So pretty! Thank you for sharing. Can't wait to try out this recipe.

Thanks for sharing ❤️ beautiful bread

Very nice loaf! Thanks for sharing 😊!

Very beautiful color! So romantic! 💜

Very beautiful..thanks for sharing

Thank you 😊👍👏💜

Very nice. Thank you. I will try it soon.

@autumn.kitchen

2 жыл бұрын

Thank you 😊

Hi Autumn I tried out this recipe & it came out great. I don’t have sweet potatoes instead I used pumpkin. Tqsm for sharing

Красота! Буду пробовать!!! Спасибо вам!😘👍

@autumn.kitchen

Жыл бұрын

Thank you 💜

I bake it last week, very soft & flufy! Love the purple colour ❤️

@autumn.kitchen

2 жыл бұрын

thank you ❤️

Can I place all into a longer loaf tin (950g but similar height and width) and how how should I bake?

Please show us how to make the starter

Mình muốn hỏi Bạn có ủ lạnh không ah? Tks

If I use instant yeast, how many grams for the yeast?

♥️💐

Lovely. Would be really nice if you can advise (approximately) how much time is needed for each proofing stage. Also, no stretch and fold in this recipe?

@autumn.kitchen

3 жыл бұрын

For sweet dough mixed by machine, no stretch & fold is needed. Proofing approx 3.5+hr at 28C

lovely recipes. I have tried your bread recipes and turned out to be so soft and fluffy. Instead of using sweet starter, can I change using regular starter, same weight and 100% hydration? or can I skip the sugar in this sweet stiff starter? which one is better way to cut off the sugar content. thank you.

@autumn.kitchen

Жыл бұрын

Changing sweet stiff starter will need adjustment on dough hydration

@waty861

Жыл бұрын

@@autumn.kitchen ok thank you.

Hi Autumn, I love all your recipes. So meticulous and pretty. Is it possible to use purple sweet potato powder plus water instead of purple sweet potato puree? If yes, what should be the ratio of purple sweet potato powder and water please? Thanks so much for the recipes.

@autumn.kitchen

2 жыл бұрын

You can eye ball it. Just mix the powder with water till a thick paste and add into the dough

@tutysutopo9135

2 жыл бұрын

@@autumn.kitchen Thanks so much for the tips. I made this recipe a few days ago, it’s soft dan I like the swirling pattern. But mine tasted a bit sour, not sure if it’s normal because it’s my first time I made sourdough bread. Looking forward to make better bread... and try more of your recipes.

Hi Autumn, thank you for sharing such wonderful recipe ! There is a small question would like to ask , after cutting the dough to the small size , do I need to relax the dough for a while ? Or just follow your video step by step to shape it ?

@autumn.kitchen

2 жыл бұрын

You can just shape it. Unless your dough is so tight that you might want to leave it relax for awhile

@carriewang880

2 жыл бұрын

@@autumn.kitchen Thank you so much for your kindly reply ! I made it today , and the dough is fermenting 😀

請問冇天然酵母可以用乾酵母代替嗎？若可以要放多少乾酵母Instant dry yeast?謝謝你！

@autumn.kitchen

2 жыл бұрын

可以但是食谱需要调整水份和面粉

Can you explain how to make the purple sweet potato puree? I softened some purple sweet potatoes in boiling water and then simple pureed them, however they added almost no color when mixed in. I must have done something incorrectly. Thank you for your amazing recipes!

@autumn.kitchen

3 жыл бұрын

Japanese potato has better color than the local one. I steam it and mash with fork

@bobbyjohnson2101

3 жыл бұрын

@@autumn.kitchen Thank you! I will try steaming them next time.

Hi. Beautiful loaf. U mentioned for 7-8 hrs fermentation for sweet starter it is better to do 1:3 ratio. So if I use 30 GM starter. 90gm flour and 90 GM water (1:3 ratio) what should be the amount of sugar then?. Also do u use All purpose flour or bread flour for your sweet starter? Thanks for response. Hope to make it soon. Thanks.

@autumn.kitchen

2 жыл бұрын

Flour for sweet starter should be flour that you feed your starter. 30/90/90/30 is good for 1:3:3:1 ratio. (Starter/flour/water/sugar)

@laurenpuah8933

2 жыл бұрын

Thanks for prompt response. Can I reduce or omit sugar for the sweet starter. Also can I use sweet stiff starter for this recipe instead. Thank you once again.

請問一發麵團的用意是避免天然酵種容易導致的酸味嗎？

@autumn.kitchen

2 жыл бұрын

不是。这类造型，一发比较容易整型

Hi ms.Autumn, I wonder how long does it take for the last proof? Where I live is pretty cold these day 🤷 thank you❤️

@autumn.kitchen

2 жыл бұрын

I’m not sure about the timing for ur ambient. Just proof till 80-90% of the tin.

@hobachdiep4934

2 жыл бұрын

@@autumn.kitchen I made a loaf yesterday and it turns out supper yummyyyyyy! Thank you very much ❤️

紫薯麵團視频是高筋粉220g，但文字版是250g，那個才對？糖硬種文字版是單一麵團分量，是不是二種麵團糖硬種分量×2？

@autumn.kitchen

2 жыл бұрын

不好意思，应该是220。糖硬種食譜共300克，各自150克用在原味和紫薯麵團。

I do not have an active starter, can I use instant yeast for this recipe? How is the ratio?

@autumn.kitchen

3 жыл бұрын

You need to adjust hydration and so on. Suggest use yeasted recipe instead of do conversion.

💛💚🌹👍🌻🌼🇧🇷

老師，請問紫薯面，攪拌取出後直接可以分割6塊嗎？無需發酵？谢谢你

@autumn.kitchen

3 жыл бұрын

这是一发食谱

@crystalloh9810

3 жыл бұрын

@@autumn.kitchen 謝謝

请问一发和二发食谱比例的差别是在哪呢？ 比如说，如果我要做一发，是不是要减少水份呢？谢谢

@autumn.kitchen

2 жыл бұрын

一发和二发不需要改变配方。😊

Hi Autumn, may I pls know the brand and type of your mixer? Thank you

@autumn.kitchen

3 жыл бұрын

its taiwanese brand called CN

Friend, is it cold when brewing? Tks.

@autumn.kitchen

2 жыл бұрын

Sorry don’t understand. Do you mean proofing temp? 28C

Hello, can I just use my starter instead of sweet starter?

@autumn.kitchen

2 жыл бұрын

Yes you can. But hydration will need to adjust lower if your starter is liquid starter (100% hydration)

Did you make sweet starter overnight ?

@autumn.kitchen

3 жыл бұрын

It took me 5-6hr to peak. U judge with ur room temp

I don't have a mixer, can hand knead.

@autumn.kitchen

2 жыл бұрын

yes, you can. it just need a little more effort 😊

May I know the brand of mixer you are using?

@autumn.kitchen

2 жыл бұрын

It is CN, a Taiwanese brand

180 degrees is for convection oven or conventional oven? My is unox pro led, what temperature should i set?

@autumn.kitchen

Жыл бұрын

For Unox try with 155C

@angnicole4378

Жыл бұрын

@autumn.kitchen Thank you very much.

谢谢你的示范，我做了很多次，非常好吃。但是有个问题，为什么我的面包总是不能在烤的时候膨胀到顶端?是哪里出了问题呢？请指教，谢谢老师！

@autumn.kitchen

2 жыл бұрын

這個有很多原因。酵種活躍度，麵團筋性，發酵時間（不要過發），等等

@chailiping1305

2 жыл бұрын

好的，我会继续试试。谢谢老师！

Hi, what is the brand of your bread knife?

@autumn.kitchen

2 жыл бұрын

Kuhn Rikon 😊

沒有說明麵發酵時間？

@autumn.kitchen

2 жыл бұрын

不好意思，这视频的字幕系统出了问题。我稍后重新上载。

Hi, I am allergic to milk, can I replace the butter with olive oil and milk with water? Thank you

@autumn.kitchen

2 жыл бұрын

Yes.

@santhini5183

2 жыл бұрын

Thank you, so should be the same amount?

@autumn.kitchen

2 жыл бұрын

Yes

May I know what’s the brand of the mould and where can I buy it from?

@angelachan828

3 жыл бұрын

Me to would like to know cause mine been use for few times the bread stick to the wall.

@TheDistortedbrain

2 жыл бұрын

Looks very similar to my CHEFMADE LOAF PAN. I bought it in marketplace.

Pretty.. why you always use sweet starter ?

@autumn.kitchen

3 жыл бұрын

I have shared in my Instagram before that i learnt this method from master baker Ian Lowe. Sugar used here is to create osmotic stress to limit bacterial cell generation (not wild yeast), hence limiting the acid accumulation. This is to reduce the sourness in bread. To go through this, we need to have strong and active starter to have high microbial population.

@leechingwong593

3 жыл бұрын

Can I keep sweet starter as sourdough starter...😊😊

@autumn.kitchen

3 жыл бұрын

Not advisable for long term feeding sugar

What is the size of the tin?

@autumn.kitchen

2 жыл бұрын

20x10x10cm

this toast only proof one time?

@autumn.kitchen

3 жыл бұрын

Yes single proof

請問液體天然酵種要如何制作？謝謝妳

@autumn.kitchen

2 жыл бұрын

这个培育过程需要7-14天。

@user-qx7qr2cs2s

2 жыл бұрын

@@autumn.kitchen 感謝妳的回覆

老师，可以二发吗？

@autumn.kitchen

2 жыл бұрын

可以

I want to eat sourdough bread because sugar in flour was consumed by microbes so why would I put sugar in my dough.

@autumn.kitchen

2 ай бұрын

If you prefer sugar free then go for artisan bread.