Sifu, I’m happy you show step by step how to make it. Thank you!

Hi Chiew See. Just to share that I made this recipe using kenwood breadmaker all the way and the bread turned out great too. From start (mixing in all ingredients + sweet starter & preferment) to end about 3 hrs+ in breadmaker. Thank you so much for your wonderful recipes. Now I can fit in SD breadmaking in busy work schedules ☺️🙏🏻🙏🏻

@autumn.kitchen

Жыл бұрын

🤗🤗❤️

Made this today. It was so good! Thank you for sharing ❤

@ydhb6169

2 жыл бұрын

Does this bread have any sour flavor??

Thank you for creating this video tutorial. I am now more confident to make this bread.

Looks delicious I’m going to give it a try, thank you for your very well put together video. 🙏😍

I made it today. İt’s so soft and tasty 😋 thank you so much for sharing this video ☺️

Thank you. It was lovely to watch n understand

its my first time to make a starter, will make this after 10 days. thank you.

We thank you so much 🙏we are learning from you as always❤️❤️❤️❤️🙏

Thanks for sharing. Can I final proof the dough in the fridge over night and bake in the morning?

Hello ,thank you for sharing. Bake yesterday and it's good ,so soft.😍

Great recipe, thank you so much. I made it and it turns out moist and fluffy. Used bread machine to knead, substituted with almond milk

@autumn.kitchen

2 жыл бұрын

Wow I am glad to know that. Have a nice day. Cheers

Thank you, I cant wait to try.

Hi my dough was a little sticky after I mixed. I used Japanese bread flour, replaced whipping cream with water. N well I used 15% more peaked starter for both the preferment n sweet starter. Was it the 15% more starter n replacing whipping cream with water made my dough sticky? 🙏

Thanks for the very detailed video. No mixer. Would it be very difficult / impossible to knead by hands?

Thank you for sharing your recipe. I tried before, very nice.

@wanmwann2420

2 жыл бұрын

Thank you for sharing. I am now baking,can’t wait to see the result🤩🌹

I will bake this recipe tomorrow! Thank you!11

Wow very very nice recipe thank you for sharing sir stay safe always new friend here GOD BLESS US ALWAYS

It's a detailed and friendly video.

Thanks for sharing. I will try it.

I tried your recipe just 2 days ago, i replaced the whipping cream and water with milk as i don’t have whipping cream at home. The bread turns out to be soft and nice. Good recipe . Thanks for sharing.

@autumn.kitchen

2 жыл бұрын

I am happy to know that! 😊

@tabby237

2 жыл бұрын

Could I replace whipping with honey? Thanks a lot!

Thank you

Thanks this video helps so much

I made this (omitted the extra 20 gr. Sugar...whichI'll add when making rolls) and it came out so delicious! Thank you for using less ingredients.

I made this yesterday and it was successful. Thank you so much.

@autumn.kitchen

2 ай бұрын

Most welcome 🤗

Just put mine in the oven.....very easy recipe.....hope comes out good....thank you so much!! I will send you a foto!!

谢谢分享

Hi Autumn Kitchen..! If I let sweet starter rise overnight, which ratio i should use? Thank you for your recipe! ♥️

made this today, it was so good thank you for sharing😘

Thank you so much for the recipe, if I want to bake two loaves, should I double the recipe (double the sweet starter, the preferment and the rest...?) thank you!!

@autumn.kitchen

3 жыл бұрын

Yes double all ingredients

Thank you. 👍👍👍😍😍😍

Hi Chiew See! Thank you for this recipe. It was amazing and my mother just LOVED the bread. It took my sweet starter 5 hours to peak and I missed it so unfortunately it collapsed :( but I used it anyway and bulk proofed for 6.5 hours to get to 90% of the tin, then overnight for about 10 hours in the fridge before baking it directly. There is still a sour tang to the bread. Being new to SD, just wondering where that might come from? The starter I am using is someone else's 2 year old starter who bakes weekly, plus I refreshed twice before making the sweet starter and preferment! Appreciate very much your advice on this. In the meantime can't wait to try the black sesame shokupan!

In order to compare with the tangzhong method, which one is the best refers to softness and moistness of the bread will be?

Thank you very much, your help is invaluable! I have two questions: what kind of flour do you use to feed your sourdough? And how can I make it strong enough ?

@autumn.kitchen

3 жыл бұрын

bread flour. Keep feeding at peak, dont let it collapse. once a while boost with 5-10% rye

thank you for sharing the recipe. How long will it take for the sweet starter to rise? We will need to wait for it to be triple, right?

@autumn.kitchen

2 жыл бұрын

28C about 5hours, use at peak

Hi Autumn just want to let u know that my bread came out beautifully. Looking like yous ♥️ I let it proof 1 more hour n bake. Tq for the recipe. Now I’m going to try your beautiful Accordion Bread

@autumn.kitchen

3 жыл бұрын

Thank you. You too have healthy starter and baker hand to make it a success!

@lucyyeap4684

3 жыл бұрын

It’s thanks to u Autumn. U give great tutorial

I'm new at sourdough baking, yet my 1:1:1 ratio starter always peak first than any stiff starter. Am I missing something here????? Thanks advanced for your clarification

Hi, must the preferment dough (from fridge) come to room temperature before mixing?

@autumn.kitchen

3 жыл бұрын

no need, i use cold preferment

Thanks for sharing the wonderful recipe. If I were to make 2 loaves, can I use the same amount of sweet starter and the preferment? And adjust the bread flour/water/milk? Would you have the recipe for 2 loaves? Thanks a lot

@autumn.kitchen

2 жыл бұрын

You can just double up everything 😊

👏👏👏

May I ask how much time that you waited for the dough to proof to 90% of the time after shaping and at what temperature? Thanks. I’ve waited for more than 6 hours in a warm place, only rises for about 50-60% of the tin.

@autumn.kitchen

3 жыл бұрын

3.5-4hr. It’s very much depending on your starter

Maravilhoso 👏👏

Thanks for all small details, I have doubt that when we prepare starter at 140 grams, it isn’t ratio 1:1:1 by using 50:50:50, right? Because mine got finally less than 150gr. Or we just calculate only starter +flour so gotta be starter 70 :70:70 ,right.

@autumn.kitchen

2 жыл бұрын

It is 50/50/50 (starter/flour/water), when u scrap out there is some left over on the container. Just use 140g starter

Thanks u for sharing

@autumn.kitchen

2 жыл бұрын

thank you

請問秋天老師， 這個視頻的吐司是揉完麵團直接分割，但eggless 101 loaf 是揉完麵團休息兩小時才分割，想請教其中差異的原因。

Omg! I'm trying to find out no yeast bread but finally I did! Looks amazing and definitely will try it. Thank you for sharing good video💕

@autumn.kitchen

2 жыл бұрын

🤗

Hi,can I make it without sugar?Thank you.

Thank you so much for all the efforts. May I know if it's ok to use milk instead of whipping cream?

@meiping5523

3 жыл бұрын

I didn’t use whipping cream, used plain water, the bread still very nice, soft n cottony.

@autumn.kitchen

3 жыл бұрын

yes u can use milk or water to substitute

@Hennessyrock

3 жыл бұрын

@@meiping5523 oh good to know! thanks for sharing your experience.

@Hennessyrock

3 жыл бұрын

@@autumn.kitchen noted, thanks for your reply :)

Hi.. will like to ask , how do you keep the starter in fridge so that it will stay active. Do you keep in fridge immediately after you feed ?

@autumn.kitchen

3 жыл бұрын

Fridge after feed. Take out and refresh 2-3 times until active before used

Excuse me, I have a confusion regarding the first dough you prepare, the "Sweet Starter", the problem is that I don't know where you get the first "40 gr of Starter" from, it is 40 gr of a sourdough that you already had prepared with previously ???? or is it fresh yeast ???? I thank you for the information, thank you.

@dinasalibi7901

2 жыл бұрын

please can you tell me how i get the 40g stater

Hi! I’m new to bread making 🙋‍♂️ Do I need to preheat oven? To bake with fan off or fan on? Thanks.

@autumn.kitchen

2 жыл бұрын

Yes preheat oven. I bake without fan

Hi, i bake this bread last night. May i know why my brrad seems a little heavier once is cooled. Have i done it incorrectly? But is tasty! Though is a little chewy.

@autumn.kitchen

2 жыл бұрын

I cant be sure, it could be the flour or kneading process

🤤

Hi, can I made half of the recipe by proportion the recipe accordingly?

I want to know if it is a ‘must’ to make the bread very soft ? I have tried once in using other kind of bread flour but the bread is hard.

@autumn.kitchen

3 жыл бұрын

its your mixing and shaping

Ohhh wow I think I’m in love. If only I knew how to manage levain...

I just discovered your videos and have tried your SD loaf and pita recipes to much satisfaction! I don't have a bread loaf tin yet. Can I scale down recipe to fit a regular loaf tin? If successful then I plan to buy a bread loaf tin. Thank you so much for your wonderful videos!

@autumn.kitchen

3 жыл бұрын

yes you can shape it into buns or any shape you like.

@julieho3596

3 жыл бұрын

@@autumn.kitchen thank you so much for getting back to me. I've prepared the preferment and now waiting for the sweet starter to peak. Very excited!

Hi thank you for amazing bread recipe. Does this bread have any sour flavor??

@autumn.kitchen

2 жыл бұрын

No if your starter is active and strong

@ydhb6169

2 жыл бұрын

@@autumn.kitchen thank you!

谢谢你的用心和无私的教导 让我成功做成酵种 我有一个问题 假如从酵种里拿出120g, 是否要补回60克的面粉 和60克的水呢? 谢谢

@autumn.kitchen

2 жыл бұрын

不是很明白你的问题。你是从食谱里拿掉酵种吗？

What is preferment compared to sweet starter? Always amazed at your creationjs.0

@autumn.kitchen

3 жыл бұрын

Preferment has no sugar

Thank you for the video I will try your recipe for sure. What is the rationale for using both sweet and stiff starters? Is it more for taste or structure of the bread? Or to reduce proofing time? Thanks

@autumn.kitchen

Жыл бұрын

Sweet stiff starter gives a different texture to the bread. Combining both starter it gives more depth in flavor and texture a hit!

@vincenb7540

Жыл бұрын

@autumn.kitchen I tried this recipe and it worked well. Thanks. I'm wondering if how you'd compare your sweet stiff starter to a panettone starter in making sweet pastries. You have experience with both if I'm not mistaken. Also have you tried sweet stiff starter made with milk? Thank you

After mixing the dough, you divide without having to BF? Just to confirm for this recipe i divide straight mixing the dough (check window). Mix, Check window (if ok) , divide and rest 20mins.

@autumn.kitchen

3 жыл бұрын

Yes single proof

@yewsingkho4829

3 жыл бұрын

@@autumn.kitchen thanks for the fast reply. I’m final proofing my bread now. Very excited. Thanks so much

Скажите пожалуйста, а вторая закваска, это Levito madre?

Hi Autumn my final proofing is already 5 hours & risen only 60%. Can I put in the fridge overnight & bake tomorrow morning or wait awhile. Tq

@autumn.kitchen

3 жыл бұрын

Oh so you made it!

謝謝妳這麼仔細的視頻 請教老師2 個問題 1. 糖可以減少一些嗎？ 2. 所以吐司的成品因該是240 克嗎（所有的麵粉合計）

@autumn.kitchen

Жыл бұрын

可以减。但是糖在硬种里的用处是不一样的。加糖是製造滲透壓(osmotic stress)，壓抑菌(LAB)的繁殖，從而壓抑酸化。這是用在甜麵糰裡減少或去除酸性的一個辦法。

HI … love this receipt. CAN U MAKE BOMBOLONI AND DOUGHNUT WITH SOURD DOUGH for us ?? Many thx

What’s the alternative of wiped cream? Can I use milk/ water/ butter instead? Thanks.

@autumn.kitchen

2 жыл бұрын

Just replace with milk

Is there a certain size of the sweet starter jar we can use ie height and width etc to make sure when it rise until the top is the same as your?

@autumn.kitchen

2 жыл бұрын

You can try the plastic container form Daiso. It has 3 sizes, 300ml, 600ml and 1L. The sweet starter in the video used was Weck jar (glass)

@rosalindyap

2 жыл бұрын

@@autumn.kitchen thanks

Hii.. is it possible to keep the dough in the fridge after final proof? For tomorrow morning bake Like sourdough bread

@autumn.kitchen

2 жыл бұрын

Yes you can

Hi Tks for the receipe. I made the bread. It came out well but the sides of the bread was not brown enough. How do I rectify it. Tks again

@autumn.kitchen

2 жыл бұрын

Either your oven temp not hot enough or not bake long enough. Also it depends on your tin material. Some tins are more conductive

thank you so much for sharing the process! I'm still having some trouble understanding the use of 2 separate starters, what does having 2 starters add to the dough?

@homeforthree

3 жыл бұрын

One is preferment and another is sweet levain. It helps to make bread soft and with sweet starter if you have strong starter there will be no tang

@autumn.kitchen

3 жыл бұрын

preferment keep moisture of bread, sweet starter eliminate sourness

Do you mind sharing the brand of flour you use?

Love your video and formula. I used your sourdough shokupan recipe many times, it always tasted great. Anyway it often had a big hole inside the loaf. Any advice, please?

@autumn.kitchen

4 ай бұрын

Glad you love it. If the holes are at the top part, it could be due to over proof

@lekkoloves55

3 ай бұрын

Thank you for your advice. I will try to shorten proofing time next time.

Thanks for your sharing! May I know the difference between this recipe by using preferment and your other recipes with sweet starter only? Thank you :)

@autumn.kitchen

2 жыл бұрын

Depending on your starter, some find totally no tang with Katzoomi and some with sweet stiff starter recipe. Just personal preference

Thank you for sharing. May i ask if it is possible to knead by hand?

@autumn.kitchen

2 жыл бұрын

yes, more challegning to get window pane

@jocelynco1624

2 жыл бұрын

@@autumn.kitchen thank you. i will give it a try and let you know how it goes.

If I want to bake on the next morning, I need to use 1:3:3 to make the sweet starter right? May I know how much of the starter (1=?).I am confusing in the calculation.

@autumn.kitchen

2 жыл бұрын

You can do 20/60/60/20 (starter/flour/water/sugar) for overnight

@Jayne747

2 жыл бұрын

@@autumn.kitchen Overnight in the fridge or outside at room temperature?

when the sweet starter rises, should I use the prefermentation right from the fridge or should wait untill room temp. ?

@autumn.kitchen

2 жыл бұрын

You can use the preferment straight from fridge

@imankhalil2601

2 жыл бұрын

I have done it, the outcome is perfect. Thank you for sharing your recipes

Can I replace this starter with yeast? If yes, what’s should be the measurement??

Hi, what kind of flour do you use in sweet starter? Thank you !

@autumn.kitchen

3 жыл бұрын

the flour that you feed your starter

@TheLockwillow

3 жыл бұрын

Thank you!

What would a setting be for a regular sourdough on a tin loaf for Unox?

@autumn.kitchen

2 жыл бұрын

for 20x10x10cm loaf I would bake at 155C for 25-30mins in Unox, no steam, fan 2

老師好，我的酵種從冰箱拿出來餵養後大約5個小時到兩倍高，如果再培養糖種跟中種又要再經過約4小時，等於要等待半天後才能進到製作麵包階段 感覺我把製程拆成兩天做，時程上比較好符合我的作息 目前想到的方法是： 1. 麵團混合完成、出薄膜後，進冰箱冷藏，隔天退冰整形後入模，後發至九成滿再烤 2. 整形入模以後冰入冰箱，隔日取出等待發酵至九成滿後再烤 請問您有建議哪個階段比較適合放冰箱冷藏發酵嗎？

@autumn.kitchen

10 ай бұрын

我通常都会做（1）。隔天整形

Poderiam traduzir né, quem não sabe interpretar fica difícil, ainda bem que não fugi da escola, consigo entender mesmo sem ter estudado inglês

My dough is sticky and soft not like yours. After resting 20min the dough slack. Not holding together. Do you think I need to reduce the liquid? Or do I need to mix longer?

@autumn.kitchen

2 жыл бұрын

It depends on the bread flour you are using. Some flour doesn’t take hydration well. Yes you can reduce liquid. This dough should not be challenging to mix, I’m curious what bread flour you are using

May I know what is the brand of your mixer? Look nice

@autumn.kitchen

Жыл бұрын

CN. It is a Taiwanese brand

I hv the other question about timing, checking your other ratio for sweet starter which I can use 1:3 for overnight but the preferment takes shorter time so we can keep it in fridge for how long? To receive same result The other question about high protein flour you always mention is >14%?? If I can not find, normal bread flour will take longer proof?

@autumn.kitchen

2 жыл бұрын

Keep over night no issue

Hi, can I use my rye flour starter to make this?

@autumn.kitchen

2 жыл бұрын

Yes absolutely

Hi I made this today too .. thanks for your recipe sharing. May I know why my sweet starter and preferment doesn’t rise much as yours? it takes nearly 4 hours to rise up about 65% only. Dare not prolong to proof anymore and popping to oven with little sour smell (guess it’s over fermented) and the texture was a bit gummy with bit sourly. so sad it’s totally out from your recipe 😂😅😅and I like this recipe very much. I wonder is SD starter giving that problems caused to not rising much.. as you only take 2.5 hours n mine nearly 4 hours (60-65% rise) I’d tested SD starter float and it’s floating. Thank you

@autumn.kitchen

2 жыл бұрын

Very likely is due to starter. You need strong active starter to give you optimal bake.

@tewsiewbiuy7897

2 жыл бұрын

@Autumn Kitchen thank you so much for your feedback. I’m newbie in sourdough and this only the first SD Starter that I’ve built them. In other words, I would need to gradually feed and bakes regularly to boost and make stronger active starter? Is that so .. thanks again and blessings! 😇🥰

@autumn.kitchen

2 жыл бұрын

@@tewsiewbiuy7897 yes, the more you bake the stronger and active your starter

👏👏✨✨😀✨Vou fazer!!!!!

Hi Autumm , Can I make the preferment 1 day before , let it rise 2.5 hours then put in into fridge , let it sit in fridge overnight ? Thank you.

@autumn.kitchen

2 жыл бұрын

Yes you can

@shashadramareviews

2 жыл бұрын

Thank you 😁

May I ask after we make the starter do we put it in the fridge until we need it for baking? Thanks

@autumn.kitchen

Жыл бұрын

You need to maintain it. Refresh until it is strong before using. After using refresh and keep in fridge. You can read up my starter post in my Instagram

@SY-vw7oe

Жыл бұрын

@@autumn.kitchen Thank you. I'll have another read at your post.

hi! it will be nice if you can show us the entire process of a country sourdough SD from the beginning to the end. (not your first video cos it was too quick) thanks!

@autumn.kitchen

3 жыл бұрын

i hope to do it one day

Can you make a strong starter with just white flour ?

@autumn.kitchen

2 жыл бұрын

my starter is just bread flour

My sweet starter is taking a long time to triple, I think it will reach triple by bedtime. Can I mix everything once it triples and keep the mixed dough in the fridge overnight?

@Taro_thecat

2 жыл бұрын

Same problem

@autumn.kitchen

2 жыл бұрын

Maybe next time you can build sweet starter before sleep, mix dough in the morning. Preferment double can be kept in fridge overnight. And If sweet starter takes long to rise that shows your starter is weak

@dindintan9703

2 жыл бұрын

Thank you for the response and suggestion. Appreciate it!

Hello do I have to put the preferment in the fridge overnight?

@autumn.kitchen

Жыл бұрын

Keep in fridge until sweet starter ready. Then take out to use

ممكن طريقه الخميره اللي نظيفها لعجينه

Can i use close lid pan for this recipe? Need any adjustment for the dough weight or not?

@autumn.kitchen

2 жыл бұрын

You can just use this for close lid 😊

@alexandraphoebe5911

2 жыл бұрын

@@autumn.kitchen Thanks 😊

Hi may I know how many g of starter should I have to increase .. first time trying .. tks

@autumn.kitchen

2 жыл бұрын

Use as per recipe

Could you tell me what is the starter ?

How long does it take for the final fermentation and what degree? Thanks

@autumn.kitchen

3 жыл бұрын

28C 3.5-4hr

@dejavumeh1400

3 жыл бұрын

@@autumn.kitchen thanks:)

Made it last night. It's so delicious, soft moist and spongy. It has some elastic quality, but I wish I could make mine more elastic, like yours. I accidentally overproofed it cause I started to late in the day to bake it. It took so long to rise only part way. So I put it in the refrigerator, but then I ended up doing something else that kept me up anyways, so I took it back out of the fridge. Then when I went to bed, I forgot I left it out, instead of putting it in the refrigerator to arrest the fermentation, like I intended! So it was inches above the pan in the morning before I baked it. Would that make it less elastic? I didn't get the long elastic shreds that I saw in your video. Also, could you give us the nutrition info on this recipe?

@auderus

2 жыл бұрын

I want to include a video of what my loaf looked like, but I don't know how to do that from my smart phone. 🙄

@autumn.kitchen

2 жыл бұрын

usually the shreddable crumb is to do with the well developed gluten. Over proof, or kneading insufficiently both will affect the dough gluten structure and not getting shreddable crumb. If your flour is not absorbing, try to use a higher protein flour. I was using 12% protein flour in this video