酸種麵包 Mo's Sourdough ✨ 升級版 ｜智能焗爐 vs. 焗爐大比拼 Anova vs. Cast Iron + Oven | MoMoments Ep.35

[@MoMomentsTeam]

ᴍᴏ ᴍᴏᴍᴇɴᴛꜱ ᴛᴇᴀᴍ 🤟🏻 👸 Kitchen Queen Mo姐 : instagram.com/moje115 🐰 Editor/Producer Camille 林佑蔚: instagram.com/itscamilleadeline 🦁 Producer Sam Chan 陳宇琛: instagram.com/sam_chan_yu_sum Teresa Mo 毛舜筠官方頻道 Official Channel 健康飲食 • 生活方式 • 工作點滴 請留言，按讚，訂閱同分享 ❤ Comment, like, subscribe, and share to follow our lifestyle tips to stay healthy and get that glow from inside and out! ❤

[@kannancy]

做左9個月簡化版sourdough, 係時候進階做正規版sourdough ，多謝毛姐&team由淺入深教授，令我成功率大增，信心大增，依家成日整sourdough bread, loaf, pizza, scone 😆

[@christinewong2831]

多謝妳的教授

[@janfiertam789]

又再次令我DI起心肝再次養STARTER整SOURDOUGH ，謝謝MO 姐詳細的講解。都多謝MO MOMENTS TEAM的拍攝。

[@llazybonezdesign8561]

It is very amazing sourdough making video, demonstrated well to bake a delicious bread in details, even though I seldom bake I love to watch this program like 毛姐 likes baking and treat the dough as a piece of art.

[@tgc4204]

I followed your steps to prepare the dough and the sourdough came out amazing. Thanks for sharing.

[@candyngai7732]

好靚❤👍🙏

[@yappohchu1449]

very detail and good demonstration

[@hkpeoplehk4152]

多謝毛姐分享

[@situentse4043]

謝謝你的示範

[@Liz-ux8be]

Hi Mo姐 & the team, thank you & truly appreciate for the affort to sharing such a detail process in baking this sourdough bread. I love sourdough so much & I love the open crumb too. Sourdough is so delicious and healthy. Looking forward to more of your sourdough recipe. cheers to you guys ! 祝你们新年快乐！身体健康！

[@stellawong1636]

多謝毛姐🙏 好詳細且清晰，妳和團隊非常用心預備及後期製作。 感謝無私的分享！

[@taskbldrs]

Very detailed guidance 👍

[@raymondykchan5130]

第一次睇到這video 👍🏻多謝Mo姐咁詳盡的示範將效果的分別呈現出來，用cast iron焗的包切下去時便看到甚麼叫外脆內軟，完勝！

[@ChrisDataPortrait]

mo姐，我都有anova oven，要archive massive oven spring嘅话，当个炉preheat完（我preheat 1hr 250c no steam)，再set 10分钟100% steam，然后关机，无错，是关了部机跟住即刻摆个dough入去set 10mins。这个原理同cast iron像似，因为anova部机当有convection 模式个风扇就会自动开，这会使个包的外皮过快变熟，熟了就变crust，变左crust不可以做到膨胀效果了。 我是用 baking steel 效果应该比 pizza stone保热。 十分钟后继续set 210c no steam 焗25mins，完成。

[@cheungkayi3045]

多謝你的分享！ 請問是預熱焗爐1小時嗎😱？

[@amandawongwm]

毛姐，好多謝你無私的分享。你真係一個好好好好的老師。

[@happykwan6755]

love it ❤ thanks for sharing 👍

[@on9joan]

講得好詳盡，多謝咁用心製作的mo姐❤️❤️❤️，支持Mo姐❤️❤️❤️❤️❤️

[@alvinlee140]

Thank you for showing this sourdough making

[@Hisami]

謝謝毛姐和MoMoments team 的分享🙏，睇完就急不及待想跟住整！

[@wingkiki]

多謝Mo姐無私分享🥰

[@desireesally]

做第二次sourdough 终于成功了，谢谢Mo 姐的细心教导，感恩。

[@lilylo2554]

Thanks for sharing ❤️

[@HWLee-vu4hv]

Nice, thanks for sharing!

[@bunnygloria]

thanks mo mo 姐， I have made a very good sour dough w nice oven spring

[@yvonne2075]

因Mo姐已愛上酸種包，非她不食，家中焗爐最高温230, 所以用自己方法做酸種小麵包，沒有兔耳朵，味道和大麵包不一樣，但好好食，好值得用時間和心去做酸種包

[@少川靖男]

Momo's obvious passion and love for bread have disproved the allegation that "bread makes people gain weight"...merely look at her marvelous shape !!

[@deccasien2941]

感谢你的分享和細心示范，很期待你用sourdough starter教我們做soft cookies.

[@xxsoulgirl0013]

i don't bake, but i love watching the process. Every time I watch your videos, I'm always learning something new. ;) Luv Mo!

[@anniemui5409]

Awesome 😍👏👏👏😋❤️💕

[@mlcsa214]

毛姐,，好想食呀！流口水ing ，嘻嘻😁

[@yugenesoon304]

大家早上好！🧏恭喜发财 ,yugene 祝大家新的一年身体健康,虎年報福音,虎年大豐收旺旺来.... Wish You all Have a Prosperous Chinese New Year Gong Xi Fa Cai

[@meekiee]

Mo jie and team, I tried putting inverted Pyrex glass bowl to cover the dough while baking it in oven. There is good ear and oven spring as well. It’s my research after using several ways. Stainless Steel bowl to cover would work too but the glass bowl is better as you can see how the dough started rising. Thanks a lot for showing us the process. Your explanation is clear and precise. I will try autolyse in future, I usually mix everything and still get good oven spring ear. So I believe the key to success is a strong starter. :) thanks a lot again!!!

[@chanyy8137]

我做了第4個飽，由初階至你教的進階版，謝謝你用心及無私的分享❤ 整個團隊沒有冷場很好👍🥯 但在購買發酵的藍上未如理想，買了多次都有味/…..可否分享可在何處購買?

[@carolinelee1727]

跟你做sourdough bread以經有一段時間了。今次做升級版,用Anova ,也做出了兔耳朵,很開心.方法就是在焗了6分鐘後,取出來再 score一次,放回焗爐同樣跟你的方法继續.

[@phuongtruong-cd4ps]

the final product like is baking with cast iron the one, what kind of flour are you using, is the Bob Red mill the one. i really like the right side the one.

[@Joypeace2309]

Mo 姐， Thanks for sharing! I never thought of adding avocado oil into the dough. I will try out next time. I also have same result as yours baking without the cast iron in an oven. I also try to set aside a little portion of water from the recipe, to dilute the salt so it will be easily mix into the dough.

[@siewcangang6963]

I don’t have avocado oil in Malaysia can I change to olive oil instead ?

[@phuongtruong-cd4ps]

do you have any Sourdough Baguette | 天然酵种法棍面包 recipe or can you do the video to show how to make sourdough baguette bread. thanks.

[@JK-xo4od]

Mo姐真係好正👍👍由第一集已追😍

[@mandyng6885]

Very honest review on the oven. I had another brand w similar features also cannot attain the same result as cast iron skillet in traditional oven. But it is space saving which is important for small kitchen

[@chongseokmui2300]

HI, Mo Jie can I replace avocado oil to olive oil.tks

[@yukjochea4880]

The Sourdough bread look amazing and delicious. 🤤 I will try to make this Sourdough bread too. Thanks for sharing another wonderful bread recipe. 😍🥰🙏

[@1808hua]

After following your steps making the sourdough, May i know why my sourdough bread crust softened once it was cooled? (I left it to cool at room temp) it wasn’t anything like yours so crispy.

[@shirleychan5202]

Hello Chef Mo, 真是很多謝妳的教授，妳很有耐心，雖然現在我巳經取了証書，但有些地方仍然未大清楚，請問用500g 麵包粉，應該用多少水來做Autolyse? 真是多謝，現在妳和妳的團隊用廣東話和英文一起教我們，令我非常明白和理解，我看見妳焗出來的兔子耳朵，十分高興，我感受很深刻的高興，真是多謝妳和妳的團隊，我越來越喜歡看妳和團隊的合作，妳一定要去教學，妳教得非常非常非常淸楚，真是多謝妳。 祝福妳和家人及團隊，大家新年快樂，笑口常開！天天身體健康！

[@pc518]

毛姐上面description內有詳細寫分量了，你可按一下v箭咀去看。 其實水份多少看個人喜好及個人搓揉功力技巧，個range好大，由麵粉重量的60%至100%都有人用：少d水易搓揉少黏手但氣孔細；多水黏手但氣孔多又大。所以自己要去試呢🙂

[@situentse4043]

兩週前在一個酒莊食一個不酸的 sour dough 麫包, 是他們在醸酒廠內發 starter, 那些酵母是醸酒的, 我於是將我的 starter 放在酒醸旁, 未知會否有效

[@rebeccaliang538]

半夜三更睇到肚饿

[@aleckychan6500]

super idol Mo Mo :::::::love

[@janicewong6985]

可以試Anova加cast iron的效果嗎？

[@intaneuodialee6450]

❤

[@jennyaw9391]

毛姐最近才看到你的視頻,好想學做你的sourdough. 請問starter 可以放雪櫃多久? 可否分開每份放入freezer? 麻煩有時間請你回覆. 感謝分享!

[@desireesally]

Mo 姐，我可以把Spelt 粉换成小麦粉吗？

[@annissa205]

毛姐 我就是那個 試了很多年做sourdoughs 但不成功的人😅 現在跟了你第一次的recipe 成功了🙏🥰 還給了一杯種給我妹妹 又介紹了她看你的片 她也做得好成功🥰 昨天 很興奮試你第二次的recipe 但水和了粉兩小時後 酸種較難與麵團搓均勻😅 會不會要注意什麼技巧？ 還有 那一種麵粉 有較濃的麵粉香味？ 我現在是用 2/3Unbleached all purpose + 1/3 whole wheat flour 但總是覺得 不夠餐廳的麵粉香😅

[@pc518]

hello！介紹你看KZbinr "Full proof baking"，她教的手法都十分清晰的🙂

[@AliceChan-b1n]

毛姐我真是好想做個sourdough bread 但我我個sourdough starter 跟你做了5次都不成功，我照你的video 做我都唔知那裡出錯好想你教我吧！😘🙏🏻

[@dc3642]

睇到個肚咕咕聲🤤🤤🤤🤤🤤

[@andytan168]

Hello 毛姐，love your KZbin channel and all your videos. In regards of baking sourdough in the Anova precision oven, you can try the method below. 1. Preheat the oven to 482F no steam. 2. Once temp hit 482F, turn on 100% steam for 10mins. 3. Load the dough into the oven for 2 mins them turn the oven off for 20 mins. 4. Turn the oven back on at 400F with no steam to finish it off.

[@awk828ha]

毛姐，好正呀，希望你再介紹多啲sourdoughs 的玩法及 玩具！還有你说介紹 kumbocha or kefir grains?

[@正官庄-r6d]

支持你

[@connetma8345]

現在還用 Anova 這個爐嗎? 如有，用了這麼久，可否評價一下? 我正考慮購買

[@hanyan1209]

Dutch oven焗比較好嘅！歐洲人多素用Dutch oven 毛姐、你score 下刀有啲慢、其實要再快手啲😊一個在Belgium 🇧🇪🇧🇪🇧🇪 你的fans

[@irenecheung7047]

Mo 姐, 要用幾多starter先可以增加到100g? thx

[@daisyleung2162]

毛姐,我是Daisy from Australia. 不知你部Anova有冇我這問題,今日做descaling 時候取出water tank洗時,発現近oven 門嗰边接近机身的地方的膠有龜裂,我部机用了10月左右

[@moonchan5526]

喜欢看毛姐做法式面包或甜品

[@kellyk4989]

應該放多少水呢

[@we-bn9dk]

Mo 姐，想問下你買那個品牌的阿洛酮糖？在那兒購買？可以推介給我？另外你食的維多C是那一個品牌？

[@carolchanpoon]

Thank you Mo姐。Love your channel. May I ask what size are you banneton baskets that you used in this episode? Can I have the diameter of the round one and the length and width of the rectangular one please? Many thanks

[@coveanong]

Hi mo jie may I know what is the size of the cast iron?

[@AliceChan-b1n]

毛姐我是Alice from Canada. 我跟你做咗5次sourdough starter不成功，我會再試但唔知那裡出錯😢請你教教😘😘

[@wsj0601]

What about no Bread flour? We can only get all purpose flour?

[@yolandakong3187]

毛姐，你的新玩具淸洁方便嗎？能拍個視頻看看蒸中式包，魚的功能怎樣嗎？

[@amyng5078]

mo姐, 睇左你段片再次試整酸種麵包, 今次個外型整得都似, 味道都唔錯, 但切開入面仍然無咩氣洞, 同埋做shaping個陣覺得個麵團都比較濕, 請問會係邊個部分出左問題? 會唔會係未焗得夠時間? 我先用220度焗30分鐘, 個面已經爆開同脆身, 但因為個底未脆, 所以我掉轉再用200焗30分鐘 (屋企焗爐最多去到220😅)

[@gwenjuju3853]

雖然自己整sourdough 特別好食，但用足成日時間整2舊麵包，我都係出外面買算了😅😂

[@thatstarstar]

可否改善收音呀，因為有echo,啲聲有啲散。。。☺️☺️☺️thanks,thanks!!

[@shirleylau700]

如果唔想Dutch oven 咁重，可以考慮用全不鏽鋼鑊蓋加baking stone ,石頭同埋蒸氣，效果都唔錯

[@nyookyinphoon7086]

谢谢 mo姐分亨 想问你的发酵蓝是什么尺吋大呢？

[@daisyyu1623]

毛姐，做500g粉，你的圓形和長方形篮呎碼是多少?🙏

[@chanhazel9959]

多謝你既示範，想請問下，你嘅麵團，雪櫃拎出嚟，係直接入焗爐，定係會等佢回溫先入？

[@michellesiu5681]

毛姐，非常多謝你的分享！你的包包好靚👍我做sourdough 一小段時間，耳仔是時靚時唔靚，但唔知係咩原因？另請問你如果用蒸焗爐焗包，全開烤焗制式，用焗爐的方法+鐵鑄鍋，又唔知可否呢？

[@pc518]

刀片角度要45度斜切，不要同包面成垂直角度。深度約半吋。最好能快、狠、準一力界不拉扯。這是我看其他YT片學到的🙂 let's share knowledgo。Good luck！

[@michellesiu5681]

@@pc518 謝謝你的分享！記住了💞

[@Kayin1221]

想問吓毛姐推唔推介買anova焗爐，會用嚟焗麵包蛋糕多

[@isabellashen8260]

Dear Mo 姐，多謝你分享用焗爐同Anova 焗 sourdough 嘅分別。🙇🏻‍♀️ 我一直想換Anova, 吸引之處係Anova 爐溫夠高。正正是因為我成日焗sourdough, 屋企舊爐只去到240C，雖然用cast iron 都可以焗到有耳仔，不過我依然心思思想買Anova 😅 但見到你呢個AB test, 我真係要考慮清楚。🤣🤣

[@lillianseow4428]

Hi, instead of hand knead can I use electric mixer?

[@AliceChan-b1n]

我有留言在你教做sourdough video

[@victorialaw7151]

Hello Moje! My oven temperature maximum only 250°C, how long should I bake the dough with lid on and lid off? Another question is, what’s the reason to leave the dough in the oven after baked?

[@pc518]

hello！通常20分鐘lid on，15分鐘lid off。不過都要看包的總重量。

[@stephanieong1719]

Hi, may I know the size of the oval shape cast iron pot you used for this recipe?

[@norriswy]

想請教下點解我界極，永遠都爆五到耳仔😭😭😭開始想放棄！

[@vivianting4101]

Mo 姐你麵粉的份量，應該用多大的發酵藍?

[@carrolng1982]

Hello 毛姐, possible to bake sourdough with Air fryer?

[@pc518]

l once saw a KZbinr did that。you can experiment on that🙂 but l guess the strong fan function will create a thicker and harder crust。and since more water will be pull out of the dough， you better use a high hydration ratio。

[@fayexu3299]

请问个dough的水粉比系几多？

[@selfcontemp422]

HI Mo , could u pls explain the white plank (material ) inside your oven while u baking the dough ? when u need that to be inside ?and where to buy it ? thanks

[@pc518]

that is baking stone which absorb and retain heat very well that keeps oven temperature high and even throughout the baking process。the high heat helps high hydration bread dough create air bubbles。some make of stone， some of STainless steel。you can get one from烘焙材料店 或上海街 或Amazon or TaoBao etc

[@pc518]

you have to Preheat the stone for1 hour before putting the bread Dongh in

[@dolly6851]

Anova 那邊應該只有第一段要蒸氣，但這個影片裏面水蒸氣從頭到尾都顯示100%⋯😞

[@winnielai7627]

我需要沒有想過要做,但見到你做。我巳經好滿足，以後食sour dough 就會想起你和慢慢享用。Thanks for sharing

[@andrewcheng3034]

ever tried 25 to 25 % humidity in anova? my experience....

[@emmapu2409]

你好mo姐 ，请问Sourdough烤好了,为什么要闷一个小时呢？ 谢谢您

[@pc518]

剛烤好，包內氣孔中仍有水份,那需時讓包體吸收並平均分佈。若你一烤好出爐就切開,氣孔內水份會快速流失, 包就變乾不保濕了。

[@蘭茜-o5o]

毛姐，謝謝你的教導，已經試過好多次了，但唔明點解嗰包唔係好酸？係唔係因為我個starter尚未成熟？仍然係一個BB starter?

[@MoMomentsTeam]

可以低溫發酵的時間長些少

[@蘭茜-o5o]

@@MoMomentsTeam 謝謝，好的，我再試下先💪🏻

[@pc518]

可以試試用全麥或黑麥麵粉去餵養starter, 感覺會酸多點

[@janfiertam789]

hello Mo 姐，前晚終於焗左個尚可的SOURDOUGH，感覺我呢個包外層有D厚切硬。請教你邊個步驟需要改進個包外層會薄D同埋無咁難咬？ 個DOUGH室溫擺左2個鈡入雪櫃10個鈡（避免太酸），發覺個DOUGH無發酵到好高。 我個係風爐，調到270度預熱焗爐，開門再放個鑄鐵鍋入爐，溫度就跌左到248度，我無等到升番270度，就咁加蓋焗20分鐘。之後用250度焗20分鐘。個包色水有D深。 切開裏面D窿窿都好均匀。個包整體口感比較煙靭。咁係正常嗎？ 多謝你MO 姐！打算呢個禮拜再做一次！我在INS 上TAG左你，與你分享,好開心啊！

[@Ange_de_la_Musique]

點解焗完之後要擺入面燜1個鐘叻？

[@susanlw4735]

Cast iron is best 👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼I like all your kitchen equipments too, can you tell me where you get those plastic bowl covers ?

[@何何启宽]

毛姐请问这次的做法不用放冰箱过夜才取出来烤吗?

[@MoMomentsTeam]

需要放過夜低溫發酵

[@MoMomentsTeam]

請留意片中20:00 說明個dough 是昨晚做的

[@何何启宽]

Tq

[@shirleytangsukping]

where can i buy einkorn flour? i searched a lot of shops in hk n cannot find it

[@MoMomentsTeam]

大埔木馬屋烘焙專門店

[@janfiertam789]

Hello Mo 姐, 紫色bob's red mill 係普通高筋粉。非有機。但都有標記unbleached。我未試過用呢個高筋麵粉起種。請問你試過成功嗎？另外，過去一個禮拜我全程用有機黑麥粉起種，基本無發起。用過濾水，煲好攤凍GE水，轉樽，有用同你一樣款GE 玻璃樽，避光通風環境，一日喂兩次，1：2：2，1：3：3都試過，都唔成功。。。唔想浪費，加即發酵母做麵包同PANCAKE。。想請教下你，究竟我係邊都操作失誤以致酸種無活躍度？同麵粉有效期或者牌子有關嗎？我用GE 係 ARROWHEAD MILLS 有機 RYE FLOUR。謝謝 MO 姐 ！

[@MoMomentsTeam]

唔好用煲過嘅水

[@MoMomentsTeam]

你用嘅麵粉冇問題

[@janfiertam789]

@@MoMomentsTeam 多謝Mo姐！啱啱睇左個starter，12小時之後體積容從300ML升到350ML。無咩氣泡。可否建議係喂多一次定係到24小時再喂？

[@MoMomentsTeam]

@@janfiertam789 棄2/3，然後餵一次，待遇升到兩倍之後，重覆這動作再做一次

[@janfiertam789]

@@MoMomentsTeam mo 姐，非常谢谢你的指引！想再請教你，我照你方法過去幾日只留5克starter，然後1：2：2喂養，持續有4-5日了，一路都升唔到2倍高度。然後我就嘗試每12小時棄種1：2：2再喂養多一次。呢兩日天氣跌到13-17度，我將STARTER放入未開電源和燈的焗爐入面。18小時仍無氣泡。我用90%高筋粉+10%黑麥粉以及礦泉水。請問你可以指點下我應該繼續點樣喂養？感謝你啊！

[@wongedith3047]

謝謝毛姐分享☺️請教一下，點解有時做酸種包會太酸？

[@MoMomentsTeam]

放雪櫃發酵過程短些就可以

[@sandykwan4567]

都冇教點整Starter

[@ALeung-js9tu]

Search on her channel, there’s one on starter