Katzoomi Bread (Sourdough Shokupan) | 天然酵種吐司

[@BY-xl9mc]

Hi Chiew See. Just to share that I made this recipe using kenwood breadmaker all the way and the bread turned out great too. From start (mixing in all ingredients + sweet starter & preferment) to end about 3 hrs+ in breadmaker. Thank you so much for your wonderful recipes. Now I can fit in SD breadmaking in busy work schedules ☺️🙏🏻🙏🏻

[@autumn.kitchen]

🤗🤗❤️

[@annebui1512]

how long you knead the dough in kenwood mixer and what level? thank you 😊

[@cathuongnguy2577]

Sifu, I’m happy you show step by step how to make it. Thank you!

[@jmekitchen1771]

Wow very very nice recipe thank you for sharing sir stay safe always new friend here GOD BLESS US ALWAYS

[@az100476]

Made this today. It was so good! Thank you for sharing ❤

[@ydhb6169]

Does this bread have any sour flavor??

[@hulyad9310]

I made it today. İt’s so soft and tasty 😋 thank you so much for sharing this video ☺️

[@BTs-he1lg]

Great recipe, thank you so much. I made it and it turns out moist and fluffy. Used bread machine to knead, substituted with almond milk

[@autumn.kitchen]

Wow I am glad to know that. Have a nice day. Cheers

[@BoomBuum]

its my first time to make a starter, will make this after 10 days. thank you.

[@trangcao2658]

I made this yesterday and it was successful. Thank you so much.

[@autumn.kitchen]

Most welcome 🤗

[@agnesa7969]

Thank you for creating this video tutorial. I am now more confident to make this bread.

[@om3thby259]

ممكن طريقه الخميره اللي نظيفها لعجينه

[@cristinaco7952]

Hello ,thank you for sharing. Bake yesterday and it's good ,so soft.😍

[@邱秀惠-x8t]

Thank you

[@HopeHempstead]

I made this (omitted the extra 20 gr. Sugar...whichI'll add when making rolls) and it came out so delicious! Thank you for using less ingredients.

[@eunjigo5630]

It's a detailed and friendly video.

[@mesrau]

We thank you so much 🙏we are learning from you as always❤️❤️❤️❤️🙏

[@agneskhaw965]

Thank you. It was lovely to watch n understand

[@donnamariagarner5231]

Looks delicious I’m going to give it a try, thank you for your very well put together video. 🙏😍

[@meiping5523]

Thank you for sharing your recipe. I tried before, very nice.

[@wanmwann2420]

Thank you for sharing. I am now baking,can’t wait to see the result🤩🌹

[@WendyFung-uq5gs]

I love this recipe as only 1 proofing is needed. May I have your advice to make this loaf sweeter without affecting the texture? Thanks

[@autumn.kitchen]

You can try adding more sugar(extra 10g) into the dough.

[@Tina-di7fq]

Thanks for sharing. Can I final proof the dough in the fridge over night and bake in the morning?

[@lucyyeap4684]

Hi Autumn just want to let u know that my bread came out beautifully. Looking like yous ♥️ I let it proof 1 more hour n bake. Tq for the recipe. Now I’m going to try your beautiful Accordion Bread

[@autumn.kitchen]

Thank you. You too have healthy starter and baker hand to make it a success!

[@lucyyeap4684]

It’s thanks to u Autumn. U give great tutorial

[@quynguyenthithanh4421]

Thanks u for sharing

[@autumn.kitchen]

thank you

[@ckrislozway]

Thanks this video helps so much

[@Mia-cz9eg]

I made this recipe today, following every instruction to a tee. The result is very soft and nice, but there is a gap (air bubble?) underneath the top crust. Not sure if it's caused by my shaping skills or something else.

[@autumn.kitchen]

It could be shaping, also over proofing tends to have big cave/hole at top part

[@Mia-cz9eg]

Thank you for your reply! I will try again.

[@heartstafford2236]

Same with mine. There's a big cave in the bottom. I think it's was overproofed, as I didn't have the time to bake it right away. I put it in the fridge overnight.

[@efich2765]

Just put mine in the oven.....very easy recipe.....hope comes out good....thank you so much!! I will send you a foto!!

[@debbiefraser9824]

Thank you, I cant wait to try.

[@lowhoesim703]

made this today, it was so good thank you for sharing😘

[@jeansohn797]

I will bake this recipe tomorrow! Thank you!11

[@cutiesong8550]

谢谢分享

[@MscherriePoP]

hi! it will be nice if you can show us the entire process of a country sourdough SD from the beginning to the end. (not your first video cos it was too quick) thanks!

[@autumn.kitchen]

i hope to do it one day

[@assya5937]

Ohhh wow I think I’m in love. If only I knew how to manage levain...

[@AyumimiLandia]

I made this today! My RT was around 20C, my sweet starter took 13 hours to get peak, proofed around 5 hours in microwave with a cup of hot water. This recipe is great, it actually is shokupan, not brioche 🍞😊👍🏼 The crumb is super moist and fluffy.

[@autumn.kitchen]

Yes this is Shokupan. Glad you like it

[@yenpranoto621]

Thank you. 👍👍👍😍😍😍

[@2bzyblack]

Thank you, this is an easy recipe to follow and now one of my family's favourites.

[@dawnlau3507]

Hi Chiew See! Thank you for this recipe. It was amazing and my mother just LOVED the bread. It took my sweet starter 5 hours to peak and I missed it so unfortunately it collapsed :( but I used it anyway and bulk proofed for 6.5 hours to get to 90% of the tin, then overnight for about 10 hours in the fridge before baking it directly. There is still a sour tang to the bread. Being new to SD, just wondering where that might come from? The starter I am using is someone else's 2 year old starter who bakes weekly, plus I refreshed twice before making the sweet starter and preferment! Appreciate very much your advice on this. In the meantime can't wait to try the black sesame shokupan!

[@thiagobrunots]

Maravilhoso 👏👏

[@phungleuyen7123]

Hi Autumn Kitchen..! If I let sweet starter rise overnight, which ratio i should use? Thank you for your recipe! ♥️

[@lekkoloves55]

Love your video and formula. I used your sourdough shokupan recipe many times, it always tasted great. Anyway it often had a big hole inside the loaf. Any advice, please?

[@autumn.kitchen]

Glad you love it. If the holes are at the top part, it could be due to over proof

[@lekkoloves55]

Thank you for your advice. I will try to shorten proofing time next time.

[@vivianv5271]

Hi, after the sweet starter reached to peak at room temperature, can keep in the fridge overnight for tomorrow use?

[@autumn.kitchen]

It will not be as strong compared to using it fresh

[@evevarela3091]

Hola buen dia, disculpa que es la nata para montar?

[@autumn.kitchen]

The dairy whip cream that use to whipped up for cake deco

[@elliotkim2349]

Looks more fluffier when using a starter than a tangzhong

[@autumn.kitchen]

Thank you 😊

[@elliotkim2349]

@@autumn.kitchen can you mix a tangzhong with a starter?

[@elliotkim2349]

do you double proof and how many cups is the sweet starter?

[@Username12515]

HI … love this receipt. CAN U MAKE BOMBOLONI AND DOUGHNUT WITH SOURD DOUGH for us ?? Many thx

[@uditasrivastava7736]

Can I replace this starter with yeast? If yes, what’s should be the measurement??

[@j2chnj]

Omg! I'm trying to find out no yeast bread but finally I did! Looks amazing and definitely will try it. Thank you for sharing good video💕

[@autumn.kitchen]

🤗

[@eillyhoo4226]

May I know what is the brand of your mixer? Look nice

[@autumn.kitchen]

CN. It is a Taiwanese brand

[@hulyad9310]

👏👏👏

[@margeloo5916]

Thanks for the very detailed video. No mixer. Would it be very difficult / impossible to knead by hands?

[@lmilmi9946]

🤤

[@margeloo5916]

Hi, must the preferment dough (from fridge) come to room temperature before mixing?

[@autumn.kitchen]

no need, i use cold preferment

[@catkin1020]

Thank you so much for the recipe, if I want to bake two loaves, should I double the recipe (double the sweet starter, the preferment and the rest...?) thank you!!

[@autumn.kitchen]

Yes double all ingredients

[@vanvicvacations7073]

謝謝妳這麼仔細的視頻 請教老師2 個問題 1. 糖可以減少一些嗎？ 2. 所以吐司的成品因該是240 克嗎（所有的麵粉合計）

[@autumn.kitchen]

可以减。但是糖在硬种里的用处是不一样的。加糖是製造滲透壓(osmotic stress)，壓抑菌(LAB)的繁殖，從而壓抑酸化。這是用在甜麵糰裡減少或去除酸性的一個辦法。

[@rafaelleal246]

Excuse me, I have a confusion regarding the first dough you prepare, the "Sweet Starter", the problem is that I don't know where you get the first "40 gr of Starter" from, it is 40 gr of a sourdough that you already had prepared with previously ???? or is it fresh yeast ???? I thank you for the information, thank you.

[@dinasalibi7901]

please can you tell me how i get the 40g stater

[@yewsingkho4829]

Hi my dough was a little sticky after I mixed. I used Japanese bread flour, replaced whipping cream with water. N well I used 15% more peaked starter for both the preferment n sweet starter. Was it the 15% more starter n replacing whipping cream with water made my dough sticky? 🙏

[@saimafaisal4430]

nice recipe please share it sour dough starter recipe and sweet starter recipe iam waiting thanks

[@autumn.kitchen]

Hi you can follow this video to cultivate starter from scratch kzbin.info/www/bejne/o2fTeJ6Fqr-hqM0

[@autumn.kitchen]

As for sweet starter, just follow recipe to build from your starter

[@vinnyngo4770]

Thanks for sharing the wonderful recipe. If I were to make 2 loaves, can I use the same amount of sweet starter and the preferment? And adjust the bread flour/water/milk? Would you have the recipe for 2 loaves? Thanks a lot

[@autumn.kitchen]

You can just double up everything 😊

[@PrabuAnoraga]

In order to compare with the tangzhong method, which one is the best refers to softness and moistness of the bread will be?

[@ydhb6169]

Hi thank you for amazing bread recipe. Does this bread have any sour flavor??

[@autumn.kitchen]

No if your starter is active and strong

[@ydhb6169]

@@autumn.kitchen thank you!

[@mingfongkhoo2786]

Hi, can I made half of the recipe by proportion the recipe accordingly?

[@ismailbeevikmpitchai3650]

Hi Tks for the receipe. I made the bread. It came out well but the sides of the bread was not brown enough. How do I rectify it. Tks again

[@autumn.kitchen]

Either your oven temp not hot enough or not bake long enough. Also it depends on your tin material. Some tins are more conductive

[@SaraSmirnova]

Скажите пожалуйста, а вторая закваска, это Levito madre?

[@gj-yeh702]

Do you mind sharing the brand of flour you use?

[@lenlenlen228]

hello. my sweet stiff starter only rise double. it's been 8 hours. could it be better if i change the ratio to 1:2:2? Thankyou

[@autumn.kitchen]

I suppose your starter is not strong. The ratio is only different by the peak timing, it will not change the rise from double to triple

[@maddychristmas3945]

Mine became so sticky to even round the dough, where did I go wrong?

[@autumn.kitchen]

Might be your flour

[@janam4944]

Hi,can I make it without sugar?Thank you.

[@judysstudios]

I'm new at sourdough baking, yet my 1:1:1 ratio starter always peak first than any stiff starter. Am I missing something here????? Thanks advanced for your clarification

[@azizsasuke26]

Could you tell me what is the starter ?

[@greta4597]

Thank you very much, your help is invaluable! I have two questions: what kind of flour do you use to feed your sourdough? And how can I make it strong enough ?

[@autumn.kitchen]

bread flour. Keep feeding at peak, dont let it collapse. once a while boost with 5-10% rye

[@shanchiwang3123]

請問秋天老師， 這個視頻的吐司是揉完麵團直接分割，但eggless 101 loaf 是揉完麵團休息兩小時才分割，想請教其中差異的原因。

[@germainetai1106]

Would be helpful to have the estimated time for each step .

[@autumn.kitchen]

The proofing is about 3-4hr at 28C

[@dejavumeh1400]

Why my sweet starter only builded 3-4mm height after 7 hours... :(

[@autumn.kitchen]

you need strong and active starter to build sweet starter. suggest you replace sweet starter with normal liquid starter. it works too

[@dejavumeh1400]

@@autumn.kitchen thank you. Although my sweet starter didnt grow so well, I still use it, and it works! The texture of the bread is so good, however it tastes so sour....is that normal?

[@autumn.kitchen]

Too long proofing hence sour

[@gigigamer6235]

Poderiam traduzir né, quem não sabe interpretar fica difícil, ainda bem que não fugi da escola, consigo entender mesmo sem ter estudado inglês

[@changyuyun]

老師好，我的酵種從冰箱拿出來餵養後大約5個小時到兩倍高，如果再培養糖種跟中種又要再經過約4小時，等於要等待半天後才能進到製作麵包階段 感覺我把製程拆成兩天做，時程上比較好符合我的作息 目前想到的方法是： 1. 麵團混合完成、出薄膜後，進冰箱冷藏，隔天退冰整形後入模，後發至九成滿再烤 2. 整形入模以後冰入冰箱，隔日取出等待發酵至九成滿後再烤 請問您有建議哪個階段比較適合放冰箱冷藏發酵嗎？

[@autumn.kitchen]

我通常都会做（1）。隔天整形

[@michelleleung1733]

May I ask where can I find how to make the starter?

[@autumn.kitchen]

You can check out in my IG highlights or Facebook pinned post on the page

[@yewsingkho4829]

After mixing the dough, you divide without having to BF? Just to confirm for this recipe i divide straight mixing the dough (check window). Mix, Check window (if ok) , divide and rest 20mins.

[@autumn.kitchen]

Yes single proof

[@yewsingkho4829]

@@autumn.kitchen thanks for the fast reply. I’m final proofing my bread now. Very excited. Thanks so much

[@benhi8838]

If i don't have whipping cream i can change 20 Milk. Thank

[@autumn.kitchen]

Replace with milk 😊

[@trinityweddings8661]

My dough is sticky and soft not like yours. After resting 20min the dough slack. Not holding together. Do you think I need to reduce the liquid? Or do I need to mix longer?

[@autumn.kitchen]

It depends on the bread flour you are using. Some flour doesn’t take hydration well. Yes you can reduce liquid. This dough should not be challenging to mix, I’m curious what bread flour you are using

[@Taro_thecat]

Thanks for all small details, I have doubt that when we prepare starter at 140 grams, it isn’t ratio 1:1:1 by using 50:50:50, right? Because mine got finally less than 150gr. Or we just calculate only starter +flour so gotta be starter 70 :70:70 ,right.

[@autumn.kitchen]

It is 50/50/50 (starter/flour/water), when u scrap out there is some left over on the container. Just use 140g starter

[@wendyku4461]

So sad. My sweet starter didn’t rise. But the stiff starter rise beautifully. I just proceed to make the bread. It did rise to 90% of the tin but when I bake it with lid, it shrinks back to 70% instead of rising to 100%. What happen? I know my starter isn’t strong. But it already rise to 90%...

[@autumn.kitchen]

likely due to weak starter

[@fingershopping3544]

Thank you so much for all the efforts. May I know if it's ok to use milk instead of whipping cream?

[@meiping5523]

I didn’t use whipping cream, used plain water, the bread still very nice, soft n cottony.

[@autumn.kitchen]

yes u can use milk or water to substitute

[@Hennessyrock]

@@meiping5523 oh good to know! thanks for sharing your experience.

[@Hennessyrock]

@@autumn.kitchen noted, thanks for your reply :)

[@oichun7727]

谢谢你的用心和无私的教导 让我成功做成酵种 我有一个问题 假如从酵种里拿出120g, 是否要补回60克的面粉 和60克的水呢? 谢谢

[@autumn.kitchen]

不是很明白你的问题。你是从食谱里拿掉酵种吗？

[@gohlihui]

why is there no bulk fermentation step?

[@autumn.kitchen]

This dough I did single proof

[@auderus]

Made it last night. It's so delicious, soft moist and spongy. It has some elastic quality, but I wish I could make mine more elastic, like yours. I accidentally overproofed it cause I started to late in the day to bake it. It took so long to rise only part way. So I put it in the refrigerator, but then I ended up doing something else that kept me up anyways, so I took it back out of the fridge. Then when I went to bed, I forgot I left it out, instead of putting it in the refrigerator to arrest the fermentation, like I intended! So it was inches above the pan in the morning before I baked it. Would that make it less elastic? I didn't get the long elastic shreds that I saw in your video. Also, could you give us the nutrition info on this recipe?

[@auderus]

I want to include a video of what my loaf looked like, but I don't know how to do that from my smart phone. 🙄

[@autumn.kitchen]

usually the shreddable crumb is to do with the well developed gluten. Over proof, or kneading insufficiently both will affect the dough gluten structure and not getting shreddable crumb. If your flour is not absorbing, try to use a higher protein flour. I was using 12% protein flour in this video

[@dietadaloba-brunaneves1904]

👏👏✨✨😀✨Vou fazer!!!!!

[@mitzychristina]

Hi, can I use my rye flour starter to make this?

[@autumn.kitchen]

Yes absolutely

[@tewsiewbiuy7897]

Hi I made this today too .. thanks for your recipe sharing. May I know why my sweet starter and preferment doesn’t rise much as yours? it takes nearly 4 hours to rise up about 65% only. Dare not prolong to proof anymore and popping to oven with little sour smell (guess it’s over fermented) and the texture was a bit gummy with bit sourly. so sad it’s totally out from your recipe 😂😅😅and I like this recipe very much. I wonder is SD starter giving that problems caused to not rising much.. as you only take 2.5 hours n mine nearly 4 hours (60-65% rise) I’d tested SD starter float and it’s floating. Thank you

[@autumn.kitchen]

Very likely is due to starter. You need strong active starter to give you optimal bake.

[@tewsiewbiuy7897]

@Autumn Kitchen thank you so much for your feedback. I’m newbie in sourdough and this only the first SD Starter that I’ve built them. In other words, I would need to gradually feed and bakes regularly to boost and make stronger active starter? Is that so .. thanks again and blessings! 😇🥰

[@autumn.kitchen]

@@tewsiewbiuy7897 yes, the more you bake the stronger and active your starter

[@rosalindyap]

Is there a certain size of the sweet starter jar we can use ie height and width etc to make sure when it rise until the top is the same as your?

[@autumn.kitchen]

You can try the plastic container form Daiso. It has 3 sizes, 300ml, 600ml and 1L. The sweet starter in the video used was Weck jar (glass)

[@rosalindyap]

@@autumn.kitchen thanks

[@emiliajeow2897]

What is preferment compared to sweet starter? Always amazed at your creationjs.0

[@autumn.kitchen]

Preferment has no sugar

[@elvaxu6048]

What’s the alternative of wiped cream? Can I use milk/ water/ butter instead? Thanks.

[@autumn.kitchen]

Just replace with milk

[@lanakhaila4394]

Can i skip "preferment"? Or only use 1/2 recipe.

[@autumn.kitchen]

Half the recipe for one loaf is ok

[@divinape9812]

What would a setting be for a regular sourdough on a tin loaf for Unox?

[@autumn.kitchen]

for 20x10x10cm loaf I would bake at 155C for 25-30mins in Unox, no steam, fan 2

[@Clarice1815]

Hi, i bake this bread last night. May i know why my brrad seems a little heavier once is cooled. Have i done it incorrectly? But is tasty! Though is a little chewy.

[@autumn.kitchen]

I cant be sure, it could be the flour or kneading process

[@jacindapranata1762]

Hii.. is it possible to keep the dough in the fridge after final proof? For tomorrow morning bake Like sourdough bread

[@autumn.kitchen]

Yes you can

[@clrkbv590]

HI I tried your method and found that the starter took overnight to double?

[@autumn.kitchen]

Your liquid stater might be not active enough

[@popcornstories]

Can you make a strong starter with just white flour ?

[@autumn.kitchen]

my starter is just bread flour

[@pwcheung8881]

I want to know if it is a ‘must’ to make the bread very soft ? I have tried once in using other kind of bread flour but the bread is hard.

[@autumn.kitchen]

its your mixing and shaping

[@leekmeilim9701]

Hi.. will like to ask , how do you keep the starter in fridge so that it will stay active. Do you keep in fridge immediately after you feed ?

[@autumn.kitchen]

Fridge after feed. Take out and refresh 2-3 times until active before used

[@colorbox1111]

Hi! I’m new to bread making 🙋‍♂️ Do I need to preheat oven? To bake with fan off or fan on? Thanks.

[@autumn.kitchen]

Yes preheat oven. I bake without fan

[@stefaniasti8818]

Hello Autumn, how many loaves can make for this recipe? Thank you so much 🙏😊

[@autumn.kitchen]

This recipe is for one loaf 😊

[@stefaniasti8818]

@@autumn.kitchen ok thank you 🤗

[@elvaxu6048]

May I ask how much time that you waited for the dough to proof to 90% of the time after shaping and at what temperature? Thanks. I’ve waited for more than 6 hours in a warm place, only rises for about 50-60% of the tin.

[@autumn.kitchen]

3.5-4hr. It’s very much depending on your starter

[@cristinaco7952]

hello, this is my 2nd time to make this bread, but I accidentally put over all 60 gms of sugar , how can I adjust the recipe ,pls advice. Ty🙏

[@autumn.kitchen]

I’m afraid you might get a sweeter bread 😅. How is your bread turn out?

[@cristinaco7952]

@@autumn.kitchen I bake this morning, and they love it , it's not too sweet. I'd rather go back to 40 grm. Tomorrow morning I will make this again but this time I'll double the recipe .🙏💛