Unexpected Benefits of Adding Garlic to Bread | Sausage Bread Recipe with Tangzhong and Poolish
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- Опубліковано 28 чер 2024
- The pairing of garlic and bread is one of the world's most popular flavor combinations, and yet, there are barely any resources talking about what adding garlic does to bread dough. That's why, in this video, we explore the science of what garlic really does to bread dough and whether there are any benefits to adding it. We'll also be making an easy and delicious sausage bread recipe, using garlic. Watch the video for more!
#garlic #tangzhong #baking
Ingredients Weight (g) %
Total Flour 425 100.00%
Total Hydration 305.5 71.88%
Tangzhong
Bread Flour 65 15.29%
Water 135 31.76%
Poolish
Bread Flour 100 23.53%
Water 100 23.53%
Instant Yeast 1 0.24%
Main Dough
Bread Flour 260 61.18%
Salt 7 1.65%
Sugar 45 10.59%
Milk 75 17.65%
Butter 30 7.06%
Garlic (mashed) 5 1.18%
Total Fat 27.75 6.53%
Milk Water Replacement 24.55%
Total Dough 823
0:00 Opening
0:17 The Science
7:37 The Recipe - Навчання та стиль
Good morning .
Here in Brazil, we make a lot of hot dogs in the oven, knees with ham and cheese, chicken rolls in the oven, roasted pepperoni, and this recipe will help me, thank you very much for sharing
I just harvested my garlic, I will try these! Thanks from Japan
Your presentation is fantastic! This is excellent work. I like that youf balance of science, demonstration, and personality like a professional. No BS, you did great!
So much info. Thanks. Great work.
I feel that you have a new way of presenting your content and I love it!
Happy to hear that!
Certainly, the combination of garlic and bread is one of the most popular flavor combinations in the world. I think this simple and delicious garlic sausage bread is perfect for the upcoming summer in Japan, when we all need energy. Have a good day! THX!!
Byyyyyyyyeeee!!!!!😃😃😃😃😃
Huh, never heard putting garlic into the bread, I'm these guys who rather put it onto. But, never stop learning new things, I'll try it on my next bread.
Anyway, interesting content and a much easier going Seraphine. O, and now I know what TangZongh is, in German it is called Kochstück. I'm going smarter every day, thanks to your channel.😉
Sayangi garlic in bread! Less elastic dough maybe, but super baik.
How would roasting the garlic affect the bread dough?
Roasting garlic significantly reduces allicin content. As explained in the video, allicin is quite unstable. It breaks down quickly, even at room temperature. Roasting temperatures typically exceed 140°F (60°C). At these temperatures, allicin degrades rapidly. You still retains some health benefits from garlic, you won't get the same level of allicin compared to raw garlic.
Now, you need to think about a cookbook for geeks, LOL. Self print and sell it!
🤗+ dough temperature !
as usual, another great very informative video
Glad you enjoyed it
Theres an amazing banh mi baguette recipe by Huy Nguyen. Im wondering if I can omit the bread improver if using a tongzhong and poolish.
There's a lot of variety in bread improvers and their effects. Without knowing the specifics of the recipe, we can't say whether adding tangzhong or a poolish will have the same effect.
@@NovitaListyani In his video he adds egg and ascorbic acid, my bread improver has ascorbic acid and enzymes, Im assuming amylase, I used to use diastatic malt but due to costs have switched.
His recipe is great. Mixing in my Kitchenaid Artisan is a problem though, too intensive for too long if you don't have the larger KA mixer (or a superior mixer like an Ankarsum). Once I found some ascorbic acid it seemed to help with this (I added an autolyse step as well, which helped also).
The fact that we like the flavor of garlic is not unfortunate for the plant. All is going according to the plant's plan; it is farming us, to farm it, thus propagating itself extensively.
Is 15% yudane enough to get the benefits of this technique? I sometimes want to use less than 15% but think that I shouldn't go less than 20%
Recipes can vary a lot in terms of ingredients and desired results, so it's not strictly necessary to use 20% tangzhong. Going down to 10% tangzhong is perfectly ok, especially if there are other enriching ingredients like butter and sugar in the dough.
Have you tried this with a sourdough starter?
Not yet. I believe there shouldn't be a problem.
Tangzhong prolongs life of bread without artificial additives. Have you tested how long all the bread lasted before it goes bad?