Sourdough Pumpkin Bread, you must try this easy recipe, no water added

[@ЛюдаБурцева-й7с]

Спасибо за Ваш рецепт...очень вкусно...試做了真的很柔軟好吃😋

[@studio_547]

I enjoyed watching your cooking! Well done. It's awesome. big thumbs up and thanks for sharing❤Let's keep in touch❤

[@YuCuisine]

Thank you so much. Stay safe and keep in touch.

[@MealsofFoodies]

WOW..Delicious bread recipe

[@cojungblabla]

Thanks, I try it and it tastes so good. Using mixing machine is quite easy for me to shape dough.

[@shanlovesbaking]

全是南瓜泥！金黄色太漂亮了

[@HAUCHARD]

真的很柔軟好吃

[@kathytsui7391]

love pumpkin sourdough bread! thanks for sharinng! 我現在住土耳其，这里的南瓜含水特高not creamy at all.

[@mzli1229]

你可以蒸好打成泥之后放在滤网里，把滤网架在盆子上面控水！我每次都是这样弄的，做出了的馒头特别金黄，很好看

[@rubykuo5583]

我試做了 非常好吃

[@劉美鳳-e6i]

謝謝您視頻詳細的說明，讓我做出美味的麵包。 請問酵種為什麼ㄧ定得喂養6～7天才能拿來做酸種麵包？

[@YuCuisine]

是最初起種要幾天時間，有了酵種以後，平常放冰箱冷藏，用之前餵養一次，室溫三個小時左右漲到最高點就可以用了

[@劉美鳳-e6i]

謝謝您的分享、解惑。謝謝～

[@Linlinzhanghao]

这个面包健康，赞！

[@jasontheworldisyours]

Delicious bread👍🏿

[@tanahkek7995]

Loashi very nice.

[@luciazhang88]

这个配方好，要去买个南瓜，有空试试。 谢谢大愚。

[@limvivi22]

请问如果冷藏发酵超过10个小时可以吗？ 如果第二次发酵可以在室温发酵几久呢？

[@YuCuisine]

虽然天然酵种面团一次发酵时间很长，但酵种一旦激活，二发是很快的，跟用市售酵母的用时差不多，室温下一小时左右，冷藏的话得看你冰箱温度，我的经验，4度环境下超过10小时也是会发过头的，烤的时候膨胀度变差

[@chuahzeslynzeslyn3233]

If steamed pumpkin, how much water & smashed pumpkin do i need for this recipe. appreciate your advise. tqvm.

[@YuCuisine]

I only put 250g mashed pumpkin (steamed), no water

[@chuahzeslynzeslyn3233]

Tqvm.

[@claudia03311104]

請問您發酵籃的尺寸，謝謝

[@YuCuisine]

21x14x8cm

[@JN_Leong]

好棒的麵包😍 請問除了南瓜泥還可以用什麼？

[@YuCuisine]

还可以用红薯泥，紫薯泥，或者类似的

[@JN_Leong]

@@YuCuisine 謝謝

[@JN_Leong]

@@YuCuisine 今天做了，好好吃😋

[@bungamekalya6799]

Wowwww...l Love....😍😍😍😍😍

[@波紐-o4v]

想請問您 歐包的口感若偏溼潤，黏 那應該是哪裡出錯了呢

[@YuCuisine]

我觉得是没烤透，如果你有温度计的话，出炉时测一下面包中心温度，要在90度以上

[@波紐-o4v]

好的，我在試試，感謝您

[@zoeter9921]

请问若室温是31-34C, 需要让面团发酵至两倍大再放入冰箱冷藏8-10小时吗？

[@YuCuisine]

第一次发酵到两倍大，然后整形，直接放冰箱冷藏

[@jo067]

請問我沒有鐵鍋，要怎麼烤??

[@YuCuisine]

过两天我出一期视频专门来讲一下怎么烤欧包，到时候一看就明白了

[@jo067]

@@YuCuisine 感謝您，還特地出視頻!!!👍👍👍已看

[@johnnyong2341]

How to get active starter ? If do not have iron pot? How?

[@YuCuisine]

If you don't have starter, you could begin with this video kzbin.info/www/bejne/ZmjCpJ2Df86fmLM If you have the starter, please refer to this kzbin.info/www/bejne/bWKrn3qsZZVpo7s If you don't have cast iron pot, you may preheat a pizza stone or a baking pan and cover the dough with a pot during the first half of baking. Next time I will upload a video on this topic. 😀

[@yvonnelau7035]

加了南瓜蓉後，面團很乾，可以加水嗎？

[@YuCuisine]

可以的，每个南瓜含水量都不一样，欧包的面团要比较湿软才好

[@yvonnelau7035]

@@YuCuisine 謝謝你的回覆

[@劉美鳳-e6i]

請問天然酵種放多、放少有何影響？

[@YuCuisine]

发酵时间不同，带来的面包风味会不太一样

[@劉美鳳-e6i]

謝謝～

[@rijamija7651]

Fantastic. 😍🥰How did you make pumpkin puree, did you cook or bake pumpkin? I didn't understand that part of the pumpkin water you mentioned?

[@YuCuisine]

It's mashed pumpkin, steamed in advance, same as in kzbin.info/www/bejne/rl63amuDrb96e7s Perhaps it's also called moisture content of mashed pumpkin

[@rijamija7651]

@@YuCuisine Thank you .

[@claudia03311104]

請問老師，天然酵種要放多少的量，謝謝

[@YuCuisine]

100克

[@wctoh3816]

请问南瓜籽需要烤过吗

[@YuCuisine]

我没烤，先烤一下应该会更香

[@wctoh3816]

@@YuCuisine 谢谢你，今天我会试做😍

[@yvonnelau7035]

Starter 可以直接從雪櫃拿出來用嗎？

[@YuCuisine]

如果喂完时间不长，酵母可能还没长高，那就室温放放再用，如果在冰箱里已经长高了，直接用就可以。三天之内，一般不需要再喂都能用

[@chuahzeslynzeslyn3233]

does pumpkin sourdough bread have pumpkin fragrant ?

[@YuCuisine]

Yes it has, I love it.

[@chuahzeslynzeslyn3233]

@@YuCuisine thanks

[@bubuchiu]

感恩分享

[@jo067]

好漂亮的兔子😍😍😍

[@Lucy-oo7dd]

請問酵種直接從冰箱拿出來餵養一次還是兩次再使用哩？

[@YuCuisine]

我是喂一次就用的

[@Lucy-oo7dd]

@@YuCuisine 一樣1：1：1比例嗎？量多再加次餵養嗎？這種餵養方式一般大概幾個小時可以漲到高峰呢？

[@YuCuisine]

@@Lucy-oo7dd 你需要的量多可以增加喂养的比例，或者喂两次应该会更活跃。我一般会把冰箱里的酵种按1：1：1喂养后，取出需要用的部分放室温，剩下的继续冷藏。室温下大概三个小时可以涨到最高

[@Lucy-oo7dd]

@@YuCuisine 謝謝您的分享💪

[@jthu8]

請問： 食譜份量是總共做1個能放進發酵籃的麵糰嗎？ 這個食譜能改用速發酵母製作嗎？應如何調整？ 謝謝！

[@YuCuisine]

就是一个面包的量，发酵篮不大，21x14x8cm 如果用速发酵母也是可以的，2-3克，面粉和水各增加50克

[@jthu8]

@@YuCuisine 了解了，我會試作看看，謝謝！😊

[@黃麗萍-v1r]

您好:請問這麵包的天然酵種可以用全麥酵種嗎?謝謝

[@YuCuisine]

可以，没问题，都能用

[@jennychan1110]

🤩

[@luxigaintarachote1050]

Can keep more than 10 hours? Because tomorrow I have to go to office.

[@YuCuisine]

It depends on the temperature of your fridge. I feel the dough is a little over fermented after 10 hours, at temperature 4-5 Celsius.

[@luxigaintarachote1050]

@@YuCuisine Thank you so much

[@luxigaintarachote1050]

@@YuCuisine I did it already look good but not nice same you. Not test yet . Just first time for me thanks for your recipes.

[@yinglek121]

Thanks for sharing. What is the size of a 🧺?😊

[@YuCuisine]

21x14x8cm