
      @NovitaListyani  Рік тому

      of course you can do that, as for how long? that really depends on the temperature of your fridge, our fridge, at around 4°C, can provide good environment for our doughs to slowly ferment for about 24 hrs. Remember slow fermentation doesn't mean no fermentation, so at a certain point your doughs may run the risk of over fermentation, I'd suggest you try first with 8-18 hrs. and see how they go.

    • @iluminameluna
      @iluminameluna Рік тому +1

      ​@@elitemusiccompany7833I know it's been a while, but I'd like to add that the humidity also plays a role, not just temp. I've been baking for a while, in Central America (El Salvador); in San Antonio, TX; & where I'm currently living, S. Central Wisconsin, US. The humidity lvls vary WIDELY, between seasons and location. So in one place that refrigerated dough could overproof in 8 hrs, or be all right for 72, depending on the season, all things being equal. And I take into account that the ingredients are the same, because I actually travel with some of them, even the flour, if I know that I can't source it even through the internet!
      You'll have to expriment with some of those recipes. I have notebooks filled with adjusted bread formulas because the given yeast % won't work where I am. Too much rise, too quickly, or not enough. Etc.
      Happy baking! ❤

  • @estheralcala-hao9472
    @estheralcala-hao9472 3 місяці тому

    Can you use stand mixer instead of hand mixing it

    • @craiglandes754
      @craiglandes754 3 місяці тому

      I have the same question. My wrists are old and creaky.

  • @chinesedramas6406
    @chinesedramas6406 4 місяці тому

    Hi Seraphine. Can I use all purpose flour instead of bread flour?

  • @radhakrishnansubramaniam3716
    @radhakrishnansubramaniam3716 2 місяці тому

    Hi Seraphine... my poolish came out rather stiff and it did not look like the one shown in the video in spite of keeping it under room temperature (mine is approximately 29⁰ C) for two (2) hours and leaving it in the refrigerator for a whole day. Why ? Could it be the quality of the yeast ? I also made the Tangzhong as instructed. Overall, I didn’t get the rise as normal. Cheerio !

    • @radhakrishnansubramaniam3716
      @radhakrishnansubramaniam3716 Місяць тому

      Nevertheless, I cooked the pitas on on a cast iron griddle. I did get a very small puff and a separation, but I did not get the "full-blown ballon". I guess, I need to keep trying. Terima kasih !

  • @vitoos.6469
    @vitoos.6469 9 місяців тому +1

    Could I use sourdough starter for poolish?

    • @NovitaListyani
      @NovitaListyani  9 місяців тому +1

      Poolish is usually a term reserved for a type of yeasted pre-ferment. If you use a sourdough starter to make a preferment, it is usually called a levain. When you make a poolish, besides flour and water, you use baker's yeast, in this case, baker's yeast is your leavening agent; when you make a levain, besides flour and water, you use a sourdough starter, and in the latter case, sourdough starter is your leavening agent. A recently fed (sourdough) starter is a starter, but when you use part of it at its peak after feeding or backslopping, you are using a levain. If you keep the starter in the fridge after backslopping, and then use it directly in the final dough the next day, then you are using a starter.

  • @guyeshel9316
    @guyeshel9316 3 місяці тому

    Great stuff
    Just one thing.
    The reason the dough isn't stretching so easily is because it needs more rest.
    It shouldn't be retracting

  • @johnmouton7529
    @johnmouton7529 2 місяці тому

    I've been making 100% (white) whole wheat pitas - which are quite good. I'm wondering if your tangzhong+poolish method can be adapted successfully to 100% whole wheat, perhaps with the addition of vital wheat gluten. I saw your video on 30% WW shokupan, which is brilliant, so I'm encouraged to think you might try to do WW pitas! Hope so!

  • @martango365
    @martango365 Рік тому

    Have you stopped using fruit yeast water for baking? (just curious)

    • @NovitaListyani
      @NovitaListyani  Рік тому +2

      No, we're still using fruit yeast water, researching on something new actually :)

    • @martango365
      @martango365 Рік тому

      @@NovitaListyani hype! Good to know, thanks!

  • @marianjunkman9120
    @marianjunkman9120 5 місяців тому

    Can you use a mixer?

  • @xaviercruz4763
    @xaviercruz4763 9 місяців тому

    11:34 whats the difference of methodology?

  • @WhatToCookToday
    @WhatToCookToday Рік тому

    With regular sourdough withou tangzhong, I usually bulk ferment at room temperature, shape, then put in basket and cold retard until the next day and bake. Since this has tangzhong, after shaping, can I do the final proofing in the fridge for let's say 12-15 hours, and then score and bake? or would the long cold fermentation cause a problem, since this has tangzhong, will it weaken the gluten too much ?

    • @NovitaListyani
      @NovitaListyani  Рік тому +1

      12 to 15 hours in the fridge should still be acceptable. I've done that as well, and haven't had any problems, but once the dough leaves the fridge, you do need to keep a close eye on the dough. It should also be noted that the poke test doesn't work on cold doughs.

  • @stephens4490
    @stephens4490 Рік тому +2

    Please do oaxacan flour tortillas!

  • @phyllisgordon6577
    @phyllisgordon6577 9 місяців тому

    No salt? Great job.

  • @pilipilip5967
    @pilipilip5967 8 місяців тому

    Se ve excelente la explicación, pero necesitaría tradición en español.Gracias

  • @KingOfKings888
    @KingOfKings888 10 місяців тому +1

    Amazing knowledge for such a lovely young Lady. Question please!!! Is it possible to throw them in the Oven instead of cooking them on a Pan??? If so, at what Temp.??? 450??? 500???

    • @NovitaListyani
      @NovitaListyani  10 місяців тому

      Preheat the oven to around 240°C/460°C, bottom heat, bake for 6-8 minutes.

  • @LastEmpireOfMusic
    @LastEmpireOfMusic Рік тому

    waiting for you to do bhatura

  • @angelocanafernandez4958
    @angelocanafernandez4958 Рік тому +3

    22:35ノビタ・リストヤニ 時間を見てみたら、日本全土が同じ時間帯かどうかはわからなかったが、確かにその通りだ、これを書いている今は午前5時28分だが、朝早くから不思議に思っていた ジジジジジ日本に住んでいない場合は、申し訳ありませんが、別の日にレシピについて質問します。スペインのウベダ・ハエンからよろしくお願いします❤️ ❤️❤️

  • @Emma-lv4ds
    @Emma-lv4ds Рік тому

    😍😍😍👍🏻👍🏻👍🏻🙏😘🇺🇦

  • @wilsontrygg7928
    @wilsontrygg7928 Рік тому

    🌟 'Promo sm'

  • @defaultradio
    @defaultradio 9 місяців тому

    I wish you didn't gatekeep bread making. I understand you are passionate about it but perfection isnt an option for people with jobs and families.
    Then again I understand I'm not your target audience.

  • @and123_
    @and123_ 6 місяців тому

    can i do it with sourdogh instead of yeast?