Thanks!

Sunbeam was formed by bakers as a co-op of small bakeriess in response to the "yeast cartel mafia". These community and neighborhood bakeries survived from the 1930's until the 1990's. ...until...When supermarkets created In-store bakeries using FROZEN DOUGH! That said: The basic bottom line is: sweet doughs ( sugar, honey, grape juice, etc. )have little problem springing back to life

Excellent explanation. Thanks for your time 😮

You are a natural presenter -perfect cadence, excellent delivery.

Best song he has keep working🔥

I fkn love your content. Entirely brilliant. 👏✌

Thank you for providing a scientific point of view on the matter! Greetings from Colombia!

I never cease to be totally amazed at the depth of research and knowledge that you exhibit in your videos.

Always science first. Excellent. My question is for baked bread when freezer. What happens to sugar. On several sources I heard sugar is not anymore danger. Same with rice. Means sugar free bread. Bit doubt in this theory. Thanks for answer Madame

I enjoy your videos a lot. The amount of info is insane and you contextualize everything perfectly. Thanks for sharing!

3:32 Baker's stripe from oven rack on left forearm. I've had zillions.

I recently read that applying a weak magnetic field while freezing the dough could also have a positive effect. Not sure what to make of this since I don't have a sufficiently large coil at home but maybe just putting some magnets in the fridge helps lol.

Another interesting Topic. I never thought about freezing my dough, but freezing my baked bread instead. I slice it, put it into a reusable vacuum bag, and take out slices when needed, put it direct into the toaster. Works well for me. How long would the dough last, if you don't have time to bake, put it in the fridge instead and turn the temperature down to 2-4 °C. You ever tried it?

Do you have a degree in bread science?

I just love your educational videos. Thanks so much. I'm really learning bread science from you.

I can't thank you enough for your beneficial videos

Thank you. You are Phenomenal . Congratulation on your teaching technique!

Good information. Makes me wonder about freezing flour to make it last longer. Thanks

I made a mistake and added the coffee grounds with the dry ingredients! uh oh, hope they turn out fine 😢 Edit 1: other than the aforementioned mistake, followed the recipe exactly with gram measurements and steps. Dough ended up crumbly like pie crust, currently resting in fridge. Edit 2: fully shaped and baked, they look nice! Waiting for them to cool down.

Thank you. you are a phenomenal teacher.

I prefer another method: pre-bake. In practice I use it especially for pizza bases but it also works for bread (it's just less convenient because bread requires more space and more time). How it works is very simple, I only let it cook until about half without worrying about letting it color (the internal temperature must be at least 92°C so the inside is already cooked, the outside can be not very colored or even very pale ( for the bread it is better to keep it covered until the temperature is reached), for the pizza bases there is no need to even measure (they can be made in just a few minutes, in the oven at 300°C they are ready in 5 minutes), the only thing to pay attention is to use a drop of oil on the surface to avoid the base to swell like a balloon (like a pita)). Once this is done, I put everything in a food-grade plastic bag and freeze. When I want bread/pizza I put it directly in the oven until it browns (for pizza I season it and put it in the oven... important, the base of the pizza is without condiments therefore very convenient to freeze and the ingredients used as toppings are all fresh). In practice, bread takes about another 20 minutes, pizza another 5 minutes. I think it causes less problems than freezing the dough but works better than freezing already made bread and pizza (they then tend to dry out in the oven or in any case not be as good as fresh with a complete baking). Still I think your video explained why my starter backup "died" in the freezer (I mean I tried to revive it for more than 4 days without a success... since I can create a starter in 7 it make no sense to revive it if it need that much time). I kept it there for 3 months. While the dried one still works after a lot more time.

Appreciate THIS!

I believe the frozen dough companies put large amounts of extra yeast to compensate for die off. This is actually a win as the dead yeast also acts as an additive in of itself for dough quality. The Glutathione becomes a reducing agent and assists in dough extensibility and machinability such as the issue of snapping back. As you mentioned though it can weaken the structure too much and reduce volume and crumb quality if there is too much. Additives like cellulose gum and xanthan gum for syneresis and weakened bonds, and sodium Stearoyl Lactylate to compensate for more volume.

Great video as always! Love all the science behind bread-making. I am still looking for a good recipe for Banh Mi rolls. I hope you can use your science skills to prove out a great recipe.

Wonderful!

I always thought air bubbles in the dough interfere in the formation of large ice crystals and thus keeping the gluten structure better in tact. Would this not have a larger effect on the dough than the decrease in survival ability of the yeast because of fermentation?

There's a parasitic barnacle that attaches to crabs, and takes over the reproductive system to spread its own eggs. In female crabs they can just go with the egg dispersal system that's already there, but with male crabs they have to change a few things. The infected male crabs take on female features and behaviour. The crabs can recover their reproductive systems if the barnacles are removed, and a formerly male crab will regrow working ovaries. I heard mention of the thing with bettas before, but in the context I heard it it sounded more like people mistaking the features of juvenile males for females and getting confused.

masterful job

Goodbye world. I just died, killed by the Binturong and his endless cute.

I now feel like I have a Phd in bread baking. Wow, this video was awesome. Great work! Instantly subscribing!

The wrapper of dumplings has always eluded me. I see people in videos using just flour, water and salt but when I do that I end up with thick and unappealing wrappers. I'm going to try your recipe. Thank you very much!

Incrível! Receba os parabéns de uma padeira do Brasil. :)

Hi, what are the ratios of flour water and starch for the slurry? Your wings look so much better than mine usually do. Also, the mixing of the filling is actually an important step because it develops a strong myosin network. When working with meat emulsions, a myosin network is a double edged sword. With lean meat it will pull together at a certain temperature, squeezing the water out and making the meat tough and chewy, but if the balance is correct, it will help the meat hold onto fat and moisture from the sauce, making the fillings perfectly tender. This is why many chinese recipes suggest that you only stir in one direction. I'm not sure that specific technique is necessary, but I know from personal experience that getting the myosin network right makes a huge differrnce. Using a stand mixer is easiest. The main considerations are the amounts of fat, water, and ph. Ph is important because the isoelectric point of myosin, the ph level where it pulls together the most, is approximately neutral (7). Making the emulsion more basic or acidic will weaken the contraction. A similar technique is used in lions head meatballs. Using a mixture of chunks of meat with very little myosin development mixed with finely ground meat with strong myosin development as glue is also a technique often used in sausage making. I also like just a little bit of sugar in my filling to round the flavors. Cheers and thanks for the great content!

Hi! Do we remove the lava rocks after the initial baking of 30 minutes?

Everything I never wanted to know about yeast, but was forced to find out 🎉

I want one of those hand crank gyoza machines..

SOOOO delicious looking, I'll definitely try these once I'm back home (currently traveling through India so pork is hard to find ;?)

Japanese people also love crunchy gyoza. Thank you for the video! Have a good day!

In addition to the garlic and chives and/or the white part of a green onion, I also add fresh ginger and shallots to make my infused oil.

banger after banger lately

New favorite channel. Summer isn't the time to get back into baking, though. ✌ I appreciate so much the explanations of how and why.

These look amazing. Forgive me if I'm misremembering, but aren't you Indonesian? If so, do you have different names for the dumplings? Cheers!

I don’t have a sourdough, what can I put instead please?

Wonderful presentation ❤❤ 锅贴 / 煎饺 is definitely one of my favorite staples, a taste of home😊

Yes, there is a lot of garlic 😋 Yumo!! You did a great job explaining the idea and process 👏

Did you read my mind? I was curious how to make a proper Potsticker without knowing the name of this filled noodle.😘

I have been thinking about making gyoza from scratch for a while. Now that there is this video, there is no excuse not to, dang it.

I'm in the process of making this right now and it seems like my gluten is really weak after combining it all together! I left my poolish in the fridge overnight for about 18 hours. I am using high gluten bread flour, probably about 13%. Not sure if this is how it's supposed to be before folding?

You guys are on fire! You have mastered the KZfaq video. Keep using the technical and practical techniques, and your channel will blow up. Even your video techniques are outstanding. I enjoy your technical approach to bread production. Thank you for your efforts.

This was really useful information. It’s nice to hear the background behind the food. Thanks