Man, i watch shitload of cooking videos, all the big ones and more, and i swear, the way you explain each step and teach all the way trough process - no one comes close to your explanations. You makes people really understand the process and methods. I love you for that.
Tangzhong tutorials almost never mention ratios or they attempt to over complicate the process. In passing, as a simple step in the directions, Andong gives us the best tutorial I’ve seen for tangzhong that I’ve seen on RU-vid yet.
The only thing he didn't mentioned is that the flour and water is from the sum of the bread, not an extra amount. Otherwise thangzong is anctually really simple, and helps a LOT to make whole wheat breads/buns have a better texture.
@@yitziyyb he didn't provided a complete overview, that is true. But if someone interested, only following him could give good results; and the internet is pretty much full with info about the TZ. :-)
For tangzhong, the ratios are meant to be up to 1 part flour to 5 parts water, in general cooking. I agree that most don't mention, but that seems to be the standard when it's not mentioned, especially since using a bit too much tangzhong doesn't hurt the recipe too much. The percentage of tangzhong to the rest of the bread, is what matters more, especially if you know how much flour the tangzhong is using.
@@mynameisandong Occasionally you will use a turn of phrase and I can't help but wonder if that is a Weissmanism, a CCdeMystified nugget, a pinch of Babish, a dash of KL Altruism or a soupcon of wit from the incomparable chef John. All good though, its kinda cool to see how you tubers can be a reference/inspiration for each other and how that influence can shine through and be recognized by us your audience. Much love from N.Z.
I imagine if you look at white bread ingredients for bread manufactured in the US rather than Germany, you'd find a story all-together more horrifying.
I'm actually having a very hard time finding crunchy peanutbutter these days. They don't really have it very often anymore in the shop i usually go to. And if they do it's tiny jars of a brand that's less tasty. Soooo... ...i'll have to shamefully admit that circumstances have converted me.
One of my favorite healthy breads is sourdough Volkornbort (is that the name?) with all the seeds. Toast it, slap some PB on it, drizzle honey all over. Yes.
Vollkorn just means whole grain, and the variety of bread here is huge! What I'm making in this video is almost still "white bread" here. And I agree, any hearty sourdough toasted and smothered in PB&H is glorious!
@@mynameisandong ahhh I made bread for a sourdough bakery and we had a seeded German style Rye which we called volkornbrot. It is amazing, wish I could send you a loaf!
I've been using sesame oil for asian cooking. I bought a peanut butter with little oil in it and found it hard to spread. I mixed the oil in and the flavour combo was great! I'd recommend this.
Though not a Govee, I did get a similar probe thermometer with a wireless display last Christmas and my GF was like WTF?? Until she caught on that you can have meat in the smoker way back in the yard and prep your veggies in the kitchen and still keep tabs on it... And nail it perfect every time!! Also those probes are super accurate!! Mine gives ambient room temperature, tested it against a medical thermometer and it gave an accurate reading of my body temperature! Also reads below freezing! A must have if I must say!!
@@digojez Isn't Mechanical Engineering Alex's actual training? He doesn't need to learn more about engineering, he just applies it wrongly (take the case of the perfect shopping bag that never saw the light of day for instance).
@@digojez Having fun with it might be the deciding factor because the way he overcomplicates thinks usually results in obvious failures. He often tries things that end up not working when it was clear to everyone but him they had no chance to ever succeed.
Butter is healthy for you. It’s way better for you than any other substitute. Anything is fine in moderation, but butter is actually good for you in moderation
@@jdniedner I'm in the unenviable position where I can't argue with your logic, so I must revert to factionalism and vitriol. "Your peanerbudder stinks!"
@@4dultw1thj0bDefinitely, though just like any other kind of food, it's going to depend on the quality of the product you make or buy. Also, keep in mind that it's a slightly different taste compared to peanut butter, though by no means worse.
The health problem isn't just because refined white flour has no nutrients. It's that the bran and other parts of whole wheat help make you feel full sooner. Refined carbohydrates encourage you to basically keep stuffing your face with them, so you end up taking up a lot of excess calories from carbohydrates which the body further processes into a lot of sugar. That's where the health problems really start with white bread.
@@davidfence6939 refined foods hijack the brain like drugs. It’s like promoting and giving people drigs and expecting them to not get addicted. Willpower doesn’t last long for most people.
Hey Andong! The reason for the ingredient list for those breads being so short is that, for bakery products, you only have to declare ingredients that are still present in the final product. Baking helper chemistry that isn't found (i.e. below the detection threshold) in the final product doesn't have to be on the ingredient list. This is required by EU law IIRC.
Don’t know how to say this w/o sounding arrogant, but it’s extremely rare that I learn anything new from cooking or baking videos, and I got TWO new hints I can’t wait to try.
I think it should be noted that US white bread has a lot more added sugar than is allowed in the EU. So I think that's where the idea that white bread is unhealthy comes from.
Gotta admit, the way you introduce the sponsor in these last few videos is actually genius: it really seems to help making the recipe, instead of the usual "go-to-the-link-and-click" we see so often. I want to try this thermometer!
you dont need as much time with sourdough, in germany we have someone called the detmolder sourdough and its actually takes about 16 hrs to be ready to use. Nearly no bread at least in germany needs more than one day and we have a lot of different breads actually there are about 2000 registered breads in the official handcraft book of bakers. Breads with white flour are even faster with an lievitro madre(italian sourdough) or an french sourdough you can make your bread on the same day.
Thank you, thank you! This is THE best bread - it's deeply flavored and stays soft but pleasantly "grainy" for days! I use Sunrise Flour Mills' 7-grain cereal for the grain mix and add 1 tsp of Bob's Red Mill Vital Gluten, but otherwise I follow the recipe, including all the spices, sesame seeds, etc. I've been baking 2 loaves a week for months. We use it for grilled cheese, PBJ, veggie/hummus sandwiches, spread it with Kerrygold salted butter, or just dip it in olive oil and salt. SO good. No other recipe comes close!
I love how you added spices to your bread! Austrian bread often contains spices and it goes so well with a good jam. I miss that so much when I'm back home in Hamburg :/
Spices in sourdough bread 🤔 I grew up with. I'm from Unterfranken (right smack in the middle of Germany), I don't know my bread any other way. And when we visited relatives in Oberfranken the bread has spices in it too.
@@gabrieleghut1344 That sounds nice! Unfortunately in the north bread usually isn't made that way. But it's good to know that this kind of bread exists in Germany, too.
Caraway seeds are the reason I don´t eat bread here in Austria. I really tried to get used to it but it remains foul to me (and I´ve been here for over 15 years).
man you could have used that seed soaked water for the hydration of the dough. but still a great recipe kudos! love your style of making videos........
I've tried this recipe twice, both times the bread was dense and thick, not anywhere near the soft pillow you want for sandwich bread. Yesterday I decided not to strain out the water from my seed mix- huge difference! Now the loaves are soft and spongy, I didn't add any white flour to the mix; instead I kneaded the dough in white flour and it still came out amazing!
I like toasting my bread. For about 20 years I had toasted pb&j sandwiches for breakfast because it was fast and not cereal. I don't plan on having one ever again... But toasting makes for a nicely warm and slightly crunchie sandwich of any kind. I think it helps the bread be better.
Thank you very much for choosing yeast. Here where I live, the sourdough doesn't exist and making one in my house is basically impossible (too much humid, temperature very varying at home)
@@Sacto1654 I make them at home. I've always made them at home, It's not that hard, and it gives me something to do on a Sunday morning to wake up early. Making it at home comes out to something like $2. (But I'm not from the US)
The best thing to do with PB&J is to wrap it up and place it in the fridge for a few hours after assembly. The crystallization of the peanut butter along with the jelly is purely 😗👌
I make a simple, easy slicing 'bread machine' sandwich bread using 2 parts best quality whole wheat flour, 1 part all purpose white, and 1 part de-fatted Soy flour, then yeast, sugar, oil, water. Tastes great (especially toasted), runs about 20% protein, high fiber, and pairs beautifully with all the traditional sandwich fillings- no grilled cheese or French toast though. Getting the moisture level and oil content of the dough right is critical to finishing with a nice texture- the difference between 'dry and crumbly' and 'soggy' takes some trial and error (your particular flour will play a big part in this), but once you find that sweet spot, fresh bread daily takes less time than making coffee! : )
Andong, when I saw you were going to attempt to make a healthier version of sandwich bread, (I had already previously watched your sandwich bread video) I had absolute confidence in you and it looks like you nailed it! I'll have to try this one for myself. And you're a man after my own heart. Just about everyone I know only buys creamy peanut peanut butter, but in my personal opinion chunky peanut butter is the only way to go! I fact, when it's available, I buy super chunky peanut butter. You rock!!! Love you, love your videos! 👍💖
I agree with just making a PB&J to test your bread.... because even if your bread sucks you'll still have a delicious PB&J sandwich either way. Kind of like the expression that "even average pizza is still good pizza"....or something like that.
"There is NO EXCUSE not to use crunchy Peanut Butter." Yeah, rub it in. I have wisdom teeth that impacted my molars and broke them off. I love crunchy peanut butter, dental pain is definitely a valid excuse to avoid certain foods.
Am I the only one who always got the 'brown bread'? Doesn't toast as nice but tastes 10x better. And this was in the 80s/90s UK before fancy seeded bread came into vogue. It was just wholemeal.
A little more expensive, but worth it, is to use chia seeds instead of flax. They hold moisture better and offer just the same level of Omega-3s as flax without the phytoestrogens. They are also more heat stable, but besides all that, they impart a nice flavour that would complement the heartiness of this bread.
Maybe you should try making one of these "no-flour seed breads". It also uses the flaxseeds and Psyllium husks (Flohsamenschalen) to bind it all together
I make my sandwich bread pretty healthy. I make 3 loaves and it uses 700g whole wheat flour, 200g rolled oats, 300g bread flour, 720g water, 100g honey, 400g sourdough starter. Mix that together and let sit for 30 minutes, then add 30g kosher salt, and knead for about 2 minutes before putting it into a 13x9in baking dish and cover with a damp towel. Cover the top of the dough with 200g walnuts, then fold the walnuts in. Fold the dough two more times with an hour between each fold, then separate the dough into 3 loaves. Let it rise at room temp for 3 hours, then put each of the loaves into a plastic bag in the fridge and let rise for at least another 12 hours. Bake it in a 450F oven for 30 minutes.
hmm usually i'll just use 100% hydration, sourdough starter(50/50 rye/einkorn, 100% hydration), 100% einkorn flower(home milled), honey/olive oil/salt for making a sandwhich style loaf in a clay or silicone bread pan. That ends up giving me a decent texture, no need for white flour in that case, and can be adjusted to be more like black bread or more like white bread with additives. Though i know einkorn is hard to come by. (einkorns protein structure makes for a softer bread imho)
I like milling and baking my own bread. It's rare that I make anything but 100% whole wheat. Some things to consider: Try toasting your bread to see how it's flavor changes and adjust your recipe. Try using a powerful machine to mill your grain (a great US manufacturer is VitaMix) my favorite mill is to grind to a powder. Experiment with alternate sweetners (I love using Sorghum). If you have access to wheat berries try using more than a single type e.g. hard red, soft white, hard white, etc.
I've been meaning to try another tin bread. It will be completely different as I have some ingredients to use up, but this has at least kicked me towards giving it a go!
I left Germany in December, but I miss my good-old Weltmeisterbrot with various kinds of seeds and grains. And I can barely make bread here since I just have a oven toaster with terrible heat distribution.
@Max Payne-Harker Agreed. My machine is a bit larger than average, it will do up to 1 kg loafs, and this would still be too much for it. So definitely would have to scale down by like 30% or so.
For the sourdough version just swap out the yeast with a 50/50/50 mixture of s.d. starter, flour and water and give it a day more time at a cool place. I made it a few times now and it works perfectly. Also you can go 100% spelt flour if you are concerned about weat consumption.
Schon beim Intro hab ich mich gefreut. Darbo Marmelade aus meiner Heimat. Der Herr hat guten Geschmack. Die machen meiner Meinung nach die besten Marmeladen.
One way you might try to make the bread have a smoother texture is by adding a small amount of lecithin. Or if people find that objectionable, a few egg yolks.
I live in Rochester which is in Upstate NY, which is already known for a lot of organic farming but Rochester in particular was kind of the breadbasket before the great plains states really exploded, and with a ton of German immigrants at the time there's a bread culture here that leans a lot on a lot of like, all purpose rye breads like hunter's rye (which I've only ever heard about connected to Western NY but I imagine must be a German thing: rye with dried fruit and sunflower seeds). Would love to see some of your favorite ryes since it's an Eastern European and German specialty
I don‘t go off on the honey but i need to say something 😂. In many ways local honey from beekeepers is beneficial to nature and culture, especially in Germany, where we have such a huge beekeeping culture. If it is about the honey bei g liquid: certain types are always liquid, like Robinienhonig/Akazienhonig. You chance to support local beekeepers and invest in healthy beekeeping 😊🌈 🐝!
There is a do nothing bread, which requires some sourdough starter, and u can use it with any flour of choice, and the texture comes out really nice!!! And isn't super soft so it holds up to the sliced white bread!! 😃
Recipe is still high carb for daily intake. Nearly 50g of carbs a slice if you get 14 slices out of the loaf. Don't really want super low carb, but standard white is around 12-14g a slice.
Those are healthy carbs that will make you feel full sooner + keep you full for a longer amount of time. Germans eat bread like this everday often multiple times a day. + you get some nutrients you need anyway on a daily basis.
9:24 Love that he called out Joshua Weissman. 5:35 Wish he'd called out Adam Ragusea. 11:37 Yeah, that's why several years back I switched to making PB&Js on a good rye or pumpernickel when possible. On paper it seems a wee odd, but in practice it's amazing.
Wow, so yummy, lecker in German... I made this recipe with spelt flour and it is super! Thanks for clear and easy to follow instructions ! The fennel and caraway seeds really work amazingly well.
I've been loving whole grain bread lately - not the store bought stuff, I'm always a bit sad when I eat that stuff, but homemade is awesome. Definitely going to give this a try!
Yum! I love the caraway and fennel in it! When you said raspberry rhubarb jam, I instantly thought almond butter, but, the peanut butter would be interesting. Of course, I make my rye bread with caraway and onion, and then spread on a layer of blackberry jam, so healthy and different just work, and somehow, the seeds and spice just need stronger jam beyond strawberry or grape, so I'm going to try this. Thank you!
Love the sweet & savory combo of wheat bread and PBJ. I highly recommend the similarly sweet & savory everything bagel with peanut butter and banana. One of my favorite breakfasts! The extra texture and flavor from the everything seasoning goes great with the salt and fat from the nut butter and sweetness and lightness of the banana.
I'm definitely going to try this, but the premise is flawed: The perfect bread for a PB&J is already available. It's "bruin tijgerbrood" from the Netherlands. Yes, it is not german, and Lidl&co do not have it, but it's available from some larger chains in germany. Also, of course, use Dutch PB.
My experience with the tangzhong method is that the flour and water come from the total amounts in the recipe [i.e. if the recipe calls for 500g of flour, then the TZ flour comes out of that, say, 5g. And if using 75% hydration, then the 25g of water comes from the 375g] is that the case here? The white flour is almost a necessity when working with 100% whole wheat flour. Better gluten structure. If you do not want white flour, then a few tablespoons of Vital Wheat Gluten will do the trick. But to me, that makes it more cakey and spongey. Pro tip, if you allow the dough to slow rise in the fridge for a day or so, it will develop a deeper flavor profile. All the same, it looks like a great recipe. Being 50% slav, I would have to add some espresso or cocoa powder to give it that black bread, uh, feel.
I hope someone will ready this, but there's one really important note on the recipy: Adding salt and yeast together will condition the quality of the leavening when the dough is supposed to rest. It is better to add the yeast first, wait for it to be combined and then add the salt later.
