Thanks!

What type of rice flour?

People can be venomous so take it with grain of salt. There's a lot of people that are inspired by your thoroughness and articulation of the subjects you convey. Bread should be broken to encourage a union of hearts and minds. Those who want to make it a territorial argument should be ignored. We love you Sera❤❤❤❤❤

This is the absolute WORST recipe ever! I should have known better to follow a non French baker recipe. I followed the recipe to a T with all fresh flour, yeast, etc….first of all, the poolish never did rise. Had to take it out of the refrigerator after 10 hours, as nothing was happening. The next morning, it had only risen marginally. Next, the dough was so tight, it was nearly impossible to perform the first fold. I let it rest for 30-35 minutes, when beginning the second fold, dough was not pliable at all, a mass of blob. I wouldn’t recommend this recipe to a dog ! Thanks for failing me. I’d be the first person to accept responsibility for my own mishaps, but like I said, I followed the recipe exactly as discussed. HORRIBLE!

Hello, Im hoping you see my message. Firstly, I love the very thorough way of educating people about this very amazing process of making such detectable delights!! I was wondering if you ever use ancient grains like Kamut, Einkorn, Emmer, etc..? I'm starting to make breads for my health andvlicevof baking and enjoying great bread. Where I live, it's nothing but commercially produced slag. I have diabetes and I'm overweight and I'm trying to improve my gut to hopefully become more tolerant of foods that escalate my glucose. I also have neuropathy and heart disease so I'm battling a few nasty things but I don't mind the challenge. I don't absolutely follow western medicine just what's absolutely needed to live the rest I've adjusted by duet. herbs , supplements, and some exercise limited due to my movement limitations from the neuropathy. So I'll keep watching and learning and hopefully I'll see one of your many vlogs with a ancient grain recipe . Thank you and God bless you both!

oof i tried this and messed up so bad lol, nothing wrong with the recipe, but my mum dumped a bunch of flour in the dough cause she thought it was too sticky rip

thanks for your insight! any recommended books?

Can I use passion fruit?

Lo haces ver muy fácil. Gracias por compartir tus conocimientos. Saludos desde Arica - Chile.

Is it really worth not adding butter before the first knead? I’ve seen you do it but when I do it, it seems hard on the knead machine motor to not have butter in the first place which reduces motor life I think. Not sure if it’s worth it. I use the sana machine with stainless steel loaf pan.

Great scientific analysis. I'm sure your dad is proud of you. I wonder how your findings can be applied to dough for hand pulled noodles, a subject presently on my topic list.

Great series Seraphine. I hope this can extend to enriched doughs too as im having trouble with as soon as I add sugar (very slowly) to my dough with medium gluten development it starts breaking down and loses all the development. Should sugar be added earlier in the process or even later? Is it the sugar grabbing too much water from the rest of the dough...

This is brilliantly conveyed. I so wish you would have addressed the role of added fat or sugar to the Yudane. Also, how using sourdough starter affects the outcome, as we typically use that to make yudane to avoid discarding anything.

Dough mixing development and resting times for different bread types vary, one suspects. Developing the “right” dough for making the Italian-style bread “panettone” at a home kitchen has resulted unsuccessful. Use all-purpose flour with a 11-13% protein content and have used 70-80% hydration rates. I add salt all the butter once the dough gluten networks is developed. The resulting dough is not elastic/stretchable as shown by expert artisan bread specialist in different presentations. Five presentations suggest preparing a preferment and then two extra doughs before all three are combined into one. Common feature in all presentations? Very long period of different machine mixing speeds at different dough development stages. Any suggestions? Thank you.

Dough mixing development and resting times for different bread types vary, one suspects. Developing the “right” dough for making the Italian-style bread “panettone” at a home kitchen has resulted unsuccessful. Use all-purpose flour with a 11-13% protein content and have used 70-80% hydration rates. I add salt all the butter once the dough gluten networks is developed. The resulting dough is not elastic/stretchable as shown by expert artisan bread specialist in different presentations. Five presentations suggest preparing a preferment and then two extra doughs before all three are combined into one. Common feature in all presentations? Very long period of different machine mixing speeds at different dough development stages. Lord, is it that complicated?

There is plenty of evidence that both Tangzhong and Yudane are actually eastern variants of the European method known as 'scalding the flour' which was taken east by Dutch merchants and adopted by Chinese and Japanese bakers who refined the process to develop their own variants of it. Making a Roux as a bread starter is something that was quite common in Europe for centuries before it was used in Japan or China so there probably is some truth in this origin story.

I wish I understood myself as well as you understand the microscopic world of gluten. I'm out here just tossing ingredients in the mixer all willy nilly, to make the house smell nice, and leaving floury handprints on my partners butt. I'm not sure I'll ever comprehend your explanations, but we'll try.

Does the buttom burn normal

Why don’t you make sourdough?

Professor Seraphine, always enlightening and always a pleasure. We are not worthy...

WOW : ) You 'know' Dough !!! ... Thank-you - I learned LOTS from your Video : ) Much Appreciated & Have a Great Weekend !

Another all killer no filler video. And I suspect some explanations for some sub-par results I've had in the winter here when my kitchen is 6-8C, not 28, and the rise/rest can be a day each in ambient temp. Wonderful, thank you!

Have a good weekend from Japan🍞

Thanks for this informative videos

Hi,i have a question. How to calculate hydration in a dough? I mean do we consider eggs and water from other ingredients like in butter and include them in the total hydration precentage? And same about fat

Wow! This is excellence works with academic and real life sample. Thank you so much Novita.

Thank you for everything you have been working on, you areamazing! I am from Brazil and have been learning from you. Thanks!

Wow, these information are so comprehensive and scientific especailly presented by a young lady in 34 minutes. You really spend quite time to dig out so much information and thanks for sharing these on the KZbin channel. God bless you !

Um excuse me this is fantastic 👏 👏 👏

I like to add strong overfermented poolish to pizza dough. With worst structure of course, but smells like crazy in the oven 😊

7:49 homogeneous: it’s pronounced ho moh Jean e ous

Baubau

I always learn a lot from your videos!! Keep up the good work! I'm looking forward to using your recipe and technique.

Thank you for explaining the science behind dough in such detail. I now understand why dough acts the way it is when i add different things into it.

The best way of making homemade baguettes is to get rid of yeast. No yeast is needed. Sourdough, long fermentation, high hydration dough, no knead, organic flours are the kreys of a tasty and healthy product.

Thank you

I am trying to find more videos but living in the far north of canada does only allow us very limited internet access Any ideas what timeframe to watch ???

Wonderful presentation you are a natural Also you simplified it perfectly The one thing missing was the exact amount of yudane added to make the softest bread with the highest stability during baking I am training people in over 50 countries breads and pastries and have to say , you are one of the best

I prefer to blanch the Napa cabbage just for a couple seconds and then immediately plunge it into ice water. Then I let it dry out in the colander and then I cut out the stem. I chop up the leafy part and squeeze out the water. I can use the same filling for shumai and I had cubed cut water chestnuts or I can cube cut the stems and add it to the meat. I also use 50% ground or minced beef to add natural sweetness and don't need the oyster sauce. If the ground or minced meat is a little too wet, you can just add a little pinch of cornstarch to make the consistency of the filling better.

I just started learning about this, and tried using store bought Raspberries (non- organic) to see if it would work. It was an astounding success! Even in the middle of December in Canada! I used regular tap water too, without boiling it. (Our city water is considered one of the best in the country so I wasn’t concerned about contamination, but there is Chlorine in it. ) in 3 days, there was obvious signs of success. Such a great skill to have!

i am not chinese but i love cooking. what i found the best for expand this fried stick is use flour with lower protein content. normally we found flour for made Bánh mì my traditional bread france like bread. it made with high protein content i do not know how we can calculate the protein level but you can feel it when you kneed the dough and their price are cheaper than regular flour for making bread. high protein flour will feel heavy when you kneed it. when for the lower protein flour it feel a bit less stiff than the flour used for making bread it will break more easy if not got rest but it will shrink less than the regular flour ideal for making chinese fried stick or i call it bánh quẩy. the corn flour i believe use for lower the protein content from the flour. but if we use to low protein content what i found the stick not expand properly it will small not good. to much egg also not good, to much milk powder also not good. this fried stick is made for poor people in my conclusion it only need less ingredients and cheaper flour to be success. for example half kilo flour can feed 5 people with each get 6 short or 2 large stick it only need one egg. very poor in term of nutrient. but i love this thing dip with a fish sauce chili

Every time I watch your videos, I always tell myself that I can do this. But not really. 😂

Ma’am, I quadrupled the recipe. My family eats one plate of dumplings. 😂

I actually said to myself that if I don’t have these ingredients, I won’t make it… I look in my pantry and I have everything. I guess it’s time to make it. Thank you for the recipe. 😊

I have an idea that it’s time for an airfryer challenge for bread series😮in a scientific way

Your channel is like the holy grail of breadmaking and a video like this only has 3.8k views, I feel like I just found the biggest piece of gold on youtube, this is exactly the information I want, presented in the best possible way. Absolute insanity. I'm so glad I found your channel, you are great.

Brilliant work! Keep it up😊

So thats why everyone now is gluten sensitive , im going back to natural yeast or fresh yeast

❤ Thank you.

O so you make your own yeast sater