Vienna Bread ｜ 維也納麵包 | Sourdough Bread | 天然酵種

[@florencetan8313]

Another good sourdough recipe for my baking journal :) It turns out good and yummy..will bake it again for sure. Thanks!!

[@autumn.kitchen]

Thanks Florence 😊❤️

[@lovemade1985]

Thank you for your recipe, i made it and we love it so much💕

[@autumn.kitchen]

Thank you 😊

[@thimyhoangtran]

Bánh rất ngon, cám ơn chị nhiều nhiều đã cho ra những món bánh ngon.

[@angelikaradominska5512]

Huge thanks for this amazing recipe. I made them many times 😍 now I am changing something each time. Today I made cheesy buns with semolina rimacinata. Turnerd out amazing 👍

[@autumn.kitchen]

that sounds so delicious! thank you for trying and giving me your feedback.

[@angelikaradominska5512]

@@autumn.kitchen You welcome 👍 I also taged You in my Instagram post

[@jesstansl]

Just baked these bread for lunch. It turns out very nice and goes well with simple sardine + fried eggs + onions. Just delicious. Thanks Autumn for the recipe. Btw as it was running late yesterday, i let the dough did it first rise in the fridge overnite. Early morning only work thru the dough .. where i divided into 12 pieces for smaller bread.. baked at around 200 c for 10-15 mins as I have a smallish oven .. turns out pretty 😍

[@autumn.kitchen]

Thank you so much for your feed back. I’m glad to know you can actually retard the first proof. And yes my family likes this handy bread to go with eggs and bacon

[@jesstansl]

Another point, when i took out the dough the next morning, i let it rest at room temperature for about 1hr as i was busy with other stuff. The dough will continue to rise a bit more at room temp.. thereafter only work thru’ the dough for 2nd round of proofing.

[@autumn.kitchen]

@@jesstansl as long as it doenst over proof should be alright

[@sharifashrofh1306]

Added to my baking list 👍🏼 Thanks for the recipe

[@autumn.kitchen]

👍🏻💪🏻💪🏻

[@valeriejeanjacinto9014]

Made this today and it turned out good. Didn’t score the bread properly so didn’t achieve the exact look. Taste wise it was great but took a long time to proof..2.5hrs first rise and second rise.

[@autumn.kitchen]

Glad you tried out and love it 🥰❤️

[@lucyyeap4684]

Love it another beautiful recipe. Tq Autumn.

[@sunflower70-44]

Perfect!! May i ask how to substitute the starter with dry yeast?

[@thanhngale6653]

Hi, I want to know how your ratio starter is?

[@autumn.kitchen]

I usually refresh with 1:1:1

[@thanhngale6653]

@@autumn.kitchen Thanks! 😍😍

[@orkidgarden6725]

Thanks or your recipe. It would be great if you could make bánh mì , hope to have chance to see it on your chanel.

[@Rg1989.]

you write 75 gr of starter but where is the recipe for the starter? all your videos are great but each time I don't have the recipe for the starter, like on the panettone video

[@autumn.kitchen]

Starter refers to sourdough starter. It is cultivated from flour and water over 1-2 weeks. Pls google how to make sourdough starter or refer to my IG highlights

[@Rg1989.]

@@autumn.kitchen My English isn’t perfect as I speak French. I’d like to know if you have any videos explaining how to make your sourdough starter. Your recipes are amazing, but I just need to learn how to make the starter. The internet is full of people who think they’re bakers, but that’s not always the case!

[@fannylew1891]

请问用冷鲜奶，适温牛奶

[@autumn.kitchen]

如果室温热，就用冷鲜奶。目的是不用面团搅拌后过热

[@fannylew1891]

@@autumn.kitchen 谢谢你的回复👍👍

[@emiliajeow2897]

Hi miss, can I proof the sweet starter for 9 hrs, overnight as I started making quite late. Will the starter taste sour if proof more than 5 hrs.

[@tracey_liu]

how to make starter before making sweet stiff starter?

[@tps2686]

Hi, if not using the machine to mix all the ingredients, will manual mixing produce the same result?

[@autumn.kitchen]

It is possible just need a bit of time to hand mix it

[@tps2686]

@@autumn.kitchen thank you very much☺️ Will give it a try

[@laviniawang7326]

May I know why you use sweet starter ? Is that better than regular starter ?

[@autumn.kitchen]

Sweet starter product bread that has lesser or no tang

[@NicolasEjzenberg]

Hello, thanks for the recipe, what's the fermentation time if my temperature is 21°C and not 28°C ?

[@autumn.kitchen]

I have not tried proofing at 21C, but my guess is probably 3.5-4hrs.

[@banenedrissi5401]

I am trying to use my sour dough for the first time I wanted to try the Vienna bread but the sweet starter did not rise that much , barely twice his original volume after 5 hours, should I wait more, can I let it rise over night or should I make the dough and let the dough rise aver night

[@autumn.kitchen]

I guess your liquid starter is not active and strong to build on the sweet stiff starter. If it is waited too long, perhaps you can still use it with a boost of 1g instant yeast

[@banenedrissi5401]

@@autumn.kitchen I actually did that even before your answer , thank you so much by the way, I waited over night then I mixed the dough first thing in the morning the sweet stiff starter was bearly double his original size, and I added a pinch of dry yeast , the bread was amazing , the smell the texture , best vienne bread ever, I will repeat the process tomorrow and will strengthen my starter, the problem is that here in Mauritania I can't find bread flour , it is mainly all purpose flour so for my starter I mixed whole wheat flour and all purpose flour and I think it's ok so far, I m learning a lot from you thank you so much

[@shy6996]

Hi Ms, is it possible to keep the final shape dough in the fridge and bake on tomorrow morning. If yes, shall i need process the final fermentation when I give it from the fridge?

[@autumn.kitchen]

Anything with sourdough once chill in fridge may not have the same leavening power after hibernating. It is different from instant/commercial yeast.

[@shy6996]

@@autumn.kitchen Thank you.

[@phamtra1788]

Hallo, really love your baking! May I ask 1 question: If I don’t have sourdough starter, how can I adjust this recipe using normal instant yeast?

[@autumn.kitchen]

I am afraid it is more straight forward t get a yeasted recipe then doing the conversion.

[@phamtra1788]

@@autumn.kitchen tks!

[@nn831130]

想請問怎麼取決今天配方要用多少比例的酵種

[@awfoongling7613]

Can we change honey ir brown sugar instead of white sugar . Thx

[@autumn.kitchen]

yes

[@emiliajeow2897]

Why my bread taste sour still, despite making sweet starter to taste? Thk autumn

[@autumn.kitchen]

starter not strong and active

[@JayaChakladar15]

how long are the breads ? 6 inches ?

[@autumn.kitchen]

About 6-7”

[@mello7067]

Hi can I subsitute AP flour with Top flour?

[@autumn.kitchen]

Top flour is high protein flour? If yes then you can

[@mello7067]

@@autumn.kitchen top flour is cake flour so I guess it's not suitable 😜. Thanks for replying 😀

[@angelaisabella9998]

May I know how to make the starter? Thanks

[@autumn.kitchen]

you need to cultivate it from flour and water. It is call natural yeast

[@tomato5731]

I have just seen your clip video. It inspires me. I prepare sweet stiff starter and hope to bake tonight. Thank you for the good recipe.

[@hulyad9310]

👍👏👏👏

[@autumn.kitchen]

Thank you 😊