Thanks! I made one today. Might be interesting to mix some blended cooked quinoa into the dough and cover it with cooked quinoa after final shaping.
@autumn.kitchen
Жыл бұрын
Thanks for the idea. It definitely taste yummy with the coated quinoa on the crust 😊
@vickygomezdeolarte4145
2 жыл бұрын
Thanks for sharing. I am making the recipe right now. Will put it in the fridge overnight (after 4 hour bulk fermentation) and will shape it tomorrow
@autumn.kitchen
2 жыл бұрын
Happy baking 😊
@sandyyeung7335
2 жыл бұрын
跟你做的欧包超级成功又好吃,谢谢🙏
@autumn.kitchen
2 жыл бұрын
谢谢啊😊❤️
@Rye_d_baker
2 жыл бұрын
17 enjoyable time spent on this marvelous video. Thank you so much
@autumn.kitchen
2 жыл бұрын
Thank you 😊
@kathlynkk
2 жыл бұрын
Thanks for sharing and you are so details , I have bake it and it turns out well....
@autumn.kitchen
2 жыл бұрын
I’m happy to know that. Thank you 😊🥰
@feliciapricope7113
2 жыл бұрын
Wow, it's so beautiful. Congrats! 👏👏🌹
@autumn.kitchen
2 жыл бұрын
Thank you 🥰
@Liz-ux8be
2 жыл бұрын
Thanks for sharing. Your recipe is always so inspiring and interesting. Will definitely give it a try.
@autumn.kitchen
2 жыл бұрын
Thank you. Happy baking 😊
@Gcolorina
2 жыл бұрын
Beautiful
@SimpleCookingC
2 жыл бұрын
Thanks for sharing this video! To be here and enjoying this video makes me feel so good ! I love your channel , I will support you on this journey ! Always believe in yourself and keep doing what you love to do 👍🔥👏❣️👌🍅🍓🍉🍎🍇🍒🥑Friend🥑🍒🍇🍎
@autumn.kitchen
2 жыл бұрын
Thank you so much for your support 🥰❤️
@orkidgarden6725
2 жыл бұрын
Thank you for sharing, ver very nice video, can you please give some advice to have such beautiful bread and video
@autumn.kitchen
2 жыл бұрын
A healthy starter and optimal dough strength is the major factor to a beautiful loaf 😊
@taniaceresdias9343
2 жыл бұрын
Super!!!!
@davidnguiingyant
2 жыл бұрын
耳朵好高哦,超羡慕 ing
@autumn.kitchen
2 жыл бұрын
謝謝啊
@meisinyeow4948
2 жыл бұрын
Thanks for your recipe. I have done a Quinoa sourdough loaf before using another recipe. Your approach is simpler. Will try this out soon. Thanks again.
@H瓊
3 ай бұрын
嗯嗯...^^..水合法+波蘭種....
@katalinaj3450
2 жыл бұрын
Most beautiful loaf! So perfect looking! 😍
@autumn.kitchen
2 жыл бұрын
Thank you 😊
@katalinaj3450
2 жыл бұрын
@@autumn.kitchen Thank you for showing the type of flours u use (the bags r shown)! I use the same recently; went from King Arthur bread flour to Bob’s artisan flour. Bread turns out better. I thought u r in Asia n surprised u got these flour there, must be expensive w shipping. I got Lodge Dutch oven but don’t like that I need to start seasoning it now after a few use. Looking for enameled cast iron. 😂
@katalinaj3450
2 жыл бұрын
@@autumn.kitchen I could not find the same combination of baking pan from Le Crueset like yrs; pan w handle at the bottom. LC came out w new bread Dutch oven, round but no long handles. Where did u get it? Thanks!
@maritzasanchez1770
2 жыл бұрын
Looks complicated🫣😞
@maritzadelcarmencalabokish7600
2 жыл бұрын
Hermoso, excelente!!!!! Cuanta proteina tiene la harina de fuerza que usaste?
@autumn.kitchen
2 жыл бұрын
Thank you. Approximately 12%
@bepnhavang1687
2 жыл бұрын
💐
@ЮлияАнтонова-ч8р
2 жыл бұрын
Спасибо!!
@Strandlights
2 жыл бұрын
Please, can you make a video of 100% ap flour bread?
@드리미-u5t
4 ай бұрын
please l wonder sourdough rye and whole wheat ❤
@BushyIV
6 ай бұрын
At 11:32 mark you mention visible folding lines as one of the reasons for skipping pre-shape. I don't see any visible lines at all. Am I misunderstanding the comment?
@yuliannysianandar4453
2 жыл бұрын
Hi I love your bread. Can I know which bread flour you use? I find bob red mill bread flour taste is not so good. What will you recommend ? Japanese or French bread flour or King Arthur bread flour ?
@jloh4359
2 жыл бұрын
Thank you for sharing your work 💯 ! Your work is always inspiring. May I know what do we look out for to use which method to add inclusions - lamination or stretch and fold ?
@autumn.kitchen
2 жыл бұрын
Generally most inclusions can be added via mix in/fold in without lamination. As you need to be careful when you do lamination, it might trap air in the dough.
@ЕленаЛукаш-х5ь
Жыл бұрын
Спасибо с России ❤️❤️❤️❤️ Можно. Рецепт скидывать в комментарии - там перевод есть и рецепт читать ,а то тяжело с переводом 🙏🙏🙏
Hi, I love to watch your sourdough bread videos. May I know what kind of Dutch oven ( Brand) are you using to bake your bread ?
@autumn.kitchen
2 жыл бұрын
I have a few, lodge, Le Creuset. And I do open bake with steam too. It’s down to your preference and range of affordable price. Lodge is cheaper but it get rusted over the time.
@FCHappyBaking
2 жыл бұрын
Nice recipe and good video. #like100 and subscribe to you channel
@aimunlimited
Жыл бұрын
Can I put quinoa right away just in case?
@Edr4
2 жыл бұрын
Wonderful video! Thanks for sharing. Where can I buy those white plastic container, tubs you use for sourdough starter? Amazon link?
@autumn.kitchen
2 жыл бұрын
I bought from Daiso, a Japanese convenient shop here.
@ernisoesanto
6 ай бұрын
I have the same oven, but all this while I am baking with steam at 3, for 15 mins at 250 then cover with foil and turn off steam and turn down temp to 225 for another 20 mins. Oven spring not so great, but rises. Is it better to bake in dutch oven? Covered for the first 20mins?
@autumn.kitchen
5 ай бұрын
Oven spring may not solely rely on the baking temp, it can be due to your starter strength or dough condition too
Очень- очень странный ручной замес ( техника самого замеса)!! Замешивать тесто на хлеб кончиками пальцев одной руки.... Очень странно! Или в видео не всё вошло?
@tracytracy6571
Жыл бұрын
請問加乾果要在哪個過程加?
@autumn.kitchen
Жыл бұрын
整型
@tracytracy6571
Жыл бұрын
@@autumn.kitchen thanks 😊 另想問問酸種需要取出多少來餵養才造包?
@ladybrave425
2 жыл бұрын
Hi Autumn I've been practicing making sourdough bread but it ends up gummy, no oven spring- abit flat. Is it over proof?!? My room temperature's 29°C. Should I shorten the bulk fermentation? I noticed after 4 hours of bulk fermentation my dough has alot of bubbles and grew in size... followed by Cold retard in the fridge for 15hours at 6°c, is the temperature too high? Please help me. Thanks in advance ☺️ 😘 😊
@autumn.kitchen
2 жыл бұрын
6C in fridge definitely dough will be rising. If your fridge can’t kept below 4C you need to cut bulk proof to cater for the rise in fridge. This you will have to try as I wouldn’t know how much rise it cause in ur 6C fridge. 💪🏻💪🏻
@elizabetheng9781
2 жыл бұрын
Me too. Still can’t solve these 2 problems
@ladybrave425
2 жыл бұрын
Thank you. I'll try cutting down the bulk fermentation and see how it goes.
@DeathRiderZero
2 жыл бұрын
@@ladybrave425 How long have you had the starter? It could be that you starter is not ready for baking.
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