Seraphine is a superstar in my book. Intelligent, insightful, and charming. There are many videos and lectures on bread-making available on line, but I’m not aware of anyone else who combines science insights and understanding with ease in the kitchen. And especially we admire her willingness to take on projects that may seem to step outside the realm of artisan bread, but are well reasoned and full of promise. (Such as the incorporation of Tangzhong.). Thank you Seraphine. We look forward to trying some new things out. RP
I am totally trying this. I could listen to this intelligent young lady talk bread all day. I am going to try half of this recipe as a Roman-style pizza as well.
I watched so many videos to get this insight about baking! I wish I had found her content sooner. She does a very good job at explaining the science and art behind baking.
My favorite type of bread to make since I started baking a couple of months ago. Usually several times a week. I will definitely give your method a try next time! Looks great!
Honestly, are you a mind reader? Last night I was thinking about 100% hydration bread. I determined to ask you about it the next time you made a video. I’m slightly freaked out. Pleasantly so, but still.
Thank you for the recipe. I tried it and it worked perfectly. The crumb was nice and big and the tangzhong adds subtle sweetness which takes the bread to the next level. Subbed!
Thanks a lot always you two for all this research, and making it available in an easily digestible manner! I tried this recipe a bit with varying amount of success however, not exactly sure where I failed... First time I had a smaller yudane (maybe 10% ish?) and kinda couldn't build any strength to the dough. Managed to put it together as a blob, adding more flour and made something edible. Second time, kept the ratios and improved at first, but it seemed to me that the dough would kinda fall apart if I knead it too much (in other words, doing more than the proposed recipe here 😅) That's a bit weird but worked. In the end, I always found the inside of the bread is kind of shiny, almost plastic-looking, probably due to the extra moisture from yudane? Science is weird. Anyway thanks!
This is my first time watching your channel. With Christmas a few months away I would love to see your recipe for panettone. Most Italian Chefs use only egg yolks. Chef Jean-Pierre. " We Love Butter ". 👍
your brave to use a linen couche, I always have trouble with sticking. I use parchment. I tried the tangzhong, I got a nice flavour depth. I also do bulk fermentation fridge overnight. Mainly because I supply bread at family lunch and I never have time in morning, so easier to prepare at night. I find more flavour that way as well. Very educational video, I like the science side of bread making and you presented it very nicely.
What I do with this type of high hydration ciabattas is, I use a couple of baking tins and the baking paper as the "couche". That way they are well supported at the sides and I simply can lift them gently out onto a board and then slide them into the oven.
Thank you. I find your teaching very accessible. I'm making the poolish and tangzhong now. What is your experience with the "turn off the oven for 10 minutes" technique?
Oh my… I applied TangZhong 20 to my sourdough recipe and went through all of the caveats you mentioned one after another🤣: - TZ limps in bread? Check✅ - Not enough development? Check✅ - Under-proofed? Check✅ - Mushy & gummy crumb? Check✅ That being said, they were great learnings and now I suspect I might still under-proof them a little bit. I’ll have to see that in my next roll. Thanks for the great info as always.😉
It didn't go wrong by chance though. I was not aware of all those characteristic and did everything 'the same way' and learned all those caveats the hard way.🤣 Like, first attempt, I was deceived by elasticity and end up with a thick frisbee. Second attempt, I did more slap & fold but didn't bother trying to break up TZ lumps because the 5:25 TZ:water always mixed in well by itself - now there were lumps of TZ all over. Third attempt, I was deceived by poke test. So on, and so forth. Well, I feel like I learned a lot from these attempts so it all good. My latest attempt was quite good, but there's a little mushy-ness in it. I almost write it off as characteristic of using higher proportion of TZ and about to decrease it; but now that you mentioned it need longer than usual to proof, I now wonder if I might have underproof it still.
I love your channel very much. Maybe you can help me to adopt this recipe for sourdough? I have health problems with yeasts. Anyway I will try to recalculate. Thank you for your wonderful job.
Thank you, for a sourdough one you may want to try our sourdough baguette recipe: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-KSGaNRZArBo.html other than the shaping and lower hydration, the recipe can be used for Ciabatta.
Dear Novita, thank you very much for this wonderful recipe. In Europe we like Ciabatta as well as Baguettes and other local breads. I hope, this recipe will even improve my results, which I consider as „not bad“. There is only one little detail I do not understand regarding the timing: You let the poolish to fement for three to four hours (at 27°C). Afterwards you start with the Tangzhong/Yudane and allow it to stay in the fridge (after cooling down to room temperature) overnight. Poolish and Tangzhong will be used together the next day. So what are you doing with the poolish in the meantime ? I guess it will stay at room temperature or cool over night as well, but I am not sure. Could you please confirm ? Thank you and best regards Stefan
At 8:09 we also explained that you can put the poolish in the fridge to ferment overnight at 4°C, and along with the Tangzhong, they will be ready for the final dough one day after we make them. Alternatively, you can use both of them about 3-4 hours after you make them, but you won't get the best of these two derivatives.
Great job! If pushing the oven temperature to the max and preheating your baking tray did not get you the open crumb, you may want to try using baking steel or baking stone.
Hi, just discovered your channel while searching for polish. Intrigued and anxious to try your addition of Tangzhong for making Ciabatta and pizza crusts etc. Just wondering if you a written recipe to show the many proof and wait times: I’m a bit confused by that part. Thank you. Steve (67yrs) , Manitoba
Thank you for this informative video ! Loving your chanel! If I put some choped nuts or figs in the dough to make it like a pain de campagne, the result will be same ? Or is there any other technique for this kind of bread ? Thank you in advance
You mentioned a number of times that this is a no-knead recipe; would there be any harm, though, in using a mixer for a few minutes to combine and knead all the elements? Also, what would be the effect of adding a tablespoon or two of olive oil to enhance the flavor? I presume that this bread could also baked (even better, perhaps?) in a cast iron pot? Coincidentally, I'm just in the process of making another couple of loaves of your ultimate Japanese milk bread - this is next, thanks!
Hmm, there wouldn't necessarily be any harm if you're mixing it for less than 2-3 minutes but beyond that, it could end up oxidizing the flour and introducing a lot of air into the dough which can speed up the yeast growth. This is quite counter to the purpose of long fermentation and stretch and folds so you have to take caution if using the stand mixer. Adding a small amount of olive oil would add a slight olive flavor to the bread, it's mostly up to personal taste, but the oil could slightly weaken the gluten so try not to add too much. A cast iron pot would work perfectly well with this recipe, potentially making the bread even crispier, so feel free to use it! Have fun with the Japanese milk bread :)
@@NovitaListyani _there wouldn't necessarily be any harm if you're mixing it for less than 2-3 minutes but beyond that, it could end up oxidizing the flour and introducing a lot of air into the dough which can speed up the yeast growth_ This reminds me, yet again, that I don't really understand the purpose of kneading. I thought that 'no knead' recipes substitute time for kneading, but end up in the same place - is that not the case? I actually use my Ankarsrum mixer with all your recipes and they've all come out fine. Perhaps you might consider a video on kneading vs no-knead recipes? I'd love to really understand the difference. Thanks! BTW, the Japanese milk bread came out awesome, as always!
You may want to watch these two videos: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-PusqiSDR090.html ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-Evt_8_sl29o.html
Thank you for this video. Just curious ... since the flour is mixed with boiling water instead of being cooked over heat - which is the way tangzhon is made, isn't this yudane? Or are you referring to the two terms interchangeably?
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Do you have any tips for making this whole wheat or whole meal? should I change the hydration of the poolish and/or tangzhong but keep the entire bread hydration at 100% maybe?
Another informative video, well done Sera. But next time, don't let the camera person drink too much espresso before shooting... The camera moving back and forth, up and down, made me feel like I was on a boat 😅
I'm in the process of making this right now and it seems like my gluten is really weak after combining it all together! I left my poolish in the fridge overnight for about 18 hours. I am using high gluten bread flour, probably about 13%. Not sure if this is how it's supposed to be before folding?
The protein content of my flour is 13.2%. Is it suitable to make 100% hydration bread or ciabatta. Do you finish all your bulk fermentation and second rise at 27c. The temperature of my room and kitchen is around 30c in summer. Thank you
Yes, your bread flour is suitable to make 100% hydration bread. Our room temperature is currently stable at around 27°C, so, yes, that’s the temperature for the whole duration of our bulk fermentation. If your room temperature is 30°C, you should expect faster fermentation, but you need to try your best to keep the rest time between stretch and folds to about 30 minutes, because that is the time needed for the dough to relax.
