Sourdough Shokupan with 20% Rye Flour | History, Recipe and Science

[@joseygirl]

I can't wait to try this over the coming weekend. Looks wonderful. Thank you, Seraphine!

[@fredbrown7954]

Nice job. Thanks for explaining and showing all the steps. You did a great job explaining what was the origin and history of rye!

[@NovitaListyani]

Glad you enjoyed the video, thanks for the comment!

[@randycummings9033]

Once again, I am inspired. Recently, I have been a sourdough rye bread test baker for Community Loaves, a nonprofit that feeds those in need. I am going to bake this recipe and compare the two.

[@NovitaListyani]

That sounds wonderful, happy baking!

[@kevinu.k.7042]

It's great that you do all of the background material. I really enjoy it. Here is a little bit more background to put ryes into perspective. The fall in rye production is due to a number of factors. Most of the rye grown in Europe and America is for animal feed. It is useful too as a green manure and as a cover crop, but these are mainly not bread varieties. Triticale production has grown because of it's higher protein and so it is a better animal feed. And, finally Maize production has rocketed over the last fifty years and it too is a major source of animal feed.

[@johnsperka2253]

Just the best bread making how tos ever! All the science makes me feel super smart for a few minutes then I forget- l added 15-20% rye to your ciabatta recipe- WOW great flavor!

[@NovitaListyani]

Thanks for the comment! Rye is indeed such a quick way to add flavor, nice to hear it paired well with the ciabatta :)

[@whatcookgoodlook]

You're actually at the cutting edge of breadtube. Very interesting!

[@NovitaListyani]

Thanks!

[@IPMan-me6lo]

Hm, I was looking for a good and tasty toast bread recipe, the end product looks this way. Good job, perfect presentation. 👌

[@NovitaListyani]

This bread definitely makes for amazing toast, especially with a bit of cheese or butter, thanks for the comment!

[@dfhepner]

I always have trouble using Tangzhong in my doughs as it doesn't mix very well leaving lumps of Tangzhong. I will have to try the step of adding all of the Tangzhong with the starter and some of the flour in making the Levai. I like my grilled cheese with American cheese as it is creamier. I could add some sodium citrate to the cheddar cheese to get a creamier texture. Thanks for another great video.

[@NovitaListyani]

Thanks for the comment and the interesting information! If you usually have trouble with lumps, then the tangzhong here will probably be much easier to handle, thanks to both the extra fermentation step and the low gelatinization temperature of the rye flour.

[@wykedmoose7642]

Awesome vid. Watching your Bread evolution is cool. Usual scalding of flour overnight, preferment over night... Is the next step doing a final proofing over night in the refrigerator? 'Chainbaker' ish?

[@jacobturtletaub9378]

Amazing video! Question for you, if I replace rye flour for the rice flour, would you recommend a 1 to 1 or you think adding slightly less rye? Love your videos, I will definitely be trying this soon!!

[@NovitaListyani]

there shouldn't be any problem with 1 to 1 replacement.

[@carlalottehartungen8501]

THANK YOU FOR THIS VIDEO 🙇🏼‍♀️ I live in Japan (am EUROPEAN) - You are amazing & I find your video(s) amazing. Your explanation (incl. Data) about „RYE“ is highly instructive! Rye breads are my favorite although I was brought up mainly in Italy. QUESTION: do you have some written documents you would share (link).

[@NovitaListyani]

Thanks for the very kind comment, so glad to hear you enjoyed the video! Unfortunately, we don't have any documents for the recipe, it's just the video. Happy baking!

[@ago255]

Do you have a video on making the sourdough starter?

[@NovitaListyani]

I think we made one a long time ago.

[@edwilderness]

Seraphine, I sure do wish you would start putting affiliate links for Amazon to exactly the right shokupan bread pan, those stretchy lids, the scale you use and other tools into your "Show more" section below your videos. Please? Thanks!

[@NovitaListyani]

Unfortunately, we don't have any amazon affiliate links for the pans! However, we do have the measurements 21x11x12 cm3 (in the video at 22:50 ) and there should be plenty of similar pans available on Amazon. Happy baking :)

[@wiebkeb5758]

Thank you for this recipe which I will try next. I have one question - is it possible to ferment over night in the fridge? And if so do you shape it first and ferment in the bread tins?

[@NovitaListyani]

Yes, if you prefer, you can cold ferment the final dough in the pan, as long as the temperature is low enough to prevent excessive fermentation. However, I prefer to cold ferment the levain instead.

[@wiebkelisbon]

Thank you for that. I will give that a try. I am very excited about your recipe. Thank you again for sharing all your knowledge.

[@sabahbubbler]

Hope you consider changing your channel's name. I know it started with your mom doing vlogs, travels but really, this channel has grown to every baker essential learning. There's no other bread making channel thats better than this. All the best for your success Seraphine and thank you for sharing all your amazing doughy knowledge

[@NovitaListyani]

Thank you for the very kind comment! The channel name has been around for so long and I've been involved since day one, so we're a bit lazy to change it 😅

[@edwilderness]

@@NovitaListyani Also, it is a unique and memorable name. Keep it!

[@elenasirotkina3314]

Спасибо за ваши очень интересные , познавательные и обучающие видео. Я научилась выпекать хлеб и булочки ТАНДЖОНГ и ШОКОПАН. У меня есть вопрос-- какой вы используете стартер в этом видео ржаной или пшеничный?

[@NovitaListyani]

Мы использовали пшеничную закваску, но с ржаной закваской проблем возникнуть не должно.

[@elenasirotkina3314]

Спасибо за ответ! Вы учите печь самый вкусный хлеб , который я нашла на просторах интернета!!!!!!!❤

[@elenasirotkina3314]

@@NovitaListyani❤

[@gracechen7615]

Can you please do buckwheat flour shokupan bread?

[@NovitaListyani]

Thank you for your suggestion.

[@TownsAtLeast]

Anyone else having trouble with the rise? it takes 12+ hours to expand in my pan, even at 80f degrees and starter at its peak. strange.

[@friendlyfire9625]

make banana bread !

[@NovitaListyani]

Thank you for the suggestion!

[@pachin253]

"From how rye began as a weed growing among other crops to the science of rye bread, we'll cover everything you need to know." A passionate baker. Have a good day!

[@NovitaListyani]

Thank you for the comment!

[@edwilderness]

Did I miss something? Where does the sourdough starter come from? Perhaps you have a previous video? Thanks!

[@diodoubled]

The dough ferments twice, but how come this process doesn't destroy the gluten and lead to overproofing? I mean, with normal yeast it increases the gas volume but doesn't mature the dough so quickly, so it's possible. But with sourdough?!

[@NovitaListyani]

It's a bit more complex than that, but to put it simply, the gluten isn't entirely destroyed because we controlled both the total fermentation time and the amount of sourdough starter that we added. So there was no overfermentation in the final dough and the acidity of the dough never got to the stage where proteolytic activity (gluten breakdown) ran rampant.