The FLUFFIEST SOURDOUGH Loaf 🍞✨ 宇宙最軟綿綿酸種方包 | Baking Vlog | MoMoments Ep. 11

[@MoMomentsTeam]

✨ 如需中文或英文字幕，請按CC選擇及觀看，謝謝！ ✨ Both English & Chinese subtitles are available, please turn on CC and choose your language. Thank you! 😊 ✨ 中英對照食譜在描述框內 Chinese & English Recipes are both in the description box* 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，訂閱同分享️ Please Comment, Like, Subscribe, and Share ️

[@desireesally]

我跟着你的视频做了sourdough very nice 👍 thank you MO 姐

[@mandyli8575]

多謝毛毛，真係好介紹👍 本人同家人好喜歡食包，因為市面上嘅包大部份都係唔健康¡咁我就戒咗喇，一星期只比自己食一次，自從睇咗妳教做酵母同 Sourdough, 我就開始搵材料想跟妳學做，今日睇埋哩個包更加一定要學，為咗日日有包食，我會努力跟妳學💪👍❤️毛姐好嘢👍💪

[@gleung698]

Thank you for sharing this great recipe! I tried this recipe today and result is amazing! There were no Japanese flour/ allulose/avocado oil in my place and I just used unbleached white bread flour/ maple syrup/olive oil for substitute. My in law doesn't like to eat the artisan bread because it's too crunchy and they get used to eat soft fluffy bread. Now I can bake for them by using my starter!

[@yukyingcho2108]

毛毛你好，我是你的影迷，想不到你做面包都这么好，离开香港2O十几年从来没有忘记过你，今天在网上见到你，真的好开心。你始终都是这样的健康真实，祝贺你。

[@daniellekarwai9373]

I like how mo jie guides and teaches at the side instead doing all on her own. It shows that normal people can follow the steps also 😍😍

[@yvonnelau7035]

跟毛姐的recipe 昨天做出很成功的超軟方包，多謝毛姐分享😘

[@janiceang8798]

Tq, I enjoyed your baking tutorial. Great team! Looking forward to your next one.

[@kuenkuencheung5926]

謝謝你們的分享，試焗了一個，好特別的味道，又香又軟，不需塗什麼，比生吐司還好吃!

[@chungchung1688]

多謝毛姐分享這麵包，我是未曾整過麵包的，但我好鍾意看你的影片，可以識好多嘢，而且你們拍得好開心，每集都收看，多謝你們🙏🏼👏👍😘

[@chihungchan5086]

毛小姐做麵包的手勢有專業的範兒！Go on！

[@bobbyc1302]

I hope she would explain what it was about Japanese bread flour that made the difference.

[@noelau467]

謝謝毛姐！我是新手！第一次就成功！但家中只有小焗爐，只做了180g 的！看著面包出爐真的很感動！謝謝你的教學💛💛

[@fnamelname26]

我也麵包王,已經選擇了很多特別的各式各樣麵包,因為家人常說愛吃麵包,賞試自己做,但製成品只有我己吃,但跟着Mo姐跟着做家人一齊都讚好吃👍😃😋💞謝謝妳!

[@miumiucheung5456]

Seriously, thank you much for always answering our questions 😭😭such an interactive channel!!!

[@konoez]

Hello! May I know why doesn't this have the huge air pockets like we have in typical sourdough breads? Like the one you did in another video? Thank you so much!

[@phylliswong6740]

謝謝毛姐用牛油果油做麵包😊👍👍🙏🙏

[@keryichong5627]

谢谢毛姐的用心教导🙏我第一次做 面包很好吃😋感恩毛姐🙏😘

[@sookchenmak6109]

很开心看到您的这款欧包。我已经想学做好久了。我望不久后就学做吧。謝謝分享。👏👏👏👏👏

[@maggiewong3572]

多謝毛姐！

[@Michelletan906]

Thanks for your tutorial of your starter… easy friendly way to follow and healthy. I’ve tried your banana muffin, super soft n moist! I would give it a try for this sourdough loaf, thanks MoJe 🥰

[@annachung3138]

Tried this yesterday - it was fantastic, so soft and delicious. So happy! Thank you Ms Mo!!

[@lolo_persian]

Love watching your channel. Thank you for sharing the cooking technique and tips.

[@yukjochea4880]

Amazing bread 🤩👍💯 I will make the bread with my sourdough starter. Thanks to share another wonderful bread recipes🙏🙏🥰❤❤

[@candyngai7732]

好靚呀👍❤

[@theresacheng4703]

非常多謝你的分享，教導，今天一口氣做了Sourdough loaf, banana muffins & starters crakers. 全部都成功完成!家人最愛crackers 😋

[@anayim9702]

Mo姐，我個dough一直都好黐立立，但我全部材料跟足，用埋日本粉，到最后shaping既時候係一達嘢咁，係邊度出咗問題😢

[@peilenglee6952]

May I know how to do the levain?

[@cnjbernacki5057]

Thanks, Kitchen Queen Mo! I never made a sandwich loaf till I saw your video. Your instructions are clear and precise. Thanks very much. I have started my Sourdough journey since April 2019 and I have always been using the Dutch ovens, shaping and scoring my boules and batards. I adapted your recipe with mixing in organic rye flour, whole wheat and all purpose flour. The sandwich loaf is fluffy and tasty indeed. Thanks, Caroline

[@crystalto8902]

毛姐分享了 thanks🥳

[@waiyeewaiyee3677]

hi Teresa.. can i know how to get 150 levain? sorry i am still confused. tq

[@gracindaneves6075]

Thank you for sharing with us your knowledge. My first loaf just turned out from the oven. I'm so excited to taste it. 🥰 Happy Chinese New Year of Tiger! 🌟🌟

[@mizuperjoey]

尋晚第一次跟毛姐依個酸種方包嘅食譜 一次就成功咗🎉好開心😆 真係超鬆軟👍🏻健康又好味😋 感謝毛姐嘅影片同影片下面詳細嘅食譜❤️👍🏻 期待毛姐分享更多同酸種有關嘅美食📝😍

[@ongoing101]

我都跟足毛姐嘅步驟，但麵團等咗6個鐘都冇升高，唔知點解😣

[@joyceliu4211]

Mo Je, can I put directly the bread box into the oven, i.e., I don't place any 石烤板 below the box, and not use any baking rocks? Thank you!

[@louiecastro2185]

A master in action !!! This looks so much fun !!!

[@MoMomentsTeam]

Thank you my dear😘

[@jiajunjason3946]

Mo jie can make video explain how to feed the starter and beforbaking how much does need to take out

[@annacho2007]

使用毛姐的配方，做出包來了，好開心啊！

[@chaipingchu8830]

請問mo姐，如家沒有瀘水器應怎解決水的問題。 謝謝

[@cynthiali8130]

Mea is super adorable ❤❤❤

[@lillianseow4428]

Hi, can I substitute allulose with brown sugar and avocado oil with melted butter or corn oil?

[@SherryLee-b2u]

how to make levain, pls send me the link. Thanks

[@vanessayeung8540]

😍😍多謝Mo姐分享 眼睛👀好享受🥰

[@rennyong9868]

Hahahah, is me is me, Renny here, your most welcomed!....yes, 我系你的个忠实fansssss, 我以家收集你的几款再一起整个主题，会再交公课，敬请期待！哈哈 =D, Really love you guys, 加油 😘

[@xiaofu1811anle]

Love this channel. Learning all along especially about SD. Can’t wait to try the recipes soon.

[@akk9160]

From Toronto with love. Thank you so much!!!

[@sueyong86]

看了你的sourdough 影片过后就开始跟你的方法养starter 了，今天跟着你做这个方包出来的成品好香呢。你的影片真的让我认识到很多新的知识❤️❤️❤️

[@BangChan88]

Mo姐，請問之前用Rye Flour做的starter咁深色，點解Sourdough Loaf 呢個starter咁白色，係咪唔同做法呢?希望解答我疑問🙏🙏

[@jimmytang9925]

支持毛毛。加油。多謝分享。主佑。Ok,,🙏👍👍👍

[@gj-yeh702]

Would you mind sharing the brand of flour you use?

[@ivywong9639]

Thank you for this sharing. There’s a slight sourness in my bread? Anyway to eliminate? Thanks

[@leechooikheng536]

Hi..can i prove the sourdough sandwich dough in fridge like normal sourdough bread..appreciate some guides here 🙏🙏🙏thanks

[@sourdoughjogja]

I usually made 2 loaf. The 1st straight to bake after bulk fermentation and the 2nd, I put it in the fridge about 18 hours, they taste different

[@lahhom3874]

我用毛姐教的天然酵母做出軟綿绵的方包，好开心啊。

[@iloveakita2]

正！

[@bm6387]

Thx 4 sharing. Will u consider teaching us gluten free bread for ppl with gut problem especially acid reflux?

[@joanneshomekitchen4727]

Mo姐，如果没有高筋面包粉，可以用All purpose flour 或者mix of all purpose flour and rye flour?

[@MadMax-gi5ek]

Indeed a great Mo's moment. Love the detail attention of all the steps as you walked us through the process in making this yummy SD loaf. BTW just wondering is Sam your son ? he appears to have some resemblance of you :-)

[@MoMomentsTeam]

Haha…thanks Max! Sam is so handsome, I wish he were my son 😁

[@MadMax-gi5ek]

@@MoMomentsTeam You're so humble. You look amazing yourself with such good skin complexion (what's the secret ? :-)...what's not like about this channel with a pretty chef who possesses a wealth of knowledge in the culinary world ? We're blessed to be part of the 'Mo's Moment ' journey as you share all your culinary skills and yummy recipes with us. Thank You

[@weesoonjoo7507]

Thank you. Like your easy tutorials. 👍😍

[@chengheongsee4864]

Thanks for sharing 👍....is it neccessary to line the loaf pan if it's a non-stick type..

[@mandyng1745]

謝謝分享! 請問如果加提子乾和合桃？ 應該在摺疊時加乾果還是麵包定型前加？

[@ivylee4265]

Hi I’m from SG! Super like your video and I’m following each steps. Not exactly same as your result but quite satisfied. Tq

[@beez_2772]

what can we substitute baking stone? can we just place a tray of water without the baking stone?

[@sl326milo]

多謝Mo姐🥰 我想請問呢個包係咪都可以放雪櫃做低溫發酵架？

[@midoriyip]

hi毛姐好！您的欧包烤得真漂亮，卖相非常诱人喔！赞！我想买一块石板和蒸汽石头来制作欧包（我没有铸铁锅），请问有何推荐？

[@rachellhk8243]

毛姐， 从小看你的戏长大! 真的真的好喜欢你! 我也是马来西亚的fans.. 这个频道很棒! 会不会增加生酮面包低碳的食谱呢?

[@lucyyeap4684]

Hi Teresa Mo glad to come across ur sourdough bread tutorial. The bread looks awesome & thinking of baking it today. As I’m new to sourdough baking can u pls let me know what is the proportion to make 150g levain for this recipe. I’ve active sourdough starter. Tq

[@siewcangang6963]

I also want to know how to have the 150g levain . Please advise . Gracias

[@MsLilianchungyf]

150g 酸種，是否可用之前那個酸種 mother再加日本面粉做嗎？ 要多50 mother +50 日本面粉，再加 50ml可以嗎？

[@rainbowlo1186]

mo 姐， 我做的包有點微酸，是否工常呢？

[@zumbafanification51]

You guys are funny. I will definitely try this and let you know .

[@learnmandarin-english-baha2769]

Thanks for making Cooking and baking enjoyable. Love your vids. 👍❤👏

[@fanfan7229]

金 歌曲hhjjloqum

[@waichesey1143]

毛姐，可以用厨师机搅面团吗？

[@jacatalay]

多謝Mo姐分享！團隊製作也越來越好，支持👍🏻

[@kathychan6931]

Mo 姐，請問之前用Rye Flour做的starter咁深色，點解Sourdough Loaf 呢個starter咁白色，係咪唔同做法呢？

[@leefongpeng1086]

多谢毛姐分享，今天我做了好香好柔软。不过我买到 Avacado & Rosemary oil.

[@kaheng3062]

請問您做出來的麵包會酸嗎？

[@leechunmin3317]

我也是看了MO姐的視頻而學SOUR DOUGH的。。。。謝謝MO姐

[@kawaichan2889]

Hi Mo姐，用的水是過濾水，不是煲過的或者水喉水，想問過濾水可以點樣得到？thanks!

[@dgpk9050]

How's the texture the next day? Still maintain the flufiness or turn hard?

[@president.alpaca3849]

毛姐太可愛了🥰

[@dummy706]

即跟你做，又係好成功👍🏻

[@alinechan585]

现在天氣那麽熱，這個星期五就整你所说好食沙律

[@lillianseow4428]

Also can I use water straight from the tap without filtration?

[@lydiachai993]

I am interested in sourdough because of your videos. I saw you only used 150g of sourdough from the container. So, the remaining is called discard? Either I use it to bake other stuff or discard it. Is it? I don't understand which part is the discard. I see that you didn't have any discard when making the mother sourdough for 7 days.

[@sdxyzmsCN]

It shows that normal people can follow the steps also 😍

[@meilunwong2425]

除了過濾水，蒸餾水和礦物水可不可以？

[@mattiris1020]

There are many Japanese bread flours. Could you disclose which one you are using for this loaf?

[@shirleylim2334]

可以请问在金屬鍋中加水(約500毫升),里面的一块白色很像石头，在那里可以买到？

[@huangthuandao900]

Mo 姐， 如果做traditional French Loaf 唔太fluffy,方包挺身地，做西多士。。 有乜野唔同？

[@JasmineLooi-u8k]

如果沒有烤岩石，只是用熱水可以嗎？

[@rebeccatl1224]

I wonder if you can tell me please what protein level is the Japanese bread flour that you are using?

[@serenewee8275]

Hi Mo master, where to find the recipe of your Sourdough Fluffiest loaf.

[@carolync.7766]

看完片請問毛姐 煮過放涼的水不可用來養酸種？也不可以當作配方的水分？可以養波蘭種？ 想知道原因為何煮過的水就成了死水，而不能用來養菌？用來發酵？ 通常是說煮過的水比較衛生，避免雜菌 Google 不到這方面的資訊及說法 謝謝🙏

[@christinegoh1223]

很喜欢看你的影片 ❤️

[@yeechingliew8697]

Thanks Mo for sharing all the valuable knowledge in making sourdough. Absolutely love the series! If i may, question in regards to the additional flour we put in during the shaping to prevent the dough stick on the working bench. May i know if it has to be the same brand/type of Japanese flour as we use in making the dough? Or you think any flour will do and will not affect the taste and texture of the bread as well as the proofing time/temp in the final stage?

[@yuettam9826]

食譜

[@elaisto4193]

@@yuettam9826 ˊ

[@Nジェス]

Mo姐你好！請問SD starter同Herman Starter係咪用一樣嘢呀？

[@sssso150]

What size is your mold? 450g?

[@phyllisburnett9987]

Dear Mo, i am intolerant to honey, can I use maple syrup instead?

[@judyc.9022]

Mo姐：Sourdough 麵包需放雪櫃嗎？

[@isroying]

有關用水喉水，我睇過另一個講法係加咗氯氣嘅會妨礙酸種生長，所以我一直用凍滾水。依你咁講，可能要化解到氯氣嘅濾水器。 水源都係問題，Texas 嘅水係入口都覺難飲，而且係好硬 (多礦物質)。我依家喺三藩市，水喉水基本上係泉水，而且三藩市係出名酸種，當初都係呢個原因試整。

[@carmenbeebee130579]

請問阿仔天然酵母用唔晒，點做？

[@brendaleong596]

Hi do you use room temperature water or boiling water in the rocks pan? Tks

[@MoMomentsTeam]

room temperature water is fine

[@Lily-im3dy]

毛姐，你好👋如果没有avocado oil 可以用 grape seed oil 或者 olive oil 吗？

[@MoMomentsTeam]

Yes olive oil