I love your videos so much ❤️ Not only do you make the most beautiful breads, croissants etc, the music is always so calming and relaxing! I've been watching your videos for the last 45 minutes, now 😂
HI! Love your Baking and thank you for the awesome recipe..Thank you so much for sharing. Hope you can share& show as video with us how to use the unox oven to bake natural yeast bread such as sour dough bread.
...Excellent, Enjoyed the Video Very Much, Thank you for Uploading the great Video, All the best to you 💕....and stay connected 👍🔥👌❣️👏🌈💫🌟⭐✨ Friend ✨⭐🌟💫🌈👏
thanks for fir sharing recipe but I have one question I have electrical oven I didn’t understand the step of baking could you explain it for me thank you 🙏
Tried this recipe once. Super yummy and soft. Very fragrant too. Btw what is the purpose of toasting the flaxseed before ground it? I have ready-to-use ground flaxseed and I totally forgot to toast it this time, and straight away mixed it with the dough. Still in the process of S&F and coil fold now. Will that affect the taste or the texture of the bread? Thanks so much I learned so much from your sourdough recipe book and your videos. Thanks again
Hi. Can I form the dough with the mixer till window pane instead (due to my weak wrist)? Then bulk fermentation and final proof for how long in each stage ? Will the mixer method get the same result as handmade dough ? Appreciate your kind advise. Thanks.
Thank you for sharing it! I have a question about the hydration. I’m not sure how much extra water I need to add for flaxseeds. Your dough overall hydration with flaxseed is 76%. However, what’s the normal hydration without any seeds? Thank you!
Thank you for sharing. Will definitely try the ground flaxseed way! May I know where did you buy the wood pulp benetton & what size did you get? Thank you
Hello. The SF In your video looks like CF. It's only one step before transferring to the dish. This seems different from open crumb country SD. IN open crumb country SD, you did SF two times, 20 min apart. Do we not use the same method as long as it's SD? Should adding flaxseed change the method? Thanks
There is no fixed formula for the process. You can use the s&f in country sourdough video. The thumb or rule is fee the dough, when you find dough resist to your fold, dont fold further. Hence no fix timing to the interval too. You can watch my very first video (read the dough not the clock)
Hello, thank you for the recipe! I only have a 23cm round banneton for boules (holds around 680 g of dough). How could I adjust this recipe to make a larger boule? Could I use baker’s percentage (ex: 450 g of bread flour, 50 g of whole wheat, 100 g of sourdough starter, 383 g water, 10 g of salt, 33 g flaxseed) to get the same result? Thank you!
Hi Autumn, thank you for your video. Mine turns out well only my scoring always fail. So hard to get open ears or oven spring. It either puff from the bottom etc. looks like mushroom at time lolx. Any advice
It sounded like dough is overly strong to keep, puff up like rugby. Maybe try cutting down handling. You can see in my video, my dough is very soft and extensible. Too strong they dough will refrain it from blooming nicely.
Another must try recipe of yours 👍. Just a question on autolyse. Most veteran bakers will recommend it. However, I find that fermentolyse with salt & starter gives me more open crumb and oven spring. Can I seek your advice on this 🙏
It is all about dough feel. If you can judge the dough, fermentolyse is absolutely alright too. It saves times. But I will slow down the proofing (with lower temp) in the initial part part of fermentolyse to let dough has sufficient time to develop
@@autumn.kitchen Thanks ! I also will lower starter % to 15% to slow down the fermentation especially when room ambience temperature is high at 28-29°C.
Hi, I just did a 1st CF & the dough felt a bit dry. Can I still add a little water at this stage? Sorry, I miss your caption advice to add 10-15g of water if dough is dry after adding the flaxseeds 😅
Baking sour dough bread using unox oven, is it true no need to put the bread in the cast iron pot ?What is the temperature used from the beginning till the end?
Thanks for the recipe. ☺️ Just would like to ask on the temperature u used (and the timing) with the cast iron with conventional oven. Is it at 250 degree Celsius? Will the flaxseed be burned or bitter with baking at this high temperature? Thanks
Yes 250C 20mins covered, 200-210C uncovered for 20mins. I can’t taste bitterness on the flax 😊. By the way the baking temp is at the subtitle, have to click “cc” to turn it on ya 😉
Thanks for sharing, I love your recipes and how you explain them
Thank you for your feedback ☺️
跟著你的食譜及做法都很成功，謝謝你❤❤
谢谢😊
Thanks for sharing, I love flaxseed, ia a must-try recipe. Always love your video. Is so easy to understand and you are very creative.
Thanks Liz 🥰😘
老師的面包做的一流 手的筋脈都爆起來了。
这个是遗传，年轻都这样了😂
Tks Autumn for the recipe. Beautiful bake. 😂 I just bought a packet of flaxseeds & was looking for a recipe 👍
🤗thanks Lucy. Always so supportive ❤️
I love your videos so much ❤️ Not only do you make the most beautiful breads, croissants etc, the music is always so calming and relaxing!
I've been watching your videos for the last 45 minutes, now 😂
Awww 🥰 thank you for being so supportive ❤️🤗
Так приятно смотреть 😊
Delicious recipe very tasty 👍👍😋😋😋
Thank you for trying 🥰😉
HI! Love your Baking and thank you for the awesome recipe..Thank you so much for sharing. Hope you can share& show as video with us how to use the unox oven to bake natural yeast bread such as sour dough bread.
Hi I have a few videos shared in UA-cam and Instagram using Unox settings. Please turn on the subtitle and scroll to the baking part in my video. 😊
I tried this today, the smell and texture of the dough is amazing
I will bake in the morning
Thanks a lot
I love whatever you do, have a great life❤
Thank you so much ☺️🥰
@@autumn.kitchen This is now the recipe I will always use. Anyone who ate a slice loved it. Thank you again again with all my heart❤❤
Wow 🤩 Amazing.
Thank you 😊
Thank you 😊
I will to test. ❤ thanks
Se ve delicioso y muy especial
Hello, the sour bread you made is really beautiful, and it tastes good when you make it. Can I share it with Chinese social platforms
This is beautiful!
Thank you 😊
...Excellent, Enjoyed the Video Very Much, Thank you for Uploading the great Video, All the best to you 💕....and stay connected 👍🔥👌❣️👏🌈💫🌟⭐✨ Friend ✨⭐🌟💫🌈👏
Thank you! 😊🥰
thanks for fir sharing recipe but I have one question I have electrical oven I didn’t understand the step of baking could you explain it for me thank you 🙏
If we don’t have starter what will do … ?
I love your videos. If I use the flaxseed meal, it should be okay, right?
Yes that works too
@@autumn.kitchen thank you
Tried this recipe once. Super yummy and soft. Very fragrant too.
Btw what is the purpose of toasting the flaxseed before ground it? I have ready-to-use ground flaxseed and I totally forgot to toast it this time, and straight away mixed it with the dough. Still in the process of S&F and coil fold now.
Will that affect the taste or the texture of the bread?
Thanks so much
I learned so much from your sourdough recipe book and your videos. Thanks again
Toasting is to bring out the aroma. Without toasting is fine too 😊
One more query please, after you transfer dough to banetton, it goes straight into the fridge for CR? No need to proof for 15 min at RT first ?
请问老师，你用锅和不用锅烤，是用多少度烤？谢谢
Hi. Can I form the dough with the mixer till window pane instead (due to my weak wrist)? Then bulk fermentation and final proof for how long in each stage ? Will the mixer method get the same result as handmade dough ? Appreciate your kind advise. Thanks.
Yes you can! After kneader, transfer to greased container, coil fold whenever dough spread. Shape when dough grow 50% +-
想請教若麵團是500g, 焗焗的時間要多久？
Love your recipes, thanks for sharing! May I know, do you soak the flaxseeds first? Then toast?
To toast, I don’t soak the flaxseed
Thank you for sharing it! I have a question about the hydration. I’m not sure how much extra water I need to add for flaxseeds. Your dough overall hydration with flaxseed is 76%. However, what’s the normal hydration without any seeds? Thank you!
That is very much depending on the flour you use. For the flour I use, I can comfortably work at 78% hydration for a country sourdough
Супер❤
Thank you ☺️
Thank you for sharing. Will definitely try the ground flaxseed way! May I know where did you buy the wood pulp benetton & what size did you get? Thank you
That was from Bakery Bits, paper brotform. It’s meant for 500g dough
ظطصص٢صظط٢ص
ظطصص٢صظط٢ص
Hello. The SF In your video looks like CF. It's only one step before transferring to the dish. This seems different from open crumb country SD. IN open crumb country SD, you did SF two times, 20 min apart. Do we not use the same method as long as it's SD? Should adding flaxseed change the method? Thanks
There is no fixed formula for the process. You can use the s&f in country sourdough video. The thumb or rule is fee the dough, when you find dough resist to your fold, dont fold further. Hence no fix timing to the interval too. You can watch my very first video (read the dough not the clock)
Hello, thank you for the recipe! I only have a 23cm round banneton for boules (holds around 680 g of dough). How could I adjust this recipe to make a larger boule? Could I use baker’s percentage (ex: 450 g of bread flour, 50 g of whole wheat, 100 g of sourdough starter, 383 g water, 10 g of salt, 33 g flaxseed) to get the same result? Thank you!
this recipe yield about 600g dough. If you wanna scale up you can times 1.13 for all ingredients.
Master
Good job with these sourdough bakes. So you only do one coil fold?
2 coil folds 😊
At 9.35 and 10.20 ☺️
Muy bien todo el trabajo impecable, cómo puedo hacer la masa madre, tiene un video
Hi you can check out in my Instagram page under the highlights for the step by step to make starter from scratch 😊
Hi Autumn, thank you for your video. Mine turns out well only my scoring always fail. So hard to get open ears or oven spring. It either puff from the bottom etc. looks like mushroom at time lolx. Any advice
It sounded like dough is overly strong to keep, puff up like rugby. Maybe try cutting down handling. You can see in my video, my dough is very soft and extensible. Too strong they dough will refrain it from blooming nicely.
你好：
使用 fakiro 板預熱烤箱 260C/30m
260C/30s/120%/Fan 1
30C/12min
230C/3min/40 %/Fan 1
210C/5min/Fan 1
190C/10min/Fan 1
烤箱設定的第三行，30C/12min是什麼意思？謝謝
设定30Ｃ就是让烤箱停止。只要烤箱内部温度不低过设定温度，烤箱是不会加热的。那12分钟烤箱是停止的，只用fakira板的热度烤面团，烤箱不运行，风扇不跑，面团表面就不会这么快结皮，所以可以有比较好的oven spring
@@autumn.kitchen 原來如此，懂了，感謝你的回覆。
请问要放冰箱多久？
Another must try recipe of yours 👍. Just a question on autolyse. Most veteran bakers will recommend it. However, I find that fermentolyse with salt & starter gives me more open crumb and oven spring. Can I seek your advice on this 🙏
It is all about dough feel. If you can judge the dough, fermentolyse is absolutely alright too. It saves times. But I will slow down the proofing (with lower temp) in the initial part part of fermentolyse to let dough has sufficient time to develop
@@autumn.kitchen Thanks ! I also will lower starter % to 15% to slow down the fermentation especially when room ambience temperature is high at 28-29°C.
Hi, I just did a 1st CF & the dough felt a bit dry. Can I still add a little water at this stage? Sorry, I miss your caption advice to add 10-15g of water if dough is dry after adding the flaxseeds 😅
Baking sour dough bread using unox oven, is it true no need to put the bread in the cast iron pot ?What is the temperature used from the beginning till the end?
It is open bake, so no Dutch oven (case iron pot) needed. The temperature is shared in my this video. Kindly turn on the subtitle.
How many time proof at fridge?
Thank you for sharing ❤
Overnight. Can be 8-16hr depending on your fridge temp. If cold enough that dough will not over proof, it can be drag to 18-20hours or more
Hello🤗, what is the temperature of your water when you make the autolyse? Thanks a lot, have a good day 🤗
It was room temp water, around 28-29C.
Also how much water do you add after the seeds. Is that by judgment depends how dough feels ?
Yes judge your dough. Add gradually and feel if your dough can take it.
Thanks for the recipe. ☺️ Just would like to ask on the temperature u used (and the timing) with the cast iron with conventional oven. Is it at 250 degree Celsius? Will the flaxseed be burned or bitter with baking at this high temperature? Thanks
Yes 250C 20mins covered, 200-210C uncovered for 20mins. I can’t taste bitterness on the flax 😊. By the way the baking temp is at the subtitle, have to click “cc” to turn it on ya 😉
@@autumn.kitchen Thanks yea.☺️ Sorry not aware of the subtitle
想问从冰箱拿出来就score可以烘不用再发酵了吗？
是的
謝謝你的分享，請問你所使用的發酵藍是什麼材質的？
紙質的。在英國買的
请问欧包 是不是 外皮硬的面包
是的。也有天然酵母软面包哦。
👍👏👏👏
Thank you 😊
May I know what’s the flour you use to feed the starter?
Japanese Bread flour
請問那個可以進入冰箱的溫度機在哪裡買？我在shopee 看到的都說不能入冰箱
那個是孵蛋機
@@autumn.kitchen 謝謝，我再去找找
@@autumn.kitchen 去找了，可能你誤解我問的問題，我是想知道你放入冰箱那個溫度計🤣😅
你好,請問你的鑄鐵鍋size是多少?
那是Lodge牌子3.2 quart
@@autumn.kitchen thanks
Hello, thank you for the instructions you share. I had a question, what percentage should bread flour have?
do you mean the protein %? I am using 12%
請問這食譜可以用21cm的發酵藍嗎？
麵糰應該會過滿
@@autumn.kitchen 如果要用21cm的發酵藍，要怎樣算出它的g?
@@JN_Leong 比容積計算
@@user-if8pi6lf4u 謝謝
Whats temp with ice cupe
25-26C 😊