At 11:32 mark you mention visible folding lines as one of the reasons for skipping pre-shape. I don't see any visible lines at all. Am I misunderstanding the comment?
I have the same oven, but all this while I am baking with steam at 3, for 15 mins at 250 then cover with foil and turn off steam and turn down temp to 225 for another 20 mins. Oven spring not so great, but rises. Is it better to bake in dutch oven? Covered for the first 20mins?
Hi I love your bread. Can I know which bread flour you use? I find bob red mill bread flour taste is not so good. What will you recommend ? Japanese or French bread flour or King Arthur bread flour ?
@@autumn.kitchen Thank you for showing the type of flours u use (the bags r shown)! I use the same recently; went from King Arthur bread flour to Bob’s artisan flour. Bread turns out better. I thought u r in Asia n surprised u got these flour there, must be expensive w shipping. I got Lodge Dutch oven but don’t like that I need to start seasoning it now after a few use. Looking for enameled cast iron. 😂
@@autumn.kitchen I could not find the same combination of baking pan from Le Crueset like yrs; pan w handle at the bottom. LC came out w new bread Dutch oven, round but no long handles. Where did u get it? Thanks!
Thanks for sharing this video! To be here and enjoying this video makes me feel so good ! I love your channel , I will support you on this journey ! Always believe in yourself and keep doing what you love to do 👍🔥👏❣️👌🍅🍓🍉🍎🍇🍒🥑Friend🥑🍒🍇🍎
I have a few, lodge, Le Creuset. And I do open bake with steam too. It’s down to your preference and range of affordable price. Lodge is cheaper but it get rusted over the time.
Thank you for sharing your work 💯 ! Your work is always inspiring. May I know what do we look out for to use which method to add inclusions - lamination or stretch and fold ?
Generally most inclusions can be added via mix in/fold in without lamination. As you need to be careful when you do lamination, it might trap air in the dough.
Thanks for your recipe. I have done a Quinoa sourdough loaf before using another recipe. Your approach is simpler. Will try this out soon. Thanks again.
Hi Autumn I've been practicing making sourdough bread but it ends up gummy, no oven spring- abit flat. Is it over proof?!? My room temperature's 29°C. Should I shorten the bulk fermentation? I noticed after 4 hours of bulk fermentation my dough has alot of bubbles and grew in size... followed by Cold retard in the fridge for 15hours at 6°c, is the temperature too high? Please help me. Thanks in advance ☺️ 😘 😊
6C in fridge definitely dough will be rising. If your fridge can’t kept below 4C you need to cut bulk proof to cater for the rise in fridge. This you will have to try as I wouldn’t know how much rise it cause in ur 6C fridge. 💪🏻💪🏻
Очень- очень странный ручной замес ( техника самого замеса)!! Замешивать тесто на хлеб кончиками пальцев одной руки.... Очень странно! Или в видео не всё вошло?
Thanks! I made one today. Might be interesting to mix some blended cooked quinoa into the dough and cover it with cooked quinoa after final shaping.
Thanks for the idea. It definitely taste yummy with the coated quinoa on the crust 😊
Thanks for sharing. I am making the recipe right now. Will put it in the fridge overnight (after 4 hour bulk fermentation) and will shape it tomorrow
Happy baking 😊
17 enjoyable time spent on this marvelous video. Thank you so much
Thank you 😊
跟你做的欧包超级成功又好吃，谢谢🙏
谢谢啊😊❤️
please l wonder sourdough rye and whole wheat ❤
Thank you for sharing, ver very nice video, can you please give some advice to have such beautiful bread and video
A healthy starter and optimal dough strength is the major factor to a beautiful loaf 😊
Thanks for sharing. Your recipe is always so inspiring and interesting. Will definitely give it a try.
Thank you. Happy baking 😊
Thanks for sharing and you are so details , I have bake it and it turns out well....
I’m happy to know that. Thank you 😊🥰
Wow, it's so beautiful. Congrats! 👏👏🌹
Thank you 🥰
Hi. Please could you share the link or the brand of your proofing baskets? Is it wood pulp basket? Thank you!
Hi it’s paper brotform basket. I bought from bakery bits in Uk, you can check out their website. They do international delivery 😊
Спасибо с России ❤️❤️❤️❤️
Можно. Рецепт скидывать в комментарии - там перевод есть и рецепт читать ,а то тяжело с переводом 🙏🙏🙏
將酵種加入麵團，請問大概需要幾分鐘就不黏手。。。我遵照您影片裡的方法捏麵團(加酵種&鹽) ， 結果麵團也非常濕及黏手😢
耳朵好高哦，超羡慕 ing
謝謝啊
At 11:32 mark you mention visible folding lines as one of the reasons for skipping pre-shape. I don't see any visible lines at all. Am I misunderstanding the comment?
Please, can you make a video of 100% ap flour bread?
Looks complicated🫣😞
Is it possible to replace spelt flour with another? Where I live ñ have access to this flour. Tks😊
Yes you can. Replace with whole-wheat flour 😊
I have the same oven, but all this while I am baking with steam at 3, for 15 mins at 250 then cover with foil and turn off steam and turn down temp to 225 for another 20 mins. Oven spring not so great, but rises. Is it better to bake in dutch oven? Covered for the first 20mins?
Oven spring may not solely rely on the baking temp, it can be due to your starter strength or dough condition too
Can I put quinoa right away just in case?
Hi I love your bread. Can I know which bread flour you use? I find bob red mill bread flour taste is not so good. What will you recommend ? Japanese or French bread flour or King Arthur bread flour ?
Can I replace cranberries n walnuts instead of quinoa ? And when is the right time to mix inside the dough ?
Yes you can. Add it during shaping
May I ask which model of the Bosch oven did you use in this video?
I’m using Bosch serie8
Beautiful
Super!!!!
In the winter should I use ice packs?
Winter you need proofer. I’m living in tropical country hence I use ice pack to get 23-25C rt for dough proofing
may i check for the link of where u bought the incubator from ?
Hi this is the link
【淘宝】m.tb.cn/h.UkYZZAq?tk=cHiJdfpQp7z CZ0001 「小型乌龟蛋自动孵化机爬虫动物孵化器蜥蜴孵蛋器小冰箱恒温发酵箱」
点击链接直接打开 或者 淘宝搜索直接打开
Most beautiful loaf! So perfect looking! 😍
Thank you 😊
@@autumn.kitchen Thank you for showing the type of flours u use (the bags r shown)! I use the same recently; went from King Arthur bread flour to Bob’s artisan flour. Bread turns out better. I thought u r in Asia n surprised u got these flour there, must be expensive w shipping. I got Lodge Dutch oven but don’t like that I need to start seasoning it now after a few use. Looking for enameled cast iron. 😂
@@autumn.kitchen I could not find the same combination of baking pan from Le Crueset like yrs; pan w handle at the bottom. LC came out w new bread Dutch oven, round but no long handles. Where did u get it?
Thanks!
您好，我是新手，請問沒有鑄鐵鍋直接放pizza石板應該可以吧？用石板的烤溫您會建議我用多少溫度？多少時間呢？謝謝🙏
可以。250C 蒸汽 15分钟， 220C 没蒸汽20-25 分钟
焗前不用噴水在麵糰來增加蒸氣？
如果用铁踌锅就不需要喷水
Hermoso, excelente!!!!! Cuanta proteina tiene la harina de fuerza que usaste?
Thank you. Approximately 12%
Thanks for sharing this video! To be here and enjoying this video makes me feel so good ! I love your channel , I will support you on this journey ! Always believe in yourself and keep doing what you love to do 👍🔥👏❣️👌🍅🍓🍉🍎🍇🍒🥑Friend🥑🍒🍇🍎
Thank you so much for your support 🥰❤️
How long do you bake the bread? I’m assuming 30 min at 250° C and uncover and reduce heat for 15 min. Please verify.
Hi I baked at 250C 20mins covered, 210-220C 20mins uncovered. You can turn on the subtitle (click the cc) to get full details.
請問魯邦種可以一開始就加進去和麵團嗎？
可以但是必须不要间隔太久加盐，不然面团已经过发了。可以的话30分钟之内，或者面团控制温度这样就不会发得太快
How many times do you normally feed your starter prior to making sourdough bread?
2 times but if it’s weak I will feed more round until I see it happy 😄
Hello Autumn.... May I know if I can change the spelt flour with the rye flour ? Thank you
15% rye will be challenging. Suggest sub the 45g spelt with 30g rye and 15g whole-wheat.
@@autumn.kitchen OMG I just mixed using 45g Rye flour. Wish I read the comments first. 🙏 it turns out 👍
May I know where to get the "banneton basket" you are using in this video? What material is it?
Is bamboo made. Bought from Taobao
@@autumn.kitchen Ok. 🙏
Hi, I love to watch your sourdough bread videos. May I know what kind of Dutch oven
( Brand) are you using to bake your bread ?
I have a few, lodge, Le Creuset. And I do open bake with steam too. It’s down to your preference and range of affordable price. Lodge is cheaper but it get rusted over the time.
Thank you for sharing your work 💯 ! Your work is always inspiring. May I know what do we look out for to use which method to add inclusions - lamination or stretch and fold ?
Generally most inclusions can be added via mix in/fold in without lamination. As you need to be careful when you do lamination, it might trap air in the dough.
Thanks for your recipe. I have done a Quinoa sourdough loaf before using another recipe. Your approach is simpler. Will try this out soon. Thanks again.
請問如果沒用天然酵種也可以嗎？用instant yeast 也可以嗎？
可以的。但不是酸种面包了哦
@@autumn.kitchen 很感謝您抽空回覆，如果是以您的配方，需要將instant yeast 放多少的量呢？是20g嗎？
嗯嗯...^^..水合法+波蘭種....
老师我想问我的烤箱最高温只能230C，适合做SOURDOUGH吗？
也可以，只是如果250Ｃ效果会好少少
我可以问一下你的烤箱吗？ 之前看你用Unox的， 现在这个是Bosch？ 哪一个比较好用？
unox烤麵包肯定比較快速有效😄
Wonderful video! Thanks for sharing. Where can I buy those white plastic container, tubs you use for sourdough starter? Amazon link?
I bought from Daiso, a Japanese convenient shop here.
Muito complicado e trabalhoso.
請問配方裡面的天然酵種等於魯邦麵種嗎？
是的
請問酵種的餵養比例是1:1（粉：水）嗎？
1:1 或 1:2 都可以
Спасибо!!
請問麵團冷藏發酵12小時嗎?影片中未提到
冷藏隔夜是指几小时到20+小时。确切的时间要看个人的冰箱冷度。只要面团没过发就行。如果冰箱不够冷，面团会慢慢继续发酵。放个温度计在冰箱，4度以下OK
@@autumn.kitchen 謝謝老師的回覆
老師:如何能判斷沒有發過頭,我通常都是發酵時間到了用手指按壓有輕輕回彈並留下指印,就送烤箱了,這樣行嗎?食譜中45克 全麥麵粉可以全部用斯佩爾特麵粉替代嗎?謝謝
@@autumn.kitchen老师，是不是冷藏发酵面团基本没涨大多少了，主要看一发的膨胀度？
請問加乾果要在哪個過程加？
整型
@@autumn.kitchen thanks 😊
另想問問酸種需要取出多少來餵養才造包？
Hi Autumn I've been practicing making sourdough bread but it ends up gummy, no oven spring- abit flat. Is it over proof?!? My room temperature's 29°C. Should I shorten the bulk fermentation? I noticed after 4 hours of bulk fermentation my dough has alot of bubbles and grew in size... followed by Cold retard in the fridge for 15hours at 6°c, is the temperature too high? Please help me. Thanks in advance ☺️ 😘 😊
6C in fridge definitely dough will be rising. If your fridge can’t kept below 4C you need to cut bulk proof to cater for the rise in fridge. This you will have to try as I wouldn’t know how much rise it cause in ur 6C fridge. 💪🏻💪🏻
Me too. Still can’t solve these 2 problems
Thank you. I'll try cutting down the bulk fermentation and see how it goes.
@@ladybrave425 How long have you had the starter? It could be that you starter is not ready for baking.
Cut the starter in half. :)
💐
Очень- очень странный ручной замес ( техника самого замеса)!! Замешивать тесто на хлеб кончиками пальцев одной руки.... Очень странно! Или в видео не всё вошло?
Nice recipe and good video. #like100 and subscribe to you channel
Like 😆😆😆
想問一下， 我的starter由冰箱取出， 要回溫多久才可以直接放在面團內？
不可以哦。starter需要续养直到活跃才能用