Cozonac cu Maia. Sourdough ROMANIAN COZONAC. | by JoyRideCoffee

[@nalianali1]

Multumesc pentru rețetă și pentru explicații. Și pentru subtitrarea în română. . Un video complet. Am înțeles în sfârșit etapele unui cozonac cu maia. Mulțumesc încă odată.

[@jennifertang270]

Amazing...thanks for your step by step guide ....

[@carmenambrusteculescu689]

Foarte faina reteta si deabia astept sa o incerc. Amvrut doar sa adaug ca intinderile si impachtarile nu se fac asa.

[@georgeteleanu599]

Fantastic,multumim pentru reteta si invataturi:)

[@amandinelemaire6854]

Thank you to share a traditional sweet of your country. Will try it! Damn your sourdough is sooooooo elastic!!

[@BreadbyJoyRideCoffee]

Thank you Amandine!

[@micala08]

"Toamnă pe pâine" și... "Iarnă cu cozonac" 👏👏👏

[@BreadbyJoyRideCoffee]

Mersi Miha :)

[@mibe7672]

Awesome video again! Thank you! You kmow, i feel your love and respect towards culture, nature, all the living things which include natural yeast and such. I was watching this and thought, well, that looks like a lot of work... and then you said something like respect towards cultural food in region. Wow. I am so lazy, i wanna make something like this ,panettone is in my to do list that i haven't tried... you are such an inspiration to a lot of people !

[@BreadbyJoyRideCoffee]

Thank you! I've never panettone either. But somehow I don't even want to start until I understand very well what a real panettone means. :)

[@raymondluong9435]

oh yay you got a mixer! Can't wait to see some sour dough recipes with it :D

[@BreadbyJoyRideCoffee]

Me too!! :))

[@1956Mariella]

Ce frumoooos! Atât cozonacul cât și explicația și filmul! Sunt inspirată! ☺️👌🏻Să trăiești, Joy Ride Coffee, oriunde te afli! 👏🏻

[@jonboals9049]

Thank you SO MUCH for this recipe! I followed your instructions exactly & it turned out perfect. You made our Christmas more delicious in Austin, TX.

[@TracysHomeGarden]

Beautiful bread 🍞 presentation & musique! ❤️🙏🤤🍞

[@auxijimenez4065]

Espectacular

[@BreadbyJoyRideCoffee]

Thank you!

[@NickSzabadkai]

Oh yeah! It reminds me of good Times of my childhood in Romania!🙏🏻

[@BreadbyJoyRideCoffee]

ha? did you stayed here? Where?

[@NickSzabadkai]

@@BreadbyJoyRideCoffee I was born in Oradea.😁

[@BreadbyJoyRideCoffee]

@@NickSzabadkai Oradea is a very nice town now. They are very fast to get UE money and make the city better. Love the city!

[@zsoltk78]

Good to see here people from Nagyvárad! Sweet memories from '80 to '89, thanks to the grandparents! ;)

[@Sabina-rk7jv]

Oh, these are beauties!

[@BreadbyJoyRideCoffee]

Thank you Sabina!

[@CarlosAlvarez-vf8wk]

Greatful video! Keep working sweet doughs with sourdough and you will be ready for the queen of the queen... PANETTONE (and her little sisters Pandoro and Colomba jejeje). Cheer up!

[@BreadbyJoyRideCoffee]

:)) Thank you! I'm still profane, I'm going to study slowly. :)

[@maryj3240]

Look so delicious.

[@chunkapur5057]

Looks utterly delicious 😋😋😋

[@BreadbyJoyRideCoffee]

It was! Thank you!

[@SpartanHG]

I lived far enough to see Bread by JoyRideCoffe using a stand mixer! Ahaha

[@razovic]

Minunat, in fine o retteta romaneasca ! Incerc sa fac paine neagra cu cartofi ca in Ardeal, ai putea face un video cu astma ?

[@BreadbyJoyRideCoffee]

Nu am facut inca paine cu cartofi, dar confirm ca e tare gustoasa. Si cam periculoasa in acelasi timp :)))

[@silviacrucilla4113]

Hi Joy Ride Coffee, thank you for this recipe: I make it last week.(sorry for my english) I used half ingredients to make only one cozonac and I did 3 small changes: I used 30 % more of the sourdough for the “prefermet”,I added 25 grams of sourdough for the dough and I didn't use sugar: I used fructose. (I used parchment paper because I have an old mold and I was afraid that the Cozonac would stick.) Thank you again for the recipe. Someday I'll try to follow your “Pan de Cristal” recipe

[@vvernica]

Multumesc mult pt reteta. Au iesit excelent cozonacii, foarte pufosi si bine crescuti... Trebuie sa recunosc ca am avut emotii la inceput.. parea prea stiff aluatul, aproape am rupt malaxorul 🤣 (clar trebuie sa investesc intr-un Kitchenaid) pe langa asta si frica ca o sa iasa over proofed pt ca au stat atat de multe ore la fermentat, dar din fericire totul a iesit bine. Multumiri inca o data pr reteta. Asteptam asa ceva de mult 🙌

[@howl4787]

Cozonac goes great with yogurt !

[@BreadbyJoyRideCoffee]

Yes sure. :) I make kefir at home too.

[@patw5550]

Why, if kneaded by hand, we cant incorporate sugar n fat at d end ? Tq, wonderful post

[@BreadbyJoyRideCoffee]

sugar will absorb water faster then flour. and fat will make flour particles to slip. tried too :) hard conditions for gluten development. thank you!

[@patw5550]

@@BreadbyJoyRideCoffee in making brioche many youtubers 1st knead d dough till smooth, then add butter n continue kneading. I've tried too. Was ok.

[@zezehvieira6298]

Maravilha!!!

[@wrongcore]

Should I attempt to hand-knead this? Any tips on that? Thanks in advance ✨

[@lidiaserbanescu4873]

Mulțumesc pentru tutorial , e ușor de urmărit ! Evident voi încerca această rețetă. Vă rog să-mi spuneți ce făină ați folosit la starter și ce dimensiuni au tăvile.

[@BreadbyJoyRideCoffee]

merita sa ii dai o sansa. gustul e grozav. maiaua am hranit-o cu manitoba Casillo. Interiorul tavii e 11cm (latime) x 30cm (lungime) x 8cm (inaltime)

[@garyrizzo7697]

Joy Ride Coffee Artist - do you ever make rustic cornbread ?

[@BreadbyJoyRideCoffee]

I know nothing about such bread. It doesn't exist in the tradition here, can you help me with a good link?

[@garyrizzo7697]

Here are some links : kzbin.info/www/bejne/Y4erhJaVd613hMk kzbin.info/www/bejne/b6W0mYVpjLukidU kzbin.info/www/bejne/q2jdZpx7irKahZY kzbin.info/www/bejne/bIqYmmafpNylia8 Please work your magic.

[@doinamarina6616]

Please make cozonac with yeast for all the mortals out there :) or is there a way we can substitute the sourdough with yeast in this recipe? If so, how many grams? I’m thinking maybe 10 grams or dry yeast? Thank you, the cozonac looks amazing!

[@vietha110555]

You are amazing. What is the size of the baking tray?

[@BreadbyJoyRideCoffee]

Thank you! 11cm x 30cm x 8cm

[@anam.aria.]

Bună! Mulțumesc pentru rețeta! Este minunată! Ai idee daca se pot face și prescuri cu maia? Ar avea nevoie soacra mea de o rețetă și nu știm cam de unde să începem. Daca ai ceva sugestii îți mulțumim din inimă! Mult succes in continuare! Ai niste videouri super faine!

[@andreazanin2158]

This is a great result 👏 Out of curiosity, could you also simply use the usual liquid or semi-liquid sourdough starter? Thanks

[@passg1920]

I'd say yes, stiff starters are mainly used to reduce sourness in the final bread, but if you don't mind that then you can use a 1:1:1 starter instead. Oh, and don't forget adjust your total hydration level accordingly.

[@andreazanin2158]

@@passg1920 thanks for your input. I have been trying some panettone but did not quite get there yet. And I must say the best attempt was the one in which I turned my usual 80% starter into 50% stiff starter (one shot, similar to what is done jn the video). Still no sour note at all in the other attempts with liquid starter. I must say however that the schedule of panettone starter refresh is much denser with at least 3x feedings (every 3-4 hours) beforehand, which might already contribute to reduce the starter sourness :).

[@passg1920]

@@andreazanin2158 There is a channel named 'a knead to bake' which recently uploaded an interesting sourdough panettone recipe. Haven't tried it myself but maybe it can help you to troubleshoot your recipe.

[@andreazanin2158]

@@passg1920 I suspect my problem mainly being temperature which is too unstable and panettone is quite an unforgiving dough. So I got my self a proofer ^^. Thanks for mentioning that page I did not know. I might definitely want to check it out!

[@BreadbyJoyRideCoffee]

Did not tried, so I can't tell you. I guess you can but as I read best results there are with this kind of stiff powerfull starter

[@planceau]

I'm gonna have to try to make this, nuts=walnuts?

[@monia-georgianaantohe311]

Yes, in Romania we use walnuts for the cozonac's filling

[@nikinikolakaki9346]

Great recipe!!!!!! I have two questions: 1. Is olive oil an essential ingredient? I guess butter gives the essential aroma and elasticity to the dough. I'm asking as the aroma of olive oil is quite strong sometimes and covers up the one of butter. 2. The initial recipe had this result in the final product? I mean is the crumb like panettone's or like a classic cake? Also very interesting info that ancient Greeks had a similar kind of cake..."plakous". First time I've heard that. Thank you for the research and testing to give this great recipe!!!!

[@BreadbyJoyRideCoffee]

Hi Niki! 1. The guy who inspired me the most says it's a technical and aesthetic blasphemy to put oil in a dough, but he is stubborn to do it. Sure, it's going to be a hard-to-work dough. About the hardest you've ever encountered. Will not look best on the outside. It won't be uniform and it will crack in some places. But when you cut a slice, after it has cooled, it will be the best "cozonac " you have ever put in your mounth and it is worth the visual compromise and the effort to make it. 2. Here you can see the aspect that I like it most: 1drv.ms/u/s!AsP0JEGo_i-Uk6t--DN1SEZ0A5Ptxw?e=il9pYJ ... but here can find a lot of variants :)

[@nikinikolakaki9346]

@@BreadbyJoyRideCoffee What I see in this picture is perfection!! :)) About the oil: in sweet doughs oil is added after the gluten has developed perfectly and little by little...pouring it into the dough like a string in several doses...this way it can be perfectly incorporated in the dough. Same with butter...always oil or butter is the last ingredient. In my experience this way in the stand mixer, after some time the dough will be shiny and perfect. I also did some research on plakous and found some interesting facts. (a kind of ancient sweet which resembles to the modern cheesecake as it had layers of dough, cheese and honey and was mainly flat. Also here: www.oxfordreference.com/view/10.1093/acref/9780199330881.001.0001/acref-9780199330881-e-697

[@Samammie]

i thought you had to scald milk before mixing with sourdough starter?

[@codrutnasta]

Multumesc mult pentru reteta. Cu siguranta am sa o incerc. O intrebare tehnica, la ce temperatura a stat in frigider? PS: Multumesc mult si pentru toate informatiile impartasite cu noi. Pe mine m-au motivat sa continui (cunoscatorii stiu de ce!).

[@BreadbyJoyRideCoffee]

Multumesc. Cam 4 grade am eu in frigider. Dar.nu cred ca e foarte critica temperatura, un asemenea aluat nu va creste in frigider doar isi va dezvolta aromele. Merita sa incerci, are un gust excelent, am dat prietenilor si toti sunt impresionati.

[@helicos]

Salut, I followed your recipe as per your video, with more or less same results, the only difference was in the end I had an open crumb result, like normal sourdough loaf, any idea what I did wrong?

[@BreadbyJoyRideCoffee]

I guess is better than mine. Exept if it has a sour taste.

[@helicos]

@@BreadbyJoyRideCoffee I’m gonna send you the picture through FB

[@julerslepien2761]

Hello friend! Doesn't it taste too acidic (the starter is not "young", I mean prepared hot, and 3_4 hours before)? Every time I tried sourdough french "brioche", it ends up by giving a not so pleasant acidic taste... The only way I found to avoid that is to use a panetone sourdough starter, but it's so time-consuming to prepare it, that I don't have the patience to try it at home :) Thanks for your amazing videos by the way! it's always a pleasure too watch them!

[@BreadbyJoyRideCoffee]

Hi Julers! We are on the same boat. I hate sour/acidic taste in any products. Especially in sweet products it has nothing to do with the sour taste. I turned my starter into an 85% hydration, I fed it 2-3 times at 10-12 hours (I used it like that for bread in the meantime) and the night before I made the starter seen in the movie. I didn't have any shade of sour / acid, otherwise my wife would have been the first to complain. My starter is always kept at room temperature 22-23 degrees Celsius.

[@julerslepien2761]

@@BreadbyJoyRideCoffee Ok, thanks for your kind answer! :)

[@zsoltk78]

Julers try to make sweet sourdough starter called MADRE, made with honey. It helps to avoid sour taste.

[@laviniagheorghe9393]

Ma uit la retetele tale si sunt absorbită de modul de lucru! Iar muzicaaa...e de vis! Inițial am crezut ca esti de prin Canada...dar citind comentariile am vazut ca esti de pe-aici! De unde mai precis? O reteta de maia imi poti da sau poate e un video care mi-a scapat de-al tau? Am tot citi despre maia pareri si pareri despre care ar fi cea mai bună reteta, eu vreu de la maestru lui "Pan de Cristal". Multumesc frumos si " keep up the good work" Robotul ce marca e si daca merita? Ms mult de raspuns

[@doinamarina6616]

Este din Sibiu omul. Robotul e kitchen aid.

[@kryjchek]

Gasp! Not mixing it by hand?! 🤣

[@BreadbyJoyRideCoffee]

this time not :) the dough is a bit stiff and the ingredients are difficult to incorporate by hand. but not impossible. the women of the country knead everything by hand

[@nikinikolakaki9346]

it's important to develop the gluten perfectly for this kind of sweet creations so a stand mixer helps a lot with that!

[@angelanovac269]

Ciao.Imi permiti te rog sa fac un comentariu.Lucrezi aluatul si pui ingredientele ,si impaturirile la fel ca mine .Ok ,dar in schimb eu cand intind foaia de aluat ,nu mai pun faina deloc ,deoarece faina nu are timp sa se incorporeze in aluat ,eventual pui un pic de ulei .Oricum ,complimenti ,a iesit frumos si sunt sigura ca si gustos ,Salutari de departe.

[@florentasuciu8464]

Nu stiu cum e la gust dar aspectul este de paine. Daca folosesti aceeasi faina ca si pentru paine si aceeasi tehnica de framantare si timpi de dospire, nu are cum sa nu-ti iasa altceva decat alta paine cu multe oua. Cozonacul trebuiesa aiba aspect afanat, pufos si uniform nu dens asa cum il vad eu in imagine si cu gauri, exact ca la paine. Si prea multe galbenusuri de ou nu fac altceva decat sa faca aluatul si mai greu. Stiu ca moldovenii folosesc 10 galbenusuri la un kg de faina dar este exagerat de mult. Mai incearca si alte retete dar cu faina ooo si tehnica de framantare si dospire ca pentru aluaturile pentru patiserie.