The Perfect Soft Artisan Bread with Rye and Tangzhong | Feeding Sourdough with Tangzhong

[@NovitaListyani]

There is a typo at 6:19, the starter should be 45 g only (not 100 g), accordingly also at 6:49, it should be 45 g.

[@dfhepner]

I made a sourdough rye bread for my neighbors. I used 20% rye with some caraway seeds (ground up) for added flavor. Instead of water I used the water from fermented dill pickles. I will try using the Tangzhong next time I make this. Thanks the great video. Enjoyed the cat in the back ground audio.

[@NovitaListyani]

That sounds like such an interesting bread. Pickle water and rye must be a flavorful combo, thank you for the comment! Glad you liked the cat 😆

[@pachin253]

This soft and crunchy bread is a versatile bread that goes well with any dish thanks to its rye and sourdough flavor. I'd like to try it. Have a good day from Japan🍞

[@NovitaListyani]

Thanks!

[@pachin253]

You're welcome🍞

[@steffenp6554]

Very nice bread! Growing up in Germany I am used to the taste and the dense texture of rye bread. My standard sourdough recipe has 20% wholemeal rye, which gives a little extra flavour but still has good oven spring. Occasionally I make 100% rye bread. This video is very interesting as I am exploring more wheat/rye ratios this year and your explanations are very helpful.

[@NovitaListyani]

Thanks for the interesting information! It's nice to hear about your experience in Germany and on baking rye bread, I'm sure you've tasted a lot of great rye breads, glad you enjoyed the video :)

[@ghlscitel6714]

Congrats, that loaf looks amazing. I had a similar bread in Grenoble France, however added some walnuts into it. Grenoble is The walnut area in France.

[@NovitaListyani]

Wow, that sounds so delicious and interesting, thank you for your kind comment!

Interesting recipe. I am doing it right now.

[@NZtechfreak]

Oh, that's interesting, I've always been sealing my tangzhong to cool, my reasoning was the same.

[@NovitaListyani]

Thanks for the comment.

[@stevenrldenault7451]

Hi, great recipe thank you! Is there a way make a good bread like this in a low carb version? Steve (68yrs) Manitoba

[@leejeffr]

Your ingredients list (at beginning of video) says to use 45g sour dough starter in the levain but the levain section shows 100g of source dough starter under the levain . Which one is correct? Maybe it doesn't matter as too much other than time that it takes for levain to rise? I've never used tangzhong before but I'm going to give it try thanks to your channel.

[@NovitaListyani]

Thank you for pointing that out! It should be 45 g. It must have been a typo, I am going to blur it out.

[@gittotriono5847]

I always feel unhappy with my sourdough rye bread. I will definitely try this very interesting recipe. Thanks for the research, it does make baking much more meaningful. Btw, would slow proofing the dough in the fridge overnight make a significant flavor difference for this recipe?

[@NovitaListyani]

Thanks for the comment! Proofing the dough overnight might make the dough more acidic and complex, but given that the rye itself already contributes a lot of flavor, it's hard to say if the bread would be a lot more noticeably flavorful.

[@gittotriono5847]

@@NovitaListyani matur sukseme...

[@masternmargarita]

Autolysis Flour: 600g Water: 400g Poolish Flour: 200g Water: 200g Honey: 2g Yeast: 2g Tangzhong Flour: 200g Water: 500g Salt: 25g Mix until everything comes off the bowl Bake Temp: 375F

[@IPMan-me6lo]

Looks like real bread as I know it. 😉 Well done. Just a hint, (you know it already, maybe) if you're knocking onto the bottom of your baked bread, and it sounds hollow, it is done. Otherwise, bake it for another 5-10 min.

[@NovitaListyani]

Thanks for the comment! Love the hollow sounds of the bread, it definitely signifies an airy loaf :)

[@IPMan-me6lo]

@@NovitaListyani Yes, no, I mean, different ovens slightly different temperatures, but you can prove by knocking onto the bottom of the bread, is it finish or need it a bit more time. A good hollow sound tells you, it is fully backed.

[@nadjabartol7990]

I have a question. If I want to make a sourdough bread with tangzhong, I take the amount of flour out of main dough recipe. What About the water or liquid. For example, I want to bake a 400g bread. I take 40g of flour and use 1:2 ratio of water and make tangzhong. For the main dough, I use the tangzhong and 360g of flour and the same amount of liquid as in a recipe? Thank you!

[@sergiominelli3526]

Please let me know the hidration of your sourdough starter. Tks and regards

[@NovitaListyani]

It's equal amounts of water and flour, happy baking!

[@tib0980]

What is the effect of using the tangzhong for the levain?

[@NovitaListyani]

One of the greatest benefits is that the tangzhong provides a lot of nutrients for the sourdough starter, potentially allowing the microorganisms to produce more beneficial metabolites.

[@familyc3026]

How do you know when the bread is ready to remove from the oven without risking of dense and sticky interior?

[@NovitaListyani]

Usually, for rye bread, when it is done baking, the internal temperature should be around 99°C. It should also sound hollow when we tap on it. Happy baking!

[@masternmargarita]

Novita, come be my partner in St Louis. I want to open a place, "Pizza-n-things," in a very busy and central place. In addition to selling Pizza, I want to sell Japanese pastries etc..

[@DaveOBrien]

Is the cat hungry for food, or just for attention?

[@NovitaListyani]

Probably both, I can never give them enough food and attention 🤣

[@DaveOBrien]

@@NovitaListyani Gotta keep the little fur babies happy!