Comments on: Quick 3-Hour Cold Fermented Artisan Bread Recipe | with Tangzhong and Poolish https://amazingfoodstv.com/quick-3-hour-cold-fermented-artisan-bread-recipe-with-tangzhong-and-poolish/ Amazing Foods Fri, 12 Sep 2025 00:42:54 +0000 hourly 1 https://wordpress.org/?v=7.0 By: @ws.hicks0214 https://amazingfoodstv.com/quick-3-hour-cold-fermented-artisan-bread-recipe-with-tangzhong-and-poolish/#comment-1018903 Fri, 12 Sep 2025 00:42:54 +0000 https://amazingfoodstv.com/quick-3-hour-cold-fermented-artisan-bread-recipe-with-tangzhong-and-poolish/#comment-1018903 Sounds like we’d lose enzyme phase of the Tangzhong? Maybe Tangzhong should be prepped ahead to get that benefit or is there any tradeoff?

]]> By: @gregmay9097 https://amazingfoodstv.com/quick-3-hour-cold-fermented-artisan-bread-recipe-with-tangzhong-and-poolish/#comment-1018892 Fri, 12 Sep 2025 00:42:54 +0000 https://amazingfoodstv.com/quick-3-hour-cold-fermented-artisan-bread-recipe-with-tangzhong-and-poolish/#comment-1018892 Would adding the salt to the hot water when making the tangzhong be okay?

]]> By: @Erbunion https://amazingfoodstv.com/quick-3-hour-cold-fermented-artisan-bread-recipe-with-tangzhong-and-poolish/#comment-1018891 Fri, 12 Sep 2025 00:42:54 +0000 https://amazingfoodstv.com/quick-3-hour-cold-fermented-artisan-bread-recipe-with-tangzhong-and-poolish/#comment-1018891 Amazing. You’re challenging and empowering everyone from the home baker to the corner bakery owner to up their bread game. Communication is all – you’re the Neil Degrasse Tyson of bread!

]]> By: @andytunnah7650 https://amazingfoodstv.com/quick-3-hour-cold-fermented-artisan-bread-recipe-with-tangzhong-and-poolish/#comment-1018890 Fri, 12 Sep 2025 00:42:54 +0000 https://amazingfoodstv.com/quick-3-hour-cold-fermented-artisan-bread-recipe-with-tangzhong-and-poolish/#comment-1018890 Your room temp of 27-29c is for lack of a better word, bonkers. Just pure insanity. I would DIE in that heat lol. Do you have a rec for say, 20c ? My kitchen is that at its warmest unless I'm cooking.

]]> By: @andytunnah7650 https://amazingfoodstv.com/quick-3-hour-cold-fermented-artisan-bread-recipe-with-tangzhong-and-poolish/#comment-1018889 Fri, 12 Sep 2025 00:42:54 +0000 https://amazingfoodstv.com/quick-3-hour-cold-fermented-artisan-bread-recipe-with-tangzhong-and-poolish/#comment-1018889 My bread didn't move at all even after the 2 hours. After the 30mins it was stiff as hell to the point where trying to do a stretch and fold just lifted it out of the bowl, and after 2h it was the same size. I don't get this one, I don't know how a loaf can rise after 2h in 5c

]]> By: @metebalci https://amazingfoodstv.com/quick-3-hour-cold-fermented-artisan-bread-recipe-with-tangzhong-and-poolish/#comment-1018888 Fri, 12 Sep 2025 00:42:54 +0000 https://amazingfoodstv.com/quick-3-hour-cold-fermented-artisan-bread-recipe-with-tangzhong-and-poolish/#comment-1018888 Just discovered the channel. Impressive quality of videos 👏

]]> By: @Josieundergrace https://amazingfoodstv.com/quick-3-hour-cold-fermented-artisan-bread-recipe-with-tangzhong-and-poolish/#comment-1018887 Fri, 12 Sep 2025 00:42:54 +0000 https://amazingfoodstv.com/quick-3-hour-cold-fermented-artisan-bread-recipe-with-tangzhong-and-poolish/#comment-1018887 I really appreciate and enjoy your channel. Thank you very much for helping me understand why and how.

I applied this recipe for my sourdough starter. I’m making 250g of flour in final dough (for experimenting), used 1:2:2 ratio, from my starter. Applied directly the flour and water of poolish % to gauge my starter yeast, resulting 25:50:50grams to activate all yeast I need for this bread. (I know it’s not exact as yours)

My starter got to the peak after about 6-7 hours. Then I followed the rest of the procedure (I already made Tangzhong in fridge before making the dough).

I used icy cool water. I think my dough was all the way cold… I didn’t see much bubbles like my yeast was sleeping until baking in oven. Oven spring achieved, the bread is tender, springy, gummy, but much less bubble holes good for a sandwich bread. Tastes great too.

I am concerned about cold and not bubbly dough. Does it mean my fermentation isn’t at its best when I baked it? 🤔 Thank you!

]]> By: @habibboubahri9498 https://amazingfoodstv.com/quick-3-hour-cold-fermented-artisan-bread-recipe-with-tangzhong-and-poolish/#comment-1018886 Fri, 12 Sep 2025 00:42:54 +0000 https://amazingfoodstv.com/quick-3-hour-cold-fermented-artisan-bread-recipe-with-tangzhong-and-poolish/#comment-1018886 🤎👍🩸👍

]]> By: @denisv9657 https://amazingfoodstv.com/quick-3-hour-cold-fermented-artisan-bread-recipe-with-tangzhong-and-poolish/#comment-1018885 Fri, 12 Sep 2025 00:42:54 +0000 https://amazingfoodstv.com/quick-3-hour-cold-fermented-artisan-bread-recipe-with-tangzhong-and-poolish/#comment-1018885 great work, tnx!

]]> By: @MidJ971 https://amazingfoodstv.com/quick-3-hour-cold-fermented-artisan-bread-recipe-with-tangzhong-and-poolish/#comment-1018884 Fri, 12 Sep 2025 00:42:54 +0000 https://amazingfoodstv.com/quick-3-hour-cold-fermented-artisan-bread-recipe-with-tangzhong-and-poolish/#comment-1018884 What would be the amount of sourdough in lieu of the poolish/ yeast?

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