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 😊
@carolynhoward501
2 жыл бұрын
I have watched all your baking videos and they are awesome.
@autumn.kitchen
2 жыл бұрын
Thank you for your support 🥰🤗
@bcng4228
2 жыл бұрын
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 ❤️
@carolduncan8833
2 жыл бұрын
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❤
@karenyslim1039
2 жыл бұрын
Wonderful sharing ! tried it last night and turn out perfect!.thank you💕
@autumn.kitchen
2 жыл бұрын
Glad to know that. Happy baking 😊
@stevenburgess3023
2 жыл бұрын
Wow, you did an amazing job right there.
@autumn.kitchen
2 жыл бұрын
Thanks Steven 😊
@marjanzahedi6846
2 жыл бұрын
Hi I bake this bread today is very beautiful Thanks alot for sharing it⚘
@autumn.kitchen
2 жыл бұрын
🤗❤️
@tubanur79
3 жыл бұрын
Thanks for the receipt. Tried today and loved the shape and the taste. Greetings from Turkey
@autumn.kitchen
3 жыл бұрын
thank you so much for the encouragement!
@kiarakoh7881
2 жыл бұрын
that looked pretty well-fermented
@autumn.kitchen
2 жыл бұрын
Thank you 😊
@melanialeonard4886
3 жыл бұрын
Very beautiful👍👍♥️♥️
@williamjackson5640
2 жыл бұрын
feel like coming to your house and eating this
@autumn.kitchen
2 жыл бұрын
😂welcome welcome
@shanlovesbaking
3 жыл бұрын
so beautiful! Thank you for sharing:)
@chavalitserirojanakul4056
2 жыл бұрын
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 😊❤️
@chowmeei7919
2 жыл бұрын
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 ❤️
@ahmederfan1937
2 жыл бұрын
Great effort thanks for your recipe
@autumn.kitchen
2 жыл бұрын
Thank you 😊
@MayOngSelangor
3 жыл бұрын
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
Жыл бұрын
Hi May I know what is preferrement?and what is the purpose of this step?
@lucyyeap4684
3 жыл бұрын
Ok I got it Autumn Kitchen. I went through your tutorial again & understand. 😛 can’t wait to try. The bread looks so awesome
@catherineykwong5067
3 жыл бұрын
Thanks for the recipe. Tried it and was successful.
@autumn.kitchen
3 жыл бұрын
thank you 😊
@youtubetelevizyonu4173
3 жыл бұрын
glad I found this channel!
@JeffOiKuenCooking
3 жыл бұрын
looking delicious n perfectly prepared
@tommyariel
3 жыл бұрын
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.
@adsoyad9588
3 жыл бұрын
I was looking for this recipe for so long
@amandakoh6842
3 жыл бұрын
Very beautiful bread 😍
@kangalcamias3399
3 жыл бұрын
wow now it makes me wanna learn more about baking~
@gabriellapalmer1966
2 жыл бұрын
yummy, this is a masterpiece
@autumn.kitchen
2 жыл бұрын
Thank you 😊
@annsidbrant7616
3 жыл бұрын
It looks great! Thank you!
@landykhl
3 жыл бұрын
I have try it. I use hand knead..but still very soft..
@famthebaker
3 жыл бұрын
Beautiful 😍 I like it ♥️
@rungtivajirapraditkul9363
3 жыл бұрын
Beautiful
@shashirastogi3784
2 жыл бұрын
Very-nice
@autumn.kitchen
2 жыл бұрын
thank you 😊
@yennylaurensia5973
3 жыл бұрын
Thank you for the recipe...
@ronaldqueiroz1088
Жыл бұрын
Te achei pelo Instagram kkkk parabéns!!! ❤❤❤❤
@kazmozturk2615
3 жыл бұрын
love this video!!
@mrtech2259
3 жыл бұрын
This is beautiful!
@hendrytia3351
3 жыл бұрын
Thank u, y r awesome
@lucyyeap4684
3 жыл бұрын
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
@chuiphenglee2209
13 күн бұрын
@@autumn.kitchen可以用液种或中种法,是吗?
@kfj-alikagan4304
3 жыл бұрын
looks so yummy~
@autumn.kitchen
3 жыл бұрын
Thank you 😊
@zhihuitan5393
3 жыл бұрын
Thanks for the recipe and the video! So easy to follow step by step and I have success in first try, thank you!
@vivienk6156
3 жыл бұрын
So beautiful 😍
@meilingyeoh3590
3 жыл бұрын
I jist try this... The recipe is really good. So soft.. Thank you for the video
@autumn.kitchen
3 жыл бұрын
I am glad to hear that.❤
@user-up9ig8yn4z
2 жыл бұрын
9 9 9
@arjunkanthety6452
2 жыл бұрын
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.
@hong_kitchen
3 жыл бұрын
Gorgeous ☺️
@paleleaves3291
7 ай бұрын
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
7 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
@maureenhayes1008
2 жыл бұрын
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 😅
@SikraVan
3 жыл бұрын
Thanks for video!
@brunna_x
3 жыл бұрын
Obrigada👏👏👏
@danamosanu9961
Жыл бұрын
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
@56885355
3 жыл бұрын
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
@nonghanh772
3 жыл бұрын
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 ❤
@msgardengrove1
3 жыл бұрын
Beautiful bread, thanks for the recipe 🙏,May I know what's brand for the mixer machine in the video, thank you 😊
Could you make a video how to make the starter liquid please, thank you so much
@flowersnflourph
7 ай бұрын
What is the hydration of the 140g sourdough starter you use to make the sweet starter and preferment?
@autumn.kitchen
7 ай бұрын
It is liquid starter 100% hydration
@lyt3567
Жыл бұрын
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
@sandramcdp
2 жыл бұрын
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 😊
@chocolaterabbit2
3 жыл бұрын
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
3 жыл бұрын
直接整型
@Ben-gd8tp
3 жыл бұрын
Yumm recipe definitely will try , I haven’t yet found correct loaf pan size. Is the pan available on Amazon
@autumn.kitchen
3 жыл бұрын
Yes Amazon should have. Is 450g loaf tin
@laiching5271
2 жыл бұрын
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!
@yt13061966
3 жыл бұрын
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.
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.
@huongbinhnguyen1950
2 жыл бұрын
How to make sourdough?thanks 👍😊
@katrinajong4905
3 жыл бұрын
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
@siangeanhong6734
3 жыл бұрын
Can whipping cream be replaced by yogurt?
@vivianlee1538
4 ай бұрын
❤❤❤❤❤
@Naysumi
3 жыл бұрын
when you store your starter and prefermented dough, do you need to cover them? or just let them rise without covering. Thanks
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
@phoichingchin99
2 жыл бұрын
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
@rosalindyap
2 жыл бұрын
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
@millielaw1195
2 жыл бұрын
which brand is that machine that you used?
@autumn.kitchen
2 жыл бұрын
I’m using planetary mixer from Taiwan, brand is CN
@rakhisachdeva5325
Жыл бұрын
Do we have to bake this on fan mode?
@autumn.kitchen
Жыл бұрын
I bake without fan
@pouranasadi9737
2 жыл бұрын
thinkyou from iran
@autumn.kitchen
2 жыл бұрын
Thank you ☺️🥰
@cheriecanelas2325
Жыл бұрын
Where can I get your yeasted version?
@kats4782
2 жыл бұрын
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! 😊
@user-qs2pn5lq7c
2 жыл бұрын
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
@nhujenny7501
3 жыл бұрын
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
3 жыл бұрын
You need to refresh your starter a few times before build the sweet levain and preferment
@nhujenny7501
3 жыл бұрын
Thank you so much I really like your bread, very beautiful 😍
@choonteoh
2 жыл бұрын
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
@charissango4805
2 жыл бұрын
Could I replace heavy whipping cream with something else?
@autumn.kitchen
2 жыл бұрын
Milk
@AnhTran-hp2gu
3 жыл бұрын
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
@jennylam4208
2 жыл бұрын
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
@ikonkz6218
2 жыл бұрын
Здравствуйте.Посоветуйте,можно в белое тесто добавить цедру апельсина или лимона?
@autumn.kitchen
2 жыл бұрын
yes you can
@Liz-ux8be
3 жыл бұрын
Choice of using sourdough starter is healthy. Adding more sugar defeat the purpose. Might as well just use instant yeast.
@autumn.kitchen
3 жыл бұрын
the sugar here serve to give osmotic stress to the microbes to suppress the bacteria hence reduce sourness. You can google up the research of this sweet starter by master baker Ian Lowe in Tasmania. Also you can read more into it in sourdough school sweet baking published by Vanessa Kimbell. There are many info on this on internet.
@LeiKelly
3 жыл бұрын
Sticky dough, using super melanger flour. One week old starter rises more than double. What could possibly went wrong?
@autumn.kitchen
3 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.
@khorphaiksukpm-guru7865
3 жыл бұрын
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
3 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
3 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
3 жыл бұрын
Yes this ratio is good!
@khorphaiksukpm-guru7865
2 жыл бұрын
@@autumn.kitchen Thanks
@wleleng
3 жыл бұрын
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
@jennyng1495
3 жыл бұрын
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
@LanNguyen-xw4jl
3 жыл бұрын
May I replace all water in this recipe with milk? Thank you so much
@autumn.kitchen
3 жыл бұрын
Yes
@LanNguyen-xw4jl
3 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
3 жыл бұрын
@@LanNguyen-xw4jl about 3.5-4hr at 28C
@irenehueylinhu2654
3 жыл бұрын
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?
@SandyKwok-wk9hf
3 жыл бұрын
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.
@mojisalahshoor3531
3 жыл бұрын
Wo0o0o0w 👌👌👌👌
@fatimaalghanimi5855
3 жыл бұрын
If I have an already made sweet starter, how many grams should I use ?
@autumn.kitchen
3 жыл бұрын
180g sweet starter
@fatimaalghanimi5855
3 жыл бұрын
Thank you 💕
@ivychiochio8198
3 жыл бұрын
你好,这个只需一发而已吗?
@ranasuliman6241
3 жыл бұрын
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
@vivi-uf6bz
3 жыл бұрын
Is it sour..?
@jansanchez1710
3 жыл бұрын
What is starter sourdough??
@autumn.kitchen
3 жыл бұрын
Natural yeast
@juenhueylam7175
3 жыл бұрын
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.
@siulengong9167
3 жыл бұрын
Hi. I tried your recipe 2x. My bread came out a bit more sour than usual/I would like. What can I do to reduce the sourness? Thanks
@autumn.kitchen
3 жыл бұрын
If your starter not strong, don’t use sweet levain. Use normal starter.
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