Sourdough Bread 酸种面包 | 天然酵母欧包
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- Опубліковано 11 тра 2021
- Ingredients:
90% 270g bread flour (面包粉）
10% 30g wholemeal flour （全麦面粉）
20% 60g levain （酸种）
72% 210-217g water （水）
2% 6g sea salt （海盐）
Total bulk 4.5 hours at 29°C
Baked in Dutch oven 250°C for 25 minutes covered, 220°C 15 minutes uncovered
How to make natural yeast | sourdough starter
如何培养天然酵母 （酸种）
• How to make natural ye...
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看了那么多的酸种制作，看了头都痛还是不明白，还是老师你的无私与细❤教導，终于开窍了，谢谢你。❤❤❤❤
老师，谢谢你的食谱&视频分享。今天我第一次跟着你的做法做酸种欧包，成功做出了开双耳的欧包😍
我等这个食谱很久了，感恩老师的教学与分享👍👍😻
This sourdough does required a lot of our patience, with all the waiting and resting. Well done!
Great recipe and detailed instruction. I was successful at 1st attempt ! Thank you 😊
this recipe just perfect ! finally my first sourdough bread !! Thankk you so much
Omg! It's super ❤️💕 I love it...
Thank you for sharing this. So much time and effort put into this video. ♥️
The bread has come out very beautifully
Thanks for absolutely beautifully detailed demonstration! Looks absolutely yummy
very detailed, love sourdough bread, i like to use sour dough starter for baking rather than commercial yeast, hope to see more coming up thanks!
Very nice! I love it. Thank you so much for your teaching.
Fantastic tutorial. . . STUNNING bread. . A work of art 👌
Tq for all your tutorial videos. I learnt a lot🙏So happy you hv the sourdough version. Looking forward to more sourdough bakings. Tq Sifu
Nice crumb structure! Air holes are big and evenly distributed. Texture is light. Excellent!
WELL DONE ! beautiful bread inside and out. The crumb is perfect !!!! 👍
Thank you for teaching us !
bonjour ,Madamme !! merci et BRAVOOO pour votre travail ,tres,tres applique
Thank you for the recipe with convenient captions. My SD turned out well.
谢谢您的视频和配方，面包做出来很成功也很美味🥰
剛剛焗好了，太完美，謝謝老師無私教授。
Your video is the best and detail for making sourdough bread I have ever seen, a time profile is very very helpful for beginners like me, otherwise I don't know when should I start making the bread, thank you so much, I am have confidence to practice tomorrow, hoping a good result !
Waouh magnifique Catherine merci pour la recette merci pour les explications tout est parfait très belle vidéo 👏👏👏👏👏 s’il vous plaît puis-je savoir comment vous conserver le reste du levain Est-ce que vous le maintenez au réfrigérateur!!😘
Beautiful. Thanks you!!
Perfect bread!
I use 1 to 5 ratio in feeding sourdough, as it rises high and takes about 8 to 12 hours.
Thank you for clear instructions, great video…please share : where did you get the nice big dough scraper . So far I can only get small size ones.
Thank you for your recipe and I made it.
Yummy I like it...thank you for sharing recipe..
Dear Katherine, can we use the starter on other bread recipes. Would be delighted and appreciated to learn, thank you.
Thank you for all your efforts putting up this clear demo. Making Sourdough is no easy feat but you have amazingly presented the steps to be a doable challenge. THANK YOU. 👏👏👍👍👍
Making sourdough is super easy without all of those unnecessary steps
@@lashermanasmora9145 but how do you get this crumb without all this is steps?
谢谢你。我跟了很多外国的食谱很难拿捏到因为气候不一样。现在跟着你的做法终于成功了。😁😁😁
請問你在那裡？那邊的氣候是多少度？
Wow!!!!! looks great and tasty!!!! thanks so much!!!
I am going to try your step by step video, may i know if i put the cold dough into the oven after scoring?
Very nice, thanks for sharing!😍
Thank you for the detailed video Katherine. May I ask, how to avoid getting the crust hard? I baked mine in a conningware. Do not hv a dutch oven.
You are a truly master baker. How long having you been baking sourdough bread? Great oven spring, professional scoring, beautiful bloom and it looks crispy and should taste awesome. Well done and most impressessed.
等老师的欧包 很久了 老师做什么都厉害 在期待更多欧包的作品 然我们学习
Vow ! Looks Awesome. thank you for sharing.
It look so good
Beautiful 👍Thank you very much .
万众期待！谢谢分享😋
Felicidades! Era hora de ver cómo se prepara la base de una buena masa. Saludos desde Euskadi España.
Great job!! 👍
请问老师，新的弃种可以和旧的弃种掺在一起呢？
Wonderful lesson, thank you.
Like in Bakery, perfect thank you for the recipe 👍 👍
Absolutely beautiful but that bread had more rest than you did. 🤣😆. You are awesome 👍🏽👍🏽👍🏽
谢谢你的专业教导，也让我决定－－去面包店买个现成的，因为太繁琐了!
老师很厉害🌷
老师您做的这个份量，椭圆形发酸蓝是什么尺寸，谢谢✌️😊
Very nice bread love the leafy designs 👍
😱 delicious 🤤
看起来很好吃
Dear teacher, after adding the salt can we just put in fridge overnight and bake it the next day after proofing for 1-2hrs.
谢谢老师
老師，多謝你提供做法，我跟足去做，越做越靚
Big smile a the thud tap on the bottom of the bread. Ty !!!!😊💫💫💫💫💫💫
老师，休面时是不是放冰箱比较好。马来西亚的天气实在太热导致面团过发😅
Nice recipe but I have a little question. Have you used lievito madre or ordinary wheat leaven? How will the temperature and baking time change if I want to bake bread on a baking tray?
好正！
Teacher, can teach us how to make small sour dough bun？ Thank you 🙏
Excellent.
Beautiful
请问您有推荐的面粉牌子吗？Do you recommend any brand of the flour please? 🙏🏻
Thanks Katherine for sharing your video. You even have time stamping to show us steps by steps. I prepared like you today with planning of the sourdough starter 2 weeks ago. Did the dough mixing yesterday and baked my loaf this morning. Thanks so much. It turned out well. Only that it’s not as well risen as yours.
從冰箱拿出来的麵团，雖要放室温中回温後，才割花紋嗎？
Beautiful ❤️
Cám ơn rất nhiều. Bạn có thể hướng dẫn cách làm với men íntant yeast. Thanks
Ooooo wowoowowowowooooowow! Fantastic!!!! 😊💫💫💫💫
Hello Katherine, many thanks for your tutorial. I have just baked it this morning and it was a success. 😊
That's beautiful 😍
老师您好！我照着你的食谱步骤做 为什么冷后外皮很硬不脆呢？
Hi Katherine, can I use instant dry yeast instead? How much should I use please?
老师好，请问面团在经过12小时冷藏发酵后需要回温才去烤吗？
Hi Katherine, is this recipe possible to fit in a 20L small oven?
Thank you!!! Your video is very helpful. But First i wanted to do it, after watching it and took me the whole dayyyy. Nahhh i just start my car go to bakery store haha. How i wish i can buy it from you
what a bread wawwwww I don't know if I have any patience to do it wish I can it's a great artisanal bread well done 😋👍
Exactly my thoughts...
老师，请问你的发酵蓝是多少cm？谢谢
Very good my compliments
Perfect 👍
Can i use all purpose flour to replace bread flour?
Just when I’m getting interested in sourdough u post one!!! Thks.
For the dough kneading, it’s compulsory to just our finger tips for kneading & can’t use our palm ?
Hi Katherine , can u recommend any bread knife ?
请教一下老师，妳是用什么牌子的高筋面粉？
Do I need to bring it to room temperature before feeding ?
想问老师，我的oven 最高温度230,是否会影响面包膨胀的程度？因为我的sourdough鼓得不够理想。
Gyönyörű,köszönöm.❤
請問乾酵母可以放幾長時間呀
請問老師 在層壓法前桌面噴的是水還是油？
老師好，我喂了2次菌种都失盿，有机高粉不能用吗，还是要日本高粉，烘好的包切开里面像旦糕，是什么问题。
Can i use all bread flour?
请问老师 我的烤箱最高去230度 这样我烘烤时间要多久
Hi Katherine, I use traditional mode 240c bake 30min with lid and 230c bake 25min without lid, why my bread came out chewy??
Very good oven spring… My 1st loaf was ok, 2nd and 3rd gummy!! Still figuring why
Very nice 👍
請問是用生水 還是煮過的涼水 來培養
請問要添加堅果應該在那一個步驟加？
May I know can bake after more than 12 hours ?
谢谢。 有没有简单一些的方法？
Nice bread !!!! Hope I can make also..