3 жыл бұрын
3 жыл бұрын
3 жыл бұрын
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4 жыл бұрын
Пікірлер
@vanyabeck3766 22 күн бұрын
Do you bake it uncovered
@emanbule Ай бұрын
4:35 timeline on the left corner you put 2x. What do you mean?
@patriciasimon1681 Ай бұрын
can I add olive oil to dough to make the crust softer
@user-uz5jb8hq6b Ай бұрын
日本語版でお願いします❤
@hexdef6423 Ай бұрын
Can never get these methods to work, what I've found works for me is to use an electric hand mixer until it ends up creamed together pour into well oiled pyrex bowl let rise for an hour and bake at 280 for about 22 minutes ( in my oven) with a cake pan filled with water beneath it.
@NicolasEjzenberg 2 ай бұрын
Why don't you score the baguette ?
@NicolasEjzenberg 2 ай бұрын
Hello what kind of flour do you use ? Is it a common bread flour with 12% protein or a very strong flour such as manitoba ?
@martintmetodiev913 2 ай бұрын
Bravo
@johannaschubert6398 2 ай бұрын
I just baked this and it turned out FANTASTIC! One thing has to be absolutely modified though in the recipe: add some water to achieve a 65% hydration dough. I boiled and baked it straight out of the fridge and it has risen substantially both in the boil and in the oven, there was no need for the extra 2-3 hours of warm up/rise. Thank you for sharing!
@user-rk7pz8mi1s 3 ай бұрын
저 네번폴딩하고 실온발효 두세시간동안 반죽이부푸는거봐야되나요? 실온20도이상 어느정도여야될까요?
@user-rk7pz8mi1s 3 ай бұрын
저 질문요! 냉장발효를 1시간반만하신거죠? 10시간이상 안하신이유 있으신지요?
@user-rk7pz8mi1s 3 ай бұрын
주목! 영상시작하고 4분 30초후 매우 중요한 내용이 나오네요 kzbin.info/www/bejne/qXiWqoJ_gtyYm6Msi=1lTL3WuaNQBKgAEY
@user-rk7pz8mi1s 3 ай бұрын
안녕하세요~ 요즘은 왜 영상 안올려주시는지요😂 이렇게 좋은영상 넘 감사해요! 보리가루도넣으신거 넘좋고요! 꼭만들고싶은데,.아직 시됴를못하고있어요.. 반느통없어도 스텐볼에넣어도될까요? 롯지없어도, 기냥 냄비나 아님 아예 유산지에바로올려구워도 될까요? 😊😊
@gustyattaway6419 3 ай бұрын
THANK YOU
@WildYeastandMore 3 ай бұрын
My pleasure😊
@lilababiuk6160 4 ай бұрын
my starter is active, rising triple size, bubbling… but doest float 😢?
@WildYeastandMore 4 ай бұрын
Have you ever tried baking with it? In my humble opinion, it doesn’t really matter whether your starter floats or not. As long as it’s more than doubled in size, it will work.😊
@lilababiuk6160 4 ай бұрын
@WildYeastandMore I tried after watching your video... and it was one of the best i did so far, baked around 10 breads until now 😊 - 3 flopped haha I was getting traumatized afraid of baking again but your video gave me hope 😊 thank you
@WildYeastandMore 4 ай бұрын
@@lilababiuk6160 Awesome! Thank you for sharing. Don't stress the flops.😉 Your perseverance is inspiring, and I'm glad the video gave you hope. Keep the good vibes rolling and happy baking! 😊
@user-rk7pz8mi1s 3 ай бұрын
덧가루를 마니뿌리시는 이유가 있으시죠?😮😮아 멋집니다 빵
@WildYeastandMore 3 ай бұрын
@@user-rk7pz8mi1s 멋지게 봐주셔서 감사합니다. 이 영상을 찍을때는 바구니에 직접 반죽을 넣느라 덧밀가루를 좀 많이 썼는데요. 요즘은 바구니 안에 천을 깔고 반죽을 부풀리다 보니 덧밀가루를 거의 안쓰고 있어요. 반죽이 바구니에 붙는것을 방지하는 것 이외의 이유는 전혀 없답니다. 😂
@Byeolkkot 5 ай бұрын
밀대로 밀어도 되죠??? 늘 좋은 레시피와 베이킹 ㄱㅅ해요~💓 구독 / 좋아요 / 알람 꾸욱~💓💓💓
@WildYeastandMore 5 ай бұрын
예, 밀대로 미셔도 되요. 저도 처음엔 밀대를 사용했었어요. 좀 얇게 만드시는 것이 바삭하고 맛있어요. 바삭바삭 고소한 크래커 만드세요. 감사합니다.😍
@Byeolkkot 5 ай бұрын
@@WildYeastandMore 빠른답변 ㄱㅅ해요~🥰 초보 홈베이킹이라 더보기란에 레시피와 자세한 설명 넘 좋아요~💓💓💓
@WildYeastandMore 5 ай бұрын
@@Byeolkkot 제가 지금 컴앞이라...😁 홈베이킹 시작하셨다니 넘 반가워요. Happy baking!
@missmegan365 5 ай бұрын
Gorgeous loaf ❤
@WildYeastandMore 5 ай бұрын
Thank you 💞
@innisarang 6 ай бұрын
꼭 해보겠습니다 감사합니다~~~
@WildYeastandMore 6 ай бұрын
감사합니다. Happy baking!😍
@innisarang 6 ай бұрын
@@WildYeastandMore 선생님 저 성공했어요~~~~ 감사드려요. ❤❤❤❤
@WildYeastandMore 5 ай бұрын
@@innisarang 에궁, 선생님 이라뇨. 😅innisarang님의 베이킹 친구로서 성공하셨다는 댓글을 보니 넘 좋네요. 성공소식 공유해 주셔서 너무너무 감사합니다.💕 저는 지금 엄마와 동생을 위해 까눌레 굽고 있어요. 베이킹은 사랑이죠.😘
@san-ramon-flash8077 6 ай бұрын
Love this! I’ll definitely give this recipe a try! Btw, why so many debbie downers with criticisms?😅
@WildYeastandMore 6 ай бұрын
Love your sweet words! I think some people might be upset about my modified recipe, as they might have expected traditional pumpernickel bread.
@nagwakamal7310 10 ай бұрын
المقادير والمكونات بالعربيه
@WildYeastandMore 10 ай бұрын
يمكنك العثور عليها في المربع الرمادي أسفل الفيديو أو تفعيل الترجمة للحصول على مزيد من التفاصيل.
@user-iw2nw4fp2o 10 ай бұрын
빵 만들때 수돗물로 하시나요?
@WildYeastandMore 10 ай бұрын
아니요.😅 정수된 물이나 bottled water를 사용해요. 아무래도 수돗물 소독성분이 발효종에 안좋을것 같아서요.
@user-iw2nw4fp2o 10 ай бұрын
@@WildYeastandMore 아네~~발효종 만들땐 수돗물로 해야한다해서 찝찝해도 수돗물 썼는데 빵은 정수물로 해도 되군요 감사합니다 ~^^
@WildYeastandMore 10 ай бұрын
@@user-iw2nw4fp2o 아... 발효종을 처음 만들때도 정수물을 써야 한다고 알고 있고, 저는 늘 정수물을 사용했었는데, 수돗물도 가능한가 보군요.😅 답글 감사합니다.💕
@user-iw2nw4fp2o 10 ай бұрын
@@WildYeastandMore 안그래두 정수물로 처음 천연발효종 도전해봅니다 가능하다믄 정수물로 하는게 좋지요~~ 감사합니다 ~~~
@WildYeastandMore 10 ай бұрын
@@user-iw2nw4fp2o 튼튼한 발효종 만드시길 바래요.😊
@loobeechoo7842 10 ай бұрын
Thanks for sharing your recipe. Did you put the dough in the refrigerator before baking? What kind of oven you are using to bake the bread?
@WildYeastandMore 10 ай бұрын
My pleasure! I'm glad you found the recipe interesting. The dough was left at room temperature (78F/26C) for 1 hour and then refrigerated for about 1.5 hours. However, the proofing time needs to be adjusted based on the dough's development and the room temperature. Allow your dough to rise by approximately 20-30%, then let it rest in the refrigerator for 1-2 hours before baking it in the oven. As for the oven, I am using the Breville Smart Oven, which is my favorite. I hope it helps. Happy baking!
@loobeechoo7842 10 ай бұрын
Thank you so much.
@TL.... 10 ай бұрын
i used 7gr of salt much better taste
@WildYeastandMore 10 ай бұрын
Thank you for letting me know:).
@user-vc9lr8co2s 10 ай бұрын
예쁜빵~❤
@WildYeastandMore 10 ай бұрын
감사합니다💕
@user-vc9lr8co2s 10 ай бұрын
중력분을 빼고 강력분으로 똑같이 만들었는데요ㅠㅠ 제반죽은 너무 질어요 ㅠㅠ 그리고 냉장고에서 꺼내보니 볼륨은 많이 올라온편은 아니고요 , 발효기포? 같은게 많이 생겼어요 ㅠㅠ 뭐가 문제일까요..?
@WildYeastandMore 10 ай бұрын
이 레시피가 제목처럼 "고수분"이라 다루기 쉽지는 않아요. 내부가 숭숭 뚫린 치아바를 겨냥한 레시피거든요. 냉장고에서 꺼냈을때 기포가 보이는 것은 자연스러운 현상이구요. 볼륨은 대략 냉장고에서 40-50% 정도 부푸는것 같아요. 치아바타가 오븐에서는 잘 부풀었나요? 아니면 돌빵이 되었나요? 혹시 수분이 좀 낮은 레시피로 만들어 보시면 어떨까요? kzbin.info/www/bejne/hoOYc3hui9CUbMU&ab_channel=WildYeastandMore
@user-vc9lr8co2s 10 ай бұрын
@@WildYeastandMore 안녕하세요 오븐스프링이 잘되진않았지만.... 겉은바삭하고 안은 촉촉한 두께가 얇은 치아바타가 되었어요 ㅎㅎㅎㅎㅎ 다행히 돌덩이는 안되었어요 몬나니 치아바타가 되었어요 ㅋㅋㅋ 폴딩을 한번 더 해줄껄 그랬을까요? 밀가루는 어떤 브랜드 사용하셨나요? 저 수분율높은 치아바타가 꼭 성공하고 싶어요 ㅎㅎ 링크걸어주신 영상도 감사합니다
@WildYeastandMore 10 ай бұрын
@@user-vc9lr8co2s 그렇다면 잘 구우셨네요. 치아바타가 솔직히 예쁜 빵은 아니잖아요. 😉맛있는 빵이죠. 저는 King Arthur 브랜드 밀가루를 사용하고 있는데요. 고수분 빵이 조금 더 다루기가 힘든건 사실이예요. 특히 여름이 더 힘들게 느껴져요. 저는... 지금 계신곳이 더운 여름이라면 반죽을 접는 시간 간격을 조금 줄이고, 횟수는 한 두 번 늘려 보시면 어떨까요? 예를 들면, 30분에 한번씩 5-6번 접고, 실온 부풀리기 한 다음 냉장숙성 18시간 정도. 그리고, 아주 확실하게 예열된 돌판도 좋은 빵을 굽는데 영향을 많이 미치는 것 같아요. 꼭 만족스러운 고수분 치아바타 구우시길 바래요! 🙌🙌
@user-vc9lr8co2s 10 ай бұрын
@@WildYeastandMore 자세한 답장 너무 감사드립니다 지금 한국은 장마기간이고 습하고 더워요~~ 저는 처음에 여름이 빵만들기 더 좋다고 생각했는데 아니였어여😢 😅😅😅 뭔가 실온발효도 어렵고 그리고 밀가루의 느낌도 달라요 ㅠㅠ 알려주신데로 다시 만들어보겠습니다~ㅎ 새로운 영상은 언제 또 올리시나요? 기다리겠습니다❤
@WildYeastandMore 10 ай бұрын
@@user-vc9lr8co2s 맞아요. 덥고 습하면 반죽도 지치는것 같더라구요. 멋진 치아바타 나오면 소식 전해 주세요. 이곳 버지니아도 만만치 않게 덥네요. 장마에 건강 유의 하세요.😊
@user-vc9lr8co2s 10 ай бұрын
냉장고에서 꺼낸후 바로 성형하고 오븐에 넣기전 발효시간은 몇분인가요?
@WildYeastandMore 10 ай бұрын
오븐에 들어가기 전 발효시간은 집안 온도에 따라 많이 달라져요. 저는 보통 오븐이 충분히 예열되는 동안(예열 완료 알람이 울리고 10-20분 정도 더 예열시켜요.) 상온에 두었다가 베이킹 해요.
@user-vc9lr8co2s 10 ай бұрын
타원형과 원형의 반느통 크기가 궁금합니다~ 어디서 구입할 수 있나요?
@WildYeastandMore 10 ай бұрын
저는 10년쯤 전에 베이킹용품 파는 온라인 쇼핑몰에서 구입했는데, 요즘은 파는 곳이 거의 없는것 같아요. 미국에 계신다면, flourside.com/products/wood-pulp-proofing-baskets 에서 구입하실 수 있는것 같은데요, 가격이 많이 올랐네요. 약간 사악 🤨 하지만, 일단 독일에서 정성껏 만든것이 느껴지구요, 물에 빠뜨리지만 않는다면 평생 사용하실거예요. 제 바구니 사이즈는 oval(SM)과 round(MD)입니다. 한국에 계신다면 롯데온에서 파는데요, oval(L)를 5개 묶음으로 판매하네요. www.lotteon.com/m/product/LO2128496151?sitmNo=LO2128496151_2128496152&mall_no=1&dp_infw_cd=SCH%ED%83%80%EC%9B%90%EB%B0%94%EA%B5%AC%EB%8B%88&areaCode=SCH 도움이 되셨기를 바랍니다. Happy baking!💕
@minjeongsong5043 11 ай бұрын
스펠트밀가루가 한국에서는 뭐로 사용하면 되나요..?
@WildYeastandMore 10 ай бұрын
쿠팡같은 온라인 쇼필몰에서 스펠트 밀가루 구매하실 수 있구요. 스펠트가 아니더라도, 통밀, 중력분 등등 아무거나 사용하셔도 맛있어요.😉
@andrazlogar861 11 ай бұрын
Why seeds?
@cosmoscooking7852 11 ай бұрын
Why does my razor always snag and get stuck in the flour? My dough is 75% hydration, is that the problem? Yours looks like you are actually cutting into it, mine is never like that 😢
@WildYeastandMore 11 ай бұрын
I understand what you're saying. In my humble opinion, it's not just about the dough's moisture level, but also how well it develops. It is true that scoring high-hydration dough can be more challenging. However, if your dough was at 75% hydration, it might mean it didn't fully develop or maybe got a bit over-proofed. Try tweaking the folding intervals and frequency. 😉By the way, I think you're an awesome cook! Loved your Chapattis recipe.
@cosmoscooking7852 11 ай бұрын
@@WildYeastandMore thank you, that’s very kind! And I agree about the dough, let me try adjusting things a bit
@WildYeastandMore 11 ай бұрын
@@cosmoscooking7852 Can't wait to hear how your adjustment turns out!
@ST-xz2kl Жыл бұрын
Hi to rest in the fridge for 18 hrs is it temperature sensitive as in needing the fridge to be 4c? My fridge is slightly warm at 10c as it is an old one so I always have overproofed cold retard dough the next day. Much appreciated any advice!
@WildYeastandMore Жыл бұрын
Hi there! Yes, resting dough in the fridge is temperature sensitive and it is recommended that the fridge temperature is around 4°C (mine is 38F/3.3C) to ensure optimal fermentation. Your old fridge with a temperature of 10°C is too warm for the dough to properly ferment and rise, which can lead to overproofing and a suboptimal final product. If you're unable to adjust the temperature of your fridge, one option could be to shorten the resting time of your dough in the fridge to compensate for the higher temperature. I hope it helps:)😊
@ST-xz2kl Жыл бұрын
@@WildYeastandMore Thank you for your kind advice!
@KLNYC Жыл бұрын
i did similar , but my water level was 290.
@WildYeastandMore Жыл бұрын
Sounds great! They must have been superb.😉
@ter8330 Жыл бұрын
I would think you could still make bread with the starter though it didn't float simply because it IS still alive. so that makes sense to me!
@WildYeastandMore Жыл бұрын
That's the point.😉 As long as your starter is fresh, you can still bake nice bread.
@inhalethefutureandexhaleth7014 Жыл бұрын
Wow!
@WildYeastandMore Жыл бұрын
☺
@sayuas4293 Жыл бұрын
Do you think it would be a problem to double everything in this recipe and make a bread twice as big, and make it into a round shape? Do I need to alter anything about the recipe to do that?
@WildYeastandMore Жыл бұрын
Absolutely! If you want to make a larger round loaf by doubling the recipe, that should be fine. In fact, many people find that a bigger loaf tastes even better. Just keep in mind that you may need to adjust the time for rising and baking accordingly. Doubled recipes don't always require double the rising and cooking time. While I won't give you an exact timeframe, I suggest keeping a close eye on the dough and checking for doneness by tapping the bottom of the loaf. The bread will sound hollow when it's done. It may need an additional 10-15 minutes of baking time. I hope it helps:).
@alisong826 Жыл бұрын
Thanks for this! I can’t wait to try my first loaf this afternoon!
@WildYeastandMore Жыл бұрын
My pleasure:). I hope it turns out great for you.
@sengphiekhamsouk6006 Жыл бұрын
Watching this clip i feel soo... lost, there's no info. for a newer like me
@fattymcbastard6536 Жыл бұрын
Definitely have to try 30% starter next time, however I'd still be surprised if my loaf would be ready to bake in just 6 hours. Being new to this, I take a small sample of my dough after mixing in my starter, and pack it into a measuring cup so I can monitor the fermentation. When I use 20% starter, it takes about 12 hours for my dough sample to double at ~20 degrees C. May I ask what %volume increase you're looking for before baking?
@jeremiahmacaranas8083 Жыл бұрын
Big fan of your sourdough work. Quick question. Will the recipe change if I dont have any seeds? Will it affect if I add more both of the flour or just leave the seeds and do the recipe? Hoping for your kind help. Thank you!
@WildYeastandMore Жыл бұрын
Thank you, Jeremiah:). If you're familiar with sourdough, you may just leave out the seeds and stick with the rest of the recipe. But if not, try reducing the water to 230g. As you know, the high-hydration dough is tricky to handle. I hope it helps.😊 Happy baking!
@jeremiahmacaranas8083 Жыл бұрын
Yeah. I love high hydration doughs. I just want to know if it will affect the overall result. Also, you only bulk ferment in for around 15 to 30 min in which you did when you were resting, folding and laminating. Can I ask why? Your final proving was the 3 hour mark. I just want to know your reason behind it.
@user-br7fd7wn7q Жыл бұрын
노래가 묘하게 슬픈데ㅋㅋㅠ 빵맛있겠어요
@michaelosborne3414 Жыл бұрын
No after bake shot?
@giancarlocioffi Жыл бұрын
Beautiful! I loved it! 👏👏👏
@WildYeastandMore Жыл бұрын
Thank you❣
@lesliebean4594 Жыл бұрын
I would love to have seen the finished product. Did you post it?
@mere_mort4l Жыл бұрын
Wow! I will try this approach on Saturday
@breezyliyah Жыл бұрын
와 메밀 들어가는 레시피는 본 적이 없는데 맛이 어떤가요?
@WildYeastandMore Жыл бұрын
제게는 무척 매력 있어요. 10%만 넣어도 존재감 있어요.😉메밀향을 느끼고 싶으실때 한 번 만들어 보세요. 구수하고 적당히 거칠고 그래요.
@florencekwan1222 Жыл бұрын
May I ask what brand of flour are you using ?
@WildYeastandMore Жыл бұрын
Hi, Florence:). I mainly use King Arthur organic flour.😉
@revimfadli4666 Жыл бұрын
I use scissors lol, knives aren't sharp enough
@WildYeastandMore Жыл бұрын
Brilliant!😉
@revimfadli4666 Жыл бұрын
@@WildYeastandMore lol thanks! It also allows more control
@jackofnotrades3320 Жыл бұрын
Hi! I wanna ask if you can do a longer cold proof or even overnight to improve taste and sourness? Will it cause overproofing?
@WildYeastandMore Жыл бұрын
Hi, there:) Of course, you can put your dough in the refrigerator(38F) overnight(10-18hrs). It will taste better.😉
@iamnirmalg Жыл бұрын
Today, I tried this recipe and it turned out great. Thank you for the tips.
@WildYeastandMore 10 ай бұрын
Oh dear, it looks like I missed your comment. Thank you so much for your comment and I'm so glad it worked! 😊
@iamnirmalg 10 ай бұрын
@@WildYeastandMore 👍👍👍 Happy Baking
@viridiantheforest1037 Жыл бұрын
This was a really cool video! I've always wondered about the differences between them. I have been eating sauerkraut my whole life but I have always wanted to try kimchi!
@WildYeastandMore Жыл бұрын
Thank you for your kind comment:). I am a big fan of sauerkraut, too. One day, I accidentally added garlic to my sauerkraut, and it turned into kimchi.😂 I didn't add red pepper powder for this video, but usually kimchi requires a lot of red pepper powder. So it's spicy and little more tangy than sauerkraut. If you try kimchi one day, please let me know how it was.😉
@princessramonah21 Жыл бұрын
I'll try it this week, thank you ♥️
@WildYeastandMore Жыл бұрын
@@princessramonah21 My pleasure!
@ww4102 Жыл бұрын
Great job, good skills.
@WildYeastandMore Жыл бұрын
Thank you for your sweet comment:).