Accordion Bread (Sourdough Shokupan) | 手風琴吐司 （天然酵種吐司）
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- čas přidán 7. 05. 2021
- Does a beautiful bread makes it looks more appealing? This pretty accordion design not just able to please your family, it is also best to bake as gift with its unique pattern. Slice in and reveal the surprises inner design.
This bread adapted from Katzoomi recipe to create this accordion pattern. Some says it looks like zebra, tiger stripes, but i think it looks like accordion too.
Ingredients
Sweet starter
40g sourdough starter
40g water
40g flour
20g sugar (optional)
Preferment
100g starter
40g water
100g bread flour
Main Dough
120g bread flour
20g sugar
5g salt
25g water
20g whipping cream
All of the sweet starter
All of the preferment
20g butter
10g dark cocoa powder
15g water
** For those who is interested to know more about sweet starter, kindly head over to master baker Ian Lowe's instagram (@apieceofbread).
🔺請記得開啓中文字幕 （cc)
糖酵種
40克 天然酵種
40克 水
40克 麵粉
20克 糖 (選擇性）
中種
100克 天然酵種
40克 水
100克 麵粉
材料 (麵糰）
120克 高筋麵粉
20克 糖
5克 鹽
25克 水
20克 淡奶油
全部糖酵種
全部中種
20克 無鹽黃油
10克黑可可粉
15克水
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❤️如果喜歡我頻道,可以點贊和幫我訂閱喔！
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查看更多我的食谱和视频
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autumn.kitc...
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It looks great! Thank you!
This is beautiful!
looking delicious n perfectly prepared
Beautiful
so beautiful！ Thank you for sharing：）
Very beautiful bread 😍
Beautiful 😍 I like it ♥️
I have watched all your baking videos and they are awesome.
Thank you for your support 🥰🤗
I was looking for this recipe for so long
So beautiful 😍
благодарю Вас за рецепт.Боялась браться за рецепт,но получилось великолепно.Нежнейший мякиш с тонким вкусом и запахом шоколада)Спасибо!!!
Glad you like it 😊
Thank you for the recipe...
love this video!!
Wonderful sharing ! tried it last night and turn out perfect!.thank you💕
Glad to know that. Happy baking 😊
I tried your recipe since last night and baked in the morning. It come out very nice. Thanks for your sharing.
Thank you glad to know that 😊❤️
wow now it makes me wanna learn more about baking~
Wow, you did an amazing job right there.
Thanks Steven 😊
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.
Thank you for your feedback ❤️
Thanks for the receipt. Tried today and loved the shape and the taste.
Greetings from Turkey
thank you so much for the encouragement!
glad I found this channel!
Gorgeous ☺️
Thanks for the recipe. Tried it and was successful.
thank you 😊
Very beautiful👍👍♥️♥️
yummy, this is a masterpiece
Thank you 😊
I repeatedly make this several time.it is super nice n soft.thanks for the recipw
I’m so glad to know that ❤️
Ok I got it Autumn Kitchen. I went through your tutorial again & understand. 😛 can’t wait to try. The bread looks so awesome
Great effort thanks for your recipe
Thank you 😊
Thanks for video!
Obrigada👏👏👏
Thank u, y r awesome
looks so yummy~
Thank you 😊
Wow it’s so pretty. Accidentally came across your channel. Tq for sharing. Dying to bake but don’t have the sweet starter.
use normal sourdough starter
Hi
I bake this bread today is very beautiful
Thanks alot for sharing it⚘
🤗❤️
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.
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.
I actually wonder how much patience he has seriously hats off to you.
Thanks Carol! Guess many mistaken me as “he”, 😅 coz I have a pair of very rough hand in the video
@@autumn.kitchen you are Funny same time you are perfect❤
I jist try this... The recipe is really good. So soft.. Thank you for the video
I am glad to hear that.❤
9 9 9
Thanks for the recipe and the video! So easy to follow step by step and I have success in first try, thank you!
I have try it. I use hand knead..but still very soft..
Te achei pelo Instagram kkkk parabéns!!! ❤❤❤❤
that looked pretty well-fermented
Thank you 😊
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 👍🏻👏
That's exactly why I'm here. Had NO clue what that even was 😂
Hi May I know what is preferrement?and what is the purpose of this step?
Very-nice
thank you 😊
feel like coming to your house and eating this
😂welcome welcome
This man is coming up with some awesome content loved it.
Thanks Maureen. I’m a lady, guess my rough hand give you an impression that I’m a male baker 😅
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?
yes 1:1:1
Can whipping cream be replaced by yogurt?
👏👏👏👏👏👏👏
❤❤❤❤❤
Yumm recipe definitely will try , I haven’t yet found correct loaf pan size. Is the pan available on Amazon
Yes Amazon should have. Is 450g loaf tin
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
Yes I put it in the fridge n shape n bake after rising the next day
Thank you so much for sharing this. I succeeded in my first try the recipe. My kids love to eat these breads 😘
thank you for trying! I am so glad to hear that ❤
Beautiful bread, thanks for the recipe 🙏,May I know what's brand for the mixer machine in the video, thank you 😊
CN, is a taiwanese mixer
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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 🌹
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
May I ask can I scale down the recipe to half if I use 250g square mold? Thank you
yes scale down according to your mold size
好鐘意妳啲麵包😊 第一整sweet starter 不過失敗了（只升了一點），所以轉用了180g sourdough starter。已經升了兩倍多少少（1:1:1.2)，但不明白為什麼出來的麵包有種後帶酸味😞 會是中種問題嗎？
通常應該是因為酵種不夠活躍。嘗試餵養直到教種活躍健康才做糖硬種。加油💪🏻
Hi Autumn Kitchen, thanks for sharing this amazing recipe. For the heavy cream, is it okay if I replace it with full cream milk?
yes you can replace with milk 😊
@@autumn.kitchen alright thanks! Can't wait to try this out!
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!!!!!
the whipping cream is the dairy or cooking cream. Bake at 180C 35-40mins 😊
非常感謝老師這份食譜的分享。
在眾多網路食譜林中搜尋了許久，
終於找到合適自己且完全不會翻車的了，
老師的手法從一開始起種、整形到烤焙都非常詳細且易懂，
雖然晚了一年多才看到老師您的這個影片，
卻非常感恩因為老師的分享，
讓我沒放棄自養酵母做麵包的念頭。
想請問老師一下，
糖酵種在經過2~3小時發酵至頂峰後是否能與中種一樣冰入冷藏繼續隔夜發酵呢？
入冰箱隔天用OK。但是效果不会比顶峰后直接用来的好。也不能放冰箱太多天啊，毕竟是天然酵母。
@@autumn.kitchen
哇！！！
一年多前的影片，
老師居然這麼迅速的回覆，
嗚…...
超級感動的......
非常非常謝謝老師的說明與指導，
待會兒回家就來實作，
謝謝老師！！！
when you store your starter and prefermented dough, do you need to cover them? or just let them rise without covering. Thanks
yes with lid or plastic
How to make sourdough?thanks 👍😊
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
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! 😊
Do we need to cling wrap the sweet starter and the preferment starter? Only the preferment starter goes to the fridge?
for both I cover with lid loosely. Yes only preferment keep in fridge after it has doubled
Could you make a video how to make the starter liquid please, thank you so much
Beautiful bread. can whipping cream be substitute with plain yogurt.
Replace with milk better
@@autumn.kitchen thanks for your reply.
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?
You need strong and active starter to build sweet levain. If starter not strong, it might not rise optimally and cause sourness
Hi, for the sourdough starter to be considered peak, should it be nearly tripled or more as shown at the beginning of your video?
every starter peak at different volume, some can go up to 4x. just use at your starter peak
@@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!
I normally use my starter when it’s at triple peak. Is that ok? @Authumn Kitchen
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
Thanks Dana. My pan has intenal dimensions of 20x10x10cm
Thank you very much
What is the hydration of the 140g sourdough starter you use to make the sweet starter and preferment?
It is liquid starter 100% hydration
Hi, for sweet starter and preferment can do it overnight? Any different between sourdough starter and starter?
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
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?
You can add a bit of yeast but will need to adjust the hydration accordingly
I want to replace cocoa powder with chocolate, can I use it and what is the rate of use? Thank you very much ! ❤️
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
Is it sour..?
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？
直接整型
Wo0o0o0w 👌👌👌👌
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.🙇♀️
it would probably more straight forward to just get the yeasted recipe then doing the conversion.
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
starter that is fed with sugar to create osmotic stress. check out master baker Ian Lowe for more about sweet starter.
Where can I get your yeasted version?
您好，我刚做完这个配方，面包很好吃，除了有点酸，我的starter 已经养了8个月了，第一次做sweet starter 4个小时就可以长3倍了，整形好了是晚上，所以我放到冰箱4度，隔天早晨才烘烤，是不是我放冰箱使面包酸的。我做sourdough面包经验不多所以希望 老师可以帮我解答的，谢谢您!
是有可能的。發酵越久麵包的酸度會比較明顯
Could I replace heavy whipping cream with something else?
Milk
謝謝秋詩老師這麼漂亮的手風琴吐司分享. 請問一下老師, 我今天試做, 糖酵種跟中種一樣的時間放在發酵箱裡面, 中種不到2個小時就已經2倍先放進冰箱, 但糖酵種已經放在發酵箱四個多小時了, 一點都沒有長高！！！（剛看中種已經快三倍）
剛剛我看到下面有人跟我的情況一樣, 放了幾個小時都沒長, 只有上面有泡泡！您只回說是Weak starter.
我有兩個問題：
1) 如果是Weak starter, 那為什麼取自同一個starter且同一時間放進發酵箱裡, 中種會很快的長高, 但甜酵種卻沒動靜？(我的甜酵種只放了2g糖)
2) 中種已在冰箱裡長到三倍了, 現在甜酵種還沒有動靜, 這樣該怎麼辦？
先謝謝老師幫忙.
糖是可以压抑酵母菌的。所以如果酵母种不够活跃，加糖后可能会会有成长不理想的状况。可是你只加2克，照理应该不会有多大影响。中种使用水分（lower hydration）制造stress和糖种稍微不一样。下次你可以试试省略糖看看糖种会不会健康成长。
@@autumn.kitchen 先謝謝老師這麼快回覆.
想再請教一下老師, 如果下次在糖酵種裡省略了糖, 這樣在主麵團那邊是不是要再多加20g糖進去？
另外中種可以放在冰箱多久？
糖酵種的糖不需要加入麵團。中種可以收冰箱過夜。
@@autumn.kitchen 再次謝謝老師
Very interesting bread! Please tell me what size mold did you use?
20x10x10cmm
@@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?
Follow the subtitle description. After mixing, shape without bulk proof
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???
You need to refresh your starter a few times before build the sweet levain and preferment
Thank you so much
I really like your bread, very beautiful 😍
Hi, what is the function of preferment in this recipe? Can we do away with it? A newbie. Tq in advance
It gives slight different in texture
Can I use charcoal ? How many grams please
yes u can, just add a tsp to see how intense the color
May I replace all water in this recipe with milk? Thank you so much
Yes
How long does it take u to have your dough rise 90% of the mold? Thank you in advance for ur answer
@@LanNguyen-xw4jl about 3.5-4hr at 28C
Здравствуйте.Посоветуйте,можно в белое тесто добавить цедру апельсина или лимона?
yes you can
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?
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
@@autumn.kitchen Thanks for your reply. Can I use this ratio :20gstarter :60gwater :60g flour and 20g sugar ? Or you have any recommendations?
Yes this ratio is good!
@@autumn.kitchen Thanks
Do we have to bake this on fan mode?
I bake without fan
Why my sweet starter cannot rise at all after I put for hours still at same level. But there is some bubbles on top.
Weak starter.
@@autumn.kitchen so I need to continue to feed my starter until strong only I can make this bread?
which brand is that machine that you used?
I’m using planetary mixer from Taiwan, brand is CN
Pls help... if I dot hv whipping cream, what else can I use?
You can replace it wih milk. But the texture will not turn out as fluffy when you use cream
yes milk will do
Hi, thanks for sharing the video. How long does the sweet starter to peak 3x?
'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
@@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 😔
@@juenhueylam7175 if your sweet starter can only peak at double, it is not active enough.
If I have an already made sweet starter, how many grams should I use ?
180g sweet starter
Thank you 💕
你好，这个只需一发而已吗？
Hi.. can i double up the recipe? For making 2 loaves? How bout the SSS and 中种?
Yes. Just double everything
@@autumn.kitchen yesss.. thank you very much.. really like your video and every explanation.. 🫰🏻
💛💚🌹👍👍
Sticky dough, using super melanger flour. One week old starter rises more than double. What could possibly went wrong?
Super melanger should not have a problem. Starter that only rose double? Probably over kneading, or starter too acidic that causes dough sticky.
Tudo perfeito👏👏👏👏🍞🍞 faltou so uma tradução em português (Brasil )
thank you. will do all my video with cc for multi language subtitle in future. cheers!
Muito bom, fiz o brioche ficou muito bom.
What is starter sourdough??
Natural yeast
thinkyou from iran
Thank you ☺️🥰