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Пікірлер
@yvesyong1719 21 сағат бұрын
May I know what mixer do you use?
@autumn.kitchen 9 сағат бұрын
I use UKOEO mixer
@yapcheeloong3703 Күн бұрын
成功了，好好吃，软绵绵的❤孩子们都很爱…老师，谢谢你的食谱很成功❤
@autumn.kitchen 9 сағат бұрын
🤗🤗
@ava9779 Күн бұрын
Hello When do you we know when to to dry ferment and water immersion?
@yapcheeloong3703 Күн бұрын
老师好，请问如果当天要烤，sweet stiff starter那边要如何更改呢？谢谢你🙏
@autumn.kitchen Күн бұрын
用这个 130g starter 130g flour 35g water 30g sugar
@yapcheeloong3703 Күн бұрын
@@autumn.kitchen谢谢你❤
@bobaslah 2 күн бұрын
Thank you for your valued intact recipes chef ! .. have you done a regular sourdough loaf with sweet starter before ? Does it really reduce the tangy taste in sourdough bread ?
@autumn.kitchen Күн бұрын
Yes It does help to reduce tanginess
@bobaslah Күн бұрын
@ Great ! Do you have a video/recipe for regular lean sourdough bread loaf with sweet starter ?
@lantranthanh8923 2 күн бұрын
I’ve tried to make it. Super soft and tasty. Thank you for recipe.
@autumn.kitchen Күн бұрын
Thank you 😊🥰
@natashamirza7829 2 күн бұрын
Hello, I've been loving your videos since I'm interested in sourdough May I know, do you have a video of making a sourdough starter? I try 3x and failed hiks
@georgenoland5772 2 күн бұрын
I used this recipe and tutorial of yours for my very first sourdough loaf using my Unox oven and 2 month old starter. The results were fantastic.!!!!! Like you I reside in the tropics ( Philippines ) and I appreciate tat we share the same climate challenges. Even seasoned bakers commented that my crumb was excellent and I nailed the BF. I also purchased 3 glass containers ( like you use ) for the coil & fold segment. I wanted to emulate your process in every way possible. Thank you for all that you do...I am a huge fan
@clockworkcandy216 2 күн бұрын
老师，我想问下，如果我有sweet & sour levain, 那变硬种可以用它来做starter 吗？
@vickyf4510 2 күн бұрын
If I don't have the sourdough, how and how much yeast should I add?
@autumn.kitchen 2 күн бұрын
Use this yeasted recipe 500g high protein flour 100g wholemeal flour 40g sugar 5g instant yeast 10g salt 160g milk 2 eggs 200g ripe banana 40g butter
@melissafong8753 3 күн бұрын
Possible to tweak it to tangzhong method? How much to reduce the milk and flour ? Thanks
@autumn.kitchen 2 күн бұрын
This needs some recalculation works on the recipe
@melissafong8753 2 күн бұрын
Alright, thanks for the reply
@mushroomhater2241 3 күн бұрын
Me and my mom actually tried this and it was amazing! Thank you
@autumn.kitchen 3 күн бұрын
Thank you for trying and glad you love it 🥰🤗❤️
@vivianlam4139 4 күн бұрын
Can I ask what home oven is it? My home oven broke and I’m looking for one small enough but big enough for loaf! This one looks so nice~
@autumn.kitchen 4 күн бұрын
This is Hauswirt S75. Bought from Taobao
@adacookingstyle168 4 күн бұрын
Perfect 👍 I'm full watching look so nice and delicious 😋👍✅🤝❤️💯✨ thank you so much for sharing dear friend 🥰 stay connected dear ❤️🥰
@autumn.kitchen 4 күн бұрын
Thank you 🥰
@FatemeAhmadian-tx2km 4 күн бұрын
Perfect 👍💐
@autumn.kitchen 4 күн бұрын
Thank you 😊
@nicwonders 4 күн бұрын
Hi, for the starter can i leave it in the fridge after it has achieved the desired height/fermentation? And continue to work on it the main recipe the next day.
@autumn.kitchen 4 күн бұрын
It’s better to use the starter at peak, mix the dough and keep it in fridge. Next day take out proof and do shaping
@nicwonders 4 күн бұрын
@autumn.kitchen oh fantastic idea. Thank you so much for your reply I appreciate it very much.
@dtdyvr 4 күн бұрын
everything you make looks incredible! thank you from Canada ❤
@autumn.kitchen 4 күн бұрын
Thank you 🥰
@vivianlee1538 4 күн бұрын
A big thank you
@autumn.kitchen 4 күн бұрын
☺️🤗
@melissafong8753 4 күн бұрын
Hi Chew See, what is the ratio of sss to triple around 4 hours? Thanks
@autumn.kitchen 4 күн бұрын
150g starter 150g flour 40g water 30g sugar
@melissafong8753 4 күн бұрын
❤❤❤
@chanchen1317 4 күн бұрын
壓平才是起使處，然後膨脹完倍數看最高點.
@chellecallo8354 5 күн бұрын
Thank you so much for sharing! ❤
@chellecallo8354 4 күн бұрын
Can you show us how to make dark rye bread? 🍞
@nghiaang8847 5 күн бұрын
Nhìn mlem quá
@lilianamartinez9302 5 күн бұрын
Español
@rosalindyap 5 күн бұрын
The recipe is for 2 loaves?
@autumn.kitchen 4 күн бұрын
Yes 😊
@demetrioreyes9757 5 күн бұрын
As always. Perfect loaves, so satisfying watch! Btw, how many times do you refresh your starter and are you using unbleached flour for baking?
@autumn.kitchen 4 күн бұрын
Thank you ☺️. Usually 2 times refreshes. That also depends how long has the starter hibernating in fridge, the longer it is the more refreshes it needs. Always unbleached flour
@nightowlii1367 5 күн бұрын
Thank you for sharing.
@autumn.kitchen 4 күн бұрын
My pleasure!
@chongchongng8230 5 күн бұрын
老师。。面包放温室可以耐几天？
@autumn.kitchen 4 күн бұрын
3天+-， 如果知道2-3天吃不完，一开始就直接分包装放冷冻，方便拿出解冻翻烤。
@cx0906-rx7rq 5 күн бұрын
妳好，請問妳的攪拌機是買那一家廠商
@autumn.kitchen 4 күн бұрын
之前用的是CN，现在用UKOEO
@cx0906-rx7rq 4 күн бұрын
@autumn.kitchen cn攪拌機是型號嗎，我找不到它的資料
@amychong0052 5 күн бұрын
没有看到有放笑母
@autumn.kitchen 4 күн бұрын
这是天然酵种面包，不用商酵的。
@francesoscelbarayuga7157 6 күн бұрын
Can you just use regular flour?
@autumn.kitchen 4 күн бұрын
All purpose flour has lower protein, it might be channeling to knead up to get the gluten and window pane, lower the hydration if you use AP flour.
@georgenoland5772 7 күн бұрын
I tried this and was very impressed. Texture is a carrier of flavor & sensation and this unique donut has exactly that. I can say nothing but great things about these donuts. Just a few suggestions that might help some of us that lack the digital dexterity of Chiew. I would recommend adjusting the wet dipping batter to 1 1/2 times the recipe. I found the amount in the recipe was exactly enough but I would have been more comfortable having a little spare to minimize the risk of deflating the dough in my attempts to adequately coat the last couple of donuts prior to frying. Also, next time I will look for another tool(s) to help transfer from batter to fryer as my hands were just not meant to perform that task well...maybe a couple of forks or something similar to help lift and drop the donut into the oil. Like every recipe that Chiew shares with us this recipe will leave you and your guests very pleased with it's unique crispiness and lite crunch....you are amazing Ms Chiew....so happy to have found you and your site.
@autumn.kitchen 4 күн бұрын
Thank you so much for your feedback. Totally agree, more batter makes it easier to do the coating 😊. Appreciate your feedback ❤️ as for the tool, use whatever that ease your job 😉.
@chellecallo8354 7 күн бұрын
Hello I enjoy your videos! Thank you, what is the last step? The ingredients that you are piping between the bread creases?
@chellecallo8354 7 күн бұрын
I turned on the subtitles 😂
@autumn.kitchen 4 күн бұрын
Hi that is softened butter 😊
@giangngocnguyen8566 8 күн бұрын
Cô vui lòng cho con hỏi sao men vô khỏe thế ạ
@autumn.kitchen 4 күн бұрын
natural yeast bread which gone through long fermentation helps people who has gut and digestion problem. You may google up the benefit of sourdough
@giangngocnguyen8566 2 күн бұрын
@ Con cảm ơn cô đã phản hồi ạ ! Cô vui lòng cho con hỏi thêm phải làm thế nào để con men nó mạnh mẽ hơn ạ ?
@128schan 8 күн бұрын
Thank you for the informative step by step video! A few questions: At the beginning of the video, how long was the lievito madre in the refrigerator? What was the temperature of the sugar/water bath? Please advise. Thanks again! Much appreciated.🙂 Also, I love the fact that you don't use any plastic wrap. Plastic wrap is not good for the environment.
@autumn.kitchen 4 күн бұрын
Water bath at room temp 28C. As for hong long in fridge it depends how much u fed your pasta madre. Usually 1:2 last me 1-2 weeks in fridge
@128schan 2 күн бұрын
@@autumn.kitchen Thank you. So, 1 (PM): 2 (flour). In your tutorial, I think you mentioned that the water hydration is 43%, right? For 1:3 or 1:4, is the water hydration still 43%? Please advise. Thank you! Much appreciated.
@lisliacatswhisper6395 8 күн бұрын
Yummy 🤤
@georgetauntu9241 9 күн бұрын
nu sunt date ingredientele in ce cantitate punem?
@autumn.kitchen 4 күн бұрын
Refer the description for the full recipe. Click on the three dot on your right
@florenceleong1963 10 күн бұрын
May I know what is the flour that you sprinkler on top?
@autumn.kitchen 4 күн бұрын
Just flour (I use bread flour) if you like it sweet you can use snow powder. Also turn on the subtitle helps you see the full details
@ayamjago7505 10 күн бұрын
SPAM VIDEO
@ayamjago7505 10 күн бұрын
WORST VIDEO
@barefacedquestions 10 күн бұрын
Hi. Is it necessary to steam the oven? Sourdough enthusiasts often do it, but I'm not sure if it is required for a soft bread that doesn't need to be crusty. Thanks for sharing a wholemeal vegan version of my favorite bread.
@autumn.kitchen 4 күн бұрын
For sweet dough, I don’t use steam usually but some prefer a small amount of steam during the baking 😊
@priyankasony9214 11 күн бұрын
Nice you have down I like it 👌
@baderabdullah8075 11 күн бұрын
😍😋🤤….✌🏼🇴🇲❤️
@a.m.921 12 күн бұрын
lovely😋👍🙏
@autumn.kitchen 11 күн бұрын
Thank you 😋
@Buaban2556 12 күн бұрын
Love it❤❤❤
@eo2019 12 күн бұрын
low protein flour can use all purpose flour?
@autumn.kitchen 11 күн бұрын
Yes. But might need to reduce flour a bit coz all purpose flour is more absorbent
@eo2019 11 күн бұрын
@autumn.kitchen what type of flour you use?
@rosagalaz182 12 күн бұрын
La receta no esta en Español 😢
@mgal4652 12 күн бұрын
You are awesome! Congrats!❤
@autumn.kitchen 11 күн бұрын
Thank you
@tebiimaya_afa 12 күн бұрын
Çox gözəldi.
@mariacesuarezq.1756 12 күн бұрын
Receta por favor, gracias.
@georgenoland5772 13 күн бұрын
what are the Unox settings please ? :-)
@autumn.kitchen 12 күн бұрын
For Shokupan just use 155C 25-30mins