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

[@elijahroberts5270]

I cannot over state how incredible the research and presentation is here. This video could have been a dissertation.

[@good-questions]

This is brilliant. You cut right through all of the misconceptions at the very beginning. As a learning baker I happen to be very interested in the spectrum of methods used, and find that a lot of words are bandied about without people understanding the reason for a certain method or choice. Thank you for the excellent information!

[@chopsddy3]

That settles that! I couldn’t imagine a better presentation or argument in support of your opinion. I don’t believe I’ve ever received so much pertinent information on a subject of my interest ,from a single source, in such a short time,……ever! Thanks so much.

[@NovitaListyani]

Thank you so much for your kind words!

[@antonc81]

Wow this is one of the most in-depth videos/blog posts on tangzhong/yudane I’ve seen. Subscribed!

[@NovitaListyani]

Thanks!

[@ZarRaj]

This video is amazing and exactly what I needed. I was having issues with the 1 to 5 ratio, plus the extra step of cooking the roux. I'm looking forward to using Yudane instead, as it looks easier and most consistent.

[@good-questions]

But don’t forget. That first thing is also a Yudane… just wetter :)

[@TheBelandamasihjauh]

True... I lost my patience cooking the roux... With added worries that I would burn the roux in the bottom.

[@lavague7648]

Excellent video. I like the scientific perspective. The 1:5 ratio is a practical rule of thumb. The justification is that having much more water in the roux, home bakers manage to avoid burning starch😂. The other reason is that more water in the Tangzhong makes the dough more pliable and manageable (e.g. less sticky) that is particullary usefull for hand kneading. I did my first Hokaido bread yesterday using 5% Tangzhong in 1:6 ratio. I was amazed with the softness, fluffines and extreme rising i got. Congrats for the content.

[@ayhanercetin]

A very enlightening and laborious work. Thanks

[@CrownofSmoke]

Amazing. I thought I was going mad. Thank you soooooo much. I can't wait for the follow-up video. Great job.

[@thomastu4814]

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

[@heinzhubbert1512]

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

[@NovitaListyani]

Thank you for the kind comment! The amount of tangzhong/yudane to use is something we cover in several other videos on this channel. After all, the amount of gelatinized starch to use does depend on the desired results, so it does require a more detailed look :)

[@zuuzuka]

Amazing video again. As a Taiwanese, i never noticed that there are some people doing baking research so well.

[@NovitaListyani]

The thesis of 柯玉文 「湯種添加量與熟成條件對麵包品質之影響」 actually predated many great Japanese papers on Yudane, unfortunately not much credit has been given to it, I hope this video of mine places the honor where it should be.

[@MsRose120]

Very well explained video! Thanks for sharing your knowledge about Tangzhong and Yudane method in bread making with us.

[@iztherelife1340]

Holy cow. You’re very thorough. Thank you for the awesome and informative presentation.

[@NovitaListyani]

My pleasure!

[@michaelbraxner7781]

This is one of the best researched and informative KZbin videos I have ever come across. Clear, precise, specific, to the point, AND helpful. ... Whoooaaaaa ... ;-)

[@NovitaListyani]

Thank you for your kind comment 🙏

[@julieblair7472]

So glad I caught this video! I was ready to finally try this the next time I made bread and your advice is much appreciated.

[@NovitaListyani]

Glad it was helpful!

[@sdv7217]

Amazing! You left, almost no stone unturned. Good job👍 I might try making it again😃

[@0Galal0]

An amazing video! Very helpful and informative. I can't imagine the amount of work put into this video! Thanks a lot ♥

[@NovitaListyani]

🙏 thank you too

[@NZtechfreak]

Instant sub, great content. As an avid baker and a doctor this video felt custom made for me.

[@n3tl4g]

Have to point out that 1 cup water per 1 cup flour is a 2:1 ratio by weight. Maybe the original Japanese yudane was measured by volume not weight, and this created confusion later in transfer and translation. "Mix equal amounts of water and flour" is ambiguously 1:1 or 2:1.

[@browserZ24]

Dang I learned a lot from this method from both videos. Thanks. I have been making my brioche breads with the tax, method but now I definitely see my mistakes in using it. Will definitely work on improving my recipes after this!

[@restugw9804]

Selamat sore kak , terimakasih sharing nya sukses selalu

[@NovitaListyani]

Terima Kasih juga

[@AQILABDUL51]

bisa jelaskan sedikit tentang tangzhong ke dalam bahasa indonesia?

[@NovitaListyani]

@@AQILABDUL51 Di video ini dan video tentatng Tangzhong/Yudane sebelumnya ( kzbin.info/www/bejne/l2OlmZhna9Cpeas ) ada subtitle bahasa Indonesianya, tinggal dinyalain saja.

[@fabio.s.barbosa]

Wonderfull content. With your videos i Discovery myself doing yudane wrong, without the gelatin aspect. Thank you very much!

[@H4KnSL4K]

Thanks!

[@NovitaListyani]

Thank you very much 🙏

[@dhimassuryo2951]

Thank you so much to this video 👏I love making bread and this is bring me to science of bread making. Keep to make video like this because I love bread science. Good job 👍

[@NiceliaF]

Your video is amazing 😮 I was studying about this topic for whole flour and finded your video, I'm really surprised

[@NovitaListyani]

Glad it was helpful! For whole-wheat flour, you may find this video interesting: kzbin.info/www/bejne/hpeYeYawd7BpsNE

[@fitrikhairunisa1229]

This is the clearest video about thangzong and yudane I've ever seen

[@harolddewet6481]

I just love watching your videos ❤️ also learning about bread 🍞🙂

[@luiscampos2458]

The video that keeps on giving!!! Mind blowing content, then got to read the comments and it goes and on and on... love it. Thank you!!! Subscribed ;)

[@NovitaListyani]

So nice of you! Thank you!

[@rinhnguyen9289]

Thank you so much! Excellent explanation! ❤

[@Terrarification]

great video!! I love how you cite research papers for the points you make

[@mommyperlyvlogs]

Yummy yummy host thank you

[@ignolator]

You are my spirit animal. I can't believe I only now just found your channel

[@philip6502]

Luckily I never heard of the 1:5 ratio. I have only used Yudane. Your video is well done and interesting. Thank you.

[@leechunli]

Wow, thank you so much for this research. I love it. So helpful.

[@cindyglass5827]

Wow ! Thank you for such an Excellent Video on this subject !!! Much Appreciated, I have Subbed : )

[@NovitaListyani]

Thanks for the sub!

[@Kizombaprague2012]

Super helpful insight in these 2 bread techniques. Yudane is the key for a great results at the end ⭐️

[@grazieandersen1859]

Definitely a lot of talking but very informative😊. And I really appreciate. And that answers the question I have about the 1:5 ratio. Thank you😘 you are so bright❣️

[@christiaandewit6129]

I originally found your channel because I was making Bika Ambon. But your knowledge on bread making has now taken me to many more videos beyond Bika Ambon. (The Bika ambon was delicious also).

[@davidcolin6544]

Your videos are so well done!!

[@NicanorJorgeJrJorge]

Thanks... Totally informative

[@arrywibisono6792]

thanks it works 1:2 ratio, but sometimes i use 1:5 for some different bread great video, very useful

[@Ykk5187]

1:2 tanzhong, do I still prepare it using pan with fire?

[@NovitaListyani]

Nope, that's not needed, just prepare it the way Yudane is typically made. Use a small wooden rolling pin or a heat resistant silicon spatula, mix boiling water and flour, it takes just a few minutes and it's done.

[@Ykk5187]

Thanks for the fast reply. Will try prepare 1:2 and use it same day and kept one overnight.

[@maxcrit3481]

Wow thanks for the explainer and for sharing much data : )

[@MrFz48]

Grazie, video molto utile, un saluto da un italiano appassionato

[@juanmazapan9044]

Very useful info,they you very much have a nice new year

[@NovitaListyani]

Thanks, you too!

[@HornadySetiawan]

Nice research 😍, thank you. Please talk about pros & cons on how much tangzhong used. Eg. 20% vs 30% vs 40% 🙏🏻👍🏻🙏🏻

[@NovitaListyani]

Thank you for the suggestion 🙏

[@sugarandwhiskbakingco.4845]

I have been looking for more info on tangzhong without doing the research myself 😂 thank you for doing the research! I want to develop bread recipe with longer shelf life without using any additives. Looking forward to more video on this subject!

[@NovitaListyani]

No problem!! We are working on a new video, hope to release it soon :)

[@culturesgroup]

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.

[@adetomiquadri1020]

I’m reminded that bread making is first a science before an art. Thanks very enlightening 😊

[@Nefi424]

I've been making your tangzhong + poolish recipe fairly frequently for a few weeks now, and I didn't think it could be improved much at all. I'll have to try adjusting the ratio of the tangzhong to see if it's even better!

[@NovitaListyani]

It's huge, that's why we make this video. More videos to come on 20% Tangzhong/Yudane, we are currently experimenting on lean dough with tangzhong/Yudane 😀 very happy with the results, and healthier too.

[@peacenlovegirl1]

Amazing scientific explanation!! Will keep watching this tangzhong investigation 😃

[@NovitaListyani]

Thanks 🙏

[@sapphoculloden5215]

I've taken to using Yudane in my breadmaker bread. I'm not sure if it makes a huge difference, but I'm also using milk as my main liquid so the boiling water in the Yudane counteracts the fridge-cold of the milk and that's handy. I tried 1:1 and it was a nightmare. I;m now using 1:2, which is far better in terms of mixing the flour.

[@JustinCalpito]

Wow this is crazy 🤯 respect for a fellow food scientist 🔥

[@annagaber]

Many thanks for replying to my question and looking forward for the video you promised to create. I am WAITING.

[@Pammellam]

Thank you for this detailed explanation! I really learned a lot.

[@NovitaListyani]

Glad to be of help, thank you too🙏

[@qdwang-main]

Best video talking about Tangzhong/Yudane in youtube.

[@NovitaListyani]

Thanks!

[@martango365]

It would be cool to see a video that combines tangzhong/yudane and wholewheat bread! Would be interesting to see if you can reduce the density by the tangzhong/yudane method.

[@NovitaListyani]

Thanks for the suggestion 🙏

[@vaazig]

A search for "Lithuanian scalded rye" bread will point you in the right direction. It's a method that has existed in Europe as well for a long time.

[@anaxiomenes3964]

No pensaría esta excelente presentación viene con falla alguna. Argumentos convincentes basados en trabajos de investigación exhaustivos de laboratorio meticulosamente ejecutados dan luz verde a la sugerencia Ud. pone sobre la mesa: Emplear una proporción harina:agua para el tangzhong como ha sugerido en lugar del popular y sustancialmente diluido pero no cuestionado por panaderos artesanales caseros. Insuperable presentación. ¡Bravo!

[@lucym8562]

I liked to use more water because it helps me to mix the Yudane with the rest of the water instead of adding it to the solid dough. It's better mixed this way. But that was because I thought 10% was the maximum amount of flour in the Yudane. Now I have to rethink everything... Thank you.

[@gutschke]

There absolutely is an ease-of-use aspect to going with the higher water ratio and slightly different technique of a tangzhong over a yudane. In the past, I have used the 1:5 ratio, mixed my flour and water with a whisk, and then heated it in the microwave for about a minute (or until it reaches the desired temperature). At that point, it's gelatinized and very easy to handle. I'll cool it down and then add it to the rest of my dough. Makes my workflow very easy. Of course, that really only works up to about 10% of flour as explained in the video. I'll have to experiment with what increasing the amount of gelatinized starch beyond those 10% does to my recipes. One recipe that I am trying to perfect uses bread flour, whole wheat, and rye in roughly equal parts, give or take. I am still trying to understand which type flour should go into the tangzhong. Last time that I baked this bread, I used the whole wheat flour for the tangzhong. The results were definitely along the lines of what I expected. But I guess I can experiment with alternatives and see what effect it has on the baked bread.

[@lucym8562]

@@gutschke I've tried with 20% and for me the gluten network is not strong enough and it end up broken and like a small rock. What makes a bread fluffy for me is the egg not the cooked flour. Apart from that I don't like the smell and flavor the yudane/tangzhong give to the bread. I've made one without eggs to be sure it's not the problem and yes, what I don't like is the cooked flour. For me I prefer without any at all. But I understand the benefits and it's a good idea for sure. Good luck and enjoy your experiments.

[@lucym8562]

P.S. By the way I use mainly egg whites. I think yolks add more eggy flavour.

[@DavidLee-mg3hr]

@@lucym8562yeah I agree with you about the smell of tangzhong. It smells like homemade glue to me. That’s why I make tangzhong at 6% flour, 1:5 ratio, and cook it in the pot. The soft gel consistency is so much easier to use. Tangzhong makes the dough knead and shape like a low hydration dough and yet it is a high hydration dough. Yudane at 1:1-2 ratio using the hot water method results in a hard mixture and smells like glue too. Will need to let it rest for a long period to make it softer before use. That is why I prefer tangzhong for the ease of use and quicker process.

[@Mo-vt5mj]

Thank you for the information, so glad i found your videos. I've been struggling to succeed with the Tangzhong method since I've been following the common 1:5 ratio. I'm definitely going to try a lower ratio now that I know im not breaking the "rules". Another question I've had is how quickly can either of the Tangzhong or Yudane be used once prepared. I keep seeing Tangzhong can be used immediately once cooled, but Yudane needs at least 4 to 8 hours if not more until it can be used.... Your videos have made me question everything I thought I learned! Thanks again

[@NovitaListyani]

Thank you for your comment. To answer your question: first of all, you can call it tangzhong, yudane, water roux, or anything, they are the same thing under different name. Without any sound scientific facts to back up, sometimes people make up all the variations to suit whatever they think it is. Having said that, once you've made your tangzhong/yudane it's best to use it after you give it a rest overnight. There are many physicochemical reactions going on when you make a tangzhong/yudane, one of the most important things are starch gelatinization. Given them an overnight rest in the fridge at 4°C, a temperature known to accelerate retrogradation, this will bring the most of their benefits out for our bread, it makes the bread sweeter with natural umami that many people like. In many of our videos we discuss this and many other facts about tangzhong/yudane, you may want to watch them.

[@Mo-vt5mj]

@@NovitaListyani Thank you so much for the clarification--definitely going to continue to binge your other videos :)

[@robakers6127]

The videos are really good. Thanks for this one. It was very helpful. Any difference from water to milk.

[@NovitaListyani]

About 87% of milk is water, and about less than 4% is fat. Fat interferes with gluten development. When you take a portion of flour out for Tangzhong/Yudane, you are left with less protein in the final dough for gluten development, that is the major part to consider. As for the Tangzhong/Yudane, the same amount of milk for the same amount of water will make a little less gelatinized starch because fat also interferes with starch gelatinization but due to its small percentage in the milk, overall we still end up with roughly the same Tangzhong/Yudane.

[@robakers6127]

@@NovitaListyaniwow.. thankbyou so much for answering my question. You are amazing. Thank you again.

[@cozy_rain_sleep]

Brilliant.. 😍

[@gittotriono5847]

Wow keren banget videonya!! Terima kasih info nya

[@NovitaListyani]

Terimakasih 🙏

[@heinzhubbert1512]

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 ???

[@PauloRobertoDomingos]

Hi Novita. I still haven't figured out how to calculate the hydration. Should I add the water to the yudane, plus the fat, and the eggs (if the recipe calls for it), plus the rest of the water until I reach the desired percentage? I've tried adapting recipes several times, but it seems that the final result of the dough is either too sticky or too hard. If you could be so kind as to explain to me which ingredients go into the calculation for a hydration of 70%, I would be very grateful. Thank you in advance.

[@annagaber]

Your review on the use of Tangzhong/Yudane is perfect and very scientific, I learned a lot from you. Still I have a question, if the main purpose of using both ingredients is to add STARCH to the duff, is it possible to use corn starch instead and if so what is the best percent of corn starch to use? Thank you for the video and another thank for answering my question.

[@NovitaListyani]

Yes, absolutely, as for the specific details, it's rather different from wheat starch, and a little bit too complex to put into a comment, we will try to do a video someday.

[@DanielReichel1979]

Rly interesting, thanks!

[@davidrl41]

Ok, so I will be calling it "Tang-Dane" or "Yu-Zhong" from now on... and will use a 20-30% ratio. Great info, as always... thank you!

[@NovitaListyani]

Perfect! You have just coined two terms for the new era :)

[@RikkiMama]

Thank you! An absolutely great job on research & presentation. I appreciate you explaining the science. 👍👏👏👏 You've got me convinced to try 1:2 Yudane method for my breads. I've been making Kristina Cho's milk bread using 1:5 Tangzhong method per her recipe. I'm curious to see the difference in the results, including shelf life ,when I switch to 1:2 Yudane. BTW, I've just become a new subscriber to your channel. Looking forward to watching more of your videos and trying some of your more recent recipes.

[@NovitaListyani]

Thanks! There shouldn't be any difference between the two :)

[@denisehammons779]

This is absolutely amazing information! It changes everything that I was told about this process, and makes it simpler to adjust my existing formulas. I would be curious if either of these methods would work with sourdough bread, as there is such a long fermentation period.

[@NovitaListyani]

Thanks! FYI, two of our latest videos address using tangzhong in sourdough recipes.

[@milkandhoney84]

I saw an article where the chef recommended the tangzhong method for cinnamon rolls and conchas but the yudane method for sliced bread because (according to him) the yudane method produced tighter bread crumb while the tangzhong mwthod produced lighter, fluffier results. Now I'm curious of a side by side.

[@lemwilsaclay4997]

bruh, tangzhong and yudane are the same as discussed in the video. They differ only as to percentage ratio.

[@albertopatrocinio6102]

Am planning to put up a bakery. I needs more info.about baking. What your vlog miss here in Barcelona Spain.

[@MisterOpera]

how do feel about using sweet rice instead of wheat? if the gluten is getting denatured anyway...

[@from_soulshine1101]

You are not only a baker. But also a researcher ✨ I think you should make research paper about your experiments.

[@ValenciaPhotography]

Hi. I wonder if tangzhong works the same if we use sourdough starter instead of yeast

[@petebaldwin6361]

Help! I heated 100 grams of water and 50 grams of flour to 65 degrees C and ended up with a solid mass that I couldn't get out of the pan. At 17:56 in the video you show a liquid. Mine was closer to that before I heated it. Please help me understand because my 2:1 is unusable.

[@NovitaListyani]

15:16

[@galffalcon]

Guao me quito el sombrero ante usted joven dama la densidad de lo expuesto en tan corto tiempo me dejó la mente en un bucle. Tendré que revisar el vídeo algunas veces más para sintetizar la info que me sea útil en la Praxis. Gracias muy buen trabajo...

[@NovitaListyani]

¡Muchas gracias por tu comentario!

[@maim5216]

I love these kinds of videos 🥰🥰 That would happen if I added vital gluten to the dough to compensate the loss of gluten from the tangzhong/yudane? Thankyou!

[@NovitaListyani]

Great idea!! In the right proportion, vital gluten will be good for the dough.

[@joaquingan2187]

Hi. Can I use tang zhong for make baozi and mantou?

[@NovitaListyani]

Yes, you can do that.

[@shanmukasaipraneethkanumar7924]

Can we apply this for bao dough?

[@navyblue1007]

Excellent video. Is this the same concept as 烫面 method found in chinese cooking?

[@NovitaListyani]

They are similar but not exactly the same. 烫面, for example when used in 烫面蒸饺, is more focused on the denaturation of protein, so its objective is to make the dough softer, while the 汤种 method of bread making is more about the gelatinization of starch. In practice, when making 饺子 you see the ratio of flour to water goes from 2:1 to 1:1 to moderate the skin texture of the 饺子, while in 汤种, the flour to water ratio goes from 1:1 to 1:5 (this latter one is kind of a bad idea as we mentioned in this video), the objective is to make a natural sweet, soft and high water content bread that can stay fresh and last longer. I hope this explanation helps.

[@maulanailham998]

Keren kak riset literaturnya, jarang jarang ada yg begini, mana literasinya native jepang lagi. Oiya, adakah cara lain untuk memaksimalkan mengembangnya dough selain dengan menambahkan air 2% untuk setiap kenaikan 10% tangzhong?

[@NovitaListyani]

Pada intinya ada dua hal yg harus diperhatikan pada Tangzhong/Yudane: denaturasi protein (protein denaturation) dan gelatinasi Pati (starch gelatinization). Selain hal positif, metode ini membawa beberapa hal negatif. Yang pertama, denaturasi protein membuat adonan menjadi lebih lemah, solusinya ya sebaiknya pakai tepung protein tinggi atau beri protein tambahan, yang kedua gelatinasi Pati membuat adonan menjadi lebih keruh, waktu ulen menjadi lebih lama, dan sering memberi tanda seakan sudah selesai diuleni padahal jaringan gluten masih belum terbentuk, terus begitu selesai terbentuk hancurnya cepat (ini terutama di mixer), solusinya ya waktu ulen diperhatikan dengan saksama, lakukan windowpane test. Kedua hal tersebut kalau diperhatikan dalam pembuatan roti, hasilnya pasti bagus. Tentang penambahan air, yang menentukan adalah roti apa yang kita buat. Sebagai contoh, hidrasi adonan 100% di adonan yang pakai Tangzhong 20 bisa terasa seperti adonan biasa dengan hidrasi 80% (dari paper Jepang), ini menarik untuk dipakai pada misalnya buat pizza rumahan, kita bisa panggang lama dengan temperatur tinggi namun jadinya tetap enak tidak kering. Kita telah membuat banyak video tentang berbagai kemungkinan penggunaan metode ini, silahkan ditonton. Kesimpulan, beberapa banyak penambahan air tergantung pada roti apa yang kita ingin buat, gunakanlah teknik pembuatan yang benar supaya kita bisa fleksibel dalam pemakaian metode ini.

[@ericdunkelberger6811]

This is an amazing video. In Chad Robertson's Bread Book. He uses around 10% of the flour weight for what he calls a scald. He mixes the flour and water in a pan then heats the paste until at least 72 degrees (which happens to be the temp you showed as 100% generalization). He uses a 1:2 ratio for most flours but 1:3 for rye. Have found that different grains require a different ratio? Would that change for fresh milled flour?

[@NovitaListyani]

For gelatinization to happen the starch has to be in excess water, as explained in the video. Different flours contain different amounts of starch, protein etc., also, different constituents in the flour absorb water differently, so, it makes sense to adjust the flour to water ratio differently. kzbin.info/www/bejne/npSbcpx7mJtmmK8

[@5skdm]

Not too scientific, but I have tried sclading rye with a 1:2 flour to water ratio. After stirring on medium heat for 2 mins, the mixture turned into a VERY firm gel in 2 seconds, because rye absorbs a lot of water. Impossible to stir effectively after this happened. I probably couldnt scrape out like 10-20% of the scald from the pan. Eventually ended up boiling extra water in the pot that was coated with firm rye scald and scraping that out and mixing with the rest of the scald, bringing up the ratio to 1:3, and my more recent rye scalds follow this, and now its looser and easier to work with.

[@HighKingTurgon]

I found this out experimenting with oat flour in my wheat breads-I made a 1:4 tang zhong of pure oats, which comprised 25% of my flour, resulting in 100% hydration. Needed more bran or higher gluten or something. My height also suffered, but I would sooner blame my dough strength than the tang zhong. Great flavor, though.

[@NovitaListyani]

Sounds great! Oats do have lots of starch.

[@josepou4870]

how long can we store yudane in chiller ?

[@badr0100]

in my country we don't have bread flour, can I use all-purpose flour to make Tangzhong?

[@NovitaListyani]

if you are converting from an existing recipe using all-purpose flour, yes, you can use all-purpose flour for Tangzhong/Yudane.

[@rsstenger5113]

Thank you so much for your explanation. The ratio makes everything simpler for bread making. I've been looking for this for a long while. One question though. Do you have a few tips for making tangzhong for other flour? ie. GF bread made with oat flour or rice mixture flour.

[@diahayukurniasari6296]

hi sister, can i use white glutten for thangzhong? i mean to subtitute bread flour for making thanzong miss?

[@sergio6742]

Entonces la mejor opcion es 1 parte de harina y 2 partes de agua ?

[@NovitaListyani]

eso es para fines prácticos, puede usar 1: 1, 2: 3, 1: 2, etc.

[@sergio6742]

@@NovitaListyani puedo hacerlo con harina integral ?

[@NovitaListyani]

por supuesto que sí, kzbin.info/www/bejne/fIeoYa2sa9OUo5Y

[@wendylittleh3209]

i have just started making bread with Tangzhong the recipe called for all purpose flour and it turned out great, i then tried same recipe but with bread flour, which was heavy and dense. i have been very spoilt with a local bakery who makes the softest loaf. i am trying to replicate it. any ideas?

[@NovitaListyani]

Without knowing the specific recipe, we're not sure if we can give you any useful tips. There are many ingredients that can contribute to a softer bread including ingredients that contain fat; butter, milk, eggs. To a certain degree, Tangzhong helps in that aspect. Switching from all purpose to bread flour will probably result in the dough requiring a higher hydration due to the stronger flour being used. That may be the issue that you are facing.

[@joaquingan2187]

Can I use tang zhong for make steambread. How quantity have to use? Thanks

[@NovitaListyani]

Yes you can do that, for the percentage, use about 10% of the total flour for tangzhong with water at about twice the amount of the flour used for tangzhong.

[@joaquingan2187]

@@NovitaListyani Do you have a video where using tang zhong in steam bread? Thanks

[@NovitaListyani]

I don't have a video on that yet, but there's an experiment done by a group of Taiwanese students many years ago with very detailed descriptions here: www.ntsec.edu.tw/Science-Content.aspx?cat=&a=0&fld=&key=&isd=1&icop=10&p=261&sid=5681

[@kaka-b5u]

so good

[@chezmichael]

Just watched your other videos on youdane/tangzhong and sourdough, great in-depth explanation with scientific references. One question though, can the water used in 1:5 tangzhang subtract from the main dough mixture so the hydration in final dough maintain at desired level?

[@NovitaListyani]

We don't recommend using Tangzhong 1:5 anymore, watch this video for why, if you still want to use it, yes, there's no need to add any additional water, just subtract the amount from the final dough.

[@joejeetha]

Thank you for the excellent explanation! qq. how do I calculate baker's percentage when I want to add egg and butter into the recipe? will that affect liquid percentage?

[@NovitaListyani]

The water content of eggs and butter are around 76% and 17% respectively, in the original recipe these numbers would have been compensated for, I assume. If you change your recipe to Tangzhong/Yudane just make sure to deduct the amount of flour and water that you plan to use for the Tangzhong/Yudane from the final dough.

[@joejeetha]

@@NovitaListyani got it. you are so helpful. Thanks again!

[@kdngourmet]

My brioche recipe does not have water in it. How should I apply this technique?

[@daniellim115]

I guess she don’t know how to answer.

[@cookiegriffith7556]

Do you think that cooked rice could be blended and used as Yudane or Tangzhong??

[@NovitaListyani]

Yes

[@cookiegriffith7556]

🤯🤯🤯 This is SO exciting!! We have leftover rice a lot and I would Love to utilize it as Tangzhong. Thank you so much!!!

[@huynhanh595]

can I use whole milk instead of water to make the Yudane ?

[@NovitaListyani]

Yes, you can use whole milk.

[@MaxDiegardo]

awesome vid ... bread science..!

[@NovitaListyani]

Thanks 🙏

[@PauloRobertoDomingos]

Congratulations on your channel and the way you teach the Tangzhong technique. I've used it a few times but I have a question, it's about the amount of water used in the bread recipe. I read an article on the website about a flour called King Arthur and in this article they talk about the ideal hydration for bread with tangzhong which would be 75%. They test the same recipe, one maintaining 68% hydration without adding tangzhong, another increasing hydration to 75% without tangzhong and the last increasing hydration to 75% with the use of tangzong. If I'm not mistaken, it has something to do with the amount of water that reduces when preparing the tangzhong and that increasing the hydration of a recipe to 75% if it is below this percentage, there is a balance of water that evaporates in the tangzhong, thus preventing it from the dough becomes dry. Could you tell me if this is true? What would be the ideal hydration percentage of a bread recipe using tangzong made in a 1:2 ratio? If you could answer, I would be very grateful. Greetings from Brazil

[@NovitaListyani]

kzbin.info/www/bejne/jauTgZyBhLyMZ8k

[@PauloRobertoDomingos]

@@NovitaListyani Thank you very much!

[@RaijinPhoto]

Interesting video 📹 How's your mom been? Hopefully she still remembers our G+ photography group 🙂

[@NovitaListyani]

Hi Shane, I'm doing fine, thanks! How are you doing? Yes, G+ is unforgettable 😀 sadly it's gone.

[@iEvolkcuf]

Would you be able to use this starter right away? Or do you have to let it chill for a few hours/overnight in the fridge?

[@NovitaListyani]

If the percentage of flour you use for tangzhong/yudane is above 10%, leaving it overnight will make it sweeter with a stronger natural aroma, this has to do with the retrogradation process that it went through as explained in the video. In our previous video, we tried many samples with the percentages of flour used by all of them being less than 10%, after an overnight rest in the fridge, they didn't show much difference in taste, aroma or flavor.

[@iEvolkcuf]

@@NovitaListyani Ah I see. Thank you!