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ternyata ada yg pakai direbus dulu ya min blm lama lihat kanal bakery jepang yg kebetulan narasumbernya org jerman yg istrinya org jepang dan mengelola bakery khas jerman metodenya sedikit berbeda tapi mungkin tujuannya sama jadi sebelum masuk oven adonan tadi disemprot dg air lalu sebelum pintu oven ditutup semprot lagi dg air kemudian setelah keluar dr oven semprot lagi dg air tapi ada juga yg direbus lalu setelah keluar dr oven semprot lagi pakai air kata boulangerienya sih biar rasa manis roti keluar

Can I add vital wheat gluten to the dough mixture to help the gluten develop?

Can you pls make a video on diastatic/non-diastatic malt powder. Thanks for all videos you make

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

Yea thank you!! Yudane I used three tablespoons of bread flour to five tablespoons boiling water

Great content! I'm using an oven in a commercial kitchen which has only bottom heat, but an optional convection fan. Would convection make any difference in cooking temperature or time? Thanks!

Wow I am amazed on the recording of this video very professional 👏 😀

💛 😄🙏

You are awesome ..i replaced netflix wirh your channel..lol

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?

How much Yudane or TangZhong should I use compared to original amount of flour?

Does cooking two at a time mean that the second two are over-proofed by the time you get to them?

How come you dont do taste test after you bake

Can you use stand mixer instead of hand mixing it

Pude leer los comentarios.y traducir pero no puedo hacer lo mismo con el video y receta 😢

Hello ... in spanish please ..😢

Ok 💚

I tried this yesterday and it turned out great but my dough didn’t rise as much as yours. I try it again today and I try another brand of dry yeast. The texture of my first shokupan was really lovely though. My wife is Japanese and we can’t buy shokupan where we live. She was really happy with my first try. Wouldn’t it be better to mix the wet ingredients with the dry yeast first and let it activate? Thanks for the great video!

Could you please explain abit more about over mixing of dough, how it happens on molecular level and how dough with part of its starch and gluten scalded is more susceptible to overmixing. Thank you very much Seraphine!

Thank you very much for your extremely informative video, I have been so confused by many information shown online telling only what to do or is usually done, repetitively like they all mimicking each other and not explain so much about why something should be done or is done in a certain way like you have been doing, explaining the Tangzhong-Yudane popular unsubstantiated practice and also why mantou's semisoft texture and wet steaming environment making it so different from baked bread. I am so grateful for your effort. I wish that it could be a bit more visibly explained so that I can understand more easily the things happening that the eyes cannot see and thus imagining is needed. For instance, how salt strengthen the gluten network by shielding the 2 positive charges of the wheat gluten from each other and how this allow them to curl up and subsewuently, how this more curly structure result in a tighter gluten network. It would means alot that you could take some time to help me understand better on this point. Otherwise, I am still very grateful that you have been doing these video. THANK YOU❤

Kiitos!

If you notice, people who make homemade bread with a min of fermentation often have more pallid, sticky looking skin. The people who use bulk fermentation, with long cold soaks, often don't suffer this problem. Could you do a video explaining why?

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).

I tried this yesterday and although it didn’t look as great as yours it tasted amazing and worth the effort. Thanks for sharing and for your scientific angle to baking all things bread.

Plot twist. This entire video, including the presenter, is an AI generated image scheme. That being said...

So that's why my first attempt at rough puff pastry turned out poorly when I overheated it by overkneading. Live and learn, what do you know.

Note to self- if you ever find a Japanese-Slovenian girl who know how to cook...

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!

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!

Boa tarde gosto dos seus vídeos, mas podia ter legendas noutras línguas como o português. Muito obrigada

make banana bread !

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?

Only an idiot would argue with Seraphine about making bread!

Is it ok to use 50% less salt to baguette dough? Is salt the contributory factor to get that full holey crumb in baguette?

Thank you for this video my baguette turned out to be a good tasting baguette. i have used several recipes from youtube but I failed. Your recipe made my baguette better tasting specially the crumb though I did not get the fully holey crumb but I get the soft texture bit sweet tasting crumb I guess from the addition of the tangzhong. Though I tweaked the recipe a little. I added a little amount yeast and lessen salt. ist it ok to use 1% salt and 1% total of instant dried yeast? How can I get that full holey crumb?😄

Several English breadmaking RUclipsrs have reduced salt also...oh, by the way, you're awesome. Actually, you should have a lot more followers. Are you happy at this level? Just asking

I love this channel and want to try this recipe out. However, I typically do not have time to prepare the dough and bake in the same day. I understand that both the levain and tangzhong work against the gluten based on what you were explaining. You briefly mentioned cold fermenting for better flavor. Would cold fermenting this overnight be alright for structure?

Too long of science lesson. Will bore most viewers, unless they are chem majors

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

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?!

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

Thinking of using banana leafs who knows great stuff good job.