- 44
- 91 847
Pin's kitchen
เข้าร่วมเมื่อ 13 พ.ย. 2013
Hello, I'm Pin. I love cooking and baking. I love sourdough.🍞 This is a channel for recording and sharing the recipes with you. 😊
❤️
Pin
🇰🇭 Cambodian
❤️
Pin
🇰🇭 Cambodian
Sourdough focaccia bread|Same day sourdough focaccia|Anyone can make!
This sourdough focaccia bread is easy to make. It's fluffy and airy.. A little crusty on the outside and soft/fluffy on the inside. Perfect for appetizer, finger food and goes well with anymore!
Ingredients for dough
450g strong bread flour(13%-14% protein)
335g water
10g salt
20g olive oil
90g active sourdough starter
Toppings
cherry tomatoes
Bell pepper
Onions
Kalamata olive
Canned tomato puree (120g, a pinch of salt, and 1/4 tsp garlic powder)
#sourdough #focaccia #sourdoughfocaccia #sourdoughbread #easyrecipe
Ingredients for dough
450g strong bread flour(13%-14% protein)
335g water
10g salt
20g olive oil
90g active sourdough starter
Toppings
cherry tomatoes
Bell pepper
Onions
Kalamata olive
Canned tomato puree (120g, a pinch of salt, and 1/4 tsp garlic powder)
#sourdough #focaccia #sourdoughfocaccia #sourdoughbread #easyrecipe
มุมมอง: 144
วีดีโอ
Harvesting tomatoes and how I oven canning them
มุมมอง 682 หลายเดือนก่อน
Harvesting tomatoes and how I oven canning them
Wholewheat sourdough ciabatta
มุมมอง 2794 หลายเดือนก่อน
Ingredients 440g wholewheat flour (50%) - Protein 13% 360g bread flour (50%) - Protein 13,2% 712g water total (90%) * I saved 40g to add together with salt. There's a mistake in the video. It should be 672g when mix with flour to autolyse. I apologize 🙏🏻 160g starter (20%) 18g salt (2.2%) 20g Olive oil Note: You can also let the dough rise(Anywhere between 50%-70%) before cold retardation. Then...
Pizza dough recipe
มุมมอง 3386 หลายเดือนก่อน
Ingredients 5g fresh yeast 1355g water 2kg flour 80g cereal flour 20g malt flour 63g salt Make 14 doughs. (medium pizza) #pizza #pizzarecipe
Sourdough chocolate bread|Sourdough brioche
มุมมอง 3877 หลายเดือนก่อน
Ingredients * Yudane 60g bread flour 60g hot boiled water Watch this to see how to make yudane and what yudane is for. th-cam.com/video/OH6_QA_9mzU/w-d-xo.html Dough All yudane 190g bread flour (14% protein) 40g sugar 45g milk 45g egg 40g butter, room temperature 190g active sourdough stater 15g cacao powder 1tsp salt 80g-90g chocolate chips Egg wash: leftover egg 2tsp milk Pan size 20x11x10 cm...
How to coat sourdough bread with seeds
มุมมอง 3188 หลายเดือนก่อน
How to coat sourdough bread with seeds
50% whole wheat sandwich loaf/Pain de mie
มุมมอง 4929 หลายเดือนก่อน
Ingredients for two loaves (810gx2) Pan size is 20x11x10 cm 80g multi grain flour 400g bread flour 400g whole wheat flour 410g water 250g milk, room temperature 18g salt 40g sugar 40g butter, room temperature 14g instant yeast Music used Kiss the Sky by Jonny Easton Link: th-cam.com/video/Iiw1VWp7-Wo/w-d-xo.html #wholewheatbread #sandwichbread #paindemie
Mini burger buns/Easy recipe
มุมมอง 2989 หลายเดือนก่อน
Ingredients 20 buns(47-48g each) 500g bread flour 10g salt 35g sugar 1pack instant yeast(7g) 300g milk, room temperature 40g butter, room temperature 1 egg Egg wash 1 egg 1tbsp milk Some sesame seed for topping Music used Exile by Jonny Easton Link: th-cam.com/video/MpKgNTrVt_Q/w-d-xo.htmlsi=LrKwS-Xb5UM808iP #burger #burgerbuns #miniburger #burgerbunrecipe #easyrecipe
Cinnamon apple muffins with oatmeal crumble topping
มุมมอง 20010 หลายเดือนก่อน
Cinnamon apple muffins with oatmeal crumble topping
Sourdough strater from scratch|Use less flour|Not wasting much!
มุมมอง 61810 หลายเดือนก่อน
Sourdough strater from scratch|Use less flour|Not wasting much!
Sourdough dinner rolls|Very soft and fluffy
มุมมอง 44010 หลายเดือนก่อน
Sourdough dinner rolls|Very soft and fluffy
Whole Wheat sourdough bread|Open crumb|100% Whole Wheat
มุมมอง 41K10 หลายเดือนก่อน
Whole Wheat sourdough bread|Open crumb|100% Whole Wheat
Panettone with sourdough starter|Soft and fluffy||From start to finish|Panettone Part2
มุมมอง 1.2K10 หลายเดือนก่อน
Panettone with sourdough starter|Soft and fluffy||From start to finish|Panettone Part2
Sourdough starter to lievito madre|Panettone part1|Starter
มุมมอง 1.9K11 หลายเดือนก่อน
Sourdough starter to lievito madre|Panettone part1|Starter
Basic sourdough with explanation for beginners|Step by step sourdough
มุมมอง 6K11 หลายเดือนก่อน
Basic sourdough with explanation for beginners|Step by step sourdough
Twisted cinnamon raisins bread|Soft and fluffy cinnamon bread
มุมมอง 75711 หลายเดือนก่อน
Twisted cinnamon raisins bread|Soft and fluffy cinnamon bread
Turmeric and black sesame sourdough|From start to finish|Step by step sourdough
มุมมอง 92611 หลายเดือนก่อน
Turmeric and black sesame sourdough|From start to finish|Step by step sourdough
Banana bread|The best moist banana bread with overripe banana
มุมมอง 1.8K11 หลายเดือนก่อน
Banana bread|The best moist banana bread with overripe banana
Sourdough bread with rosemary and roasted garlic|Step by step recipe
มุมมอง 12K11 หลายเดือนก่อน
Sourdough bread with rosemary and roasted garlic|Step by step recipe
Lemongrass chicken|Vietnamese chicken recipe
มุมมอง 13511 หลายเดือนก่อน
Lemongrass chicken|Vietnamese chicken recipe
Lemongrass|How i harvest, store and propagate lemongrass|Lemongrass|Harvesting
มุมมอง 18611 หลายเดือนก่อน
Lemongrass|How i harvest, store and propagate lemongrass|Lemongrass|Harvesting
Sourdough bread step by step|Sourdough recipe with explanation
มุมมอง 8Kปีที่แล้ว
Sourdough bread step by step|Sourdough recipe with explanation
Hazelnut cake/How to make a fluffy hazelnut cake recipe.
มุมมอง 196ปีที่แล้ว
Hazelnut cake/How to make a fluffy hazelnut cake recipe.
Ground chicken stir fry with green beans and carrots/ Fast and easy!
มุมมอง 244ปีที่แล้ว
Ground chicken stir fry with green beans and carrots/ Fast and easy!
Easy mayonnaise recipe/Homemade mayonnaise
มุมมอง 254ปีที่แล้ว
Easy mayonnaise recipe/Homemade mayonnaise
🙏🏻🌹🙏🏻
Amazing result !
Amazing, but how much did you use of starter before feeding? Waiting for your answer. Thanks 😊 🙏🙏🙏
Hi can you explain about multi grain flour? Which grain did u use?
I have tried whole wheat once and i was just terrified with the whole mess i created coz of how sticky it got even the next day...not sure if it was the proportions or my kneading technique...but somehow i lost the confidence...watched multiple videos after that and read a lot about it...but haven't had the guts to go back to it...i hv the starter in my refrigerator... But looking at your video...i feel i shud give it one more try...but will do it in smaller proportion this time... Can i do it in a smaller proportion say 300gm whole wheat flour...if yes...in what proportions do i use the other ingredients?
@nitingons Hello there. It's a challenge to work with wholewheat. It needs a lot of practice. I'm sure you will get there, slowly... Try this recipe: 300g wholewheat flour ( recommend 13%-14% protein) 60g wholewheat starter 270g water( try 250g first, then add slowly if needed more) 6g salt. If you're using a machine to mix, make sure to don't over mix. The dough will be sticky at first, It'll get smoother and elastic after a few coil folds. Thank you for the comment.
@@Pin-kitchenThanks a lot for this... Will give it a try😊
Very informative and practical about showing the gluten structure
Is this fresh milled or store bought whole wheat?
Cold oven or preheated? I have a clay pot but I’m not sure how to use it. Any advice would be much appreciated.🎉❤🎉❤🎉❤
@@sarahfebruary Hello there, Bake in preheated oven. If the pot is new, never been used, then I suggest you to sock it in water 24h, then let dry for another 24h. And preheat the clay pot along with the oven. Avoid using water or ice in the hot pot, it can crack from shocking. This happened to mine.
Looks good .
As opposed to 8am at night??
Your bread turned out so perfect!!!! Love your technique. Thank you for sharing. I will try your method for fluffier bread. I just started learning how to bake sourdough bread and mine is too dense. Tastes good at least 😅
After experimenting with different whole wheat sourdough recipes, I finally found the perfect one! I followed your instructions exactly, without any modifications, and it rose beautifully. Thank you for sharing such a fantastic recipe-it's truly the best! This will be my go-to recipe from now on.
Great video! I had a few quick questions. Are the flour and water used to feed the starter overnight (i.e. The 1:2:2 ratio) accounted for in the recipe amounts, or is this extra? Also, is the starter amount noted in the recipe the amount of starter prior to feeding it overnight or after the addition of the 1:2:2 ratio? Thanks! 🙏
No as that is not part of the recipe. 2nd question is after feeding
@@e30Birdy Thanks!
How does this recipe work using whole spelt four?
What brand of flour did you use for this?
Hi, thank you so much for your wonderful videos. I wanted to ask if it is possible to replace the sourdough with dry yeast? If so, how many grams of yeast should I add to the dough?
@@רפאלזוהר-כ9ז Hello there, thanks for your comment. Yes you can replace it with dry yeast. Just remember that the starter is 50% flour and 50%water. For example here in this video I used 165g of starter meaning 82.5g is flour and 82.5g is water. So this will leave out if you use yeast instead. Or you can just add this amount of flour and water to have the same weight. But it's not necessary. I'd recommend using 1tsp or less of yeast. Use yeast as little as possible to get the long rise and the flavour similar to sourdough.
@@Pin-kitchen Thank you very much for the answer. I have already made your recipe with yeast several times and it didn't turn out like yours (I have years of experience), not even close to your level. Because apparently I don't know how much yeast to add. Can you please tell me how many grams of yeast I add to your recipe so that I can get your result. (I would be happy to receive all the quantities in grams including flour, yeast water and salt) I thank you very much. 💌
@@רפאלזוהר-כ9זHello, Try this, *For one bread 420g bread flour(mine has high protein 13%-14%) 315g water(75%) 2g yeast 8g salt You can mix the ingredients using a machine or by hand until everything is incorporated. Then rest the dough and give it a few coil folds every 20-30min. Let it rise anywhere between 50%-70%, then shape the dough and put it in the fridge. Using yeast will not give you the same result. However if you do it right, you can get similar result and taste good too. I will try to make a video with yeast when I have more time ❤️ Thank you.
@@Pin-kitchen Thank you very much, I will try and send you a picture by email if you want. (In terms of folding and kneading, I do exactly as you explain in your video both for white flour (I only have 11% protein) and for wholemeal flour (14% protein)) Is 2 grams of yeast also for your recipe for wholemeal bread? May God bless you, you are amazing and a good person.🥰
Hi, thank you so much for your wonderful videos. I wanted to ask if it is possible to replace the sourdough with dry yeast? If so, how many grams of yeast should I add to the dough?
Hi, thank you so much for your wonderful videos. I wanted to ask if it is possible to replace the sourdough with dry yeast? If so, how many grams of yeast should I add to the dough?
Hi, thank you so much for your wonderful videos. I wanted to ask if it is possible to replace the sourdough with dry yeast? If so, how many grams of yeast should I add to the dough?
Hi, thank you so much for your wonderful videos. I wanted to ask if it is possible to replace the sourdough with dry yeast? If so, how many grams of yeast should I add to the dough?
Looks so good👌
This has been my go to recipe
Beautiful and yummy vegetables 🥒😋🥗
Which kind of whole wheat flour do you use?
God Bless You Honey
គួរឲ្យញ៉ាំណាស់ ប៉េងប៉ោះល្អសម្រាប់សុខភាព
thanks excellent video , I'll tray it soon. what is the banneton size you are using?
❤❤❤
wow amazing 😮😮😮
My problem is that I don't have such a large benchtop to stretch it out like that @7:00! I will definitely try this next time I have the time to do this over the weekend. Been searching for a 100% wholewheat sourdough recipe for a long time, and most of them are at best 50% wholewheat mixed with white flour. Hey Pin, I think main point is to give the initial dough plenty of time to hydrate and soften the wholewheat. Can I skip the stretching out part and do more rounds of stretch and fold or coil folds?
@@Zimzimhk Hello. Yes, you can skip the lamination part. And do more folds if the dough needs more. Thanks for the comment. ☺️
@@Pin-kitchen Thanks for responding! I'll certainly give this a try soon.
Why 40 minute bake w/ lid, then 15-20 without?
How can i make the starter??
I am wondering if it would work if the stretch and folds were spaced out longer apart? I often have 60 to 90 minute work calls during the day so doing the stretch and fold every 30 minutes would be challenging schedule wise. So if I did the stretch and folds 60 to 90 minutes apart do you thing that would work still as opposed to 30 minutes apart? Thanks, Bill
The nails is a put off 🤮 sorry
Beautiful 100% whole wheat sourdough from Cambodia. Wonderful!
Hi can you do a video on whole wheat bread with instant yeast
Hello there. Yes I will!
@@Pin-kitchen Can I get the video?
I absolutely love your method. I have made it a bit more simple after I didn’t notice any difference in just mixing the flour and water overnight vs. mixing all the ingredients and putting them in the fridge overnight. I take it out in the morning and let it rest for 1 to 2 hours, then start my stretch and folds every 30 minutes until I get a nice window pane. Then I do the bulk ferment, and the rest is as usual. My starter lives in the fridge, and I only feed it when I get low. This makes an amazing 100 whole grain loaf. I mill my own wheat. Delicious. Thank you!
បន្លែច្រើនមុខណាស់❤
Home sweet home
Oh wow, I'm going to make this for sure! Thank you for sharing, cheers.
👏👏👏👏👏👏👏👏👏👏👏👏
awesome info..want to know if we autolyse overnight for 38-39 degree celcius in India..is it fine?..Plus what kind of whole wheat flour is used here, can you elaborate on this..
What an interesting combination! What happens next is that the point that goes into the fridge overnight?
I laminate the dough after the 1st or 2nd coil folds. This's still in the bulk fermentation process.
Looks amazing 😊 how much flour did you use in this recipe?
Hello, thank you. It was 410g of flour. 😊
Crispy 🤤
Lookksss wwoowwoo. Please can you share your recipe for this bread ?
Hello, thanks ! It's 20% wholegrain flour, 80% bread flour, 80% water, 20% starter, 2% salt. Method: Mix the flour and water and autolyse for 30min. Then mix in the starter, then in the salt and let rest. I did 3 coil folds for the first 2 hours and I laminated the dough after the first 2 coil folds ( 30min apart) then let it finish the bulk fermentation. The dough was about 60% in the first rise. Then I shaped the dough and straight to the fridge for cold retardation. Bake it the next morning.
Do you mill your own flour?
I seriously followed your recipe but I was in the middle of the process my dough was breaking.
What is the weight of the dough, is it wholemeal or ?
Hello there, The dough was 850g-860g. 80% hydration, 20% starter, 2% salt, 20% wholegrain.
This is the best video I've seen on WW sourdough. I've been baking yeast and sourdough since 1970 but was wanting to perfect the techniques. Thank you. 💗