Pin's kitchen

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@thavytheng1795 7 сағат бұрын

Home sweet home

@PingsNomFictionLife 3 күн бұрын

Oh wow, I'm going to make this for sure! Thank you for sharing, cheers.

@amalalsaleh9646 8 күн бұрын

👏👏👏👏👏👏👏👏👏👏👏👏

@truptipanchal5316 9 күн бұрын

awesome info..want to know if we autolyse overnight for 38-39 degree celcius in India..is it fine?..Plus what kind of whole wheat flour is used here, can you elaborate on this..

@lisapons-labelle2602 14 күн бұрын

What an interesting combination! What happens next is that the point that goes into the fridge overnight?

@Pin-kitchen 14 күн бұрын

I laminate the dough after the 1st or 2nd coil folds. This's still in the bulk fermentation process.

@lisapons-labelle2602 15 күн бұрын

Looks amazing 😊 how much flour did you use in this recipe?

@Pin-kitchen 15 күн бұрын

Hello, thank you. It was 410g of flour. 😊

@thavytheng1795 17 күн бұрын

Crispy 🤤

@liorlevv 17 күн бұрын

Lookksss wwoowwoo. Please can you share your recipe for this bread ?

@Pin-kitchen 17 күн бұрын

Hello, thanks ! It's 20% wholegrain flour, 80% bread flour, 80% water, 20% starter, 2% salt. Method: Mix the flour and water and autolyse for 30min. Then mix in the starter, then in the salt and let rest. I did 3 coil folds for the first 2 hours and I laminated the dough after the first 2 coil folds ( 30min apart) then let it finish the bulk fermentation. The dough was about 60% in the first rise. Then I shaped the dough and straight to the fridge for cold retardation. Bake it the next morning.

@susiehawkins5806 18 күн бұрын

Do you mill your own flour?

@lynnvasquez4425 21 күн бұрын

I seriously followed your recipe but I was in the middle of the process my dough was breaking.

@azadyegenian8739 22 күн бұрын

What is the weight of the dough, is it wholemeal or ?

@Pin-kitchen 22 күн бұрын

Hello there, The dough was 850g-860g. 80% hydration, 20% starter, 2% salt, 20% wholegrain.

@MrGoatlady 25 күн бұрын

This is the best video I've seen on WW sourdough. I've been baking yeast and sourdough since 1970 but was wanting to perfect the techniques. Thank you. 💗

@PoojaG_PG 28 күн бұрын

Did you spray water on the counter or was it oil? During lamination.

@Pin-kitchen 28 күн бұрын

Hello, It's water.

@PoojaG_PG 28 күн бұрын

And after that too, while you were handling the dough?

@Pin-kitchen 28 күн бұрын

Yes. Just water.

@PoojaG_PG 8 күн бұрын

Alrighty!! Thanks a ton for responding ❤

@Sandro.0880 Ай бұрын

One kilo for us please!❤

@Pin-kitchen Ай бұрын

Okay 😊❤️

@kyeongkim5210 Ай бұрын

When do you add walnut and cranberry ? Thank you.

@Pin-kitchen Ай бұрын

Hello, you can add in when laminating the dough or when do the coil folds.

@kyeongkim5210 Ай бұрын

@@Pin-kitchen Thank you very much

@diahidvegi8536 Ай бұрын

I've been searching for the best whole wheat sourdough on youtube for a long time now and this is BY FAR the winner on a whole new scale. Amazing, you have really truly perfected it. We're lucky you've shared it with us! Thank you so much :)

@PoojaG_PG 8 күн бұрын

Agree 👍

@sd53099 Ай бұрын

Beautiful, what flour you use and what’s the protein percentage?

@Pin-kitchen Ай бұрын

Hello, I used Italian bread flour and it has 14% protein. Thank you.

@serephiamccabe Ай бұрын

What does 1.2.2 mean please?

@Pin-kitchen Ай бұрын

Hello, this means you use 1 part of starter, 2 parts of flour and 2 parts of water. Feeding ratio can be 1:1:1, 1:2:2, 1:3:3... Feeding with less starter makes it grow slower. It just takes more time.

@ZenaBattaglia Ай бұрын

I can’t wait to watch this. New subscriber, and I will be all over your channel tonight. That’s when I have my alone time lol. Thank you for sharing your talent.

@Pin-kitchen Ай бұрын

Thank you very much 🙏🏻

@ZenaBattaglia Ай бұрын

Luckily for me your video came up and I watched it. Excellent video! I am excited to make this bread. I am very familiar with high hydration and sourdough breads. Again I have to tell you what a fantastic video this is. I subscribed to see what else you do! To those just starting out with high hydration doughs, this is an excellent video for you to follow. Don’t be discouraged, try and try again. The quality of the bread is far above anything you can buy unless you live near an artisan bread shop. This bread is well worth your time and dedication.

@Pin-kitchen Ай бұрын

Thank you for your kind comment. I appreciate it ❤️

@janaeheadley6602 Ай бұрын

What did you use for your multi grain flour?

@Amond Ай бұрын

Amazing bread, thank you! Best of luck to you and your channel! 🌺

@mydear6788 Ай бұрын

Beautiful 😍 🤩 👌

@fdp1510 Ай бұрын

Amazing!

@joannefan5324 Ай бұрын

Really good advice,thank you!

@mrgreenbudz37 Ай бұрын

Lovely Whole Wheat SD video and probably the best one I have watched so far. Also a lovely-looking loaf when cut. Why do you autolyse it overnight before adding the starter? I am still really new to baking breads and Sourdoughs. This video is a must make. Thank you.

@Pin-kitchen Ай бұрын

Hello, I found this cold long autolyse helps the wholewheat dough absorb water better. Thank you so much for your kind comment.

@yasemin1634 2 ай бұрын

I have to ask a very important question, please answer. I like your recipes very much. Do you keep the bread at room temperature after you take it out of the refrigerator? Or do you shape it and put it directly in the oven. I kept it at room temperature for 3 hours after I took it out of the refrigerator. While shaping with a razor blade, my bread spread a lot and was out of shape.

@Pin-kitchen 2 ай бұрын

Hello. Yes, from the fridge and straight to the oven. It will not hold its shape if you rest the dough at room temperature.

@lindagordon2955 3 күн бұрын

Absolutely beautiful! Perfect teaching video. Thank you!!!

@Kay123-bo7tf 2 ай бұрын

Can I use white flour starter to bake this whole wheat sourdough?

@Pin-kitchen 2 ай бұрын

Yes, you can. It'll be good! It just won't be 100% ww anymore.

@alannunez3805 2 ай бұрын

What type of whole wheat flour are you using? Also what multigrain flour are you using?

@Gojo-smile 2 ай бұрын

That’s look awesome b ❤

@Pin-kitchen 2 ай бұрын

Thank you o ❤️

@patriciamalone2481 2 ай бұрын

WHERE'S THE MEASUREMENTS. ??? 🇺🇸

@Pin-kitchen 2 ай бұрын

Hello. It's written in the description box. Thank you.

@justdi3347 2 ай бұрын

Beautiful and wonderful video, just like the other. I do have one question. When you did the 3 coil folds, you said you only needed 3 due to it did not spread. Is there a minimum or maximum amount of this step. I realize it is due to the texture of the dough at that time. Love the music as well. Thank you again

@Pin-kitchen 2 ай бұрын

Hello. Because we are working in different environments and different kinds of flour, the dough needs to be treated differently. You may need to do less or more. Feel your dough while doing it. Your dough is strong if it is holding its shape (meaning does not spread so much) and not sticking to your hands. Also different kinds of flour means different amounts of water too. Probably you will need to test the flour you use with different hydration to see which is better. Thank you for your comment.🙏🏼

@PiJi-fd7wu 2 ай бұрын

ទំនងណាស់👍🏻🥰🤤

@Pin-kitchen 2 ай бұрын

អរគុណច្រើន🥰

@jesusislord6955 2 ай бұрын

Your bread is amazing. Thank you for the great video. I tried my first batch and it came out ok, but didnt seem to rise in the oven like yours. I had the bubbles which made me happy but definitely smaller. Do you know what could be the problem please? Could it be shaping / not having a good banneton which leads it to be flatter?

@justdi3347 2 ай бұрын

Hi, I’m curious about this question too. I hope she replies.

@jesusislord6955 2 ай бұрын

@@justdi3347I done the hydration test as per this video and reduced mine to 85% and seems better. Will see how it goes

@Pin-kitchen 2 ай бұрын

Hello. Thank you for the comments. In this case It can be many reasons. I'm glad that you've tried to lower hydration. You did the right thing because every type of flour has its own hydration. A good shaping could make the difference too. And I don't think having a good banneton is necessary. I've done it in bowls and baskets, and they were just as nice. Also it could be the proofing. Over proofed dough doesn't rise much when baking and has many smaller holes. Thank you for trying my recipe. 😊

@justdi3347 2 ай бұрын

@@jesusislord6955 I will be preparing my first try tonight as recipe calls for, then I will go from there. Thank you for the tip. 🙏🏻 King of kings and Lord of lords.🙏🏻

@jesusislord6955 2 ай бұрын

@@justdi3347 A good idea is to cut off a tiny bit of dough off and proof it separately and when it has roughly Doubled then u know its ready 😊

@arlo6345 2 ай бұрын

What is cereal flour?

@Pin-kitchen 2 ай бұрын

Hello. It's multigrain.

@nisoeliezer 2 ай бұрын

Looks great 🎉 try next time with biga dough...

@Pin-kitchen 2 ай бұрын

I will try! Thank you 😊

@KarlLew 2 ай бұрын

Thank you. The recipe was very helpful. My sourdough whole wheat bread has smaller holes. I will try increasing hydration.

@MM-qk8eg 2 ай бұрын

Hello, thank you for the beautiful recipe and providing the link to the full recipe. I have 3 questions: 1- I followed your instructions but my dough is still very “runny” after all the coil folds. Do you know why that could be? I live in a cold environment (room temp 17-18 C) but I rested the dough in a warm, turned off oven (around 30C). 2- what is the protein content of your flour? 3- which country do you live in (just curious about the flour quality of your region)? Thank you and all the best! ❤

@justdi3347 2 ай бұрын

Hi! Great questions, I hope she answers as I am planning to try this recipe still looking for the best method.

@IMACTED Ай бұрын

30 degrees is too warm, you are risking your sourdough to die, try 28. She said it was 13% protein

@yafit197016 2 ай бұрын

wonderful

@ivonnevaneijk1305 2 ай бұрын

My whole wheat fluor container 17% proteïne. Should I use a different amour of water? And my starter is 1:5:5. Can I use that? Or is that going to influence the rising tome?

@TomNavesink 2 ай бұрын

I’d like to know also!

@boboloves944 2 ай бұрын

Do you need to do anything to the starter the night before?

@Pin-kitchen 2 ай бұрын

Hi. If you plan to mix the dough early in the morning. You can feed the starter before bedtime. 1:2:2 or 1:3:3 depends on how long you want to let it rise. Or you can feed it the morning 1:1:1 and let rise at a warmer place . It should be ready to use in 4h-6h.

@SirushKhalatyan-mj3qt 2 ай бұрын

Looks great. If I want to mix 25% white flour, should I add the white flour the night before or together with the starter? Thanks

@Pin-kitchen 2 ай бұрын

Hello, thank you for the comment. You can add in the night before. Or you can do the autolyse in the morning at room temperature for a few hours.

@hobbyless4089 2 ай бұрын

Does anyone know why the feeding ratio changes from 1:1:1 (starter:flour:water) for days 1-7 to 1:5:5 for days 8 and beyond?

@dc9549 2 ай бұрын

I am trying to make whole wheat sourdough but the flavor is acid. I will try to do this recipe to see if the flavor is different. What do you think is the reason for that flavor?