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Awesome 👏

Thanks for your feedback 🤗

I’m glad to hear 🤗

You can use any other juice. Or water with 10% sugar.

@@fromluxembourgwithloaf thanks so much for the reply! Will definitely try your recipe 🌺

@@fromluxembourgwithloaf BTW very nice recipes.😁 you’ve got a subscriber 👍🌺

Moien! Thanks for your message 😊. I’ll do another recipe soon using a yudane.

I'm glad you enjoyed the video! This is still a very small channel and great comments like yours certainly help to reach more people. Thank you for your comment 🫰.

Good catch. I’ve fixed it! Thanks 🙏

Merci 🙏

Thank you for the lovely feedback! Made my day! 😊

I’ve only got a 11% protein flour here. The cocoa powder will bind a lot of the water. That’s why the protein content isn’t that important ☺️

@@fromluxembourgwithloaf Thank you! I will give it a try, so will my flour at 12-13% be fine too? thanks

Sorry to hear. From time to time I over knead the dough. Than it gets very gluey again. Maybe that happened to you. Normally after 10-15 minutes in the mixer a gluten networks would be formed. And after 30 minutes of resting there should be definitely a difference.

@@fromluxembourgwithloaf there was zero structure to it after following directions exactly . i ended up adding a LOT more flour in the hopes it would actually make a dough . will see tomorrow but it looks like it is just a recipe for glue tbh. 2 mins in kitchen aid with dough hook on lowest speed and the whole thing turned to paste. after autolyse it was even worse. added a ton of extra flour just to try and get some strength into it but from experience when it is glue consistency when it cooks it will turn sticky and useless.

Thanks a lot for your great and detailed feedback :) With molasses it also darkens the bread a bit more. I also tried it out already. It's also one of the breads I do from time to time. There are still some variants planned for the future. Stay tuned.

Awesome🤩 excited to try!!

Sorry to hear. As you mention your crumb I guess your fermentation didn’t went well. Yeast water can ferment very slowly depending on the micro bacteria on the fruits and the age of the yeast water. I usually refresh my yeast water 1-2 days before by replacing some of the water with apple juice and let it ferment at room temperature until it starts sparkling. It’s really hard to suggest fermentation times because it will be different for everyone. I’ll do some more yeast water breads in near future where I share my lessons learned from baking with it. Thanks for the feedback with the Dutch oven. I’ll add this to the description.

It’s a very tiny one for 0,5kg loafs as far as I remember. The kg is calculating the amount of flour. It’s 9cm height and 14cm x 21cm. You can scale the recipe using baker‘s math to your proofing basket.

Of course 😋

You can also take this as a starter for cider or other fruit wines. It will work with any other fruits as well. 😊

You can replace some flour and water with discarded sourdough, but for the fermentation you should use an active starter or add some yeast.

You can soak sesame seeds in water to already bind water. If you roast sesames seeds you get a better flavor. If you would just throw the sesame seeds in the dough they would soak up the hydration from your dough. I’ve got a full length video on that recipe on my channel in case you want to see it a bit slower 😊

Thanks for your feedback. 😊

You can combine all different techniques from all the recipes. I was trying to make different variations on how to make good baguette. But indeed a long fermentation always increases the flavor. Try it out 😊

@@fromluxembourgwithloaf Thank you very much for your answer. It is really appreciated !

One small question again, if I decide to do cold fermentation on that recipe, should I do the cold fermentation after the 3-4 hours of bulk fermentation (where the dough double in size) or before that ? Thanks !

Do you want to know how to use this yeast water?

Thanks for watching 🤩

There is a long form video on the channel in case you are interested in the individual steps. Shorts is an experimental outlet for me. Thanks for your feedback. 😊

Thanks for your feedback. The newer videos doesn’t contain it anymore.

Thanks 🙏

Thanks for your feedback. These are loaf pans for 450g (flour amount) breads. This is ca. 8*4“ or 21*12cm.

Looking forward to hear about your results 😊

I would probably replace the eggs with more of the Thangzong. So 20g flour 100g milk/water. This would keep the bread fresh longer 😊

I‘m usually putting 2-3 ice cubes next to the bread. If melted ice touches the bread that’s no problem. You can prevent that a bit by using a baking sheet and put the ice below it. In general the ice cubes are not necessary, but ice got the impression that a bit of extra steam helps the crust to get blisters and makes the bread look better.

Awesome. Looking forward to hear about your results 😊

Happy to report that the bread came out delicious! Fluffy inside, crispy outside, delicious flavor too. Will definitely do it again. Thanks!!

@@elaine_2570 thanks for your feedback 🙏

Thanks for sharing 🥖🤩

Thanks 🙏

Took me sometime 😊

Yes indeed 😊

Thanks

Danish rye bread has a little more salt than other breads. Of course you can reduce the amount.

Thanks for your feedback 😊🙏. I’ll do a lot more with yeast water later this year.

Nice. What kind of yeast waters you have? I want to experiment with different fruits in future. 😊

@@fromluxembourgwithloaf I am using grated organic apples and leave fermented for 3 to four days, and freshen my starter with it. Quality of rise and flavour are very good - honest truth.

Thanks. The crust is thin and soft through the high hydration and the short and hot baking time. The cheese preserves a crispyness also during the next days.

Thanks 🙏

I'm having a Famag 10S IM. A bit too big for 90% of the breads I'm making. But for 1kg flour breads and larger this is a beast. I'm going to make a whole video about that mixer soon.

I’ve used all purpose flour for this.