I am obsessed with your channel. It’s amazing and I love the scientific break down of all of this. It’s fascinating and very interesting. Binge watching everyone of your videos!! Wow. Please don’t stop posting.

@NovitaListyani

8 ай бұрын

Thank you! 😊

@lissyperez4299

Ай бұрын

Me too!

just discovered this channel, I like how you explain everything scientifically.

Just did the recipe and it’s DELICIOUS! I’ve done Tangzhong before but this technique gave me the softest, fluffiest and tastiest bread I’ve ever made! I used yogurt whey and I think it rounded out some of the tartness. Thank you!

New subscriber here. This channel rocks

I find myself coming back to your channel to learn more science of bread making. You are so clear and articulate in your presentations. I was wondering if you have ever thought of using milk Kiefer in your bread making.

I've learned so much from you. Love your channel and please keep making more videos.

@NovitaListyani

8 ай бұрын

Thank you! Will do!

Great job! You are an amazing teacher, and I really enjoy learning from your videos.

Thank you! I will watch it.

I’m new to sourdough. I just started my sourdough journey 2 months ago. My first loaf looked beautiful but was extremely pungent and sour. My second tasted ok but didn’t rise. My third came out tasty but the crust was extremely thick. Finally I tried you recipe yesterday and it came out amazing!! Even my 12 year old son loved it!! First time getting the “ear.” The crust was thin and crispy. The belly was light and airy and the crumb was soft, chewy, and moist! Slightly sour and sweet! Oh soooo good! Thank you for this recipe! I’m so excited to use this recipe to make other forms of sourdough!❤

@NovitaListyani

7 ай бұрын

Thank you for sharing!

So I just made it and it's crusty. Delicious 😋 everyone needs to stop debating and just make this. 😋

I just like to watch you bake❤

thanks for sharing your vlog 😊🎉👍☕🍰

@NovitaListyani

8 ай бұрын

Thanks for visiting

Awesome video

Thank you for all the knowledge you part with. Fabulous job done. I was wondering if you have written version of this recipe? Tkx

Wow I’ve never seen this technique tangzhong before so you have me hooked with the in depth explanation. I gotta try this but every time I get a sourdough starter going, I cant eat all the loaves I start amassing by myself lol 😅

Thank you Seraphine. I’m grateful for another twist on bread!! I’ve been wondering if Udane/Artisan free-standing loaf might be a possibility?

Again! Your timing is perfect. The last thing I remember thinking last night was “don’t forget to start a levain and take out the trash.” I woke up a kinked up mess in a chair at 4:30 A.M. I put the levain together and took out the trash. I planned on going back to sleep but one thing led to another. (I blame the internet). I’m committed to making bread today , so I found my self ,addle brained and sleep deprived , wondering if I could get away with slipping some tangzhong into this recipe. Struggling to figure out the timing in my diminished mental state, you posted this video. It’s uncanny! This is the second time I found myself puzzling over a baking issue where you popped into my feed and more than solved the puzzle .👍 I’m sure I’ve eaten soft artisan sourdough before. It’s the reason I started trying to make it. There’s no way I can orchestrate today’s levain with an adequately matured bit of tangzhong today. The weekend looks about right. Thanks so much. Do you ever think of writing a book? Your the Internet Queen of Tangzhong! I would love to buy a book of pertinent information from you. There are others expert in this, but I have found no one that can express they’re knowledge as thoroughly, precisely and clearly understandable as you. Your presentations are exemplary. A book of reference would be valuable to me. Something for the kitchen library of essentials. I hope that’s something you’re considering. A little something to sell on Amazon or wherever couldn’t hurt.

@NovitaListyani

8 ай бұрын

Always appreciate your kind comments, thank you very much. I would surely love the idea of a book on Tangzhong but have yet to find a publisher.

@chopsddy3

8 ай бұрын

@@NovitaListyani You really have demystified the use of tangzhong and it’s usefulness in other baking traditions. You have , for me, built a bridge between the European tradition of scalding flour and Asian traditions. When you know how and why things work at the basic level, nothing stays hidden for long. A soft and sour artisan loaf sounds like the perfect place for east and west to rejoice in mutual humanity. I’ll be on the lookout for a Gutenberg press , a paper maker and a good book binder. Actual parchment is just too grizzly.

@NovitaListyani

8 ай бұрын

I agree completely with what you said about knowing how and why things work at the basic level. When things become clear with science as a bridge, that is a celebration of mutual humanity :)

Excelente todo ❤❤❤❤❤❤❤ Saludos cordiales desde Venezuela ❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤😅😅😅

Thanks! I am learning so much from your presentations. Please consider experimenting with adding okara to some breads.

@NovitaListyani

5 ай бұрын

Thanks! Noted on okara, will do that when we make tofu :)

I made your recipe and felt that it needed stretch and folds so I did about 3. I could see that it had risen enough and then I plopped it in the banneton for overnight additional rising. I just baked it now and it looks good. It's a lot softer than other sourdough breads I've made. I'm waiting now for it to cool down before I taste it.

Great video and recipe. If I might make a suggestion to make it even more beneficial to your viewers: write out the full recipe somewhere (a recipe blog?). The quantities are nice to have, but a full recipe with times and temperatures would make it even easy to replicate. Obviously, time will vary based on temp, but that can be mentioned.

@NovitaListyani

3 ай бұрын

Noted

excellent explanations which I almost understand! If I chose to bulk ferment in the fridge overnight would you suggest shaping and proofing straight out of the fridge? Obviously it would take a lot longer for the dough to double in size during proofing if left straight from the fridge.

More questions: You mention it's best to let your prepared dough (after the stretch and fold) to ferment overnight in the fridge. If you do this, do you first do a shorter bulk ferment on the counter, shape the dough, and place in a banneton basket or bowl with a tea towel before placing it in the fridge? Or, do you place the dough in the fridge immediately and then shape it cold the next day? It seems it would be hard to shape it the next day unless you bring it out of the fridge early enough to rise and come to room temp before shaping.

@NovitaListyani

3 ай бұрын

For more information on sourdough, you may want to watch this video of ours: kzread.info/dash/bejne/X4iTwaZ_p5DHp6w.html

@luke9822

3 ай бұрын

@@NovitaListyani I have already watched that video. My question was specifically about your mentioned process for this recipe, not sourdough making, generally.

Love this! Is bread flour mandatory? I could buy some wheat gluten.

Awesome channel, I've been baking sourdough bread twice a week for more than a year and I'm still learning, this is perfect to go to the next level of understanding bread... the only thing I didn't like and I don't get is the background, why do you have rags hanging from the wall? 😮😂 . Anyhow it's an amazing video and I'll watch everything from you. And a serious question, why should we use bread flour in the tangzhong if the temperature is denaturalizing(denaturing?) the proteins anyway? What would be the difference with an all-purpose flour?

@NovitaListyani

3 ай бұрын

The calculation is based on the overall flour, so, a portion of the flour (10-30%) is usually allocated for Tangzhong/Yudane, the flour then goes through heat treatment, now, this physical process does not denature all of the proteins, some of them will be introduced back to the dough, if you use AP, surely less would be introduced back, hence the overall gluten strength would be at least slightly weaker. Also, some of these denatured proteins may contribute to the formation of aroma compounds during the fermentation process of the final dough.

@acpliego

3 ай бұрын

@NovitaListyani thank you for your answer, you are amazing.

I want to know where you find those spatulas. I can only find wood handle ones which is not what I want

i dont understand the science.. but its beautiful.. well done 😂

Hi. Thanks for the awesome information. I made your recipe and whilst it came out good, Im concerned because the crumb was very moist despite me baking it 15min longer than required. Is this moist crumb normal?

I've been making vegan brioche and using a tangzhong. The recipe I am using often feels a little too wet and when kneading, has taken much longer than usual. When I look at my recipe it wants 140g of tangzhong, but its in a 5 to 1 water to flour ratio. Seeing you use more flour in your tangzhong is quite likely why I feel mine is too wet. Going to try that and see what results I get. I only just discovered tangzhong a couple of weeks ago and now I have stumbled on your channel, I am sure I will be binge watching and learning as I love that you don't just show, but you explain why things work. Look forward to watching more of your content. Thanks

@NovitaListyani

8 ай бұрын

Thanks for your comment, good luck on the brioche! To start with, I would like to suggest these two videos of ours: kzread.info/dash/bejne/kaF6u8eifN2yoNI.html kzread.info/dash/bejne/dp6Fmaetpt2xj9o.html Basically, to make tangzhong using a 1:5 flour to water ratio is a bad idea with no real scientific basis to support it. Try using 1:1 or 1:2 for more flexible and better results.

@11darklight11

8 ай бұрын

I have a feeling this 1 to 5 ratio comes from intent to show off higher hydration percentage. Like oh wow if you use tangzhong you can put so much more water and dough kneadable. The vids i have seen also seemd to cook it on a stove instead of just using boiling water, which i think essentialy evaporates some water, and it would be on a stove until it turns into a rubbery pasty(which hardly makes dough too wet to hand kneed)

@edilblepilch7377

8 ай бұрын

@@NovitaListyani I used 1:1 and it worked out perfectly. Light and fluffy, easier to mix and work with. Definitely going to replace the 1:5 method from now on. Thanks again

Would you suggest using the Tangzhong method if the bread flour has low protein? Around 9.5.

Love your videos. Thank you for your easy scientific explanation. But can I make a rustic bread with traditional gas oven (oven tangkring)?? Is there any equipment I should have to make it looks like baking with electrical oven? Terima kasih ❤

@NovitaListyani

8 ай бұрын

As long as the oven can reach up to 250°C and you have a dutch oven, there shouldn't be any issues with it.

I'm new to your channel and really enjoy your scientific approach - along with the professional looking visuals. Thanks for all your hard work and great effort! (I’ve already informed some of my friends to check out your videos.) By the way, what would be the effect if you did an autolyse with tangzhong, water, flour for about 30 minutes and afterwards add the levain and salt? Would that be a triple whammy? If this procedure makes sense at all, I would love you to cover the nitty gritty in one of your future videos. Thanks!

@NovitaListyani

8 ай бұрын

Thanks for your comment! To answer your question, if left for long enough, the autolyse would probably weaken the gluten network further due to proteolytic enzymes which is indeed a bit of a triple whammy. However, to be fair, since the amylase enzymes would be active as well, you'd also have more simple sugars broken down from the tangzhong and the native starch from the flour. Given that many sourdough recipes already include long fermentation, I personally think that an autolyse with tangzhong seems a little redundant. Not to mention that if the tangzhong is left overnight, it would already be somewhat broken down by amylase enzymes already.

@prg.1751

8 ай бұрын

@@NovitaListyani​ Thanks for your explanation. My original idea was to autolyse the remaining flour before mixing everything together so protease enzymes can improve extensibility and amylase enzymes can turn starch into sugars. But when water is added to an overnight tangzhong to make it more manageable, there is not enough liquid left for a proper autolyse. Therefore, I was thinking of including tangzhong (plus water) in the autolyse - not to improve tangzhong but the remaining flour.

@NovitaListyani

8 ай бұрын

In this specific recipe, I think we need to weigh the benefits of extra proteolytic activity and starch breakdown by amylase enzymes with the dough's strength. A small amount of proteolysis is good in that it improves extensibility, but too much will weaken the dough severely. A dough that is too weak will be very difficult to handle and may not even rise. Since this recipe already involves tangzhong and sourdough, I would try to lean towards minimizing excess proteolytic activity outside of the dough's fermentation. Tangzhong has a negative impact on the dough's gas retention and gassing power, hence specific volume may suffer, and acidic conditions accelerate proteolysis, making sourdough far more effective at breaking down proteins. Thus the fermentation time of the dough is more than enough time for proteolytic activity, which will give us the benefits we're interested in, i.e. extensibility and flavor. Whereas, for the tangzhong method, it has by itself already been shown to increase the maltose content, as well as the amount of other saccharides.

@prg.1751

8 ай бұрын

@@NovitaListyani Thank you very much for taken the time to give me a detailed explanation!

Would this recipe work with yudane? And what quantities

So i prepared this yesterday and put both the starter and the tangzhong in the fridge. I just took out my starter and it has a few bubbles but hasnt doubled in size. Can i use it now? Do i have to re- feed? Or can i just keep it on the counter and wait for it to bloom?

Excelente todo ... Pero quiero ver las recetas en español! Por favor ❤❤❤❤❤❤❤❤❤

@NovitaListyani

8 ай бұрын

Utilice la función de traducción automática en KZread.

@douglasortiz2693

8 ай бұрын

I loveeeeeee...!

What if i have a sourdough starter made with rye flour?

Impresionante, como siempre una receta magistral, combina tecnica y experiencia, muchas gracias sigue asi lo estas haciendo muy bien, pero me gustaria preguntarte si conoces el sistema de masa madre aleman, el que pones en la nevera añadiendole mucha agua y que cuando lo necesitas es quitarle el agua y añadirle la cantidad de harina que necesitas para convertirla en masa madre y reservar una parte para la proxima vez y volverle a echar agua y ponerla en la nevera hasta un maximo de unos 2 meses, lo pregunto porque apenas lo he visto en un video, nadie dice nada al respecto y tengo curiosidad asi que aprovecho que tu eras tan profesional y tecnica, que lo documentas todo con estudios, me gustaria saber tu opinion. por cierto he hecho tu pan y me ha salido espectacular muchisimas gracias.

@NovitaListyani

8 ай бұрын

Gracias por tu comentario. Nunca he oído hablar de la masa madre alemana; según tu descripción, parece que estás hablando de agua de agua fermentada de frutas. En ese caso quizás quieras ver nuestros vídeos sobre el tema: kzread.info/dash/bejne/gqiTxrVwdqeun8o.html kzread.info/dash/bejne/f2mBma2KoJjgido.html kzread.info/dash/bejne/oYaryqWTnMrPd6w.html

@user-hs1lz1sm2h

8 ай бұрын

Muchas gracias por contestarme y doblemente agradecido por hacerlo en español, ya que yo no hablo ingles, por lo que he visto si que es masa madre estilo aleman le buscare los videos y se los enviare para que los pueda ver, por cierto ya que es usted creadora de contenidos, ha pensado en la posibilidad de integrar la fitoterapia a el pan, y me explico tengo tres hermanos fumadores y existe una formula de 4 hierbas para limpiar los pulmones, asi que yo en vez de usar agua para hacer los panes utilizo unas tisanas herbales y las pongo en el pan, asi, al mismo tiempo que se comen el pan se toman ese remedio herbal y funciona, imaginese ponerle menta, romero, tomillo, jengibre, oregano, perejil, clavo de olor, anis estrellado, canela, cardo mariano, lo que usted quisiera para darle ademas de mas sabor y aromas todas las propiedades de las plantas, podria hacer panes exclusivos para cada persona dependiendo de sus enfermedades, creo que tiene usted ahi un nuevo desafio si lo cree usted conveniente.

Thank you for the great video! I have never heard all the details behind bread making. I am so impressed how you can rattle off the scientific names so fast. I have to pause the video and try to pronounce them like a 3rd grader. You keep making the videos and we will keep watching them.

All your videos are great but this one is one of your best so far. Im curious if you have looked into keeping a starter without having a discard. There are a few channels that go over this. If you haven't seen it. The bread code is a good channel that discusses it with some of the science.

@NovitaListyani

8 ай бұрын

I am aware of bakers keeping a starter without having a discard, maybe due to different ways of using the starter, I, for one, never actually "discard" any of the mature sourdough. When I am not baking, the "discard" goes to frying batter that I use to make numerous foods, like our local "tempe mendoan", our version of tempura. As for when starting the sourdough starter, before the starter matures, during the 5- to 7-day duration there is no good reason to keep the discard unfortunately, as it could be mostly filled with harmful microorganisms.

@RaguRagu33

8 ай бұрын

@@NovitaListyani interesting I haven't heard of the potential for harmful organisms. I'm going to have to look more into that. For the starter though I was talking about some people's technique of keeping a relatively dry/stiff starter that they don't really feed so discard isn't produced. I don't know how that would impact the active organisms but I feel like it would probably change the overall culture.

@11darklight11

8 ай бұрын

Iirc potential harmful microorganisms are in the starter during first week or so when you make it from scratch. After it is done, it might get weaker, however harmful bacteria should be unlikely regrow. To prevent wasting flour and discarding (which is messy) I usually just keep my starter in the fridge cause i bake once a week or so. Before baking i take it out of the jar, feed it 1 to 1 with part of flour and water from the recipe (i think it is called levain?) And whats scraps are left in jar i feed about 50gr water and flour and put in a fridge when it gets to its peak.

@11darklight11

8 ай бұрын

Also i have a habit of sniffing the starter, so if it smells acidic or fruity and doesnt have any off smells, or mold, I am convinced it has no bad bacteria xD But dont quotr me on this i might be wrong and get sick one day :>

@RaguRagu33

8 ай бұрын

@@11darklight11 this is basically the process I use. I'm not really worried about any bad microbes. I'm just curious about any science related to that that I may not have seen before. I'm also curious about the stiff starter but I don't bake often enough right now to be worth trying.

Have you let your tangzhong rest in the fridge for multiple days? The change over 24 hours is great, but does 48 hours make a noticeable difference in texture or flavor? And how long is too long for tangzhong to rest in the fridge?

Hi, can I use poolish starter to subtitute levain starter? Is there any measurement?

@NovitaListyani

3 ай бұрын

You can but the bread you made with Poolish will be different from the bread you made with Levain. Bread made with levain has more complex flavor along with many other inherent qualities.

3:18 you mention that you leave your levain for 5-6 hours at room temperature until it doubles in height. Do you do this even when cold fermenting the levain in the fridge overnight to 24 hours, as you mention is your typical process earlier in the video? If not, how long do you leave your levain at room temperature before placing it in the refrigerator? I'd like to prepare both the tangzhong and levain at the same time the day before, and then bring them both out of the fridge at the same time the following day.

@NovitaListyani

3 ай бұрын

The first thing to understand about levain and sourdough starters is that every sourdough culture is unique. I suggest that you do a simple experiment with your starter, make it into a levain, say using 1:2:2, and see how long it takes for it, at your room temperature, to peak (really peak, with 1:2:2 you may see two peaks), once you know the position at which it peaks, you can adjust your schedule at will. Such as putting it on the counter for an hour or more, and then moving to the fridge, or moving it to the fridge immediately after it's done, as long as you observe the peak level in your levain container, you'll know when to use it. For more information on sourdough, you may want to watch this video of ours: kzread.info/dash/bejne/X4iTwaZ_p5DHp6w.html The schedule of our levain is based on the experiment that we did in this video.

@luke9822

3 ай бұрын

@@NovitaListyani thank you for your response. I have watched your videos, but will rewatch if it answers my question. I am familiar with using a levain and realize that each starter behaves differently and at different times of the year will need adjustment. I'm still confused as to your process. It sounds like you go somewhere between an hour or so and immediately for placing it in the fridge? How does the peak time of the 1:2:2 starter impact that? Sorry about the questions.

@NovitaListyani

3 ай бұрын

I see. I have just watched the video again. At 2:11, we actually suggested preparing the levain immediately after making the tangzhong. So, the levain would be in the fridge overnight, along with the tangzhong. Having said that, we also suggested the alternative of preparing the levain a few hours before the final dough. At 3:18, it must be fermenting at room temperature, and 5-6 hours might indicate that, on that day, we had a very weak sourdough starter or that the room temperature was relatively colder than usual, below 27°C. Our room temperature is usually around 27°C-30°C; at this temperature range, levain made with our mature sourdough usually takes 3-5 hours to peak. The important thing is to mark the peak level of the levain. Whether it is fermenting entirely on the counter or in the fridge, it will reach a similar height when it is mature. If we carry out partial fermentation on the counter and the rest in the fridge, we need to know that the transition may be gradual and the temperature in the fridge will dictate how fast the fermentation will proceed, but again, the peak level is the key. It tells us when to use it.

I added up all they hydration and it came up to 310, not 320.. Is that cause you count 10 gm of water from the 20 g starter because it's a 100%?

Hi, how many grams of fresh or dry yeast should I use instead of the starter? thank you

@NovitaListyani

8 ай бұрын

Hmm, that definitely calls for a totally new recipe, maybe some other day we're going to do a video on artisan bread with instant yeast and tangzhong, it could be fun I think.

Do you think adding a “stretch-and-fold” or two would worsen the end loaf?

@NovitaListyani

6 ай бұрын

The key to a full gluten development is the windowpane test, if you have passed the test you have no need for further kneading.

What is that proofing bowl?

@NovitaListyani

8 ай бұрын

It is actually a rice strainer, it seems oblong when viewed from above but looking at it from below, it's actually just a round bowl.

It might be a bit of a wrong video to raise this question but oh well. I have seen a recipe where tangzhong of 1 part flour 5 part water is mixed with malt powder (красный солод) and left for 6 hours at ~60 degrees celcius. Is there any benefit or need to have tangzhong this warm for this much time? I can only guess it needs temperature cause of malt powder or sth, but also curious how it influences the chemical processes of tangzhong cause you seem to advice to leave it in fridge instead. Thank you.

@NovitaListyani

8 ай бұрын

Hmmm, that doesn't seem like a good idea. Adding a small amount of diastatic malt powder may contribute to a better rise and greater volume due to the active enzymes in it, mainly amylases. You may want to add diastatic malt powder if you mill your own flour or are using a local fresh flour that has not been treated with additional amylase enzymes. The flour we have here is made mostly of hard wheat, usually flour milling companies add a small amount of malt powder because naturally there is only a very small amount of alpha amylase enzymes in the wheat flour. As explained in our previous video on Tangzhong, preparing the Tangzhong with too much boiling water can offset the balance of alpha and beta amylases which in turn can have a serious impact on your bread, for example too much alpha amylase has been known to cause a rise in dextrin which, in large amounts, can lead to gummy bread.

@11darklight11

8 ай бұрын

Ah, i might have used not the best word when reffering to malt. I looked it up rn and it is not diastatic malt. The correct name seems to be red rye malt. It is very fragrant, so I reckon it is added for flavour rather than texture. Speaking of texture, i followed that recipe and it turned out gummy-ish indeed. And now I know why! Thank you:) Also the gluten structure was hardly developed when i was shaping it and it seemed more like a cookie dough, so i plan to use newfound knowledge to rewamp that recipe, keeping the flavour but improving texture :>

What should the internal temperature of the baked dough be to ensure it's not gummy?

@NovitaListyani

Ай бұрын

As close to 100°C as possible, I'd say 90-99°C.

Can the Sourdough be baked without dutch oven? Bake on hot stone?

@NovitaListyani

6 ай бұрын

Yes

🙏🙏👌👌👌👌👌💞💞💞💞

[response]. Tofu is a lot of trouble to make [done it] when it's so easily available commercially but making soymilk is so worth it -- and then there's the okara benefit. Your scientific/mathematical approach would be so helpful.

@NovitaListyani

5 ай бұрын

Indeed, a few years ago we did a video on soy milk kzread.info/dash/bejne/gYSo1tqhZMfcl5c.html

You are really over my head but appear to be very knowledgeable. Can you do, or have you done a simple video on how to make yeast starter using rice,not rice flower? Then show how to make bread with rice,not rice flower and wheat flower. These are ingredients I regular have available. I can experiment after I know some basics. I like sweet bread, sugar.I like soft bread, not crunchy crust.

So you dont need to do degassing on sourdough?

@NovitaListyani

8 ай бұрын

There's a lot of information on degassing, to put it simply, if you have a long-fermentation and high-hydration dough, you want to handle the dough gently without heavy degassing so that you can end up getting an airy open crumb structure, on the other hand, in lower hydration dough, you go for degassing to get smaller cells in the crumb structure.

Wow... and now I just spotted another mistake of mine... I handled my dough like a shokupan. No wonder why I have so much issue with over fermenting and shaping my dough since I made sure to thoroughly degas my 'artisan' dough and it took so long before it fully rise back up. And I had gone at length in trying to find a balance between amount of dry yeast added, length of fermentation for the level of tang I prefer, volume increase to end my bulk so it's not over ferment at the end, the list goes on... I guess I'll have to throw all those adjustment out the window and try again with the gentle handling technique to see how it goes and where, if any, do I need adjustment. BTW, if I wanted to add a kneading process to this no-knead recipe, do I have to adjust anything else? My understanding is that there shouldn't be any, should it?

@NovitaListyani

8 ай бұрын

Adding a kneading process might require adjustments in a few of the recipe's steps. First, since you would already achieve a significant amount of gluten development during kneading, you will most likely not need the stretch and fold. Second, you might also have to adjust the timing, since kneading introduces oxygen into the dough, it can speed up the fermentation causing the dough to develop faster. Finally, do know that by kneading the dough you could pretty significantly alter its resulting taste and texture due to the factors above.

@ws.hicks14

8 ай бұрын

@@NovitaListyani Never consider that it would affect the taste of the bread before but that makes a lot of sense. Thank you as always.

Novita: I love your videos, but I'm wondering, have you considered taking on nuclear fusion? I'll invest!

@NovitaListyani

3 ай бұрын

As soon as we have successfully replicated ignition, we will invite you to invest 😄

Seraphine: i end up with 280g Flour & 120g Water for the Dough section. What am I doing wrong.

@RichardHoltVen

4 ай бұрын

I forgot to subtract the 10g each water & flour for the 20g Starter. Thank you for another great video.

@NovitaListyani

4 ай бұрын

Hope the bread still ends up okay, anyway, happy baking!

Je suis effarée par la perfection 🔆😮 ...... Hors sujet : 15:46 et 16:08 Si ces images ( tellement appétissantes ) étaient mangeables je piquerais tout sans laisser une seule miette 😂😂 Désolée mais c'est plus fort que moi : je suis une gourmande 🤭😂

@NovitaListyani

8 ай бұрын

Merci Zaza pour ce retour enthousiaste ! Je pense que tu peux finir tous les pains que j'ai préparés😀😄😊

why don't you make your tangzhong with more water so you can mux it easier ?

@NovitaListyani

2 ай бұрын

For more information on Tangzhong you may want to watch these videos: kzread.info/dash/bejne/dp6Fmaetpt2xj9o.htmlsi=6f-yq16HHmHNwdZ0 kzread.info/dash/bejne/kaF6u8eifN2yoNI.html kzread.info/dash/bejne/ia5kssuEf7q_Yco.html