Great as always. Combining two of my favourite foods: bread and chocolate. Yum. Going to add some chocolate to one or two of the eight rolls I make tomorrow. Thank you!
@Gulroeg
8 ай бұрын
Thanks for the MIC. Great sound! Even better recipe
@NovitaListyani
8 ай бұрын
Our pleasure!
@zhiyangoh2503
8 ай бұрын
May I know what mic are you using? :) it sounds really clear!
@marisol646
8 ай бұрын
Wow
@checho_bustamante
8 ай бұрын
Is there any particular reason why you used Biga instead of Poolish? It would be amazing to watch you explain the chemical consequences and differences between the pre-ferments (or there's non?) Thank you Seraphine, this was a great video and excellent recipe.
@NovitaListyani
8 ай бұрын
It's mostly for the hydration control in this recipe. Yes, we are planning to make a video on this topic.
@barrychambers4047
8 ай бұрын
Seraphine, I can't eat any of this decadent stuff! I love watching you make it however!😛
@NovitaListyani
8 ай бұрын
oh no... maybe a just a bite 😅
@smg8081
8 ай бұрын
Delicious! What is the role of rice flour in here?
@NovitaListyani
8 ай бұрын
We talked in depth about this in our previous video, you may want to check it out: kzitem.info/news/bejne/yZpj3JiIp5RefX4
@eyyhem2651
6 ай бұрын
I noticed when working with tangzhong, the grams for prep and the grams before placing into final dough is different. Do we adjust the bakers percentage of everything else during final dough mixing to reflect the loss of the tangzhong grams?
@madisonianJ
6 ай бұрын
is it necessary to heat the milk?
@eugeniacoelho1826
8 ай бұрын
I've maratone your videos they're full of knowledge. I just wonder if all the experiment consider the type of flour. For me its hard to find high protein flour. So the ratios of your recipes change if I use all purpose flour? I should down the water content on tangzhong or on the main dough?
@NovitaListyani
8 ай бұрын
Our recipes are made for bread flour which typically has a higher protein content than all purpose flour. Due to this, we don't recommend using all purpose flour, as it can significantly change the bread's quality.
@madisonianJ
6 ай бұрын
why rice flour?
@PatHaskell
8 ай бұрын
She’s Einstein the baker.
@usern0tf0und
8 ай бұрын
you deal with flour with a black outfit yet you have no dust or stain on you. are you talented or what
@wok1978
8 ай бұрын
No taste test? Thank you for the awesome video.
@adamscisse7050
8 ай бұрын
oh your recipe is magnificent...Thank you so much for sharing it with us.. I have a concern: For example, if we use for a first recipe 20% of the total flour to make Thangzhong of 500 grams. and that we make a second recipe with 500 grams of flour without using Thangzhong this time. Would the number of buns obtained in the first recipe be equal to the number of buns obtained in the second recipe??
@NovitaListyani
8 ай бұрын
Yes
@KryptosThreat
8 ай бұрын
Your channel is amazing! Thanks and congratz for your work. I've been trying all the recepies, but making with levain only, I make some adaptations and works good. I use no machine, just my two hands kkkkk so I combine some techs as rubaud method for knead. I deffinly will try this recepie with chocolat. In my sourdough shokupan I use a egg, I dont know why, but for me it makes de dough more easy to handle by hand. Its possible to put an egg in this one too? I will try this weekend. Thanks again for the content, you're the best!!
@NovitaListyani
8 ай бұрын
Of course there's no problem in adding an egg into this recipe. All you need to do is a little bit of adjustment on the fat and the hydration.
@KryptosThreat
8 ай бұрын
@@NovitaListyani Thank you!
@BenChengnz
8 ай бұрын
Good to see you upload another great video so quickly. love it.
@NovitaListyani
8 ай бұрын
We'll try our best to bring out more interesting videos on schedule😁
@gojekdriver8027
8 ай бұрын
Roti sobek coklat ...malih
@ririnoktri4103
8 ай бұрын
hai kak lis bisa request nggak? mau minta tolong buat video roti tawar double coklat kak, soalnya nyoba buat sendiri yang full coklat agak susah ngembang, semoga bisa belajar dari versi kak listyani
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