Nice video, as always. I regularly bake hot cross buns, which contain fat in the form of eggs and butter. Initially I was mixing all ingredients together. Then I watched a previous video of yours saying that, while the egg white was positive for bread development, the yolks not so much. Now I use only whites in the the dough, and I use the yolk for glazing. It did improve a bit the overall result. I gather from this present video that I should wait a couple of hours before adding the butter. I will try it next time.
The low temperature of the butter may lower the temperature of the dough and in itself this could possibly affect the yeast and hence the texture of the bread.
Wow, lots of new info in this video. I was wondering if one could substitute butter for a neutral tasting oil in bread recipes. Dinner rolls tend to require butter, but I have ran out of butter, and I’m not sure if I can use oil instead of butter, but change some things up (hydration/fat content/less oil??). 😊
I have been making no knead/overnight yeasted dough with olive oil added to the initial dough, for years. The gluten appears to develop beautifully after 12-24 bulk fermentation. Do you have any videos explaining the science behind the overnight/no knead dough?
I'm experimenting with different methods to add olive oil to dough. So far it hasn't been successful. First I did it at the beginning. The dough was difficult to knead. Became sticky. The result was a dense and heavy bread. The second time I kneaded first and let it soak in oil afterwards. After 2 hours of soaking and folding it was still greasy. Until I folded one time too many and it broke apart. So I took my oily mess of a dough and started kneading like crazy until it looked fine again. Now it's resting in the fridge. I'm sceptical but time will tell.
@@NovitaListyani Oh wow, that's quite substantial. Thanks for the answer :) There doesn't seem to be a free version available online. Is it correct to assume that the volume will increase when you add fat, up to 5-6 %, and that after this the increase will flatten out or fall?
may I know why in your cinnamon rolls recipe you use 25gr of butter and 280gr of flour which makes 8% of fat? and second question, does 5%-6% calculation includes fat in egg yolks or just butter? thank u
"Up to 5% fat (flour weight basis) may be used in ordinary white pan bread. In soft rolls such as hamburger buns 6 to 8% may be used to give a softer bun." from Fats and Oils in Bakery Products by Clyde E. Stauffer. From that book also, about 6-7% the loaf volume starts to go down. All fat must be calculated, including egg yolks. In our old video, we might push it a bit too far :)
