Why the 1:5 Flour-Water Ratio of Tangzhong for Bread Baking is a Bad Idea: Its Just Too Much... @NovitaListyani

Novita Listyani In this video, we're going to be covering the popular Tangzhong method for bread baking, and making a solid case, based on science, for why you should avoid it and use a method like Yudane instead. To avoid any confusion though, first, we'll show you that Tangzhong is just another name for Yudane, there's absolutely no difference between the two, and then we're going to show you a couple of reasons why the "Tangzhong" method, as it's commonly shared with a 1:5 flour to water ratio, has serious limitations with no obvious extra benefits as compared to Yudane with 1:1 flour to water ratio. We'll also be covering how to make tangzhong/yudane properly, how to convert a recipe to tangzhong/yudane, how much tangzhong/yudane you should use, and whether we need more water to get a soft and fluffy bread loaf after converting a recipe to Tangzhong/Yudane recipe.
We try to address frequently asked questions (FAQ) about tangzhong/yudane that most beginners or even experts in bread baking will wonder about before adding it to their bread dough. With all the information floating around online, it can seem to be very confusing and complex, but in reality, the underlying principles are relatively straightforward. We pored over many research papers on the history, origins and applications of tangzhong/yudane, and the science behind starch gelatinization. For these purposes, we've looked at papers in Japanese, Chinese, and English, to get a really good view of the research.
There is a lot of misinformation spread around on this bread-improving technique, which is part of what we aim to tackle. The real key to the method whether it's called tangzhong, yudane, or water roux, is starch gelatinization, which we cover in depth in this video to show you how different methods ultimately lead to this same goal. Many methods online do not seem to get the full benefits out of using gelatinized starch in bread to get softer and tastier bread.
This video is going to be a deep dive into the science and research of gelatinized starch in bread. By the end of the video, you'll come away with plenty of information on tangzhong/yudane, perfect for making the soft and delicious bread of your dreams.
Watch the video for more!

with @SeraphineLisheChannel

#tangzhong #yudane #starchgelatinization

References:
1. 湯種添加量與熟成條件對麵包品質之影響柯玉文
2. 湯種中の加熱糊化澱粉が生地の製パン性に与える影響
Effect of Gelatinized Wheat Starch on Bread-making Qualities of Yudane Dough (2015)
Daiju Yamada et al
3. 柴田太，加藤博信，パン類の製造法，特許第3167692 号 (2001. 3. 9).
4. 深沢忠史，貝沼謙，パン類生地及びパン類の製造方法，特許第3624894 号(2002. 2. 21).
5. 杉山幹雄，貝沼謙，安田茂樹，湯捏種および湯捏種を用いたパン類の製造方法，特開2004-000123号(2004. 1. 8).
6. Hydrothermal Modifications of Granular Starch, with Retention of the Granular Structure: A Review Heidi Jacobs and Jan A. Delcour (1998)
7. New insights into gelatinization mechanisms of cereal endosperm starches
Shujun Wang, Chen Chao, Fengjuan Xiang, Xiu Zhang, Shuo Wang & Les Copeland
8. Reexamination of Phase Transformations in the Starch-Water System
Stanisław L. Randzio, Iwona Flis-Kabulska, and Jean-Pierre E. Grolier
9. ゆきちから湯種パンの製パン性＊島津裕子＊＊
10. Effect of Moisture Content on the Melting of Wheat Starch J.K. Jang and Y.R. Pyun
11. Wheat Flour, 2nd edition Sean Finnie and William A. Atwell (2016) AACC International, Inc.
12. Effect of Water Content on the Gelatinization of Wheat Starch By A X. Eliasson, Lund (Sweden)
13. Dome, Karina, et al. "Changes in the crystallinity degree of starch having different types of crystal structure after mechanical pretreatment." Polymers 12.3 (2020): 641.
14. 「麵」目一新～探討「湯種麵糰技術」應用在「傳統饅頭」之品質研究
蔡佳璇; 鄭如喻; 王倍瑜; 歐榆暄
15. The effect of gelatinized starch on baking bread. Food Sci.
Technol. Res., 11, 194-201 (2005). Naito, S. et al

Chapters
0:00 why the "Tangzhong method as you know it" sucks
0:36 Explanation
0:44 Yudane and Tangzhong are simply the same characters pronounced differently
1:21 No restriction in ratio in its country of origin
1:32 Japanese Research Paper
2:58 A Master's Thesis
3:43 The 1:5 ratio is the issue here
3:57 It's a bad idea
5:01 it's not enough Tangzhong
5:20 Push to 20%
5:30 Super High Hydration Problem
5:57 What is the rationale for the 1:5 ratio?
8:21 Starch Gelatinization
10:40 The Science behind Starch Gelatinization
14:26 Conclusion
14:47 How to make Tangzhong/Yudane
16:02 How to convert any recipe to Tangzhong/Yudane
17:28 Do we need to add extra water after this conversion?

updated 3 years ago

Why the 1:5 Flour-Water Ratio of Tangzhong for Bread Baking is a Bad Idea: Its Just Too Much...

Novita Listyani 2022-10-12 | In this video, we're going to be covering the popular Tangzhong method for bread baking, and making a solid case, based on science, for why you should avoid it and use a method like Yudane instead. To avoid any confusion though, first, we'll show you that Tangzhong is just another name for Yudane, there's absolutely no difference between the two, and then we're going to show you a couple of reasons why the "Tangzhong" method, as it's commonly shared with a 1:5 flour to water ratio, has serious limitations with no obvious extra benefits as compared to Yudane with 1:1 flour to water ratio. We'll also be covering how to make tangzhong/yudane properly, how to convert a recipe to tangzhong/yudane, how much tangzhong/yudane you should use, and whether we need more water to get a soft and fluffy bread loaf after converting a recipe to Tangzhong/Yudane recipe.
We try to address frequently asked questions (FAQ) about tangzhong/yudane that most beginners or even experts in bread baking will wonder about before adding it to their bread dough. With all the information floating around online, it can seem to be very confusing and complex, but in reality, the underlying principles are relatively straightforward. We pored over many research papers on the history, origins and applications of tangzhong/yudane, and the science behind starch gelatinization. For these purposes, we've looked at papers in Japanese, Chinese, and English, to get a really good view of the research.
There is a lot of misinformation spread around on this bread-improving technique, which is part of what we aim to tackle. The real key to the method whether it's called tangzhong, yudane, or water roux, is starch gelatinization, which we cover in depth in this video to show you how different methods ultimately lead to this same goal. Many methods online do not seem to get the full benefits out of using gelatinized starch in bread to get softer and tastier bread.
This video is going to be a deep dive into the science and research of gelatinized starch in bread. By the end of the video, you'll come away with plenty of information on tangzhong/yudane, perfect for making the soft and delicious bread of your dreams.
Watch the video for more!

with @SeraphineLisheChannel

#tangzhong #yudane #starchgelatinization

References:
1. 湯種添加量與熟成條件對麵包品質之影響柯玉文
2. 湯種中の加熱糊化澱粉が生地の製パン性に与える影響
Effect of Gelatinized Wheat Starch on Bread-making Qualities of Yudane Dough (2015)
Daiju Yamada et al
3. 柴田太，加藤博信，パン類の製造法，特許第3167692 号 (2001. 3. 9).
4. 深沢忠史，貝沼謙，パン類生地及びパン類の製造方法，特許第3624894 号(2002. 2. 21).
5. 杉山幹雄，貝沼謙，安田茂樹，湯捏種および湯捏種を用いたパン類の製造方法，特開2004-000123号(2004. 1. 8).
6. Hydrothermal Modifications of Granular Starch, with Retention of the Granular Structure: A Review Heidi Jacobs and Jan A. Delcour (1998)
7. New insights into gelatinization mechanisms of cereal endosperm starches
Shujun Wang, Chen Chao, Fengjuan Xiang, Xiu Zhang, Shuo Wang & Les Copeland
8. Reexamination of Phase Transformations in the Starch-Water System
Stanisław L. Randzio, Iwona Flis-Kabulska, and Jean-Pierre E. Grolier
9. ゆきちから湯種パンの製パン性＊島津裕子＊＊
10. Effect of Moisture Content on the Melting of Wheat Starch J.K. Jang and Y.R. Pyun
11. Wheat Flour, 2nd edition Sean Finnie and William A. Atwell (2016) AACC International, Inc.
12. Effect of Water Content on the Gelatinization of Wheat Starch By A X. Eliasson, Lund (Sweden)
13. Dome, Karina, et al. "Changes in the crystallinity degree of starch having different types of crystal structure after mechanical pretreatment." Polymers 12.3 (2020): 641.
14. 「麵」目一新～探討「湯種麵糰技術」應用在「傳統饅頭」之品質研究
蔡佳璇; 鄭如喻; 王倍瑜; 歐榆暄
15. The effect of gelatinized starch on baking bread. Food Sci.
Technol. Res., 11, 194-201 (2005). Naito, S. et al

Chapters
0:00 why the "Tangzhong method as you know it" sucks
0:36 Explanation
0:44 Yudane and Tangzhong are simply the same characters pronounced differently
1:21 No restriction in ratio in its country of origin
1:32 Japanese Research Paper
2:58 A Master's Thesis
3:43 The 1:5 ratio is the issue here
3:57 It's a bad idea
5:01 it's not enough Tangzhong
5:20 Push to 20%
5:30 Super High Hydration Problem
5:57 What is the rationale for the 1:5 ratio?
8:21 Starch Gelatinization
10:40 The Science behind Starch Gelatinization
14:26 Conclusion
14:47 How to make Tangzhong/Yudane
16:02 How to convert any recipe to Tangzhong/Yudane
17:28 Do we need to add extra water after this conversion?

The Truth About Sourdough | Not Healthier!

Novita Listyani 2024-05-09 | In this video, we’re going to break down the halo of sourdough. When people describe sourdough, they frequently talk about how good and healthy it is, but while sourdough's functional benefits for bread quality are confirmed, its benefits for health have yet to be clearly established in actual science. That's why, today, we're digging deep to find out how many of the claims about sourdough have solid evidence behind them, and what the science really says about sourdough. We'll be basing the video mainly on 2 review papers (see the references below), although there are many other papers mentioned as well.
As a quick note, we want to say that this is definitely not meant to be a negative video about sourdough, but rather, it's a deeper look at the many claimed health benefits that can often mislead people into thinking that a sourdough bread is healthier than it really is. Because while sourdough does make better tasting bread that lasts longer, it doesn't necessarily make it the healthiest option available.
Watch the video for more!

References
1. D'Amico V, Gänzle M, Call L, Zwirzitz B, Grausgruber H, D'Amico S, Brouns F. Does sourdough bread provide clinically relevant health benefits? Front Nutr. 2023 Jul 20;10:1230043. doi: 10.3389/fnut.2023.1230043. PMID: 37545587; PMCID: PMC10399781.
2. Ribet L, Dessalles R, Lesens C, Brusselaers N, Durand-Dubief M. Nutritional benefits of sourdoughs: A systematic review. Adv Nutr. 2023 Jan;14(1):22-29. doi: 10.1016/j.advnut.2022.10.003. Epub 2022 Dec 16. PMID: 36811591; PMCID: PMC10103004.

#sourdough #celiacdisease #ibs

Chapters
0:00 Opening
0:25 One Inconspicuous Fact
1:44 Health Authorities - Not Approved
2:02 What gives?
2:20 Disclaimer
2:40 Two Scientific Review Papers
2:55 Health Halo Effect
4:40 Closer Look at some of the health claims
4:55 Claim: Better Digestible than yeast-leavened breads
13:10 Claim: Resistant Starch
15:06 Claim: A Lower GI than yeast-fermented bread
19:23 Claim: Health benefits for cardiovascular health
21:20 Panacea-like Claims
21:48 Celiac Disease
22:18 Wheat Allergy
23:23 NCWS
25:20 IBS
26:46 Components that cause Adverse Reactions
35:05 Reduction of potentially harmful components by sourdough
52:40 Conclusion

From Premium Japanese Shokupan in Crisis to French Baguettes Going Soft | A Modern Bakery Saga

Novita Listyani 2024-04-11 | In this video, we're going to be diving into a lot of food culture. We explore the story of Premium Japanese Shokupan in Japan and talk about the trend of French baguettes going soft as consumers turn to softer breads.
Once a lucrative business in Japan, the Premium Shokupan trend has since cooled and may have become more of a problem rather than an opportunity for business owners. Meanwhile, in France, the crisp and crusty baguette, as we know it, may become very different as consumers change their preferences.
Watch the video for more!

#shokupan #baguette

Chapters
0:00 Opening
0:15 Store Closing
2:26 Shokupan
3:42 The Boom
5:15 Conflict
7:41 Analyst
10:42 Talk Show
12:05 Personal View
14:00 Baguette going soft

Preferment, The Science | How and When to Use It

Novita Listyani 2024-03-27 | Today, we’re going to continue with our discussion on preferment. Since we’ve already made our case for preferment, it’s only fitting that we shift our attention to: how to use it and when to use it to make fantastic bread, which is what this video is for. We'll talk about how much instant yeast to use, how long to ferment the preferment for, and more. Given the sheer amount of information we're going to cover, we're going to focus on one kind of yeasted preferment, poolish, along with sourdough preferments. Watch the video for more!
#poolish #sourdough #levain

Chapters
0:00 Opening
1:08 How to use Poolish
3:11 Projected Amount of Yeast
4:45 When to use Poolish
9:12 Reducing Sugars, Amino Acids and Maillard Reaction
13:32 Levain

The Case for Preferments | Preferments vs. Long Fermentation

Novita Listyani 2024-03-08 | Today, we're going to make the case for preferments. As someone who uses pre-ferments quite frequently in my recipes, among the many positive comments I get, I sometimes receive some very repetitive comments telling me that preferments are essentially useless for home bakers or that there's no need to do them. After going through enough of these comments, I decided to make this video.
Here, I'm going to make the argument for preferments, based on science of course. We'll talk about why pre-ferments are different from a long straight dough fermentation. We're also going to cover what kind of pre-ferments there are and how we can best use them. Watch the video for more!

#preferments #poolish #biga #levain

Chapters
0:00 Opening
0:42 Preferments are unnecessary?
1:30 Objectives
2:00 Historical Aspects
3:35 Levain
4:18 To make a Levain
5:14 Beer Yeast
5:31 The origin of Poolish
6:18 "Great Acceleration" of bread making
7:15 Awakening
8:03 Main Subject
8:57 Glutathione
10:51 What happens if we use a little yeast?
11:09 Main Scientific Papers
13:17 Support for Long Fermentation
13:33 What is the point of using preferments
28:18 Lean Dough Fermentation
31:14 Making a Poolish

References:
1. The contribution of glutathione to the destabilizing effect of yeast on wheat dough
C Verheyen et al., 2014
2. Growth of Salmonella enterica and Staphylococcus aureus in no-knead bread dough during prolonged yeast fermentation Steven Pao et al., 2011
3. The aroma profile of wheat bread crumb influenced by yeast concentration and fermentation temperature Anja N. Birch et al., 2013
4. Volatile compounds in whole meal bread crust: The effects of yeast level and fermentation temperature M N Nor Qhairul Izzreen et al., 2016
5. RHEOLOGICAL DOUGH PROPERTIES AS AFFECTED BY ORGANIC ACIDS AND SALT
A. MAHER GALAL et al., 1978
6. Wheat flour proteases and their action on gluten proteins in dilute acetic acid
Kawamura, Y., & Yonezawa, D. 1982
7. Lactic Acid Bacterium and Yeast Microbiotas of 19 Sourdoughs Used for Traditional/Typical Italian Breads: Interactions between Ingredients and Microbial Species Diversity
Fabio Minervini et al., 2012

The Truth About Kombucha | Science Vs. Myth

Novita Listyani 2024-02-22 | In this video, we explore the confusing world of kombucha. Debunking myths and tackling legends, we're going to dig deep and see what the hard evidence actually says about kombucha's history, health benefits and how to properly make kombucha at home. Where does kombucha come from? Is kombucha actually as healthy as people say it is? How do you properly make kombucha? We'll answer all these questions in this deep dive on the fermented tea. Watch the video for more!

#scoby #kombuchalover #kombuchatea

Chapters
0:00 Intro
0:33 History: Fact Check
5:58 Popular in Japan in the 70s
7:30 The Science
11:41 What Kombucha really is
13:52 The Care and Keeping of Kombucha
17:22 Kombucha in Space

From Sourdough to Scalding Flour and Tangzhong | Science and History

Novita Listyani 2024-02-04 | In this video, we talk about bread making, going from sourdough to scalded flour and tangzhong. We'll delve briefly into the history of sourdough and then go into the science of scalding flour and tangzhong, along with a quick glance at rye breads. Watch the video for more!

#sourdough #ryebread #tangzhong

References:
Tangzhong/Yudane
youtu.be/DjQ7EtvzK_w
youtu.be/_mFYeiLzLpo

Chapters
0:00 Convergent Evolution
0:59 Sourdough
3:53 Consumer Preferences
5:18 Acrylamide
8:24 Far East
9:20 Rye Breads
14:12 Maltose

Rose Milk Bread with Tangzhong and Poolish | Bake with Me

Novita Listyani 2024-01-25 | Today, we are making an enriched rose-shaped bread that's both a feast for the eyes and the tongue, perfect for the upcoming Valentine's day or any occasion that calls for beautifully shaped bread. This bread recipe is based on our previous Japanese milk bread recipe, but with a few alterations, including the use of an egg for a richer texture and taste. Watch the video for more!
#tangzhong #milkbread #poolish

References
Shokupan
youtu.be/hd-vdRnb-JI
youtu.be/qdOHmdTTs24
Tangzhong
youtu.be/DjQ7EtvzK_w

Ingredients

Total Flour 340.0 100.0%
Hydration 240.1 70.6%

Tangzhong
Rice Flour 15.0 4.4%
Bread Flour 65.0 19.1%
Boiling Water 120.0 35.3%

Poolish
Bread Flour 80.0 23.5%
Water 80.0 23.5%
Instant Yeast 1.0 0.3%

Final Dough
Bread Flour 180.0 52.9%
Sugar (Sucrose) 20.0 5.9%
Milk Powder 8.0 2.4%
Butter 17.0 5.0%
Salt 6.0 1.8%
Eggs 50.0 14.7%

Total Fat 20.4 6.0%
Milk Water Replacement 25.0%

Total Dough 642.0

Additional Ingredients:
Sesame seeds and egg for glazing and topping

Chapters
0:00 Intro
1:57 Derivatives: tangzhong and poolish
5:11 Final Dough
7:00 Mixing
7:53 Bulk Fermentation
9:33 Pre-shaping
13:37 Shaping
22:03 Baking
23:15 Bread

Chocolate Bread That You Cant Stop Eating | Bake With Me

Novita Listyani 2024-01-18 | Today, we're making a fluffy and decadent chocolate bread. Using a tried and true Japanese milk bread recipe for a base, this is a simple and easy recipe that is perfect for beginners and anyone who loves chocolate. Watch the video for more!

#tangzhong #biga #chocolatebread

References
Shokupan:
youtu.be/hd-vdRnb-JI
youtu.be/qdOHmdTTs24

Tangzhong Yudane:
youtu.be/DjQ7EtvzK_w
youtu.be/_mFYeiLzLpo

Baking Pan 28x18x4.5 cm3
Ingredients weight %

Total Flour 380.0 100.0%
Hydration 280.4 73.8%

Tangzhong
Rice Flour 20.0 5.3%
Bread Flour 75.0 19.7%
Boiling Water 140.0 36.8%

Biga
Bread Flour 150.0 39.5%
Water 75.0 19.7%
Instant Yeast 1.0 0.3%

Final Dough
Bread Flour 135.0 35.5%
Sugar (Sucrose) 23.0 6.1%
Milk 70.0 18.4%
Butter 25.0 6.6%
Salt 6.5 1.7%

Total Fat 23.0 6.0%
Milk Water Replacement 25.0%
Total Dough 720.5
Divided by 8 90.1

Chapters:
0:00 Opening
1:18 Tangzhong/Yudane
2:30 Biga
4:16 Final Dough
10:42 Preshaping
14:22 Shaping
17:10 Glazing
19:10 Baking
19:32 Bread

Sourdough Shokupan with 30% Whole Wheat | The Science and Recipe

Novita Listyani 2024-01-13 | Today, we're baking another sourdough shokupan, but this time, we're partially replacing some of the bread flour with whole-wheat flour for a healthier loaf that still tastes just as good. We'll be delving into the proper way to use whole wheat flour in bread, plunging into the science of whole wheat flour, sourdough, and how they make for a wonderful match. Watch the video for more!
#sourdough #wholewheatbread #shokupan #tangzhong
References:
Shokupan:
youtu.be/hd-vdRnb-JI
youtu.be/qdOHmdTTs24
Tangzhong
youtu.be/DjQ7EtvzK_w
youtu.be/FVE0zv6nam4
youtu.be/_mFYeiLzLpo
Sourdough
youtu.be/-T__DFw-awI

Ingredients
Make one loaf bread (baking Pan 21x11x12 cm3)
Ingredients Weight (g) %
Total Flour 415.0 100.00%
Hydration 320.0 77.11%

Tangzhong
Rice Flour 15.0 3.61%
Wholewheat Flour 65.0 15.66%
Boiling Water 170.0 40.96%

Levain
Wholewheat Flour 60.0 14.46%
Water 60.0 14.46%
Starter 30.0 7.23%

Final Dough
Bread Flour 260.0 62.65%
Sugar (Sucrose) 25.0 6.02%
Milk 80.0 19.28%
Butter 30.0 7.23%

Salt 7.5 1.81%
Instant Yeast ( ≈ 1/6 tsp) 0.5 0.12%

Total Fat 27.4 6.60%
Milk Water Replacement 25.00%
Total Dough 803.0

Chapters
0:00 Intro
0:20 Ingredient List
0:49 Tangzhong
4:54 Levain
12:15 Final Dough
16:08 Bulk Fermentation
19:50 Pre-shaping
22:22 Shaping
26:25 Proofing
27:04 Baking

Sourdough Shokupan | The Science and Recipe

Novita Listyani 2024-01-03 | Today, we're making a Japanese milk bread with tangzhong and sourdough. This is the sourdough shokupan of your dreams, delightfully soft with complex flavors that add a new twist to the classic bread. We cover all the intertwined science of using both tangzhong and sourdough, giving you everything you need to know to make this in one go. Watch the video for more!
References:
Shokupan
youtu.be/hd-vdRnb-JI
youtu.be/qdOHmdTTs24
Sourdough
youtu.be/-T__DFw-awI

#sourdough #shokupan #milkbread #tangzhong
Pan size: 21x11x12 cm3
Ingredients Weight (g) %
Total Flour 342.5 100.00%
Hydration 244.2 71.30%
Tangzhong
Rice Flour 15.0 4.38%
Bread Flour 65.0 18.98%
Boiling Water 115.0 33.58%
Levain
Bread Flour 50.0 14.60%
Water 50.0 14.60%
Starter 25.0 7.30%
Final Dough
Bread Flour 200.0 58.39%
Sugar (Sucrose) 20.0 5.84%
Milk 60.0 17.52%
Butter 25.0 7.30%
Salt 6.0 1.75%
Inst. Yeast ( ≈ 1/6 tsp) 0.5 0.5% (Optional)
Water 10.0 2.92%

Total Fat 22.6 6.60%
Milk Water Replacement 24.57%
Total Dough 641.5

Chapters
0:00 Intro
0:47 Recipe
1:12 Tangzhong/Yudane
5:04 Levain
9:12 Final Dough
16:14 Shaping
23:27 Baking

Southern Style Mantou | History, Science and Recipe

Novita Listyani 2023-12-04 | In this video, we'll show you everything you need to know about making delicious and flawless Southern-style steamed bread, mantou! From all the science to a step-by-step recipe, we're going through everything, including the beautiful history behind steamed breads and buns. If you've ever wanted to know why your mantou has dimples or blisters, why it isn't a milky white color, why it's gummy, and more, then this is the perfect video for you. Watch the video for more!

#steamedbread #mantou #baozi #steamedbuns

(Two-step method)
Ingredients g %

Total Flour 300 100.00%
Hydration 150 50.00%

First Step
Bao Flour 210 70.00%
Water 120 40.00%
Inst. Yeast 0.5 0.17%

Second Step
Bao Flour 90 30.00%
Water 30 10.00%
Neutral Oil 6 2.00%
Sugar 18 6.00%
Salt 1.5 0.50% (optional)
All of First Step

Chapters
0:00 Opening
0:48 History
3:47 Ingredients and Science
16:10 Recipe

Soft and Fluffy Dinner Rolls with Tangzhong and Poolish

Novita Listyani 2023-11-11 | Today, we're making dinner rolls! Using the tangzhong 20 method and a poolish pre-ferment, these rolls are pillow-like in their texture and delicious in taste. They go well with everything, and truly steal the show with how good they are. We'll walk you through the entire process of making them, and cover some of the science behind the recipe so that you know everything you need to know. Watch the video for more!
#tangzhong #dinnerrolls #poolish
References
The Science of a Japanese Milk Bread youtu.be/qdOHmdTTs24
The Science Behind Eggs in Bread youtu.be/jP_qyhKPQKY
The Ultimate Guide to Tangzhong youtu.be/DjQ7EtvzK_w

Ingredients
Dinner Rolls with Tangzhong and Poolish and eggs
Baking Pan 28x18x4.5 cm3
Ingredients Weight (g) %
Total Flour 300.0 100.0%
Hydration 213.5 71.2%
Tangzhong 20
Bread Flour 60.0 20.0%
Boiling Water 75.0 25.0%
Poolish
Bread Flour 50.0 16.7%
Water 50.0 16.7%
Instant Yeast 0.5 0.2%
Final Dough
Bread Flour 190.0 63.3%
Sugar (Sucrose) 18.0 6.0%
Milk 55.0 18.3%
Butter 20.0 6.7%
Eggs 50.0 16.7%
Salt 5.0 1.7%
Total Fat* 22.8 7.6%
Milk Water Replacement 25.8%
Total Dough 573.5
Divided by 8 71.7

Chapters
0:00 Intro
0:37 Opening
1:11 Poolish
3:03 Tangzhong
5:13 Final Dough
10:33 Preshaping
15:40 Shaping
20:28 Baking
21:24 Science

Super Soft and Plush Cinnamon Rolls with Tangzhong and Poolish

Novita Listyani 2023-11-04 | Today, we're making incredibly plush, super soft, and delicious cinnamon rolls. What makes these cinnamon rolls really special is the fact that the dough is made with tangzhong 30, where 30% of the total flour is used for tangzhong. This is what gives the dough a natural wheat flavor and sweetness. All in one video, we cover everything you need to know about making these awesome cinnamon rolls, from the full recipe to the science behind the bread. Watch the video for more!
#cinnamonroll #tangzhong #poolish

Ingredients
Cinnamon Rolls with Tangzhong and Poolish
Baking Pan 28x18x4.5 cm3
Ingredients Weight (g) %
Total Flour 300.0 100.0%
Hydration 221.5 73.8%

Tangzhong 30
Bread Flour 90.0 30.0%
Boiling Water 110.0 36.7%
Poolish
Bread Flour 60.0 20.0%
Water 60.0 20.0%
Instant Yeast 0.6 0.2%

Final Dough
Bread Flour 150.0 50.0%
Sugar (Sucrose) 18.0 6.0%
Milk 55.0 18.3%
Butter 20.0 6.7%
Salt 5.5 1.8%

Total Fat 18.3 6.1%
Milk Water Replacement 24.8%
Total Dough 569.1

Filling
Butter 50 g
Dark Brown Sugar 50 g
Cinnamon Powder 3.5 g (1 tsp)

Topping

We used powdered sugar, milk, butter, and vanilla essence for the icing.

Chapters
0:00 Opening
1:07 Poolish
3:08 Tangzhong
5:40 Final Dough
17:25 Filling
26:25 Baking
27:03 Science Talk

How to Make Perfect Japanese Milk Bread | Biga, Tangzhong, and Gelatinized Rice

Novita Listyani 2023-10-25 | Today, we're making one of the best soft bread I've ever had. Although it might look like a regular Japanese milk bread, there's one very special ingredient in it that makes it softer for longer, especially when combined with the tangzhong method, rice flour! By going into the history of this bread, you'll get to know where it comes from and since we're also looking at the science, you'll know why it's so good. We'll also show you 3 shaping methods for making burger buns, hotdog buns, and regular loaves. Watch the video for more!
#tangzhong #shokupan #biga #yudane
*References:*
Shokupan youtu.be/qdOHmdTTs24

Ingredients
Basic Asian Bread with Tangzhong and Biga
Make One Loaf Bread (baking Pan 21x11x12 cm3) or 6 Burger Buns or 6 Hotodog Buns

Ingredients W(g) %
Total Flour 325.0 100.0%
Hydration 236.2 72.7%
Tangzhong
Rice Flour 15.0 4.6%
Bread Flour 65.0 20.0%
Boiling Water 115.0 35.4%
Biga
Bread Flour 130.0 40.0%
Water 65.0 20.0%
Instant Yeast 1.0 0.3%
Final Dough
Bread Flour 115.0 35.4%
Sugar (Sucrose) 20.0 6.2%
Milk 60.0 18.5%
Butter 22.0 6.8%
Salt 6.0 1.8%
Total Fat 20.1 6.2%
Milk Water Replacement 25.4%
Total Dough 614.0

Chapters
0:00 Intro
0:31 Opening
0:49 History
4:03 Biga
6:42 Tangzhong with wheat and rice flour
8:24 Final Dough
26:55 Science Talk

The Easiest Sourdough Bread with Tangzhong | Soft Sourdough Artisan Bread

Novita Listyani 2023-10-17 | Today, we're making a very simple and easy sourdough bread with tangzhong. This is an incredibly soft, fluffy, and flavorful loaf that is perfect for sandwiches and more. It's got the appearance of a rustic artisan bread and a tender crumb to match its crispy crust. We'll also be delving into the science of this bread, how sourdough and tangzhong affect the dough, as well as what issues they bring up. Watch the video for more!

#sourdough #tangzhong #artisanbread

References
Tangzhong youtu.be/DjQ7EtvzK_w
youtu.be/_mFYeiLzLpo
Sourdough youtu.be/-T__DFw-awI

Ingredients
Sourdough Tangzhong Bread Weight (g) %

Total Flour 400 100.00%
Hydration 320 80.00%

Levain 25%
Bread Flour 40 10.00%
Water 40 10.00%
Starter 20 5.00%

Tangzhong 20
Bread Flour 80 20.00%
Water 160 40.00%

Dough
All of the levain
All of the tangzhong
Bread Flour 270 67.50%
Water 110 27.50%
Salt 7 1.75%

Total Dough 727 g

Chapters
0:00 Intro
0:35 The Recipe
0:50 Tangzhong
2:11 Levain
4:20 Final Dough
15:30 Science Talk

Fizzy Fruit Yeast Water for Bread

Novita Listyani 2023-10-05 | Today, we're making fruit yeast water. To many different people, fruit yeast water can be something entirely different. It could be a fizzy drink, it can be made into vinegar, we can make bread with it immediately, and we could also use it to make a sourdough starter, which is what we focus on here. We'll show you how to make it from scratch, using local fruits, like grapes, and water, along with a very small amount of sugar. After several days of fermentation at room temperature, you'll have a wonderful yeast water ready for use. Watch the video for more!
#naturalyeast #sourdough #poolish #sourdoughstarter
References:
Sourdough
youtu.be/-T__DFw-awI
Fruit Yeast Water
youtu.be/oRwhCZlgiGI youtu.be/M5M7KQp5zYw

Chapters
0:00 Opening
1:05 Update on Fruit Yeast Water
3:53 Day One Lag Phase
4:40 Day Two Exponential Phase
5:34 Acidity
6:27 Day Three Fermentation
6:44 Day Four Is it ready?
7:08 Where Do the Off Flavor Come From?
11:28 Making Sourdough Starter

Why is My Tangzhong Bread Sticky and Gummy? | Tangzhong/Yudane Bread Issues

Novita Listyani 2023-10-01 | In this video, we're covering more details about Tangzhong/Yudane breads that weren't included in the previous video about them. This time, we're focusing on what can cause the bread to have a sticky and gummy texture, along with how we can resolve the issues. From improper preparation of the tangzhong to kneading the dough excessively, we cover all you need to know on this topic. Watch the video for more!

#tangzhong #yudane #bread

References
Japanese Milk Bread with Tangzhong 35% youtu.be/HJ6LMqWrZp8
The Ultimate Guide to Tangzhong youtu.be/DjQ7EtvzK_w
Why You Should Care About The Amount of Flour You Use for Tangzhong/Yudane youtu.be/OpK1CeW9xm8

Chapters
0:00 Opening
0:52 A few things to check
1:03 Improper Tangzhong Preparation
3:08 Excessive Hydration
6:24 Over Kneading
7:40 Under Baked
8:16 Under Proof

Tangzhong Tips & Tricks - Why We dont use our #tangzhong immediately

Novita Listyani 2023-09-28 | Why we don't use our tangzhong immediately after it has cooled down to room temperature.
#food #japanesebread

The Ultimate Guide to Tangzhong | The Science of Tangzhong or Yudane

Novita Listyani 2023-09-27 | This video is your ultimate guide to tangzhong, yudane, and gelatinized starch. Relying on science, we talk about everything from how it works to how you should make and use it in all sorts of bread. Whatever bread you plan to make with tangzhong, whether it's a Japanese milk loaf, pizza, baguette, or more, then this video will tell you everything you need to know about the tangzhong. Watch the video for more!
#tangzhong #yudane #bread
References:
1. Japanese Milk Bread with Tangzhong 35% youtu.be/HJ6LMqWrZp8
2. Why You Should Care About The Amount of Flour You Use for Tangzhong/Yudane youtu.be/OpK1CeW9xm8
3. Why the 1:5 Flour-Water Ratio of Tangzhong for Bread Baking is a Bad Idea: It's Just Too Much... youtu.be/_mFYeiLzLpo

Chapters
0:00 Opening
0:36 A few words before diving in
2:24 The Origin of the word "Tangzhong"
3:20 The Origin of the method
5:26 At the core of Tangzhong or Yudane
6:57 Why Tang Mian is not Tang Zhong
7:56 Rely on Science
9:02 Spot the fallacies
10:33 How much flour for Tangzhong
11:59 Making the Tangzhong
12:23 The Objectives of Making Tangzhong
12:53 Gelatinized Starch and Dough Tenacity
13:22 What happens in the process?
13:35 Impacts on the endogenous enzymes
14:31 Why we don't use tangzhong immediately?
15:37 The effects of the amount of water we use for Tangzhong
18:23 So, what can we learn?
18:45 Tangzhong 1:5 a bad idea
20:02 The unlimited possibilities

Easy and Delicious Soft Pretzels | Tangzhong and Poolish Method

Novita Listyani 2023-09-19 | Today, we're taking a deep dive into pretzels, and naturally, also making some seriously awesome pretzels. If you've ever wondered why pretzels are so deliciously dark brown or about pretzel science in general, then this video is for you. We jump into the scientific facts behind pretzels and how to make them. Using both the tangzhong and poolish methods for the best texture and taste, this recipe will guide you through making delicious pretzels. Watch the video for more!

#pretzels #tangzhong #poolish #bread

Ingredients
Summary Weight (g) %
Total Flour 260 100.00%
Total Hydration 170 65.38%

Ingredients/Derivatives
Poolish 40
Bread Flour 100 38.46%
Water 100 38.46%
Instant Yeast 0.5 0.19%

Tangzhong 15
Bread Flour 40 15.38%
Boiling Water 60 23.08%

Dough
Bread Flour 120 46.15%
Water 10 3.85%
Salt 4.5 1.73%
Butter 15 5.77%

Total Dough Weight 450
divided by 6 75

Chapters
0:00 Intro
0:41 Science Talk
10:00 Baked Baking Soda
10:37 Derivative Ingredients
13:38 Final Dough
18:26 Preshaping
22:17 Shaping
25:42 Preheating Oven and Dipping Preparation
26:11 Dipping
27:24 Baking

Focaccia | Tangzhong and Poolish Method

Novita Listyani 2023-09-10 | Today, we're going to show you, step-by-step, how to make a delicious and easy focaccia, based on science. It's fluffy and soft inside, with a satisfying crunch on the outside. To get both of those characteristics, we're using tangzhong which also has the added benefit of making the dough a little easier to handle. For the matter of flavor, we're also using a poolish left overnight to develop complex tastes and aromas. Both are easy and simple derivative ingredients that take less than 5 minutes to make, but bring numerous benefits. The toppings are simple but still yummy, using extra virgin olive oil and garlic to add flavor. Watch the video for more!

#focaccia #tangzhong #poolish
Links
Talk on Bubbles in Sourdough
youtu.be/s3eP3SaAFtA?feature=shared&t=474

Ingredients
Summary Weight (g) %
Total Flour 250 100.0%
Total Hydration 200 80.0%

Ingredients/Derivatives
Poolish 40
Bread Flour 100 40.0%
Water 100 40.0%
Instant Yeast 0.5 0.2% (less than 1/8 tsp)

Tangzhong 20
Bread Flour 50 20.0%
Boiling Water 75 30.0%

Dough
Bread Flour 100 40.0%
Water 25 10.0%
Salt 4.5 1.8%
Olive Oil 15 6.0%

Total Dough Weight 470

Chapters
0:00 Intro
0:39 Opening
7:18 Derivative Ingredients: poolish and tangzhong
10:49 Final Dough

Pita Bread | Tangzhong and Poolish Method

Novita Listyani 2023-09-04 | Today, we're making an easy, soft and fluffy pita bread recipe using poolish and tangzhong. With only 5 ingredients needed, this recipe is incredibly simple and we have plenty of tips for getting the best pita bread. We'll show you everything you need to get a perfect pocket with every pita you make. From the first law of thermodynamics and the conservation of energy to delicious pitas inflating, we cover the science of pita bread from many aspects. Watch the video for more!
#pita #tangzhong #poolish #bread #yudane

Ingredients
Summary Weight (g) %
Total Flour 350 100.0%
Total Hydration 250 71.4%

Ingredients/Derivatives
Poolish
Bread Flour 100 28.6%
Water 100 28.6%
Instant Yeast (1/8 tsp) 0.6 0.2%

Tangzhong
Bread Flour 50 14.3%
Boiling Water 100 28.6%

Dough
Bread Flour 200 57.1%
Water 50 14.3%
Salt 6 1.7%
Olive Oil 18 5.1%

Total Dough Weight 624.6

Chapters
0:00 Intro
0:33 Opening
10:49 Poolish
12:49 Tangzhong/Yudane
14:16 Making the Pita Breads

100% Hydration Ciabatta | Tangzhong and Poolish Method

Novita Listyani 2023-08-26 | In this video, we're making a delicious 100% hydration ciabatta. Not only is this ciabatta super crispy and incredibly soft, it's also remarkably easy to handle thanks to the tangzhong method. With 20% of the flour being used for tangzhong (tangzhong 20), the dough of 100% hydration feels like a dough with a hydration of only around 80%.The end result is a bread dough that's a lot easier to handle and work with. Along with the tangzhong, we're using a poolish preferment as well to add complexity to the taste and texture.
Watch the video for more!

#ciabatta #tangzhong #poolish #artisanbread

Ingredients
Summary Weight (g) %
Total Flour 250 100.0%
Total Hydration 250 100.0%

Ingredients/Derivatives
Poolish
Bread Flour 100 40.0%
Water 100 40.0%
Inst. Yeast (1/8 tsp) 0.6 0.2%

Tangzhong
Bread Flour 50 20.0%
Boiling Water 100 40.0%

Final Dough
Bread Flour 100 40.0%
Water 50 20.0%
Salt 4.5 1.8%

Total Dough Weight 505.1

Chapters
0:00 Intro
0:36 Opening
6:45 Making The Bread

How to Get The Perfect Sourdough Ear | Based on Science

Novita Listyani 2023-08-14 | In today's video, we're going to show you how to get an absolutely gorgeous ear on your artisan bread. Going from fermentation to the science of steaming the dough, whether you bake with yeast or sourdough, there's probably a useful tip for all bakers here. Watch the video for more!
#sourdough #sourdoughbread #artisanbread #tangzhong

Chapters
0:00 Opening
0:44 Gas Production and Gas Retention
4:08 Shaping
4:30 Properly Proofed
6:13 Scoring
7:25 The Science of Steaming

How to Make Tangzhong Sourdough Baguettes

Novita Listyani 2023-08-07 | Today, we're making sourdough baguettes with tangzhong! These are crispy on the outside and soft on the inside, with a rich flavor throughout. In the video, we're exploring some of the science of making these baguettes, and also giving 5 practical points for getting the best results. We are also using a little bit of whole wheat in this lean bread dough to boost flavor and make the baguettes better. Watch the video for more!

Note: this video was made with clips from numerous batches.

#baguette #tangzhong #bread #sourdough
Ingredients
Weight (g) %
Total Flour 352.5 100.00%
Hydration 282.5 80.14%

Levain
Whole Wheat 30 8.51%
Water 30 8.51%
Starter 15 4.26%

Tangzhong
Bread Flour 70 19.86%
Water 140 39.72%

Dough
All of the levain
Bread Flour 245 69.50%
Water 105 29.79%
Salt 7 1.99%

Total Dough 642

Chapters
0:00 Intro
0:28 Opening
1:21 Five Points for Success
7:42 Making the Baguettes

How to Make Tangzhong Donuts | Homemade Donut Recipe

Novita Listyani 2023-07-28 | Today, we're making these beautiful flower-shaped donuts. These homemade doughnuts are yeasted, so they're super yummy, and they might even be healthier for you. We're also covering all the tips you need to know to succeed with this donut recipe. Watch the video for more!
#donuts #doughnut #tangzhong

Ingredients Weight (g) %
Total Flour 300.5 100.0%
Hydration 200.0 66.5%

Tangzhong
Bread Flour 60.0 20.0%
Boiling Water 90.0 30.0%

Salt Stress Step 1
Bread Flour 0.5 0.2%
Milk 6.0 2.0%
Sugar 0.5 0.2%
Inst. Yeast(1/2 tsp) 2.4 0.8%

Salt Stress Step 2
Salt 5.0 1.7%
Milk 45.0 15.0%
Water 25.0 8.3%

Final Dough
All of Tangzhong
Salt-Stressed Yeast Mixture
Bread Flour 240.0 79.9%
Sugar (Sucrose) 45.0 15.0%
Butter 20.0 6.7%
Whole Egg 50.0 16.6%
Fresh Nut Meg (1/4 tsp) 0.4 0.1%

Total Fat 20.9 7.0%
Milk Water Replacement 25.5%
Total Dough ~ 600 g
Divide by 12 ~ 50 g

Chapters
0:00 Intro
0:50 Dow Nuts
1:27 5 points to observe
4:39 Making the donuts

Best Matcha Milk Bread with Tangzhong and Salt-stressed Yeast | The History and Science of Tea

Novita Listyani 2023-07-25 | This video is for all matcha lovers! This matcha milk bread is the best one we've had, it's smooth, flavorful, and has just the right amount of sweetness to balance the taste of the matcha. This isn't just a recipe video though. We cover the history and origins of tea in China, all the way to how it came to Japan, and what the effects of matcha on bread dough are, we cover practically all you need to know about the history and science behind tea and matcha, and how to use it in bread. We're also using a novel method of salt-stressing the yeast for this sweet bread dough, so fermentation doesn't take too long. Watch the video for more!

Ingredients
Baking Pan 23x5.8x9.7 cm3
Ingredients Weight %
Total Flour 175.0 g 100.0%
Hydration 140.9 g 80.5%

Tangzhong
Bread Flour 35.0 g 20.0%
Boiling Water 70.0 g 40.0%

Salt-Stressed Mix
Step 1
Instant Yeast 2.4 g 1.4%
Milk 6 g 3.4%
Just under 1/8 tsp of Sugar 0.5 g
Just under 1/8 tsp of of Flour 0.5 g
Step 2
Salt 3 g 1.7%
Water 40 g 22.9%

Dough
Bread Flour 140.0 g 80.0%
Sugar (Sucrose) 25.0 g 14.3%
Milk 27.0 g 15.4%
Butter 12.0 g 6.9%
Matcha 8.0 g 4.6%

Bulk Fermentation 1 hour at 28°C

Total Fat 11.0 6.3%
Milk Water Replacement 23.4%
Total Dough 368.4

#bread#tangzhong #matcha

Chapters
0:00 Intro
0:15 Opening
1:00 History of tea
2:41 Tea or Cha
7:00 What Matcha Does in Bread
8:57 Salt-stressed Baker's Yeast
14:18 Final Dough

Fluffy Mini Pizza Bread | Poolish & Tangzhong

Novita Listyani 2023-07-19 | Today, we're making this fluffy Asian mini-pizza bread dough. With only 4 ingredients, this is an incredibly yummy recipe that's super easy to make and incredibly flexible to adjust in terms of toppings. To maximize the taste and texture, we're also using poolish and tangzhong, 2 incredibly beneficial derivative ingredients that take less than 10 minutes to make. Watch the video for more!

#pizzabread #tangzhong #bread #poolish #pizza

Ingredients
Derivative
Poolish
Bread Flour 50 g
Water 50 g
Instant Yeast 1/8 tsp (0.6 g)

Tangzhong
Bread Flour 60 g
Boiling Water 90 g

Dough
All of poolish and tangzhong
Bread Flour 140 g
Water 50 g
Salt 5 g
Instant Yeast 1/4 tsp (1.2 g)

Dusting
Semolina and bread flour

Chapters
0:00 Intro
0:35 Opening
2:12 Poolish
3:15 Tangzhong
4:17 Final Dough

A Quick Fix for a Weak Sourdough Starter

Novita Listyani 2023-07-15 | Today, we're talking about the science behind adding a small amount of instant yeast, along with your sourdough, into bread dough. Sourdough and the commercial strains of baker's yeast lead to very different bread making processes, and in this video, we look to explore some of those differences, focusing on what happens to the bread we make with the 2 kinds of fermentation. From volatile compounds to amino acids, there are several aspects that significantly influence the flavor of the resulting bread, and when we use both commercial baker's yeast and sourdough in combination, we need to be careful to prevent the instant yeast from overpowering the sourdough. The addition of sourdough can also have adverse effects on the dough, which means we need to balance its addition as well. Watch the video for more!
#sourdough #bread #sourdoughbread

Chapters
0:00 Intro
0:31 Opening
2:22 Add a little bit of yeast
2:35 Commercial Yeast
3:31 How much yeast to use?
3:49 Le Décret Pain (1993)
8:46 Amino acids and their corresponding “flavors”

Crispy and Yummy Youtiao with Sourdough/Poolish | Based on Science, No Baking Powder, No Baking Soda

Novita Listyani 2023-07-10 | No baking powder, no baking soda! Today, we're making Chinese fried dough sticks or 油条(Youtiao), using sourdough and instant yeast, without other leavening agents. If you don't have sourdough on hand, then you can use poolish instead.
We're going to dive into the history and some of the science behind frying the youtiao. While the youtiao aren't as puffy as they could be with baking powder, their flavor and crunch is absolutely impeccable, and the youtiao may also be healthier thanks to the lower acrylamide content from fermentation. Watch the video for more on making these yummy and super crisp youtiaos!
#youtiao #deepfried #sourdough #poolish
Ingredients
Weight (g) %
Total Flour 325 100%
Hydration 202.2 62%

Levain
Starter 40 12%
AP Flour 40 12%
Water 40 12%
[ or Poolish
AP Flour 60 18%
Water 60 18%
Instant Yeast 0.6 0.18%
(1/8 tsp) ]

Main Dough
AP Flour 240 74%
Cornstarch 25 8%
Whole Eggs 30 9%
Water 120 37%
Salt 5 1.54%
Instant Yeast 1.2 0.37%
(1/4 tsp)

Total Dough 541.8

Chapters
0:00 Intro
0:30 Opening
0:42 History
4:01 Science
6:33 Levain or Poolish
7:25 Final Dough

Japanese Melonpan (Poolish & Tangzhong)

Novita Listyani 2023-07-05 | Today, we're making the Japanese Melonpan with poolish and tangzhong. In the video, we delve into the science of using a sweet dough with 16% sugar and more fat for the bread, and we're topping it with 2 variants of cookie dough, original and matcha. What we get are stunning Melonpan buns that are every bit as good as they look. We're also briefly going into the mysterious origins of these breads, as well as some more regional variants. Watch the video for more!
#melonpan #sweetbread #bread #tangzhong #yudane #poolish

Ingredients Weight (g) %
Total Flour 250.0 100.0%
Hydration 178.7 71.5%

Tangzhong
Bread Flour 50.0 20.0%
Hot Water 85.0 34.0%

Poolish
Bread Flour 50.0 20.0%
Water 50.0 20.0%
Instant Yeast 0.6 0.2% (1/8 tsp)

Final Dough
Bread Flour 150.0 60.0%
Sugar 40.0 16.0%
Milk 45.0 18.0%
Butter 25.0 10.0%
Salt 4.0 1.6%
Instant Yeast 0.6 0.2% (1/8 tsp)

Total Fat 22.1 8.8%
Milk Water Replacement 25.2%

Total Dough about 500 g
Divide by 6 around 83.5 g

Cookie
All Purpose Flour 160 g
Unsalted Butter 60 g
Icing Sugar 60 g
Whole Egg 50 g
Matcha 3 g
Lemon Zest to taste
Lemon Juice (1 tsp) 5 g
Granulated Sugar to taste

Chapters
0:00 Intro
0:37 History
3:22 Tangzhong/Yudane
4:31 Poolish
5:26 Final Dough
8:09 Ingredient Science Talk
13:20 Cookie Dough
18:13 Pre-Shaping
21:38 Shaping
25:38 Proofing
26:08 Baking

Delicious and Snowy Crustless Shokupan | Japanese Milk Bread with Trehalose

Novita Listyani 2023-06-26 | In this video, we're making a crustless, and snowy white shokupan. While this kind of bread is relatively rare in Western bakeries, it is somewhat popular in several Asian countries, going under the name Shiropan (白パン) in Japanese and angel white bread (天使白面包) in Chinese, albeit not necessarily in the shape of a shokupan. This recipe is our version of this bread in the form of a shokupan loaf, and despite the fact that it doesn't use tangzhong, this beautiful bread is incredibly soft and absolutely delicious, thanks to the poolish we use and the natural sugar, trehalose, which we introduce in the video. Found in mushrooms, honey, and more, trehalose is often called a sugar of life and a resurrection sugar. It is a very useful ingredient in everything from food to medicine, and has numerous reported health benefits, and when paired with this bread recipe, it makes for a perfect combination. The end result is a bread that stays soft and lasts longer, with a crust that tastes just like the crumb. Watch the video for more!
#shokupan #milkbread #trehalose

Ingredients
Baking Pan 21x11x12 cm3
Ingredients Weight (g) %
Total Flour 300.0 100.0%
Hydration 201.5 67.2%

Poolish
Bread Flour 100.0 33.3%
Water 100.0 33.3%
Instant 1.2 0.4%
Yeast (1/4 tsp)

Final Dough
Bread Flour 200.0 66.7%
Honey 30.0 10.0%
Milk 50.0 16.7%
Unsalted Butter 16.0 5.3%
Salt 5.0 1.7%
Instant 1.2 0.4%
Yeast (1/4 tsp)
Water 50.0 16.7%
Trehalose 15.0 5.0%

Total Fat 14.9 5.0%
Milk Water Replacement 24.8%
Total Dough 568.4
Divide by 2 284.2

Chapters
0:00 Intro
0:34 Opening
6:15 Trehalose
12:03 Bread Making

Whole Egg, Egg White and Egg Yolk, What They Do To Bread | The Science Behind Eggs in Bread

Novita Listyani 2023-06-18 | Today, we're going to take a deep dive into the kitchen staple and beloved bread ingredient, eggs. A healthy, multipurpose superfood, we add eggs to our bread dough for the flavor, texture, nutrition and their richness in fat; they are also used as an egg wash to create beautiful shades of golden brown on the bread's crust. But these are only just a few benefits of eggs, we still have so much to explore on the science of eggs in bread. That's why in this video, besides getting into their individual role, we’re going to explore some of their interactions with other ingredients, along with how the egg yolk and egg white individually affect the dough, including what they really do the gluten of the dough. We'll also learn about the emergent properties that they reveal out of all these interactions. Watch the video for more!
#bread #eggs #science #baking

Chapters
0:00 Intro
2:04 Flour-Water System
2:25 The Charges
4:03 Isoelectric Point
4:30 Bread pH
4:52 The effects of salt on gluten
5:35 What happens if we add eggs?
5:50 The addition of whole eggs
8:07 Egg white and egg yolk

References:
1. A. Maher Galal et al, 1978
2. Bénédicte Van Steertegem et al, 2013
3. Mita et al 1977
4. Egg science and technology 4th edition, p120
5. Shangyuan Sang et al, 2020
6. Shangyuan Sang et al, 2018

The Perfect Burger Buns Recipe with Tangzhong, Poolish and Eggs

Novita Listyani 2023-06-07 | Today, we have a recipe for some seriously awesome burger buns, utilizing both tangzhong and poolish. As we've explained before, the combination of the 2 gives you the best in taste and texture, resulting in bread on the next level in terms of flavor. Moreover, we've added eggs into the dough, resulting in increased dough strength and bread volume. All in all, this recipe gives you buns that are fluffy and soft with a shelf life of days, perfect for making ahead so you'll have burger buns ready to use at any time. Watch the video for more!
#tangzhong #bread #burger #poolish

Ingredients
Total Flour 250 g (100%)
Total Hydration 174.3 g (69.7%)

Tangzhong/Yudane
Bread Flour 50 grams (20%)
Boiling Water 50 grams (20%)

Poolish
Bread Flour 50 grams (20%)
Water 50 grams (20%)
Instant Yeast 1/8 tsp (~0.6 g) (0.24%)

Final Dough
All of Tangzhong
All of Poolish
Bread Flour 150 grams (60%)
Milk 45 grams (18%)
Whole Eggs 45 grams (18%)
Sugar 20 grams (8%)
Salt 4 grams (1.6%)
Instant Yeast 1/4 tsp (~1.2 g) (0.48%)
Unsalted Butter 10 grams (4%)

Total Fat 13.825 g (5.53%)
Milk Water Replacement 25.82%
Total Dough 475.8 g
Divided into six @79.3 g each

Note on hydration:

0.87*Milk = 39.15 g, water of tangzhong = 50 g, water of poolish = 50 g,
0.18 butter = 1.8 g, 0.74 egg = 33.3 g
Total Water = 174.25 g
Total Flour = 250 g
Hydration = 100* 174.25/250 = 69.7%

Milk Water Replacement = amount of milk / total hydration= 100*45/174.3 = 25.82%

chapters
0:29 Introduction
1:16 Tangzhong
2:21 Poolish
4:26 Final Dough
9:50 Dividing and Shaping
14:06 Baking

The Ultimate Basic Asian Bread 2.0 with Tangzhong and Poolish

Novita Listyani 2023-06-02 | This video is, by popular demand, an updated version of our ultimate basic Asian bread recipe. Like the previous recipe, this one uses both poolish and Tangzhong or Yudane, but this time, we're making it with more Tangzhong using our new and improved way of making the gelatinized starch. We've also updated the percentage of ingredients to suit the science. The result is a perfectly soft and fluffy bread that is easy to shape and easier to finish off. Watch the video for more!
#bread #tangzhong #milkbread #poolish

Baking Pan 21x34x5 cm3

Ingredients Weight (g) %

Total Flour 425.0 100.0%
Hydration 306.5 72.1%

Derivative

Tangzhong
Bread Flour 85.0 20.0%
Boiling Water 135.0 31.8%
Poolish
Bread Flour 100.0 23.5%
Water 100.0 23.5%
Instant Yeast
(1/4 tsp). 1.2 0.3%

Final Dough
Bread Flour 240.0 56.5%
Sugar 25.0 5.9%
Milk 76.0 17.9%
Butter 30.0 7.1%
Salt 7.5. 1.8%
Instant Yeast
(1/4 tsp) 1.2 0.3%

Total Fat 27.3 6.4%
Milk Water Replacement 24.8%
Total Dough ≈800.9

Chapters:
0:00 Intro
0:30 Opening
2:20 Tangzhong
3:49 Poolish
5:38 Final Dough
9:43 Bulk Fermentation
10:34 Dividing
12:44 Pre-shaping I
13:51 Bench Rest
14:13 Pre-shaping II
16:53 Dish Lining
17:22 Shaping
20:25 Glazing
21:50 Baking

The Concept of Emergence in Bread Making

Novita Listyani 2023-05-27 | Today, we're talking about the concept of emergence as it applies to bread making. This video is a bit different from our ordinary videos, because it delves more into our philosophy on baking bread. Now, before you go to search for this concept online, you should know that this is probably the first time the concept has been used for bread-making like this, so you're unlikely to come across another one like this for now. While the concept might seem abstract, we've found it a very useful way to describe how we think about bread recipes and understand the science behind them. We hope it makes a fruitful addition to your baking experience. Watch the video for more!

#bread #emergence #baking

chapters
0:39 Opening
1:12 Emergence
5:13 Understanding the process
6:33 Quality and consistency
7:16 Innovation and creativity
7:51 Problem-solving and troubleshooting
8:36 Education and knowledge sharing:

Japanese Milk Bread - Shokupan with 20% Whole-Wheat Tangzhong and Honey

Novita Listyani 2023-05-21 | In this video, we're making a healthier bread using a mix of whole wheat and bread flour, with honey as a natural sweetener. Thanks to the whole wheat, the bread contains more fiber and nutrients, making it better for our digestive system and bodies. Using the whole wheat along with the tangzhong process gives us softer bread with a longer shelf life, and by resting the whole wheat tangzhong overnight, we reduce the amount of phytic acid which is what impairs the absorption of minerals like zinc, iron, and calcium. When we throw honey into this mix, we don't just get a sweeter bread, the honey also gives our bread a range of benefits, similar to what tangzhong does. All together, we end up with a simple and beautiful bread that's better for our health and still absolutely delicious. Watch the video for more!

#tangzhong #breads #shokupan #milkbread #wholewheat #honey

References:
1. Effect of honey powder on dough rheology and bread quality Qunyi Tong et al (2010).
2. Quality Characteristics of White Pan Bread with Honey
김은지, & 이광석,. (2013).

Chapters
0:30 Presentation
2:50 Recipe
6:35 Bread Making

Japanese Milk Bread with Tangzhong 35% | Super Soft Shokupan

Novita Listyani 2023-05-13 | What happens when you add high amounts of Tangzhong/Yudane to your recipe? Well, while researching the answer to this question, there seemed to be 2 opposing answers leading us to two very different breads.One of these breads lasted for days, and was one of the best shokupan breads I've ever made, while the other was not only harder in texture but it also had a shorter shelf life. What makes this incredibly interesting is that both breads contain a high amount of Tangzhong and in fact, they contain the same percentage of tangzhong, 35%. They were also made in the same way, with the same ingredients. It truly begs the question, what makes them so different? Now, this initially came to our attention from 2 research papers, seemingly showing opposite results when it came to higher percentage tangzhong bread. One commended 40% Tangzhong/Yudane bread, especially, for being both softer and longer lasting, but the other stated the opposite, declaring 30% as the maximum limit with bread getting harder and staling faster at percentages beyond that. This video goes into what's going on, based on science, of course, and how you can avoid it in your bread, I also talk about why this was a huge game changer for me, because this bread was simply delicious. Watch the video for more!
#tangzhong #bread #milkbread #shokupan

Chapters
0:00 Intro
0:30 Opening
1:21 A Bit of the Background
2:12 Scientific Facts
3:45 Conflicting Facts
4:48 A Few Words
5:27 Experiment
8:10 Getting it Right
9:01 Clearly there is a lot of explaining to do here
12:46 Endogenous Enzymes

References
1. 湯種添加量與熟成條件對麵包品質之影響柯玉文 2004
2. The Staling and Texture of Bread Made Using the Yudane Dough Method, Yamauchi et al. 2014
3. The Effect of Gelatinized Starch on Baking Bread, Naito et al. 2005
4. The role of water in the retrogradation of wheat starch gels and bread crumb, Zeleznak, K. J. and Hoseney, R. C. 1986

How to Scale Our Shokupan Recipe to Fit Your Loaf Pan #shorts #tangzhong #japanesebread #loafbread

Novita Listyani 2023-05-01 | For more information on our shokupan recipe: youtu.be/qdOHmdTTs24
#shokupan #shorts #bread #tangzhong #milkbread

The Science of a Japanese Milk Bread: A Shokupan Recipe

Novita Listyani 2023-04-29 | Of the asian breads that have risen to fame, Shokupan must be a sure shoo-in for one of the most popular breads. Although it looks practically identical to regular white breads in shape, this Japanese milk bread stands apart by having an incredibly soft and fluffy texture that lasts for days. This is largely thanks to its popular derivative ingredient, Yudane, the gelatinized starch mixture that also adds a natural sweetness to the bread. When this Yudane is paired with the right composition of ingredients, we get a perfectly made loaf. That is exactly what we're going to do in this video, and naturally, we're using science to guide our way. From the proper making and use of Yudane, to the optimum amounts of milk, sugar, salt, and butter, we'll look into everything we need to know for the perfect loaf. Watch the video for more!

Loaf Pan
External Dimension 21x11x12 cm3
Internal Dimension 19.5x10x10.8 cm3

Ingredients:
Tangzhong
Bread Flour 60 g
Boiling Water 120 g

Final Dough
Bread Flour 240 g
Sugar (Sucrose) 18 g
Milk 50 g
Butter 15 g
Whole Egg 50 g
Salt 5 g
Instant Yeast (1/2 tsp) 1.8 g

Note on hydration calculation:
Water in Tangzhong 120 g
Water in Milk 0.87x50 = 43.5 g
Water in Whole Egg 0.74x 50 = 37 g
Water in butter 0.18x15 = 2.7 g
Total Liquid = 203.2 g
Total Flour = 300 g
Hydration = 100%*203.2/300 = 67.7%

#tangzhong #shokupan #milkbread #bread

References:
1. The Staling and Texture of Bread Made Using the Yudane Dough Method
Hiroaki Yamauchi et. al. Food Science and Technology Research.
doi.org/10.3136/fstr.20.1071
2. 湯種添加量與熟成條件對麵包品質之影響柯玉文
3. Rheological Dough Properties as Affected by Organic Acids and Salt
A. Maher Galal et al. 1978.
4. The Taste of Bread, Raymond Calvel
5. Baking tests: Effect of sucrose and water on yeast gassing power
Pierre Gélinas | Carole McKinnon
6. Iuga, Mădălina et al. “Impact of Dairy Ingredients on Wheat Flour Dough Rheology and Bread Properties.” Foods (Basel, Switzerland) vol. 9,6 828. 24 Jun. 2020, doi:10.3390/foods9060828
7. Fats and Oils in Bakery Products Clyde E. Stauffer
8. Mann J, Schiedt B, Baumann A, Conde-Petit B, Vilgis TA. Effect of heat treatment on.wheat dough rheology and wheat protein solubility. Food Sci Technol Int. 2014;20(5):341-351. doi:10.1177/1082013213488381
9. Baking tests: Effect of sucrose and water on yeast gassing power
Pierre Gélinas | Carole McKinnon
10. The Effect of Gelatinized Starch on Baking Bread
Naito et al. 2005. doi.org/10.3136/fstr.11.194

Chapters
0:00 Opening
0:38 Shokupan
0:57 What makes it a Japanese milk bread?
1:16 Tangzhong/Yudane
2:45 Recipe Walkthrough
16:40 Ideal Recipe
17:16 Preparing Tangzhong/Yudane
18:09 Final Dough
20:58 Preshaping
22:55 Shaping

Crispy Crystal Beignets Recipe with Tangzhong and The Science Behind It

Novita Listyani 2023-04-12 | Today, we're making these crispy crystal beignets with tangzhong, and we're calling them crystal-like because they have a beautiful open crumb like in crystal breads. Soft and fluffy on the inside and crispy on the outside, we'll be going into not only the recipe but also the science of the frying process and the dough, especially focusing on how we can minimize the absorption of oil in the dough. Watch the video for more!

#beignets #donuts #tangzhong

References:
1. K. J. Tan & G. S. Mittal (2006) Physicochemical Properties Changes of Donuts During Vacuum Frying, International Journal of Food Properties, 9:1, 85-98, DOI:10.1080/10942910500473947
2. Pariya THANATUKSORN, Chidphong PRADISTSUWANA, Pantipa JANTAWAT, Toru Suzuki
Oil Absorption and Drying in the Deep Fat Frying Process of Wheat Flour-Water Mixture, from Batter to Dough
3. The Staling and Texture of Bread Made Using the Yudane Dough Method
Hiroaki Yamauchi et. al.
Food Science and Technology Research.
doi.org/10.3136/fstr.20.1071
4. Iuga, Mădălina et al. “Impact of Dairy Ingredients on Wheat Flour Dough Rheology and Bread Properties.” Foods (Basel, Switzerland) vol. 9,6 828. 24 Jun. 2020, doi:10.3390/foods9060828
5. VanSteertegem, B., Pareyt, B., Brijs, K., & Delcour, J. A. (2013). The effects of fresh eggs, egg white, and egg yolk, separately and in combination with salt, on mixogram properties. Cereal Chemistry, 90(3), 269– 272.
6. Rheological Dough Properties as Affected by Organic Acids and Salt
A. Maher Galal et al. 1978.

The Science of Sourdough-Tangzhong Breads

Novita Listyani 2023-03-25 | Over the years, my mom and I have made many types of breads using a variety of leavening agents and methods. From the simple and easy straight dough method with instant yeast to the delicious artisan bread methods with sourdough, we've gone through a lot of different techniques, and one thing we've realized is that each of these techniques have their own unique benefits in bread-making. It is incredibly easy to get wrapped up in one technique and get absorbed in the process of mastering it, especially one like the sourdough bread-making method. Since sourdough is very popular and famously beneficial, this is very common for many bread bakers, they focus on sourdough and basically disregard the other bread making methods. Which is a great pity! There's a wonderful reason to experiment with other methods, even if your main focus is sourdough. Because, even though sourdough can give you a very healthy and delicious bread, it doesn't mean there's no room for improvement. In fact, that's what we're setting out to do in this video, we're going to see why adding tangzhong to sourdough bread is a good idea, and how we can do it. These are 2 methods that have numerous reasons for being put together, and the resulting bread is an absolutely delightful combination of their benefits, it's tasty, healthy, and very versatile. While there are some challenges to combining the 2, they're quite easy to overcome with the addition of instant yeast, and if you're curious about why, then do watch the video for more!

#bread #sourdough #tangzhong

References
1. The Staling and Texture of Bread Made Using the Yudane Dough Method
Hiroaki Yamauchi et al. 2014. doi.org/10.3136/fstr.20.1071
2. The Effect of Gelatinized Starch on Baking Bread
Naito et al. 2005. doi.org/10.3136/fstr.11.194
3. Rheological Dough Properties as Affected by Organic Acids and Salt
A. Maher Galal et al. 1978.
cerealsgrains.org/publications/cc/backissues/1978/Documents/chem55_683.pdf
4. Handbook on Sourdough Biotechnology
Sourdough: A Tool to Improve Bread Structure p. 217-228 Sandra Galle
© Springer Science+Business Media New York 2013

Tasty and Soft Tangzhong Sourdough Bread with Instant Yeast | No Sugar and No Fat

Novita Listyani 2023-03-01 | Sourdough and Tangzhong/Yudane have been proven to improve bread greatly on their own, but what about if we combine the 2 into one bread recipe? What are the benefits, and what are the downsides? That's what we're going to talk about in this video, although, spoiler alert, we think the combination of the 2 makes for an incredibly delicious and soft bread that perfectly suits sandwiches and burger buns. Watch the video for more!

#tangzhong #sourdough #bread

Ingredients
Tangzhong
Bread Flour 50 g
Water 100 g

Levain
Mature Sourdough Starter 20 g
Bread Flour 40 g
Water 40 g
(we make use of 75 g only)

Final Dough
All of Tangzhong
Levain 75 g
Bread Flour 165 g
Water 40 g
Salt 5g
1/8 tsp instant yeast

Optional
for glazing: 1 whole egg, sesame seeds

A Tale of Two Sourdough Starters | The Science Behind Sourdough Chaos

Novita Listyani 2023-02-16 | Today, we'll be revisiting sourdough, more specifically, sourdough starters. Sourdough starters get a lot of reputation for, at times, being difficult to start and troublesome to maintain. This is unsurprising given that, as we've seen before, sourdough resists that sort of normal recipe standardization . In this video, we're going to explore some reasons for that chaos, as well as why those same reasons can be beneficial to our bread. It's going to be another deep dive into sourdough and the science behind it, watch the video for more!
#sourdough #sourdoughstarter #bread #artisanbread

References:
1. Sourdough Bread : the Science and Art youtu.be/-T__DFw-awI
2. Lau, Siew Wen et al. “Sourdough Microbiome Comparison and Benefits.” Microorganisms vol. 9,7 1355. 23 Jun. 2021, doi:10.3390/microorganisms9071355

Why You Should Care About The Amount of Flour You Use for Tangzhong/Yudane

Novita Listyani 2023-01-25 | Today, we're furthering our discussion on Tangzhong/Yudane, going deeper into frequently asked about topics, such as how the amount of flour used for Tangzhong/Yudane will affect the resulting bread and the many applications of this method. While Tangzhong/Yudane is frequently treated like a set ingredient, we prefer to think of it as a derivative ingredient, where changes in how we make the Tangzhong/Yudane can seriously affect our bread. This way of thinking about Tangzhong/Yudane opens up a much wider view of how we can use it, which we cover in this video based on science! From making a bread slightly sweeter to giving a homemade pizza a softer cornicione, we're going to show you how to improve your home baking with research papers. Watch the video for more!
#tangzhong #pizza #bread

References
Research Papers
1. The Staling and Texture of Bread Made Using the Yudane Dough Method
Hiroaki Yamauchi et. al.
Food Science and Technology Research.
doi.org/10.3136/fstr.20.1071
2. Effects of Water and Gelatinized Starch on the Viscoelasticity of Pizza Dough and the Texture of Pizza Crust
Matsumoto A, Nakai K, Kawai K.
J Appl Glycosci (1999). 2022;69(1):1-7. Published 2022 Feb 18.
doi:10.5458/jag.jag.JAG-2021_0014

Videos
1. Pizza with TangZhong youtu.be/1R62RANFg4Q
2. Tangzhong 1:5 sucks youtu.be/_mFYeiLzLpo
3. Baguettes with Tangzhong youtu.be/KLHi11p2VrE

TangZhong and 75% Hydration: Fact or Myth?

Novita Listyani 2023-01-06 | Today, we're going to clear up a question that we've been asked by a lot of people, do we need to add water to a tangzhong recipe or adjust the hydration to a higher percentage after we convert it from a recipe without tangzhong? A lot of people believe the hydration should be raised to 75%, is it a fact or is it a myth?
In this video, we're going to go through the science behind it and explain why it's not necessary. Watch the video for more!

References:
1. Why the 1:5 Flour-Water Ratio of Tangzhong for Bread Baking is a Bad Idea youtu.be/_mFYeiLzLpo
2. The Staling and Texture of Bread Made Using the Yudane Dough Method
Hiroaki Yamauchi et. al.
Food Science and Technology Research. doi.org/10.3136/fstr.20.1071

#tangzhong #yudane #bread

Sourdough Bread: The Science and Art | A Comprehensive Guide

Novita Listyani 2022-12-27 | A delicious and complex flavor, a crispy crust covered in hues of golden brown, and an arresting open crumb. These are all the basic characteristics of a good artisan bread. It'd be better if the bread also had a reasonable shelf life and was nutritious, as well.
To achieve these characteristics, the baking industry has a wide range of bread improving additives, many of which you can find on the ingredients list of a loaf at the supermarket. However, as home bakers, we try to avoid these sort of additives, instead going for more natural options, one of them being sourdough.
Sourdough bread is the oldest form of leavened bread, this method has been passed on for centuries, and for good reason. Sourdough influences practically all aspects of bread quality in a generally positive way. There are numerous health benefits associated with using sourdough and the bread is well known for its remarkable taste.
The greatest obstacle to making sourdough, though, is probably how it resists the normal recipe standardization we're so used to, it requires an understanding of the sourdough starter and its specific traits. There are quite a few parts of sourdough bread baking that differ greatly from other kinds of bread baking, and that's part of what this video aims to talk about.
In this video, we're going to delve into sourdough and how to make sourdough bread. We're going to show you how to make a high quality artisan sourdough bread, with a beautiful open crumb and delicious crisp crust, using all the relevant scientific facts. We'll also go into detail on the live cultures residing in a sourdough starter, wild yeasts and bacteria, as well as how to give them a conducive environment to grow. Because each sourdough starter can be different, this video gives you all the information you need to fully understand and make the best use out of your starter. Watch the video for more, enjoy!
#sourdough #sourdoughstarter #artisanbread

Ingredients
Total Flour 500g, Hydration 80%

Levain
Ripe Sourdough Starter 20 g (4%)
Bread Flour 40 g (8%)
Water 40 g (8%)

Final Dough
Bread Flour 450 g + 10 g (92%)
Water 350 g (70%)
Salt 10 g (2%)

References:

Videos:

Poolish and Preferments youtu.be/w-5B7vsHcok
Sourdough Starter youtu.be/wVZ107LrDMc

Papers
1. Lau SW et al. Sourdough Microbiome Comparison and Benefits. Microorganisms. 2021;9(7):1355. Published 2021 Jun 23. doi:10.3390/microorganisms907135

2. Arranz-Otaegui A et al. Archaeobotanical evidence reveals the origins of bread 14,400 years ago in northeastern Jordan. Proc Natl Acad Sci U S A. 2018 Jul 31;115(31):7925-7930. doi:10.1073/pnas.1801071115. Epub 2018 Jul 16. PMID: 30012614; PMCID: PMC6077754.

3. Luc De Vuyst and Patricia Neysens. The sourdough microflora: biodiversity and metabolic interactions. doi:10.1016/j.tifs.2004.02.012

4. Ercolini D et al. Microbial ecology dynamics during rye and wheat sourdough preparation.
Appl Environ Microbiol. 2013 Dec;79(24):7827-36. doi: 10.1128/AEM.02955-13. Epub 2013 Oct 4. PMID: 24096427; PMCID: PMC3837820.

5. Katsi P et al. Characterization of Artisanal Spontaneous Sourdough Wheat Bread from Central Greece: Evaluation of Physico-Chemical, Microbiological, and Sensory Properties in Relation to Conventional Yeast Leavened Wheat Bread. Foods. 2021;10(3):635. Published 2021 Mar 17. doi:10.3390/foods10030635

6. De Vuyst L, Van Kerrebroeck S, et al. Microbial ecology of sourdough fermentations: diverse or uniform? Food Microbiol. 2014;37:11-29. doi:10.1016/j.fm.2013.06.002

7. Minervini F, Di Cagno R, Lattanzi A, et al. Lactic acid bacterium and yeast microbiotas of 19 sourdoughs used for traditional/typical italian breads: interactions between ingredients and microbial species diversity. Appl Environ Microbiol. 2012;78(4):1251-1264. doi:10.1128/AEM.07721-11

8. Herskowitz I. Life cycle of the budding yeast Saccharomyces cerevisiae. Microbiol Rev. 1988;52(4):536-553. doi:10.1128/mr.52.4.536-553.1988

9. Ercolini D et al. Microbial ecology dynamics during rye and wheat sourdough preparation.
Appl Environ Microbiol. 2013 Dec;79(24):7827-36. doi: 10.1128/AEM.02955-13. Epub 2013 Oct 4. PMID: 24096427; PMCID: PMC3837820.

10. Wehrle K, Grau H, Arendt EK (1997) Effects of lactic acid, acetic acid, and table salt on fundamental rheological properties of wheat dough.

Chapters:
0:00 Opening Scene
0:42 High Quality Artisan Bread
1:34 What's a Sourdough?
2:54 Essential Components of Sourdough and Science Facts
22:17 Baking Sourdough Bread

How to Make Better Homemade Baguettes with Tangzhong and Poolish

Novita Listyani 2022-11-20 | The ideal fresh baguette is complex in perception. It has an appetizing and rich aroma, paired with the complex flavors of long fermentation, and that dense yet holey crumb. Under a little pressure, it cracks and gives out a series of clean and crisp sounds, the sign of a crisp crust. To top all of these off, the baguette is made with only 4 ingredients, flour, water, salt, and yeast.
Such an ideal fresh baguette is the ultimate end goal of many bakers, including us. This video is a detailed guide on how to make better homemade baguettes with the basic tools we have on hand, and of course, based on science. To achieve that, we're using poolish and tangzhong, the first is for increased taste and aroma, and the latter is for a softer texture, to enable the baguettes to last for longer, and also prevent them from drying up in the oven, due to the prolonged baking. There are many important steps in the making of these baguettes, which we're going to be covering in this video, including long fermentation, proper shaping, and the right way to bake the baguettes for the perfect crumb firmness and crust brittleness. These baguettes are crispy on the outside, soft and chewy on the inside, and last for a good while, although they're always gone within an hour here! Watch the video for more!

Note: this video was made with clips from numerous batches.

References:
1. Poolish : youtu.be/w-5B7vsHcok
2. Tangzhong/Yudane: youtu.be/_mFYeiLzLpo
3. Jourdren S, Masson M, Saint-Eve A, et al. Effect of Bread Crumb and Crust Structure on the in Vivo Release of Volatiles and the Dynamics of Aroma Perception. J Agric Food Chem. 2017;65(16):3330-3340. doi:10.1021/acs.jafc.7b00287

Featuring: @SeraphineLisheChannel

#tangzhong #yudane #baguette #poolish

Ingredients:

Tangzhong/Yudane
Bread Flour 50 g (10%)
Boiling Water 100 g (20%)

Poolish
Bread Flour 50 g (10%)
Water 50 g (10%)
Instant Yeast 0.5 g (0.1%)

Final Dough
All of poolish
All of tangzhong/yudane
Water 210 g (42%)
Salt 10 g (2%)
Instant Yeast 1 g (0.2%)
Bread Flour 300 g (60%)
All-purpose Flour 100 g(20%)
Total Hydration 72%

Chapters:
0:00 French Baguette Opening
0:54 Le Décret Pain
1:35 Research on Baguettes
2:35 Points to Pay Attention in Baguette Baking
4:37 Baking Homemade Baguettes
4:51 Tangzhong/Yudane
5:36 Poolish
7:06 Final Dough
9:02 Slap and Folds
10:15 Stretch and Folds
13:22 Preshaping
15:38 Shaping
20:18 Scoring
21:25 Baking

How to Make Better Homemade Pizzas based on Science | Tangzhong/Yudane Pizza Recipe

Novita Listyani 2022-10-23 | If you've tried baking pizza at home before, you may have noticed that there’s something amiss about homemade pizza when compared to pizza from a pizzeria with a wood-fired brick oven. There are some characteristics that are difficult to replicate at home with an electric oven, one in particular stands out, it's that delicate and soft cornicione of pizzeria-made pizzas.
In this video, we're going to use tangzhong/yudane to help us achieve this characteristic and make our pizza much better. With science behind our approaches, we're going to go over a lot of exciting things in this video, including the step-by-step instructions on how to make a better pizza at home, starting with the dough, its ingredients, its hydration, long fermentation and its benefits, the right temperature for baking, and the science behind tangzhong/yudane for this.
Watch the video for more!
Ingredients

Tangzhong/Yudane
Bread Flour 60g (20%)
Boiling Water 120g (40%)

Final Dough
All of the tangzhong/yudane
Salt 7.5-9 g (2.5-3%)
Instant Yeast 1/4 tsp ( ≈ 1.5 g 0.5%)
Water 100-115 g (33-38%)
Bread Flour 240 g (80%)

Hydration 73-78%

For Dusting
Semolina and Wheat flour

Chapters
0:00 Opening
0:48 How is tangzhong/yudane going to improve our homemade pizza?
1:39 The issue with baking pizza using electric oven
1:56 The cornicione
2:13 Raising the hydration and adding sufficient tangzhong/yudane
2:38 Explanation
3:52 Ideal cornicione
4:29 Tangzhong/Yudane
5:23 The Science facts
7:52 Making the pizzas

#pizza #pizzarecipeathome #tangzhong

References:
1. Naito, S., Fukami, S., Mizokami, Y., Hirose, R., Kawashima,
K., Takano, H., Ishida, N., Koizumi, M. and Kano, H., The
effect of gelatinized starch on baking bread1. Food Sci.
Technol. Res., 11, 194-201 (2005).