It looks great! Thank you!

This is beautiful!

looking delicious n perfectly prepared

I have watched all your baking videos and they are awesome.

@autumn.kitchen

2 жыл бұрын

Thank you for your support 🥰🤗

I tried your recipe since last night and baked in the morning. It come out very nice. Thanks for your sharing.

@autumn.kitchen

2 жыл бұрын

Thank you glad to know that 😊❤️

Very beautiful bread 😍

Beautiful

Beautiful 😍 I like it ♥️

Thanks for the receipt. Tried today and loved the shape and the taste. Greetings from Turkey

@autumn.kitchen

2 жыл бұрын

thank you so much for the encouragement!

so beautiful！ Thank you for sharing：）

Wonderful sharing ! tried it last night and turn out perfect!.thank you💕

@autumn.kitchen

2 жыл бұрын

Glad to know that. Happy baking 😊

So beautiful 😍

I was looking for this recipe for so long

благодарю Вас за рецепт.Боялась браться за рецепт,но получилось великолепно.Нежнейший мякиш с тонким вкусом и запахом шоколада)Спасибо!!!

@autumn.kitchen

2 жыл бұрын

Glad you like it 😊

Reattempted this recipe using my newly acquired SparMixer & Unox oven. The result is much improved. It's cottony soft and much taller as compared to when I hand kneaded and bake in my conventional oven. This recipe is a keeper! Thank you ❤️ for sharing.

@autumn.kitchen

2 жыл бұрын

Thank you for your feedback ❤️

Thank you for the recipe...

Ok I got it Autumn Kitchen. I went through your tutorial again & understand. 😛 can’t wait to try. The bread looks so awesome

love this video!!

Wow, you did an amazing job right there.

@autumn.kitchen

2 жыл бұрын

Thanks Steven 😊

wow now it makes me wanna learn more about baking~

Thanks for the recipe. Tried it and was successful.

@autumn.kitchen

2 жыл бұрын

thank you 😊

glad I found this channel!

Wow it’s so pretty. Accidentally came across your channel. Tq for sharing. Dying to bake but don’t have the sweet starter.

@autumn.kitchen

3 жыл бұрын

use normal sourdough starter

I repeatedly make this several time.it is super nice n soft.thanks for the recipw

@autumn.kitchen

2 жыл бұрын

I’m so glad to know that ❤️

Very beautiful👍👍♥️♥️

Gorgeous ☺️

Thanks for the recipe and the video! So easy to follow step by step and I have success in first try, thank you!

Thanks for video!

Great effort thanks for your recipe

@autumn.kitchen

2 жыл бұрын

Thank you 😊

yummy, this is a masterpiece

@autumn.kitchen

2 жыл бұрын

Thank you 😊

Hi I bake this bread today is very beautiful Thanks alot for sharing it⚘

@autumn.kitchen

2 жыл бұрын

🤗❤️

Thank u, y r awesome

Just made this today really fun to make and super soft texture. Very yummy, thank you for the great tutorial. I tried using melted Dark chocolate to replace the cocoa powder as I was hoping to have a sweet chocolate taste. It didn’t come out quite as dark and the chocolate taste is not really noticeable. Will try to increase the sugar and chocolate content next time for the brown portion.

looks so yummy~

@autumn.kitchen

2 жыл бұрын

Thank you 😊

This video clearly showed how sweet starter and preferment are made and cleared up my confusion when I read the recipe online. Visual is surely better for me. Thanks again as always 👍🏻👏

@patrycjaw8323

Жыл бұрын

That's exactly why I'm here. Had NO clue what that even was 😂

@karengoh9691

11 ай бұрын

Hi May I know what is preferrement?and what is the purpose of this step?

I jist try this... The recipe is really good. So soft.. Thank you for the video

@autumn.kitchen

2 жыл бұрын

I am glad to hear that.❤

@user-up9ig8yn4z

2 жыл бұрын

9 9 9

Obrigada👏👏👏

Hello Autumn Kitchen! I don't have a mixer, so I am a little hesitant to try this recipe. You got me started with my 1st sourdough loaf and ciabatta and RECENTLY with my pita bread using my 14-day old starter discard. Thank you! I'm a true beginner in this sourdough journey. Will your mixer recipes be too much to knead by hand (stretch and fold and then coil fold by hand)? This one has butter and whipping cream, so maybe it'll be very sticky. I apologize if my questions are too basic. Thank you for your fresh, detailed and non-intimidating content.

I actually wonder how much patience he has seriously hats off to you.

@autumn.kitchen

2 жыл бұрын

Thanks Carol! Guess many mistaken me as “he”, 😅 coz I have a pair of very rough hand in the video

@nicolet1020

Жыл бұрын

@@autumn.kitchen you are Funny same time you are perfect❤

Te achei pelo Instagram kkkk parabéns!!! ❤❤❤❤

This man is coming up with some awesome content loved it.

@autumn.kitchen

2 жыл бұрын

Thanks Maureen. I’m a lady, guess my rough hand give you an impression that I’m a male baker 😅

Thank you so much for sharing this. I succeeded in my first try the recipe. My kids love to eat these breads 😘

@autumn.kitchen

3 жыл бұрын

thank you for trying! I am so glad to hear that ❤

that looked pretty well-fermented

@autumn.kitchen

2 жыл бұрын

Thank you 😊

I have try it. I use hand knead..but still very soft..

feel like coming to your house and eating this

@autumn.kitchen

2 жыл бұрын

😂welcome welcome

Very-nice

@autumn.kitchen

2 жыл бұрын

thank you 😊

👏👏👏👏👏👏👏

Yumm recipe definitely will try , I haven’t yet found correct loaf pan size. Is the pan available on Amazon

@autumn.kitchen

2 жыл бұрын

Yes Amazon should have. Is 450g loaf tin

❤❤❤❤❤

Can whipping cream be replaced by yogurt?

Could you make a video how to make the starter liquid please, thank you so much

Hi! Love watching your videos. I am staying in tropical country and I find whenever I use high portion of starter on a recipe it destroyed the gluten of my dough. Are you feeding your 140g starter in 1:1:1 ratio? Will 1:3:3 ratio better to reduce the acid in the starter which destroy the gluten in my dough?

@autumn.kitchen

3 жыл бұрын

yes 1:1:1

Beautiful bread, thanks for the recipe 🙏,May I know what's brand for the mixer machine in the video, thank you 😊

@autumn.kitchen

3 жыл бұрын

CN, is a taiwanese mixer

@ruhifirdous849

2 жыл бұрын

0

@ruhifirdous849

2 жыл бұрын

0

@ruhifirdous849

2 жыл бұрын

0

Lovely loaf! I was wandering if you could include a substitute (flour,water and yeast)for the soughdough starter for those who do not have one so that we can also try out your lovely recipes.🙇‍♀️

@autumn.kitchen

3 жыл бұрын

it would probably more straight forward to just get the yeasted recipe then doing the conversion.

Hi. My sweet starter takes more than 6 hours to peak. After knead the dough, can I let it proof in the fridge since it's late night already. Then shape and bake on next day? Thanks in advanced

@karenlmyeo

2 жыл бұрын

Yes I put it in the fridge n shape n bake after rising the next day

Good morning or whatever time you have ❤ I did everything and placed it in the tin. My question is would you recommend to place the tin to the fridge to proof overnight, take it out in the morning, wait until it’s done proofing till 90% of the tin and then bake? Thank you 🌹

@autumn.kitchen

5 ай бұрын

Depending on your room temp and timing. Proofing in fridge it will hardly rise. You can proof on rt over night then bake in the morning provided your rt not too hot until it is over proof

Hi Autumn Kitchen, thanks for sharing this amazing recipe. For the heavy cream, is it okay if I replace it with full cream milk?

@autumn.kitchen

2 жыл бұрын

yes you can replace with milk 😊

@laiching5271

2 жыл бұрын

@@autumn.kitchen alright thanks! Can't wait to try this out!

Wo0o0o0w 👌👌👌👌

How to make sourdough?thanks 👍😊

Hi Chiew, Thank you for this video. 🙂 When done by you, everything seems natural and simple. May I ask you what are the dimensions of your pan? - not sure how big is a 450g pan. I have google it a little bit, and I found different info. Thanks' again for generously sharing your knowledge, Dana

@autumn.kitchen

Жыл бұрын

Thanks Dana. My pan has intenal dimensions of 20x10x10cm

@danamosanu9961

Жыл бұрын

Thank you very much

May I ask can I scale down the recipe to half if I use 250g square mold? Thank you

@autumn.kitchen

3 жыл бұрын

yes scale down according to your mold size

Hello! I live im México and a have a new Rosella unox's oven. Your whipping cream looks like chantilly cream? And, What temperature do you bake this bread? Thanks!!!!!

@autumn.kitchen

2 жыл бұрын

the whipping cream is the dairy or cooking cream. Bake at 180C 35-40mins 😊

Where can I get your yeasted version?

非常感謝老師這份食譜的分享。 在眾多網路食譜林中搜尋了許久， 終於找到合適自己且完全不會翻車的了， 老師的手法從一開始起種、整形到烤焙都非常詳細且易懂， 雖然晚了一年多才看到老師您的這個影片， 卻非常感恩因為老師的分享， 讓我沒放棄自養酵母做麵包的念頭。 想請問老師一下， 糖酵種在經過2~3小時發酵至頂峰後是否能與中種一樣冰入冷藏繼續隔夜發酵呢？

@autumn.kitchen

Жыл бұрын

入冰箱隔天用OK。但是效果不会比顶峰后直接用来的好。也不能放冰箱太多天啊，毕竟是天然酵母。

@funimagewu2942

Жыл бұрын

@@autumn.kitchen 哇！！！ 一年多前的影片， 老師居然這麼迅速的回覆， 嗚…... 超級感動的...... 非常非常謝謝老師的說明與指導， 待會兒回家就來實作， 謝謝老師！！！

when you store your starter and prefermented dough, do you need to cover them? or just let them rise without covering. Thanks

@autumn.kitchen

3 жыл бұрын

yes with lid or plastic

This won't taste sour would it? I tried using my starter to bake tangzhong milk bread and it came out sour tasting. Then again, I only used my starter directly without premixing it with sugars. I thought the sugars in the main loaf recipe would cover that. Turns out it didn't. That's probably the problem, right?

@autumn.kitchen

2 жыл бұрын

You need strong and active starter to build sweet levain. If starter not strong, it might not rise optimally and cause sourness

Just wonder what is “sourdough sweet starter” that you mentioned in other videos. I would love to try it too . I usually make sourdough bread with raisins and multi grains. Thanks

@autumn.kitchen

3 жыл бұрын

starter that is fed with sugar to create osmotic stress. check out master baker Ian Lowe for more about sweet starter.

Beautiful bread. can whipping cream be substitute with plain yogurt.

@autumn.kitchen

3 жыл бұрын

Replace with milk better

@chuahzeslynzeslyn3233

3 жыл бұрын

@@autumn.kitchen thanks for your reply.

好鐘意妳啲麵包😊 第一整sweet starter 不過失敗了（只升了一點），所以轉用了180g sourdough starter。已經升了兩倍多少少（1:1:1.2)，但不明白為什麼出來的麵包有種後帶酸味😞 會是中種問題嗎？

@autumn.kitchen

2 жыл бұрын

通常應該是因為酵種不夠活躍。嘗試餵養直到教種活躍健康才做糖硬種。加油💪🏻

Hi, for the sourdough starter to be considered peak, should it be nearly tripled or more as shown at the beginning of your video?

@autumn.kitchen

3 жыл бұрын

every starter peak at different volume, some can go up to 4x. just use at your starter peak

@wleleng

3 жыл бұрын

@@autumn.kitchen thanks for reply! Realized that I may have been using the starter slightly too early ie before peak. Will extend time and observe closely next round. Lovely video!

@chavalitserirojanakul4056

2 жыл бұрын

I normally use my starter when it’s at triple peak. Is that ok? @Authumn Kitchen

Tudo perfeito👏👏👏👏🍞🍞 faltou so uma tradução em português (Brasil )

@autumn.kitchen

3 жыл бұрын

thank you. will do all my video with cc for multi language subtitle in future. cheers!

@gigigamer6235

3 жыл бұрын

Muito bom, fiz o brioche ficou muito bom.

What is the hydration of the 140g sourdough starter you use to make the sweet starter and preferment?

@autumn.kitchen

4 ай бұрын

It is liquid starter 100% hydration

Do we need to cling wrap the sweet starter and the preferment starter? Only the preferment starter goes to the fridge?

@autumn.kitchen

2 жыл бұрын

for both I cover with lid loosely. Yes only preferment keep in fridge after it has doubled

can i substitute starter with instant yeast? if so, how should i substitute? i don't have a starter but would like to try your recipes

@autumn.kitchen

2 жыл бұрын

there will be quite a bit of changes if use instant yeast. You can use any simple yeasted bread recipe and split two dough, one added with the cocoa paste in my video and follow the shaping method. Happy trying! 😊

Hi, for sweet starter and preferment can do it overnight? Any different between sourdough starter and starter?

@autumn.kitchen

Жыл бұрын

Try not to use over ripen starter as it can cause sourness. If your overnight is just nice to catch the peak of starter on the morning then yes it’s ok

Hi, i only have enough starter to build the sweet starter, can i omit the preferment? or able to use yeast to get the preferment?

@autumn.kitchen

2 жыл бұрын

You can add a bit of yeast but will need to adjust the hydration accordingly

Very interesting bread! Please tell me what size mold did you use?

@autumn.kitchen

2 жыл бұрын

20x10x10cmm

@user-qs2pn5lq7c

2 жыл бұрын

@@autumn.kitchen thank you very much for your reply! I still have a question - should the dough ferment after kneading or molding right away? And how long after shaping is the dough suitable?

@autumn.kitchen

2 жыл бұрын

Follow the subtitle description. After mixing, shape without bulk proof

I am storing my sourdough starter in fridge with the ratio 1:1:2. When I make your recipe I have to change the ratio from 1:1:2 to 1:1:1(2 or 3 times) then make preferment and sweet starter. Is it right???

@autumn.kitchen

2 жыл бұрын

You need to refresh your starter a few times before build the sweet levain and preferment

@nhujenny7501

2 жыл бұрын

Thank you so much I really like your bread, very beautiful 😍

Is it sour..?

謝謝秋詩老師這麼漂亮的手風琴吐司分享. 請問一下老師, 我今天試做, 糖酵種跟中種一樣的時間放在發酵箱裡面, 中種不到2個小時就已經2倍先放進冰箱, 但糖酵種已經放在發酵箱四個多小時了, 一點都沒有長高！！！（剛看中種已經快三倍） 剛剛我看到下面有人跟我的情況一樣, 放了幾個小時都沒長, 只有上面有泡泡！您只回說是Weak starter. 我有兩個問題： 1) 如果是Weak starter, 那為什麼取自同一個starter且同一時間放進發酵箱裡, 中種會很快的長高, 但甜酵種卻沒動靜？(我的甜酵種只放了2g糖) 2) 中種已在冰箱裡長到三倍了, 現在甜酵種還沒有動靜, 這樣該怎麼辦？ 先謝謝老師幫忙.

@autumn.kitchen

2 жыл бұрын

糖是可以压抑酵母菌的。所以如果酵母种不够活跃，加糖后可能会会有成长不理想的状况。可是你只加2克，照理应该不会有多大影响。中种使用水分（lower hydration）制造stress和糖种稍微不一样。下次你可以试试省略糖看看糖种会不会健康成长。

@endlesssummer1696

2 жыл бұрын

@@autumn.kitchen 先謝謝老師這麼快回覆. 想再請教一下老師, 如果下次在糖酵種裡省略了糖, 這樣在主麵團那邊是不是要再多加20g糖進去？ 另外中種可以放在冰箱多久？

@autumn.kitchen

2 жыл бұрын

糖酵種的糖不需要加入麵團。中種可以收冰箱過夜。

@endlesssummer1696

2 жыл бұрын

@@autumn.kitchen 再次謝謝老師

Thank you for sharing. 請問麵團打好後還需要發酵嗎？ 如果需要的話，巧克力醬加入的時間是在發酵前還是後呢？

@autumn.kitchen

2 жыл бұрын

直接整型

💛💚🌹👍👍

Hi, what is the function of preferment in this recipe? Can we do away with it? A newbie. Tq in advance

@autumn.kitchen

2 жыл бұрын

It gives slight different in texture

您好，我刚做完这个配方，面包很好吃，除了有点酸，我的starter 已经养了8个月了，第一次做sweet starter 4个小时就可以长3倍了，整形好了是晚上，所以我放到冰箱4度，隔天早晨才烘烤，是不是我放冰箱使面包酸的。我做sourdough面包经验不多所以希望 老师可以帮我解答的，谢谢您!

@autumn.kitchen

2 жыл бұрын

是有可能的。發酵越久麵包的酸度會比較明顯

I want to replace cocoa powder with chocolate, can I use it and what is the rate of use? Thank you very much ! ❤️

@autumn.kitchen

2 жыл бұрын

if you add melted chocolate, try with 10% of flour weight first. chocolate has fat, you might need to be careful of not overly adding it

Normally prepare sweet starter before sleep or in the morning. Can I prepare the sweet starter before sleep and continue the following steps on the next day?

@autumn.kitchen

2 жыл бұрын

If you use higher ratio for sweet starter (1:3) which can last 7-8hrs then you may prepare before sleep. But preferment must be kept in fridge after double

@khorphaiksukpm-guru7865

2 жыл бұрын

@@autumn.kitchen Thanks for your reply. Can I use this ratio :20gstarter :60gwater :60g flour and 20g sugar ? Or you have any recommendations?

@autumn.kitchen

2 жыл бұрын

Yes this ratio is good!

@khorphaiksukpm-guru7865

2 жыл бұрын

@@autumn.kitchen Thanks

Why my sweet starter cannot rise at all after I put for hours still at same level. But there is some bubbles on top.

@autumn.kitchen

3 жыл бұрын

Weak starter.

@irenehueylinhu2654

3 жыл бұрын

@@autumn.kitchen so I need to continue to feed my starter until strong only I can make this bread?

Sticky dough, using super melanger flour. One week old starter rises more than double. What could possibly went wrong?

@autumn.kitchen

2 жыл бұрын

Super melanger should not have a problem. Starter that only rose double? Probably over kneading, or starter too acidic that causes dough sticky.

May I replace all water in this recipe with milk? Thank you so much

@autumn.kitchen

3 жыл бұрын

Yes

@LanNguyen-xw4jl

2 жыл бұрын

How long does it take u to have your dough rise 90% of the mold? Thank you in advance for ur answer

@autumn.kitchen

2 жыл бұрын

@@LanNguyen-xw4jl about 3.5-4hr at 28C

Could I replace heavy whipping cream with something else?

@autumn.kitchen

2 жыл бұрын

Milk

Hi.. can i double up the recipe? For making 2 loaves? How bout the SSS and 中种?

@autumn.kitchen

Жыл бұрын

Yes. Just double everything

@kellytjoe2042

Жыл бұрын

@@autumn.kitchen yesss.. thank you very much.. really like your video and every explanation.. 🫰🏻

which brand is that machine that you used?

@autumn.kitchen

2 жыл бұрын

I’m using planetary mixer from Taiwan, brand is CN

Здравствуйте.Посоветуйте,можно в белое тесто добавить цедру апельсина или лимона?

@autumn.kitchen

2 жыл бұрын

yes you can

Pls help... if I dot hv whipping cream, what else can I use?

@indrisangwari

3 жыл бұрын

You can replace it wih milk. But the texture will not turn out as fluffy when you use cream

@autumn.kitchen

3 жыл бұрын

yes milk will do

Do we have to bake this on fan mode?

@autumn.kitchen

Жыл бұрын

I bake without fan

If I have an already made sweet starter, how many grams should I use ?

@autumn.kitchen

2 жыл бұрын

180g sweet starter

@fatimaalghanimi5855

2 жыл бұрын

Thank you 💕

@ivychiochio8198

2 жыл бұрын

你好，这个只需一发而已吗？

Can I use charcoal ? How many grams please

@autumn.kitchen

3 жыл бұрын

yes u can, just add a tsp to see how intense the color

Hi, thanks for sharing the video. How long does the sweet starter to peak 3x?

@autumn.kitchen

3 жыл бұрын

'5-6hr. Bear in mind you need strong starter to build sweet starter. If your starter not strong and active, suggest just use normal starter

@juenhueylam7175

3 жыл бұрын

@@autumn.kitchen thanks for the reply, my starter is 6 months old. I use the Sweet starter when it's raised 2x after 5 hours. But my bread does not raised 3x when final proof though I proof for 1.30 hours 😔

@autumn.kitchen

3 жыл бұрын

@@juenhueylam7175 if your sweet starter can only peak at double, it is not active enough.

thinkyou from iran

@autumn.kitchen

2 жыл бұрын

Thank you ☺️🥰

What is starter sourdough??

@autumn.kitchen

2 жыл бұрын

Natural yeast