Katzoomi Bread (Sourdough Shokupan) | 天然酵種吐司
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- Опубліковано 25 чер 2024
- Katzoomi bread was launched in November 2020 with the effort of zumi 7 namely Abby, Billie, Jamie, Janet, Kah Ling, Lily and Chiew See (Autumn).
This is by far my favourite sourdough bread. With this video I hope to make the entire process easier to be understood. Happy Katzoomi baking! ✌
Sweet Starter
40g starter
40g water
40g flour
20g sugar
Preferment
100g starter
40g water
100g Bread flour
Main Dough
120g bread flour
20g sugar
5g salt
25g water
20g whipping cream
All of the sweet starter
All of the preferment
20g butter
🔺請記得開啓中文字幕 （cc)
糖酵種
40克 天然酵種
40克 水
40克 麵粉
20克 糖
中種
100克 天然酵種
40克 水
100克 麵粉
材料 (麵糰）
120克 高筋麵粉
20克 糖
5克 鹽
25克 水
20克 淡奶油
全部糖酵種
全部中種
20克 無鹽黃油
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❤️如果喜歡我頻道,可以點贊和幫我訂閱喔！
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查看更多我的食谱和视频
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Sifu, I’m happy you show step by step how to make it. Thank you!
Thank you for creating this video tutorial. I am now more confident to make this bread.
Made this today. It was so good! Thank you for sharing ❤
Does this bread have any sour flavor??
Looks delicious I’m going to give it a try, thank you for your very well put together video. 🙏😍
Hi Chiew See. Just to share that I made this recipe using kenwood breadmaker all the way and the bread turned out great too. From start (mixing in all ingredients + sweet starter & preferment) to end about 3 hrs+ in breadmaker. Thank you so much for your wonderful recipes. Now I can fit in SD breadmaking in busy work schedules ☺️🙏🏻🙏🏻
🤗🤗❤️
I made it today. İt’s so soft and tasty 😋 thank you so much for sharing this video ☺️
Thank you. It was lovely to watch n understand
its my first time to make a starter, will make this after 10 days. thank you.
We thank you so much 🙏we are learning from you as always❤️❤️❤️❤️🙏
Hello ,thank you for sharing. Bake yesterday and it's good ,so soft.😍
Thank you for sharing your recipe. I tried before, very nice.
Thank you for sharing. I am now baking,can’t wait to see the result🤩🌹
Great recipe, thank you so much. I made it and it turns out moist and fluffy. Used bread machine to knead, substituted with almond milk
Wow I am glad to know that. Have a nice day. Cheers
It's a detailed and friendly video.
Thank you, I cant wait to try.
I will bake this recipe tomorrow! Thank you!11
I tried your recipe just 2 days ago, i replaced the whipping cream and water with milk as i don’t have whipping cream at home. The bread turns out to be soft and nice. Good recipe . Thanks for sharing.
I am happy to know that! 😊
Could I replace whipping with honey? Thanks a lot!
Thanks for sharing. I will try it.
Thanks this video helps so much
Wow very very nice recipe thank you for sharing sir stay safe always new friend here GOD BLESS US ALWAYS
Thank you
made this today, it was so good thank you for sharing😘
谢谢分享
Just put mine in the oven.....very easy recipe.....hope comes out good....thank you so much!! I will send you a foto!!
I made this (omitted the extra 20 gr. Sugar...whichI'll add when making rolls) and it came out so delicious! Thank you for using less ingredients.
I made this yesterday and it was successful. Thank you so much.
Most welcome 🤗
Maravilhoso 👏👏
Thank you. 👍👍👍😍😍😍
Thanks for the very detailed video. No mixer. Would it be very difficult / impossible to knead by hands?
Thanks for sharing. Can I final proof the dough in the fridge over night and bake in the morning?
Hi Autumn just want to let u know that my bread came out beautifully. Looking like yous ♥️ I let it proof 1 more hour n bake. Tq for the recipe. Now I’m going to try your beautiful Accordion Bread
Thank you. You too have healthy starter and baker hand to make it a success!
It’s thanks to u Autumn. U give great tutorial
Ohhh wow I think I’m in love. If only I knew how to manage levain...
Hi Chiew See! Thank you for this recipe. It was amazing and my mother just LOVED the bread. It took my sweet starter 5 hours to peak and I missed it so unfortunately it collapsed :( but I used it anyway and bulk proofed for 6.5 hours to get to 90% of the tin, then overnight for about 10 hours in the fridge before baking it directly.
There is still a sour tang to the bread. Being new to SD, just wondering where that might come from? The starter I am using is someone else's 2 year old starter who bakes weekly, plus I refreshed twice before making the sweet starter and preferment!
Appreciate very much your advice on this. In the meantime can't wait to try the black sesame shokupan!
Thanks u for sharing
thank you
👏👏👏
Omg! I'm trying to find out no yeast bread but finally I did! Looks amazing and definitely will try it. Thank you for sharing good video💕
🤗
Hi Autumn Kitchen..! If I let sweet starter rise overnight, which ratio i should use? Thank you for your recipe! ♥️
Thank you so much for the recipe, if I want to bake two loaves, should I double the recipe (double the sweet starter, the preferment and the rest...?) thank you!!
Yes double all ingredients
Hi my dough was a little sticky after I mixed. I used Japanese bread flour, replaced whipping cream with water. N well I used 15% more peaked starter for both the preferment n sweet starter. Was it the 15% more starter n replacing whipping cream with water made my dough sticky? 🙏
🤤
I just discovered your videos and have tried your SD loaf and pita recipes to much satisfaction!
I don't have a bread loaf tin yet. Can I scale down recipe to fit a regular loaf tin? If successful then I plan to buy a bread loaf tin.
Thank you so much for your wonderful videos!
yes you can shape it into buns or any shape you like.
@@autumn.kitchen thank you so much for getting back to me. I've prepared the preferment and now waiting for the sweet starter to peak. Very excited!
Thank you very much, your help is invaluable! I have two questions: what kind of flour do you use to feed your sourdough? And how can I make it strong enough ?
bread flour. Keep feeding at peak, dont let it collapse. once a while boost with 5-10% rye
In order to compare with the tangzhong method, which one is the best refers to softness and moistness of the bread will be?
thank you for sharing the recipe. How long will it take for the sweet starter to rise? We will need to wait for it to be triple, right?
28C about 5hours, use at peak
I'm new at sourdough baking, yet my 1:1:1 ratio starter always peak first than any stiff starter. Am I missing something here????? Thanks advanced for your clarification
Thanks for sharing the wonderful recipe. If I were to make 2 loaves, can I use the same amount of sweet starter and the preferment? And adjust the bread flour/water/milk? Would you have the recipe for 2 loaves? Thanks a lot
You can just double up everything 😊
What is preferment compared to sweet starter? Always amazed at your creationjs.0
Preferment has no sugar
請問秋天老師，
這個視頻的吐司是揉完麵團直接分割，但eggless 101 loaf 是揉完麵團休息兩小時才分割，想請教其中差異的原因。
Hi,can I make it without sugar?Thank you.
Скажите пожалуйста, а вторая закваска, это Levito madre?
Hi thank you for amazing bread recipe.
Does this bread have any sour flavor??
No if your starter is active and strong
@@autumn.kitchen thank you!
Hi, can I made half of the recipe by proportion the recipe accordingly?
👏👏✨✨😀✨Vou fazer!!!!!
謝謝妳這麼仔細的視頻
請教老師2 個問題
1. 糖可以減少一些嗎？
2. 所以吐司的成品因該是240 克嗎（所有的麵粉合計）
可以减。但是糖在硬种里的用处是不一样的。加糖是製造滲透壓(osmotic stress)，壓抑菌(LAB)的繁殖，從而壓抑酸化。這是用在甜麵糰裡減少或去除酸性的一個辦法。
谢谢你的用心和无私的教导 让我成功做成酵种 我有一个问题 假如从酵种里拿出120g, 是否要补回60克的面粉 和60克的水呢? 谢谢
不是很明白你的问题。你是从食谱里拿掉酵种吗？
Hi, must the preferment dough (from fridge) come to room temperature before mixing?
no need, i use cold preferment
May I ask how much time that you waited for the dough to proof to 90% of the time after shaping and at what temperature? Thanks.
I’ve waited for more than 6 hours in a warm place, only rises for about 50-60% of the tin.
3.5-4hr. It’s very much depending on your starter
Thank you so much for all the efforts. May I know if it's ok to use milk instead of whipping cream?
I didn’t use whipping cream, used plain water, the bread still very nice, soft n cottony.
yes u can use milk or water to substitute
@@meiping5523 oh good to know! thanks for sharing your experience.
@@autumn.kitchen noted, thanks for your reply :)
HI … love this receipt. CAN U MAKE BOMBOLONI AND DOUGHNUT WITH SOURD DOUGH for us ?? Many thx
Thanks for all small details, I have doubt that when we prepare starter at 140 grams, it isn’t ratio 1:1:1 by using 50:50:50, right? Because mine got finally less than 150gr. Or we just calculate only starter +flour so gotta be starter 70 :70:70 ,right.
It is 50/50/50 (starter/flour/water), when u scrap out there is some left over on the container. Just use 140g starter
Excuse me, I have a confusion regarding the first dough you prepare, the "Sweet Starter", the problem is that I don't know where you get the first "40 gr of Starter" from, it is 40 gr of a sourdough that you already had prepared with previously ???? or is it fresh yeast ???? I thank you for the information, thank you.
please can you tell me how i get the 40g stater
Hi! I’m new to bread making 🙋♂️
Do I need to preheat oven? To bake with fan off or fan on?
Thanks.
Yes preheat oven. I bake without fan
Poderiam traduzir né, quem não sabe interpretar fica difícil, ainda bem que não fugi da escola, consigo entender mesmo sem ter estudado inglês
Hi.. will like to ask , how do you keep the starter in fridge so that it will stay active. Do you keep in fridge immediately after you feed ?
Fridge after feed. Take out and refresh 2-3 times until active before used
Do you mind sharing the brand of flour you use?
ممكن طريقه الخميره اللي نظيفها لعجينه
Love your video and formula. I used your sourdough shokupan recipe many times, it always tasted great. Anyway it often had a big hole inside the loaf. Any advice, please?
Glad you love it. If the holes are at the top part, it could be due to over proof
Thank you for your advice. I will try to shorten proofing time next time.
I want to know if it is a ‘must’ to make the bread very soft ? I have tried once in using other kind of bread flour but the bread is hard.
its your mixing and shaping
Hi, i bake this bread last night. May i know why my brrad seems a little heavier once is cooled. Have i done it incorrectly? But is tasty! Though is a little chewy.
I cant be sure, it could be the flour or kneading process
Hi Tks for the receipe. I made the bread. It came out well but the sides of the bread was not brown enough. How do I rectify it. Tks again
Either your oven temp not hot enough or not bake long enough. Also it depends on your tin material. Some tins are more conductive
What’s the alternative of wiped cream? Can I use milk/ water/ butter instead? Thanks.
Just replace with milk
Thank you for sharing. May i ask if it is possible to knead by hand?
yes, more challegning to get window pane
@@autumn.kitchen thank you. i will give it a try and let you know how it goes.
After mixing the dough, you divide without having to BF? Just to confirm for this recipe i divide straight mixing the dough (check window). Mix, Check window (if ok) , divide and rest 20mins.
Yes single proof
@@autumn.kitchen thanks for the fast reply. I’m final proofing my bread now. Very excited. Thanks so much
Is there a certain size of the sweet starter jar we can use ie height and width etc to make sure when it rise until the top is the same as your?
You can try the plastic container form Daiso. It has 3 sizes, 300ml, 600ml and 1L. The sweet starter in the video used was Weck jar (glass)
@@autumn.kitchen thanks
Thank you for the video I will try your recipe for sure. What is the rationale for using both sweet and stiff starters? Is it more for taste or structure of the bread? Or to reduce proofing time? Thanks
Sweet stiff starter gives a different texture to the bread. Combining both starter it gives more depth in flavor and texture a hit!
@autumn.kitchen I tried this recipe and it worked well. Thanks. I'm wondering if how you'd compare your sweet stiff starter to a panettone starter in making sweet pastries. You have experience with both if I'm not mistaken. Also have you tried sweet stiff starter made with milk? Thank you
What would a setting be for a regular sourdough on a tin loaf for Unox?
for 20x10x10cm loaf I would bake at 155C for 25-30mins in Unox, no steam, fan 2
May I know what is the brand of your mixer? Look nice
CN. It is a Taiwanese brand
Hi Autumn my final proofing is already 5 hours & risen only 60%. Can I put in the fridge overnight & bake tomorrow morning or wait awhile. Tq
Oh so you made it!
Could you tell me what is the starter ?
Made it last night. It's so delicious, soft moist and spongy. It has some elastic quality, but I wish I could make mine more elastic, like yours. I accidentally overproofed it cause I started to late in the day to bake it. It took so long to rise only part way. So I put it in the refrigerator, but then I ended up doing something else that kept me up anyways, so I took it back out of the fridge. Then when I went to bed, I forgot I left it out, instead of putting it in the refrigerator to arrest the fermentation, like I intended! So it was inches above the pan in the morning before I baked it. Would that make it less elastic? I didn't get the long elastic shreds that I saw in your video.
Also, could you give us the nutrition info on this recipe?
I want to include a video of what my loaf looked like, but I don't know how to do that from my smart phone. 🙄
usually the shreddable crumb is to do with the well developed gluten. Over proof, or kneading insufficiently both will affect the dough gluten structure and not getting shreddable crumb. If your flour is not absorbing, try to use a higher protein flour. I was using 12% protein flour in this video
Hii.. is it possible to keep the dough in the fridge after final proof? For tomorrow morning bake
Like sourdough bread
Yes you can
Hi, can I use my rye flour starter to make this?
Yes absolutely
This is amazing. I've been enjoying your Instagram posts as well. Could you tell me how long it took for the final proof in the tin and at what temperature it was proofing? Thank you 😊
3.5-4hr at 28C
Thank you! Making this next week. My 7yo is very excited to eat this. He watched this video with me 😄
nice recipe please share it sour dough starter recipe and sweet starter recipe iam waiting thanks
Hi you can follow this video to cultivate starter from scratch
ua-cam.com/video/m6pGkOuZnrk/v-deo.html
As for sweet starter, just follow recipe to build from your starter
Can you make a strong starter with just white flour ?
my starter is just bread flour
when the sweet starter rises, should I use the prefermentation right from the fridge or should wait untill room temp. ?
You can use the preferment straight from fridge
I have done it, the outcome is perfect. Thank you for sharing your recipes
Lovely! What are the dimensions of the mold please? Thanks!
20x10x10cm
hi! it will be nice if you can show us the entire process of a country sourdough SD from the beginning to the end. (not your first video cos it was too quick) thanks!
i hope to do it one day
Hi, what kind of flour do you use in sweet starter? Thank you !
the flour that you feed your starter
Thank you!
If I want to bake on the next morning, I need to use 1:3:3 to make the sweet starter right? May I know how much of the starter (1=?).I am confusing in the calculation.
You can do 20/60/60/20 (starter/flour/water/sugar) for overnight
@@autumn.kitchen Overnight in the fridge or outside at room temperature?
Hello do I have to put the preferment in the fridge overnight?
Keep in fridge until sweet starter ready. Then take out to use
Did you put the bread tin lid on?
During proofing cover lid to prevent drying. During baking is without lid
Can I replace this starter with yeast? If yes, what’s should be the measurement??
thank you so much for sharing the process! I'm still having some trouble understanding the use of 2 separate starters, what does having 2 starters add to the dough?
One is preferment and another is sweet levain. It helps to make bread soft and with sweet starter if you have strong starter there will be no tang
preferment keep moisture of bread, sweet starter eliminate sourness
Thanks for your sharing! May I know the difference between this recipe by using preferment and your other recipes with sweet starter only? Thank you :)
Depending on your starter, some find totally no tang with Katzoomi and some with sweet stiff starter recipe. Just personal preference
可否請教秋天老師，為何這裡採用糖酵種同時又用中種?
这视频里的糖种是液种和硬种不一样。
Looks soft n delicious. May I know your total time in proofing. Will try your recipe soon. Thanks for sharing.
Should be around 3.5 hours depending on starter strength
My dough is sticky and soft not like yours. After resting 20min the dough slack. Not holding together. Do you think I need to reduce the liquid? Or do I need to mix longer?
It depends on the bread flour you are using. Some flour doesn’t take hydration well. Yes you can reduce liquid. This dough should not be challenging to mix, I’m curious what bread flour you are using
May I ask after we make the starter do we put it in the fridge until we need it for baking? Thanks
You need to maintain it. Refresh until it is strong before using. After using refresh and keep in fridge. You can read up my starter post in my Instagram
@@autumn.kitchen Thank you. I'll have another read at your post.
Hi Autumn, would like to know can preferment put overnight in fridge? Thanks
Yes
@@autumn.kitchen Thanks for your reply!
Can I use milk instead of whipping cream?
Yes