Hello, thank you the video, I am at a bakery school in France and I used your receipe of Melon Pan (with poolish, and yudane) to make classic, chocolate and matcha flavour. It was delicious, soft and moist . I have pictures. All the best🎉
It depends on the room temperature, if the room temperature is hot, then to prevent the dough from fermenting too quickly, we use the poolish and tangzhong straight from the fridge. If you live somewhere where it's cooler, then you may want to let them come to room temperature first before adding them to the dough.
I love your recipes. I’ve made several of them over the past year. My kids love the hamburger bun recipe. I recently decided to go carnivore so unfortunately I won’t be able to eat bread for a while until I decide to treat myself. My wife went low carb and we’re trying to limit the sugar and pasta/bread carbs for the kids too. With all of that said I was trying to find a good keto bread recipe for the family. There seem to be some decent ones out there but no one explains the science behind it like you. Do you think you’ll ever try out keto versions where you explain things the way you do now? Thanks for everything you do for the community.
Your videos are very helpful, thank you! I am experimenting combining tangzhong and sourdough. In general, is it possible to dissolve the sugar and salt for a recipe directly in with the tangzhong? It seems like it would be very convenient to dissolve them at this point with the boiling water (since I don't use a stand mixer). From the science side, would this have negative effects and interact counterproductively with the tangzhong?
Thank you for your comment. Sugar and also salt increase the gelatinization temperature of the starch, so, it's not a good idea to add any of these ingredients in the preparation of Tangzhong.
@@NovitaListyani Ah, I see, thank you. I definitely can't afford that.... At my altitude the boiling point of water is about 89C. I was trying for tangzhong 30, but all the recipe water is going to the T.Z. and sourdough starter, nothing left to dissolve salt/sugar in. I need to use more water in the T.Z. than 2:1 to hit 65C due to the water being 10C lower than "normal". Maybe T.Z. 30 is pushing it too much given my conditions...
Slow Learner Here 😊! I just noticed that the poolish recipe looks an awful lot like my sourdough levain. Although I love your various yeasted milk breads (I’ve made them all), do you think a “sourdough style” would work by simply swapping in 20g of starter for the 1g of yeast? … also, do you think this would detract from a flavour perspective?
You may want to check out the following video for information on how to incorporate sourdough levain into a milk bread: ua-cam.com/video/Vpcmunba9wA/v-deo.html
"Especially with Valentine's Day coming up!"
Yah!! Thanks for the warning!
wow looks so beautiful 😍
Hello, thank you the video, I am at a bakery school in France and I used your receipe of Melon Pan (with poolish, and yudane) to make classic, chocolate and matcha flavour. It was delicious, soft and moist . I have pictures.
All the best🎉
Great job!
Dang it! There goes my New Years resolution to stay on a diet.
👍🏽👍🏽👍🏽
These are lovely! Question: did you bring tangzhong and poolish to room temperature or did you use them cold right out of the fridge?
It depends on the room temperature, if the room temperature is hot, then to prevent the dough from fermenting too quickly, we use the poolish and tangzhong straight from the fridge. If you live somewhere where it's cooler, then you may want to let them come to room temperature first before adding them to the dough.
@@NovitaListyaniI'm in California but we're having pretty cold weather at the moment. Thank you for explaining! 🙌
I love your recipes. I’ve made several of them over the past year. My kids love the hamburger bun recipe. I recently decided to go carnivore so unfortunately I won’t be able to eat bread for a while until I decide to treat myself. My wife went low carb and we’re trying to limit the sugar and pasta/bread carbs for the kids too.
With all of that said I was trying to find a good keto bread recipe for the family. There seem to be some decent ones out there but no one explains the science behind it like you. Do you think you’ll ever try out keto versions where you explain things the way you do now? Thanks for everything you do for the community.
At the moment, we're not exploring that field of baking, perhaps in the future! Thank you for your comment :)
Wow, you have one very lucky Valentine!
Your videos are very helpful, thank you! I am experimenting combining tangzhong and sourdough. In general, is it possible to dissolve the sugar and salt for a recipe directly in with the tangzhong? It seems like it would be very convenient to dissolve them at this point with the boiling water (since I don't use a stand mixer). From the science side, would this have negative effects and interact counterproductively with the tangzhong?
Thank you for your comment. Sugar and also salt increase the gelatinization temperature of the starch, so, it's not a good idea to add any of these ingredients in the preparation of Tangzhong.
@@NovitaListyani Ah, I see, thank you. I definitely can't afford that.... At my altitude the boiling point of water is about 89C. I was trying for tangzhong 30, but all the recipe water is going to the T.Z. and sourdough starter, nothing left to dissolve salt/sugar in. I need to use more water in the T.Z. than 2:1 to hit 65C due to the water being 10C lower than "normal". Maybe T.Z. 30 is pushing it too much given my conditions...
Which video did you discuss the 25% milk water replacement again? I want to wrap my head around this part again.
ua-cam.com/video/qdOHmdTTs24/v-deo.htmlsi=kBaJcO1VOwEX9ph2&t=882
Hi! Why the rice flour in the tangzhong? Thank u!
This video has a full explanation of why we add rice flour to the Tangzhong: ua-cam.com/video/hd-vdRnb-JI/v-deo.html
God Bless you
I love all you explanations
Love all you videos thx for all you do ❤️🥰🙏🏻
Slow Learner Here 😊!
I just noticed that the poolish recipe looks an awful lot like my sourdough levain.
Although I love your various yeasted milk breads (I’ve made them all), do you think a “sourdough style” would work by simply swapping in 20g of starter for the 1g of yeast?
… also, do you think this would detract from a flavour perspective?
You may want to check out the following video for information on how to incorporate sourdough levain into a milk bread: ua-cam.com/video/Vpcmunba9wA/v-deo.html
Argh 😵!!! I knew that vid existed - My bad 😣!
Thank You again ❤