Dreamy Pastel Bread (Sourdough Shokupan) | 梦幻生吐司 | Katzoomi Bread

[@Aprilbakes_sg]

This is pure art. The time spent making this bread is all worth it. ❤️❤️❤️

[@irenesneddon2982]

Absolutely gorgeous! Thanks for sharing your knowledge!

[@Gankzillorated]

perfect execution

[@tesinekmekdunyas6887]

Perfect colour👍👍

[@beatriceau5128]

Me and my family truly enjoy this bread so much. I substitute with Kale Powder. Thank you for sharing your lovely bread.

[@SourlottibyAbby]

Glad you love it!

[@f.chourmain]

So pretty. Love the color

[@SourlottibyAbby]

Thank you 💛

[@yurnalissimorangkir6699]

Already try this 4 times and my kids really love the texture. Thank you for sharing this beautiful recipe. GBU

[@SourlottibyAbby]

Wonderful. Glad you and family loved it!

[@maritzamartinez8702]

How can I do the sourdough starter 1 part please Help 😞 I’m confused .

[@أمضياء-ط8ض]

So beautiful and thank you for sharing 🙏🙏

[@SourlottibyAbby]

Pleasure!

[@jeombao4917]

this looks so good!

[@SourlottibyAbby]

Thank you!

[@viredduck]

So amazing ❤ Look yummy🤟💜

[@oliviateo2770]

So pretty, 舍不得吃 😍

[@SourlottibyAbby]

谢谢～

[@ThanhatFoodvn]

the bread is so delicious

[@SourlottibyAbby]

Thanks!

[@Albeesee]

Beautiful... going to try this recipe! Is there any maximum proofing time? How to prevent overproof?

[@alexandraphoebe5911]

I learnt that usually this recipe yield for open lid pan. Did you put all the dough for close lid pan or any adjustment?

[@phungleuyen7123]

Could I use instant yeast? And how can i exchange the yeast?

[@ameliatee1786]

请问，我面临的问题是，什么原因面包烤好出炉后，上层不是平型的，如何才能烤出正方形？还有，烤面包要开风扇吗？希望能收到你的回复。感激不尽。

[@quynhuyenha2715]

I love the color & texture! Many thanks for delicious recipe. What size of the jar that you used for the sweet levian?

[@quynhuyenha2715]

I meant levain

[@SourlottibyAbby]

Hi! Thank you. My sweet levain is using a 600ml container.

[@mingearnlivialim8316]

Hi, what should I do if the sweet levain didn't rise much?

[@SourlottibyAbby]

Hi! It can due to your starter is still weak, suggest to strengthen your starter before attempting it again. Alternatively you can omit sugar and use normal levain if it happens again.

[@faithsee7582]

Tried this and it turned out good! Was wondering if this can be done using rye and spelt?

[@SourlottibyAbby]

Thanks for trying! Yes you can substitute 10% of bread flour with it.

[@terisuny]

I'm in awe of how strong your starter is. Do you only use bread flour? 1 type of flour? Do you use mineral or tap water? Tks

[@SourlottibyAbby]

Hi! Yes, 100% white bread flour with distilled water

[@frankonly0402]

老师你好，问下这个面包揉好面不需要第一次发酵，直接整形放磨具里就可以了吗？

[@SourlottibyAbby]

你好，如果时间允许你可以进行第一次发酵然后再整形。或者直接整形都可以。

[@emmapu2409]

very beautiful ❤️ may i know what brand of bread flour are you use to feed starter ？ tks

[@SourlottibyAbby]

Hi Emma, 12% protein bread flour

[@Jewelpoon]

So soft! May I ask if this is baked using fan forced. The color is nicely brown.

[@SourlottibyAbby]

Hi! Yes, one of my heating element was down so I had to use fan-forced mode. Kindly adjust accordingly as every oven setting is different ya.

[@Jewelpoon]

@@SourlottibyAbby thank you!

[@mandyng6885]

Hi, can I leave the sweet levain n preferment in fridge overnight if I plan to bake the next day?

[@SourlottibyAbby]

Hi! You can keep the preferment in the fridge overnight no problem. Where as the sweet levain I suggest feeding at a higher seed like 1:3:3:0.5 (starter: flour: water: sugar), and bring to ac room 23-24c. Usually can drag up to 7-8 hours.

[@niciunitec]

太漂亮了！我这里没有见到紫薯粉，找机会试一下

[@SourlottibyAbby]

你好，谢谢 😍 您可以试试在烘焙原料店找，或者虾皮(shopee)！

[@hudaghassan5912]

Woow. Please i have question about my starter, it is 1 year old , i check it this morning after a week from feeding and store in the fridge. I found gray water and white things on top, i suspected mold but not sure, so i removed the water and fed it 4 hr ago , it is now raised and bubbly, does that mean it is ok it was not mold? Because i have no experiance, and i heard that mold cause health problems.

[@SourlottibyAbby]

Hi! The grey-brownish liquid is known as 'hooch', indicating the starter is just hungry. Yes you're doing it alright, just discard and feed it with fresh flour and water. It should become active as usual! At the mean time, please check out my Starter cultivation video. I've shown some samples of mold and hooch.

[@hudaghassan5912]

@@SourlottibyAbby thank you very much

[@nisazakaria2427]

How to make sour dough nya

[@SourlottibyAbby]

Check out the tutorial in my channel

[@YWChyi82]

Can ask what knife is this you using?

[@SourlottibyAbby]

Hi! It's Kuhn Rikon

[@asaslf]

After window pass can i keep it 2 hours fermentation in room temperature then on fridge to next day ?

[@SourlottibyAbby]

I have not tried it, but putting the dough in the fridge is not necessary as it will halt the fermentation and affecting taste of the bread.

[@asaslf]

@@SourlottibyAbby can I do colors like what you show us but with cload toast recipe?

[@SourlottibyAbby]

Yes perfectly fine

[@sharonlim6871]

请问3份面团从stand mixer揉好后，需要休息2小时吗？

[@SourlottibyAbby]

你好，不需要。可以直接进行发酵

[@sharonlim6871]

好的，我照做但是6个小时后它在吐司盒还发不到一半。😭

[@lilylim8275]

May i Change White sugar to honey? Tq

[@SourlottibyAbby]

Hi, yes you can, kindly adjust the hydration accordingly

[@lilylim8275]

For flour Protein = %?

[@puripuribuns]

hi I have a slightly bigger loaf pan 30x10x10. do you think this might effect the final bake shape if I use the same recipe. edit for another question. so the sweet levain and preferment is done at the same time am i right?

[@SourlottibyAbby]

Yes definitely will. The ratio of the recipe is meant for 20x10x10. If your loaf is bigger, do not wait to bake at 90% filled. You may need to bake earlier, please adjust accordingly on proofing time. Q2: yes. Once preferment is doubled, refrigerate immediately and wait for sweet levain to peak

[@ckrislozway]

Does it taste sir sour ?

[@SourlottibyAbby]

Hi Ckris, I would say subject to individual tastebuds and depends on strength of starter. However, using sweet levain can help to reduce/ even omit the tangness from the bread. Hope it helps!

[@ckrislozway]

@@SourlottibyAbby thank you. Well try again