Purple Potato Sourdough | 紫薯酸種歐包 | Two Scoring Pattern
Vložit
- čas přidán 8. 10. 2021
- Adding potato to dough yield a light and tender crumb. Purple potato makes the loaf color vibrant and beautiful. Encrusted with sesame make the loaf even more attractive!
❤️ Remember to turn on subtitle by clicking "cc"
270g High protein flour (bread flour)
30g Wholewheat flour
60g sourdough starter
230g water
6g salt
90g mashed purple potato
white sesame for coating
*hydration adjust accordingly to flour used
🔺請記得開啓中文字幕 （cc)
270克 高筋麵粉 （麵包粉）
30克 全麥麵粉
60克 天然酵種
230克 水
6克 鹽
90克 紫薯泥
適量芝麻
*水份根據使用的麵粉相應調整
❤️If you like my video, please click LIKE and 【SUBSCRIBE】 to my CZcams Channel!
❤️如果喜歡我頻道,可以點贊和幫我訂閱喔！
Check out more of my recipes and videos at
查看更多我的食谱和视频
Instagram
autumn.kitc...
Facebook page / 臉書網頁
profile.php?...
Music used
Only You by Jonny Easton
Link: • Smooth Piano Bar Music... - Jak na to + styl
Ohhh lovely color! Thank you for sharing beautiful video💕
It is just beautiful! ❤️You are truly amazing!
thank you so much! 🥰
Such beautiful color and texture! Looks so perfect and far better than my local bakery!
Thanks Katalina!
Mark from Lithuania
You killed it love your bread.
Thank you ☺️
Great video ! Loved watching the technique and the final product is beautiful :3
Thank you 😊
Thank you
Beautiful colour
Thank you 💜
Perfection!!!!!!!!
thank you 😊
Недавно пекла хлеб с фиолетовой картошкой, на дрожжах и белой муке. Результат мне понравился. Хлеб с хрустящей корочкой. Вкус картофеля еле уловимый. Необычный нежного фиолетового цвета мякиш. Но я делала проще, замесила тесто и оставила на ночь в холодильнике. Утром сформовала и в духовку. Мне понравился.
it's a great companion to the book i have from Autumn Diary... Thank you so muchhhh
🤗🥰
My husband wants to know if it tastes like rain and french piano playing. It probably does. I BET IT'S DEVINE !!
Gorgeous! 💜💜💜
Thank you 😊
So beautiful 😍
Thank you 😊
Un jolie pain fait Avec une délicatesse incroyable bravo merci beaucoup
Merci ❤🤗
Your appearance is 100 points, so awesome
👏👏👏👏👏 um espetáculo!
Maravilhoso 👏👏
Amazing video.
thank you
Фантастика
gracias por tu receta, la probaré con una de las tantas variedades de papa nativa que tenemos aquí, en Perú. Un saludo desde Lima.
gracias. feliz horneado!
Amazing 👏👏👏
thank you 😊
跟着你的步骤做了紫薯面包，这是我做了要十多个的欧包，第一次开的超级美，可惜发不到照片给你看。🙂
Nice recipe thanks for sharing 😊😊😊 stay connected 🙏🤝 🔔
Thank you 😊
Hi, thank you for sharing and i love all your recipes and video. May I know the resting time each time before your start folding the dough before placing dough into the glass tray. Thank you
The stretch and fold in mixing bowl? Usually 15mins apart. If dough is stiff then do one set enough. Judge your dough as every flour is different .
@@autumn.kitchen thank you for replying. Sincerely appreciate your reply and advice. I am relatively new to sourdough and am learning it from channel and your advice definely meant a great help in my learning journey. 🥰
I love what you do as a local baker. Save a lot of my time to research since most of the you tube out there is cold weather baker. I cant resist to ask what brand of oven you using on this video?
Thank you for your encouraging comment. I used Bosch oven for this video 😊
Beautiful bake sifu Chiew See😍. Would you mind sharing what kind of HP BF did you use on this bake?
I used bobs red mill Artisan bread flour
👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻🎈
谢谢你的分享🙏, 好美的sourdough 紫薯面包👍👍👍...请问你的 banneton bread proofing basket 是什么size的 ?
25cm
Thank you for your sharing, i just keep watching this all the time and do it. May i know total time for make this loaf please?
From adding starter to shaping 4-5hrs
Your videos are always so helpful. What oven do you use?
Thank you. For this bake I use Borsch oven
Great video...did you use a leaven or used the starter directly?
Thank you
I don’t separate out the levain. I refresh my starter and take a part to use at peak.
👍👍👍👏👌
Hi Autumn! May I ask any reason you separated the autolyze and starter? Or u think could be done the same time?
You can do fermentolyse too. I prefer autolyse as our weather is hot, I want the dough to take time to ferment
Thanks for your recipe. Can I use pumpkin purée instead of purple potato?
Yes you can but pumpkin purée generally more moisture. You may need to reduce hydration of dough
Lovely sourdough bread, good job! 🤩😍
Is it a must to use a Dutch oven to bake the sourdough bread? Please advise. Thank you
Not necessarily. You can do open bake method using baking stone/steel with steam
All the same, I like your cast iron Dutch oven. Very useful than the coloured casserole type Dutch oven. I am looking for one like yours n may I know the size of it? Thank you, Autumn kitchen. Have a blessed day.
@@eunicejade9592 it is Lodge 3.2 quart
Autumn Kitchen, thank you for sharing. God bless.
An hour ago, I have ordered online for Lodge cast iron 3.2quart for my sourdough bread making. Can't wait for the arrival of the pan to make this purple potato sourdough bread recipe soon! 😉
Hello! Still looking forward to see your bread recipe. You always take up the challenges and shared with us the beautiful results. Thank you.
Your recipe is the only one I follow with great success, so good. Questions -
1) I cannot get the ear. I scored and the bread opens well but no flipping backward ear. I used Le Crueset cast iron so heat should be well sealed. Any tips?
2) How is your exp with Unox? We are rennovating our kitchen in Taiwan and upgrade with new appliances to live there every winter. Any recommendation on small scale home use bread oven? Thank you for making our lives more rewarding and beautiful with your bread!
I always believe ear comes with the right fight strength (not too strong and not too weak). It takes practices to get the right stage of dough strength.
The 4 racks unox is good for home bake scale. My model is Unox Bakerlux Arianna touch. I find it really make my baking efficient. Hope this helps 😊
Thank you. Will look into getting Unox then. I only need the smallest model.
Sometimes I get ears but not all the times. It seems higher hydration makes it hard to get ears.
Hi beautiful sweet potato sourdough bread! Excellent and will try!
May I know your starter is 10:10:10?
Starter in the recipe is 60g. You can try 30/30/30 so that it has slightly left over after used up 60g
@@autumn.kitchen thanks a lot for your reply. Will try it!
If the weather is 27-28 , shall I need to use a cooler box to rest the dough or shall I use less starter to solve the high temperature problem? Thanks
27-28C with 20% starter for me still manageable, if you worry you can lower the starter %
@@autumn.kitchen
Thanks.
If the fridge is about 7-8 degree cold, how long should I cold retard the dough? Should I bake at same day?
Thank you for your recipe & sharing the way how to do the bread. The lamination step can be skipped, right? May I know what the ratio of the SD-water-flour of your SD starter is?
Lamination is optional. Usually starter used is at 20%. Hydration goes with the flour you used. Can be 72-80% depending on how absorbent the flour is
thanks for your reply
What is the difference if you proof it at 30 degree? Shorter time and what would happen to the dough? Thanks🙏🏾
Dough proof too fast and not sufficient time for us to strengthen it (coil fold etc).
If my banneton is 21x14x8cm oval, how do I down size ie adjust the ingredients accordingly. Appreciate your advice as i really like this recipe
You can try 220g bread flour, 30g whole-wheat , 50g starter, 180-185g water, 5g salt, 75g potato
@@autumn.kitchen Awesome. I really like to try out this recipe. It looks so delicious.
@@autumn.kitchen do I need to shorten the baking time? Please advise
yes just 1-2mins lesser for me
The bread is so beautiful. I am going to make it.
May I ask what is your ratio of the levain?
You said 60 g of sourdough starter. Was it 1(starter):1(water):1(flour)?
Thank you very much.
You can use 1:1:1 or 1:2:2. As long as it is 100% liquid starter and use at peak, that will be fine.
@@autumn.kitchen Thank you so much 🥰
Hi, I saw that you had shape the dough when it risen about 50%-60%. I have been doing it at 30%. May I ask if there will be any impact on the dough with this 20% difference? Which is a better option to go?
its the total proof that counts. If your fridge is warm, dough might continue to rise after the bulk proof. As long as dough proof sufficiently before baking
@@autumn.kitchen thanks for sharing 😊
Does it make any difference to the end result when we Incorporate the purple sweet potato after salt or during lamination ?
You can do that.
If I don’t have a Dutch oven , can I do an open bake? What about the oven temperature and timing?
Yes you can do open bake with steam
沒有酵種改酵母是幾克
😋💕
Thanks Lucy 💜
If my kitchen temp around 28-30 degree, Dough proof too fast, you said not enough time for dough to strengthen it, what is the solution for this? More coil fold? or bench fold?
This is what I shown in video by using cooler box to leave enough time for dough to relax and develop
Can I put in the refrigerator to strengthen if kitchen temp is high??
how long is the autolyse take prior adding starter?
An hour. Remember to turn on the subtitle for the process details
Hi Ms. Autumn
What if I don't want to add purple potato, can I skip it? Do I have to add more any ingredient like flour or something instead? Thank you
Yes you can just skip it.
@@autumn.kitchen thank you so much for always replying really quick. I have succeed in baking thank to your help and your wonderful recipes 🥰 Ah, I wonder if one day, can you make sourdough Cinnamon rolls? Thanks
Hi I just make the chestnut roll 😄
@@autumn.kitchen yeah, I watched your video yesterday and I'll give it a try this weekend. It must be greatttttt! Can't wait 😋
Can never get an ear on my SD bread., crumbs okay.
please advise and help. Thanks.
Usually this is to do with your starter strength and dough handling. An optimal oven spring needs a balance of dough strength to achieve. Too strong the dough it won’t bloom, too weak the dough structure won’t sustain.
❤️🌸🥰👏🇧🇷
Can I use the sweet stiff starter to make this?
We don’t usually use sweet starter for lean dough. But ya it’s alright if you wanna eliminate the sourness 😊
@@autumn.kitchen if I want it to be less sour do I take it out of the refrigerator earlier than it calls for?
May I know at which level of the oven you bake this loaf, lowest or mid level as my oven has 5 levels?
My oven has five level. I place at second from bottom
@@autumn.kitchen ok thank you very much.
Is your cast iron the combo cooker, 3.2 quart? Wonder if it can fit into my oven.
Yes. Lodge 3.2 quart
I love black sesame, if I use store bought black sesame paste instead of steamed/mashed purple yam,do you think it would work?
Sesame paste probably can be added at a smaller amount than potato as I believe it doesn’t give as strong dough gluten strength as potato does.
@@autumn.kitchen okay, thank you so much for responding. You have been a wonderful teacher!
Can i mix the dough with mixer?
Yes 😊
Hi! Can I use pan siyokunin flour ?
Yes you can
請問酸種麵包當天烤為什麼吃起來比較酸，放到冷藏發酵一晚隔天在烤吃就不會，求助為什麼，謝謝。
應該是放久了會比較酸啊
我也覺得很奇怪
Hi! Can I use beetroot instead of sweet potato?
Beetroot usually will become brown after bake.
@@autumn.kitchen thank you for replying
每次拉伸之间的时间是多久呢？
這個沒有固定。取決於你的麵團筋性。如果麵團沒有鬆弛就不要拉伸
I see that your hydration without the potato is about 76%. Should I omit counting the potato as part of the flour and since it has its own hydration?
The potato is not very wet, you can discount it out in taking into hydration calculation.
老师，看到你有一條信息回复，说到面团太強，割綫耳朵烤不出大裂口（耳朵），这是什么意思，是因为面团太紧实吗？还是其它的因素造成耳朵不能打开？
请回复，谢谢🙏🏻因为一直被这个问题困扰
是的，麵團筋性太緊是會造成麵團在烤箱裡不能有很好的張力。同樣的筋性太弱也一樣不會膨發得很好。所以麵團筋度要拿捏的剛剛好。
谢谢老师的回复🙏🏻🙏🏻🙏🏻
你好，想請問你的麵包刀在哪裡買的呢？謝謝
在英国买。后来看到马来西亚也有代购。
不好意思，請問是有品牌嗎？可以告知嗎？
真的很喜歡這支刀，感覺(很威)每次切歐包時是能駕馭歐包!
之前也是看了老師用的拌麵粉也跟著在蝦皮買到，但這支刀子就是找不到
Do you have any teaching course in Singapore?
Hi I’m sorry, I don’t conduct any workshop 😊
Hello. Lovely spring. Which oven do you use? Thank you.
I’m using Bosch oven for this loaf😊
请问为什么麵包里面有点湿？
紫薯会相对比较湿
字幕错了吧，30克全麦粉 30克面粉 应该都是指300克吧？
是30克。270克高筋面粉，30克全麦面粉。
What do you mean by sourdough at peak?
Use the sourdough starter at peak before it collapse
@@autumn.kitchen ok let me try. I assume after feeding and when rise about 3x is quite peak. Correct me if am wrong
peak for everyone's starter is different. Some's peak is only 2.5x, some can go to 4x. Just watch when the dome flatten and before it start sinking in the middle
Hi, my SD is always chewy n quite sour, may I know why is that so? What is the outcome If proof too fast before we have sufficient time to strengthen the dough? Become chewy?
if it risen too quickly you do not have sufficient time to build strength. Sourness is due to your starter. Suggest strengthening your starter
没写上制作的时间折叠
記得開啟中文字幕 （cc)😊
请问什么步骤的时候加紫薯泥，谢谢
视频里有显示，加盐后
@@autumn.kitchen 好的，谢谢。
OK - back to work! (Get that rye bread made).
That’s enough bread porn for today!