My videos have very detailed subtitle explaining every instructions. Please click on the player window and then press the "CC" button to turn on the subtitles. 我的视频都配有非常详细的字幕解说，请点击播放窗口然后按“CC”按钮打开字幕。
Never imagined a 60% wholewheat bread would be so soft! Baked this yesterday. Amazing softness and texture. So happy to follow your bread recipes. They come out very well. Thank you🙏❤
You are God sent! I was just looking for a whole wheat loaf recipe and this video came right in front of me eyes!! Wow! It is a sign that I should make this bread haha. Not sure it will come out like yours but I will do my best to follow all your tips and instructions. Thank you so much for the very detailed recipe! It really helps people like me who just started learning how to bake. More power to your channel. God bless!
I made this recipe with inclusions and they turned out great. Can I use same amt sourdough discard/levain to replace the yudane? I have too much sourdough starter. Anyone tried?
Excellent whole wheat bread. I just love bread with this kind of soft, fluffy and tender. In my country during the those earlier days we used to have this kind of white and whole wheat bread made by the Indian bakers. These breads are called Bengali bread bcoz these bakers are Bengali's from India. There are no more such breads anymore. Thanks for your recipe. I like the bread.
I followed the recipe step by step and it turned out great. The dough is sticky due to its high water content but I used the tricks and tips in the video, I'm so happy I successfully shaped the dough and made it so tasty. Thanks for the great recipe.
Thanks for sharing the recipe. First attempt and it came it soft and chewier than store bought bread. Do you have tips or method to keep the bread soft after it cool down?
thank you for explaining and sharing your recipy, I always wanted to make bread with whole wheat flour, and most the time I failed. I'll try your recipy soon, again thank you.
I’m so excited to make this bread! I have prepared yudane and whole wheat to make tomorrow wish me luck 😂 I have a question, if i made yudane too much I will keep in refrigerator and use for next bake, can I?
Hi, yudane can be stored for up to 3 days in the fridge or you can freeze it for up to 1 month, and it is best to divide it into the amount you will regularly use and store it in an airtight container. Don’t forget to refrigerate and thaw at room temperature before use. Good luck!
I believe you will. I even don't know how to cook about 10 years ago. 😀 The main challenge of this bread is that the dough is a little bit soft and sticky compare to white bread dough. Use a non-sticky plastic scraper to help you shape the dough. Use as less dry flour as you can. Too much dry flour will affect the texture and shapes of the baked bread.
今日用老师的方子做了一条面包，make a slight change for 20 g 蜜糖 , 20 g butter. I added a pinch of yeast to the water and whole wheat flour for overnight, and came out nice. Thanks for the great recipe!
What a beautiful video, very easy to follow with the subtitle. I absolutely like how you mention the speed setting and the kneading time. The bread looks very soft. I will try to make this for the family. Just wondering, would this TangZhong or poolish methods breads be ok to bulk ferment overnight (1st proof) after i add the TangZhong to the main dough, then shape and complete the final proof on the next day? If so is there a recommendation as to how long to store in fridge? Does it matter if my loaf pan is only 6.5cm tall? Many thanks.
I never do long time final proof after shaping. The loaf pan height doesn't matter too much, your bread my be mushroom shape if too short. If you want to over-night proof in refrigerator, 1.you may need to change amount to instant yeast added. if too much yeast, it may proof too fast and get out of the pan, even in refrigerator. 2. also pay attention to the dough temperature. the dough will take time to cool down after put in refrigerator, dough will proof fast at higher temperature.
@@AllCookingStuff thanks for the detailed explanation. I will give it a try. I am a newbie at bread baking, so hopefully it will turn out ok. What if the dough comes out stiff from the fridge? Do i just give it more resting time before proofing?
You're every knowledgeable and very honest in your recipes and methods. I have made the white sandwich bread with amazing result just like the how it turned out in your video. Thank you so much!
👍👍 I like baking very much, and I bake almost every day. So I understand everyone's needs. What I share here are the recipes and experiences I have summarized over the years. The videos and pictures are true reflections of my production process and results. I hope to help everyone and hope that everyone can re-produce satisfactory works.
For 1 loaf recipe, can I replace 130g of bread flour with whole wheat flour? But I still use bread flour for yudane. Btw thankyou for your recipe, I have already baked it twice and turned out so good.
Generally, if use too much whole wheat flour, the bread may not rise well when baking, and result a not fluffy, not soft bread. Anyway, you can try your ideas, and may be ok if your whole wheat flour has good gluten.
面团勉强揉圆后，以为接下来整形应该很容易，豈知面团还是太粘了，根本无法造形，放入模具时面团是软摊摊那种，虽从未碰过这样子，但还是把它给烤啦。。出乎意料的是在炉内的面包却“挺正常”的。。出炉后不见收腰，整体颜色买相不错，只是面包的表面粗糙不平，至于口感。。很软，好吃！我用extra fine whole meal flour.
Hi,thanks for sharing nice recipe! I wonder instant yeast 3g or 4g for one loave?because on description show 4g. But on a video's subtitle show 6g. for 2 loave
Can I follow the recipe and make small dinner rolls instead of a loaf of bread? Do I need to adjust recipe or baking time if I want to make dinner rolls instead?
Yes you can, you need to adjust the baking temperature and baking time. if your rolls are aligned together, you may bake at 350F/180C for 25-30 minutes. if your rolls a separated, you may bake at 400F/200C for 10-15 minutes, depends your rolls' size.
Thank you! I just made it as dinner roll and it was so good! Since it has no preservative, do you know how long this can keep at room temperature? Or how long it can keep in the refrigerator?
I just tried this recipe this morning after soaked the whole wheat flour for 10 hours. But my dough is too wet and so sticky. I tried to add another tablespoon of flour after added butter but it still not help. I continue kneading the dough with my hand and baked it for 30 min. Then the bread is look hard and it shrink and hard. What did I do wrong? Can you give some suggestion.
What kind of whole wheat flour are you used? This bread need fine grain whole wheat flour. If you use coarse grain whole wheat flour will have the problem you met.
I am not sure the exact reason for your bread, here is some check point for you: 1. First of all, make sure you correctly measure the ingredients. 2. There is 10g of water in the recipe that you can use to adjust the dryness/ moistness of the dough. If your dough is already too wet, do not add more water, even you can use less water when soaking whole wheat. If your dough is still too wet, you can add about a tablespoon of bread flour before Adding Butter. 3. The water content of this bread is relatively high, it is normal if the dough is a bit sticky. It is better to use a scraper to fold and slap together when kneading by hand. 4. Don’t over proofed your dough, or your bread may turn hard and shrink. After the final proofing, the dough should have grown 2.5 times in size. 5.The amount of the dough should match your pan's size. If your pan is too big and you have less dough, you may over-proof the dough and turn out a hard and shrink bread. Adjust the amount of dough depending on the size of your pan. 6. Your baking time may also affect the bread. Baking time should be around 38 min. To make sure your bread is fully cooked, insert a thermometer to the centre of the bread and it should reach around 93 C when baked.
If you are familiar with baker's percentage, it's really not a big deal to calculate it on your own. I did it for this recipe: Flour total: 330gr | 100% Yudane: 55gr | 16,67% Yeast: 4gr | 1,21% Salt: 5gr | 1,52% Honey: 40gr | 12,12% Water: ~215gr | ~65,15% Butter: 35gr | 10,61% There you are. :-)
Great recipes to really make your bread texture improve. I always thought that only bakeries using proprietary products could produce a soft layered texture. Now I can. Wow. Thank You.
The soaked whole wheat cannot sit in the fridge for over 15hrs. I tried using soaked whole wheat that has sit for 17 hrs. When I baked it, it became a little sour tasting. When you soak the whole wheat, you should use cold water.
Hi. I have a problem. My dough just rise a little bit after one hour. I had put the dough into my oven and lunched the fermentation program. Thank for your help
Please note the whole wheat for this bread should be fine grained. If the ingredients is ok, maybe you need more time. I took 60min at 28C. if it takes too long, you should check your yeast.
Whole wheat dough should be left alone at least 4 hours. If your room temperature is high(above 22C), put it in refrigerator can help control the dough temperature when kneading
The amount shown in the video for tongzhong used do not match the written description. It was a lot more in the video than the wriien portion and I am even more confused which one is correct since I am making one loaf of 450g.
The recipe as shown in the video is for two loaves. The yudane for one loaf is more than you need because it’s hard to calculate a small amount of yudane exactly- you will always lose some.
Yesterday, i made 60% whole wheat bread for 2pans of bread...since i haven't watch this video, my bread didn't turn like this 😭..i used regular tangzong method, it was soft though, but its not as good as yours..how if i use canola oil instead of butter, is that ok?
yes, you can use vegetable oil to replace butter, you can refer this video I using olive oil instead of butter. th-cam.com/video/EuvZkk3IdYg/w-d-xo.html
I never tried to leave the dough in fridge for that long. It may be ok for less than 20 hours. But the dough may have sour flavour that will affect the bread's flavour. Tangzhong can be kept for 3 days in fridge. Tangzhong can also be divided into small portions with right amount for your bread, then seal and freeze for 3 months.
Last night I baked my first loaf using the 1 loaf recipe after leaving my whole wheat flour and water to "soak" in the refrigerator for just over 24 hours. I didn't forget it, I was just too ill to bake it any sooner. There was no sour smell or taste, it was just fine.
It may caused by over soaked wholewheat flour. When soak wholewheat flour, make sure use cold water and keep in refrigerator after mix. You can also soak wholewheat flour in the morning and only soak about 4 hours.
Because you need to soak the whole wheat flour for a long time, if your replace water with milk, it may cause some problem like sour or bad smell. So I suggest you use water when soaking whole wheat flour. You can replace the 20g water with milk which is added at dough kneading.
My videos have very detailed subtitle explaining every instructions. Please click on the player window and then press the "CC" button to turn on the subtitles.
我的视频都配有非常详细的字幕解说，请点击播放窗口然后按“CC”按钮打开字幕。
good sharing, thanks! very detailed explanation. Can I replace wheat with rye flour?
Maybe you can try, it should be ok.
@@AllCookingStuff will share if i success!
Can replace butter with oil?
@@bluebirdy1774 Yes, i replaced half portion of the butter to olive oil. It tastes just as great 👍
视频拍摄的细节比如用手指测试面的粘湿度和关键点的提醒和文字说明好贴心周到，直观易懂。对新手非常有帮助， 避免了翻车。茫茫美食博海里难得的把自己的经验亳无保留的分享。非常感谢。
這兩天做了兩條吐司，超級成功，沒吃過60%全麥還可以這麼柔軟的，真的超級愛！而且二次發酵很快就發好，發得又胖又高看了就開心😆😆謝謝老師的分享，你的食材列表真的超級貼心！希望可以有更多全麥麵包的分享☺️☺️
Never imagined a 60% wholewheat bread would be so soft! Baked this yesterday. Amazing softness and texture. So happy to follow your bread recipes. They come out very well. Thank you🙏❤
我已經照說明做了N遍了，好好吃，也做了送給朋友，大家都好愛它的口感！謝謝老師！
您好，您的麵包都做得十分好，我都有按照配料做了吐司，很成功，因為60%的全麥粉很適合我的要求，十分謝謝！🌹🌹
我住在香港。
👍👍
老師我大愛你食譜,做450g的一半分量,燙種放錯水位也放錯非常黏濕+粉粉,以為失敗了,結果做出來還是成功了,非常好吃😋一樣柔軟太棒了🌹
第一次試這個食譜，沒有很成功，但確實很鬆軟！可能是我發酵的時間還沒有掌握地很好，生胚入盒以後，我等到八分滿，結果預熱後，就縮下去了。下次再試一次！
成功了，成功了，昨天下午開始做，因為全麥麵粉要浸泡冷藏4小時以上，所以做到快11點才烤好，撐不到等到它冷卻，只用廚房巾蓋著一晚，剛剛抱著懷疑的心情切它， 天啊！沒有想到這麼柔軟濕潤，太好吃了，感謝分享這麼好吃的全麥麵包食譜，其他的也不用試啦！就收藏這一份就好了👍
👏👏真棒，比我自己做成功了还开心！
@@AllCookingStuff 要感謝您的指導，這個麵糰可以做很多變化，真的很棒💯 x 💯
不客气哦，吐司面包是基础，做好了以后做花式面包就变得容易了
我今天试做了这款面包，很成功，一点不觉得全麦面包难吃了。谢谢耐心细致的教导。
謝謝分享 成品非常柔軟好吃，本以為只加蜂蜜不夠但甜度是剛好的，第一次做出這麼成功的全麥土司，再一次感謝！
👍👍👏👏
按照你的配方，做出来的麦包非常好吃😋！很松软又拉丝，谢谢你的分享
謝謝您的食譜，很棒很好吃。吐司也很柔軟
老師超喜歡妳做的每種麵包，視覺享受感覺超美味，謝謝妳!😋😋😋👍👍👍👍👍👍👍
在Pullman Soft & Fluffy Japanese White Bread (ShoKuPan) 食譜加入whipped cream, honey and condensed milk , 這三種材料混合在一起特別有不同風味．今早也做了whole wheat bread with honey食譜，不知是否先入為主，對shokupan toast 食譜情有獨鐘，
可否麻烦老師提供另一食譜whole wheat bread with whipped cream, honey and condensed milk! Thx！
Una disculpa, ya vi, que sí están los ingredientes en inglés en un recuadro al inicio, gracias 🙂 luce maravilloso ėste pan👍👍
I tried it and it turned great😍, but i replaced water with milk, it the softest whole wheat bread ever, thanks❤️
👍👍
这是很好的食谱，终于打出膜😄,谢谢分享！
You are God sent! I was just looking for a whole wheat loaf recipe and this video came right in front of me eyes!! Wow! It is a sign that I should make this bread haha. Not sure it will come out like yours but I will do my best to follow all your tips and instructions. Thank you so much for the very detailed recipe! It really helps people like me who just started learning how to bake. More power to your channel. God bless!
Thank you for your supporting 😊
超好吃的！放到隔天還是很軟很好吃,沒有老化. 謝謝！
Thank you for sharing. Excellent recipe. Very happy with the result. I made 2 loaf❤
Thanks for the recipe. Just baked following ur recipe it came out great very soft
I made this recipe with inclusions and they turned out great. Can I use same amt sourdough discard/levain to replace the yudane? I have too much sourdough starter. Anyone tried?
Excellent whole wheat bread. I just love bread with this kind of soft, fluffy and tender. In my country during the those earlier days we used to have this kind of white and whole wheat bread made by the Indian bakers. These breads are called Bengali bread bcoz these bakers are Bengali's from India. There are no more such breads anymore. Thanks for your recipe. I like the bread.
I love the time stamps for mixing! So detailed. Thank you for adding it!
Made this last night so soft and chewy texture delicious thank you for sharing this recipe
👍👍
I followed the recipe step by step and it turned out great. The dough is sticky due to its high water content but I used the tricks and tips in the video, I'm so happy I successfully shaped the dough and made it so tasty. Thanks for the great recipe.
今天试做老师的方法，很香，也很好吃，谢谢老师耐心的教程，感恩，感恩
ale extra...musze spróbowac upiec...troszke pracy trzeba włozyc w ten przepis,ale widac warto :) dziekuje :)
你好，請問即溶酵母是高糖還是低糖酵母？❤
Can I add some grain such as flax seed, or sesame?
Thanks for sharing the recipe. First attempt and it came it soft and chewier than store bought bread. Do you have tips or method to keep the bread soft after it cool down?
尋尋覓覓找全麥配方，終於看到你視頻，跟著你的步驟做，果然成功了，真心感謝🙏
👍👍
thank you for explaining and sharing your recipy, I always wanted to make bread with whole wheat flour, and most the time I failed. I'll try your recipy soon, again thank you.
老師我迫不及待想試做這款麵包了😊
想請問您我用450克烤模、是要用材料中的160克細全麥粉加上168克的冷水混拌均勻放冷藏隔夜嗎？
如果冷水想改成牛奶需改為幾克呢？
蜂蜜如改為海澡糖、那後放的冷水8克需增加多少水量呢？謝謝❤
Шерри.пересмотрела ,может,раз 20,боже .какая красота.Большое спасибо Вам.Удачи и везения.Израиль
I’m so excited to make this bread! I have prepared yudane and whole wheat to make tomorrow wish me luck 😂
I have a question, if i made yudane too much I will keep in refrigerator and use for next bake, can I?
Hi, yudane can be stored for up to 3 days in the fridge or you can freeze it for up to 1 month, and it is best to divide it into the amount you will regularly use and store it in an airtight container. Don’t forget to refrigerate and thaw at room temperature before use. Good luck!
@@AllCookingStuff thank so much, I made the dough already and it was pretty! I can predicted it will turn out good when baked! 🥰
Thanks for sharing softly and fluffy whole wheat bread, i will try my best to cook like you.
I believe you will. I even don't know how to cook about 10 years ago. 😀
The main challenge of this bread is that the dough is a little bit soft and sticky compare to white bread dough. Use a non-sticky plastic scraper to help you shape the dough. Use as less dry flour as you can. Too much dry flour will affect the texture and shapes of the baked bread.
今日用老师的方子做了一条面包，make a slight change for 20 g 蜜糖 , 20 g butter. I added a pinch of yeast to the water and whole wheat flour for overnight, and came out nice. Thanks for the great recipe!
👍
Can I mix 400g wholewheat flour with 420g milk instead of water?
今天試做了，非常好吃又拉絲鬆軟
我做450g的份量，把其中的全麥麵粉100g跟水100g做成波蘭種，一樣有用燙種，結果要打麵糰時照著影片加了最後的冷水，應該要加8g但加了20g😅，原以為會太濕黏，但也還好
做出來的吐司比純高粉的略矮一些，但已經非常滿意了，迫不及待想再做第二個😍
謝謝分享食譜🙏🙏🙏
👍👍
第一次尝试用手揉，成功了！谢谢分享，会继续关注的。😘
I tried it with no luck, it's sticky even I could not hold it or shape it,
If your dough is too sticky, next time try to decrease the amount of water added. Adjust the water amount according to the dough.
@@AllCookingStuff thanks dear😊
@@AllCookingStuff can i use the same day method, not the tangzhong, also, can i use mik instead of water🤔
感恩老师的食谱！这是我所做过的最最好吃的面包🍞
Very soft, fluffy n super yummy 😚
谢谢😊
Can i make the yudani and use it the same day?
你好，請問即溶酵母是高糖還是低糖酵母？
What a beautiful video, very easy to follow with the subtitle. I absolutely like how you mention the speed setting and the kneading time. The bread looks very soft. I will try to make this for the family. Just wondering, would this TangZhong or poolish methods breads be ok to bulk ferment overnight (1st proof) after i add the TangZhong to the main dough, then shape and complete the final proof on the next day? If so is there a recommendation as to how long to store in fridge?
Does it matter if my loaf pan is only 6.5cm tall? Many thanks.
I never do long time final proof after shaping. The loaf pan height doesn't matter too much, your bread my be mushroom shape if too short.
If you want to over-night proof in refrigerator,
1.you may need to change amount to instant yeast added. if too much yeast, it may proof too fast and get out of the pan, even in refrigerator.
2. also pay attention to the dough temperature. the dough will take time to cool down after put in refrigerator, dough will proof fast at higher temperature.
@@AllCookingStuff thanks for the detailed explanation. I will give it a try. I am a newbie at bread baking, so hopefully it will turn out ok.
What if the dough comes out stiff from the fridge? Do i just give it more resting time before proofing?
@@alice5362 8
您好 烤箱預熱15分鐘，要放入原本發至8分🈵️的麵糰突然塌陷是何原因呢？
Hi! Can I substitute the honey with brown sugar? If yes, how much is the portion? Thank you! 😊
For every 40g of honey, that will be 32g of brown sugar
@@AllCookingStuff thank you so much for the information. Will try soon.
剛出爐很香，很軟，很好吃的全麥麵包。謝謝分享!
👍👍
You're every knowledgeable and very honest in your recipes and methods. I have made the white sandwich bread with amazing result just like the how it turned out in your video. Thank you so much!
👍👍 I like baking very much, and I bake almost every day. So I understand everyone's needs. What I share here are the recipes and experiences I have summarized over the years. The videos and pictures are true reflections of my production process and results. I hope to help everyone and hope that everyone can re-produce satisfactory works.
For 1 loaf recipe, can I replace 130g of bread flour with whole wheat flour? But I still use bread flour for yudane.
Btw thankyou for your recipe, I have already baked it twice and turned out so good.
Generally, if use too much whole wheat flour, the bread may not rise well when baking, and result a not fluffy, not soft bread.
Anyway, you can try your ideas, and may be ok if your whole wheat flour has good gluten.
我按照你的视频做了，很好吃，非常感谢。有两个问题：第一：为什么黄油要后面再加进去，不可以一起加吗？ 第二：初次搅拌后醒面二十分钟一定要放进冰箱吗？室温不是更好吗？
老师，请问我放葡萄干和南瓜子在面团上面才卷会破坏面筋吗?我试过两次做全麦吐司，到二次发酵时面团会裂开，然后就发不起，请问是哪里出了问题?🙏🙏
南瓜子放入搅打好的面团时，要用折叠的方式，可以防止破坏面筋，南瓜子作为内馅卷在面团里也可以的。
面团开裂，可能是没有盖好，面团变干了。
如果你的酵母有分高糖酵母和低糖酵母，这款面包需要用耐高糖酵母。
谢谢你的分享！
面团勉强揉圆后，以为接下来整形应该很容易，豈知面团还是太粘了，根本无法造形，放入模具时面团是软摊摊那种，虽从未碰过这样子，但还是把它给烤啦。。出乎意料的是在炉内的面包却“挺正常”的。。出炉后不见收腰，整体颜色买相不错，只是面包的表面粗糙不平，至于口感。。很软，好吃！我用extra fine whole meal flour.
面粉吸水性不是很好或者是夏天空气潮湿，水的用量都会减少一点。
但是最重要的还是要把面团搅打到完全扩展，有弹性的面团就不会粘手了。这款面团的含水量比较高，但还不是特别高，有弹性的面团还是很好操作的。
@@AllCookingStuff 好的！涨知识了！下次我再做时会留意水份的用量。谢谢谢谢！🙏🏼😊
@All Cooking Stuff 請問妳有款有加核桃的帶蓋中種吐司的影片怎不見了！
Ciao ma gli ingredienti per fare lo yudane vengono tolti dal totale dell'impasto? Grazie. 🙂
是否有什么方法可以用来测试所使用的面包粉，其吸水率的强弱？眼测么？😅 太想掌握这一块。因为有几次很严格的照着老师的食谱做其他面包，面团都较偏向湿粘而不易整形。谢谢。🙏🏼😊
有些食谱水含比较高一点，刚刚混合好还没有面筋时，是有一点粘盆粘手(这并不算高水量面团），但是搅打几分钟出面筋后，就应该成团变得比较光滑。如果你的面团减了水，又搅打了一会儿，还是很粘，说明面粉吸水性很差。
还有换一下其它品牌的面粉试一下，先买小包装的。
也可以问一下周围的朋友了解一下哪一款品牌的面粉好用。
好的！为求进步，我会继续努力的！您的提示让我受益不少，谢谢您这么用心回复。感恩！😊🙏🏼🙏🏼
Hi,thanks for sharing nice recipe! I wonder instant yeast 3g or 4g for one loave?because on description show 4g. But on a video's subtitle show 6g. for 2 loave
It should be 7g for 2 loaves, 4g for 1 loaf. I just corrected the subtitle. Thanks for your reminding.
@@AllCookingStuff Thank you~😊 tonight I have already prepared Tangzhong and Tomorrow I will make it. 😆🙏
我今天做了2个450很好吃,感恩
👍👍
Should i use thermometer for dgree or can i made it with ur descrebtion only
Can I follow the recipe and make small dinner rolls instead of a loaf of bread? Do I need to adjust recipe or baking time if I want to make dinner rolls instead?
Yes you can, you need to adjust the baking temperature and baking time.
if your rolls are aligned together, you may bake at 350F/180C for 25-30 minutes.
if your rolls a separated, you may bake at 400F/200C for 10-15 minutes, depends your rolls' size.
Thank you! I just made it as dinner roll and it was so good!
Since it has no preservative, do you know how long this can keep at room temperature? Or how long it can keep in the refrigerator?
You can seal and store at room temperature for 3 days
If you can also seal and freeze in refrigerator for a month. Take out and let it warmup, then reheat before eating
我注意到每次你放一个糊状物时它都会放松，但你让它休息多久？🤔🕝
昨天试做了，很好吃👍
想问为什么没发得那么高
发到哪里和烘好一样高
请问为什么呢？
全麦面包烤的时候不会像白面包那样涨高很多，但也会涨高一些，你可以看视频中的面包，四个侧面靠顶部有一圈不整齐的裂痕，那个就是全麦面包烘烤时长高留下的痕迹。你的没有长高，如果不是最后醒发过度了，就有可能是面粉面筋不够。配方中的高筋面粉要选蛋白质含量较高的。
哦。。。我是用High Gluten 噢
还有些原因，揉面时过度了，第一次发酵过度了，造型时卷得太紧了，装盒后醒发过度了，都可能产生问题
哦。。好的谢谢您
再慢慢拿捏😊
不客气哦
Hi can we have more whole wheat flour recipes please?
Is "cold" water referring to chilled water.
cold water is 3-5C in summer and 10-15C in winter
I just tried this recipe this morning after soaked the whole wheat flour for 10 hours. But my dough is too wet and so sticky. I tried to add another tablespoon of flour after added butter but it still not help. I continue kneading the dough with my hand and baked it for 30 min. Then the bread is look hard and it shrink and hard.
What did I do wrong? Can you give some suggestion.
What kind of whole wheat flour are you used? This bread need fine grain whole wheat flour. If you use coarse grain whole wheat flour will have the problem you met.
@@AllCookingStuff I used a fine grain from nippon brand.
I am not sure the exact reason for your bread, here is some check point for you:
1. First of all, make sure you correctly measure the ingredients.
2. There is 10g of water in the recipe that you can use to adjust the dryness/ moistness of the dough. If your dough is already too wet, do not add more water, even you can use less water when soaking whole wheat. If your dough is still too wet, you can add about a tablespoon of bread flour before Adding Butter.
3. The water content of this bread is relatively high, it is normal if the dough is a bit sticky. It is better to use a scraper to fold and slap together when kneading by hand.
4. Don’t over proofed your dough, or your bread may turn hard and shrink. After the final proofing, the dough should have grown 2.5 times in size.
5.The amount of the dough should match your pan's size. If your pan is too big and you have less dough, you may over-proof the dough and turn out a hard and shrink bread. Adjust the amount of dough depending on the size of your pan.
6. Your baking time may also affect the bread. Baking time should be around 38 min. To make sure your bread is fully cooked, insert a thermometer to the centre of the bread and it should reach around 93 C when baked.
@@thanwaratsornprasith9090 I have the same problem 😭 did you possibly come up with any solutions? thanks.
@@sleepinidsleepwear4701 I still not have a chance to bake this again. But if I tried, I would have reduce the water. T^T
beautiful bread, i simply love it i wish you could include baker's pourcentage as well in your videos. Thanks looking forward to your next video
If you are familiar with baker's percentage, it's really not a big deal to calculate it on your own. I did it for this recipe:
Flour total: 330gr | 100%
Yudane: 55gr | 16,67%
Yeast: 4gr | 1,21%
Salt: 5gr | 1,52%
Honey: 40gr | 12,12%
Water: ~215gr | ~65,15%
Butter: 35gr | 10,61%
There you are. :-)
Great recipes to really make your bread texture improve. I always thought that only bakeries using proprietary products could produce a soft layered texture. Now I can. Wow. Thank You.
In the description you have stated not to let the whole wheat flour sit for too long, may I know how long is too long? Thank you
The soaked whole wheat cannot sit in the fridge for over 15hrs. I tried using soaked whole wheat that has sit for 17 hrs. When I baked it, it became a little sour tasting.
When you soak the whole wheat, you should use cold water.
Hi. I have a problem. My dough just rise a little bit after one hour. I had put the dough into my oven and lunched the fermentation program. Thank for your help
Please note the whole wheat for this bread should be fine grained.
If the ingredients is ok, maybe you need more time. I took 60min at 28C. if it takes too long, you should check your yeast.
Thank you for your reply
今天我參照老師的食譜，再加些青提子乾。麥飽做出來好柔軟和好味道。我想問老師我可否不用蜜糖，改用紅糖代替呢？那麼水份是否要加多一些呢？謝謝老師。
可以用红糖。 40g 蜂蜜换成红糖，可能需要增加8g的水。
请问下,1)你说冷水是雪樻冷水吗？2)如果没搅拌机可以拿手擦面團吗？3)那个麦片麵團放雪樻可以放多久时间呢？最多时间是多久呢
1.可以是冰箱冷藏的水或者冰箱饮水机出来的水，10-15C就可以了，如果你那里很热，还可以用更低温度的水
2.这个面团比较稀比较粘，可以手揉，但肯定很辛苦。手揉时多用摔打的方法，并配合使用刮板
3.全麦面团最好只冷藏4-12小时。太长时烤好的面包口感可能带酸味
@@AllCookingStuff 谢谢
面团看着真柔软👍🏻👍🏻👍🏻
谢谢，这个面包的含水量很高，缺点就是操作时面团比较粘
汤种要放多久才可以做
🙋♀️昨天试做，超好吃，今天吃还是一样很柔软，谢谢老师你的大爱
臨時想做，可以放室溫長時間而不放冰箱冷藏嗎？
Whole wheat dough should be left alone at least 4 hours. If your room temperature is high(above 22C), put it in refrigerator can help control the dough temperature when kneading
@@AllCookingStuff I just did 😄
I follow the procedure but what the bread shrinks when I take out from the oven?
The amount shown in the video for tongzhong used do not match the written description. It was a lot more in the video than the wriien portion and I am even more confused which one is correct since I am making one loaf of 450g.
The recipe as shown in the video is for two loaves. The yudane for one loaf is more than you need because it’s hard to calculate a small amount of yudane exactly- you will always lose some.
Hi there.. if i make 1 loaf. How much the bread flour & water (yudane/ tanzhong methods) should i use? Thank u🙏
There is recipe for 1 loaf in the video description, please check
Yesterday, i made 60% whole wheat bread for 2pans of bread...since i haven't watch this video, my bread didn't turn like this 😭..i used regular tangzong method, it was soft though, but its not as good as yours..how if i use canola oil instead of butter, is that ok?
yes, you can use vegetable oil to replace butter, you can refer this video I using olive oil instead of butter.
th-cam.com/video/EuvZkk3IdYg/w-d-xo.html
@@AllCookingStuff thank you so much for the response 🙏🙏..
Keep doing your best!!!
is it possible to get the same softness of the bread with whole-grain flour that is coarse and is not fine whole wheat flour?
You can only use small amount of coarse whole-grain flour, the bread will be not fluffy if add too much.
老師你好☺️想請問如果要做450g帶蓋的吐司，配方要如何調整？謝謝你
if i added raisins and cinnamon will it drastically change
老師我是你的忠實粉絲，今天又學做了這種麥包，非常成功，謝謝你！，如果水換成牛奶可以嗎？
可以试试，牛奶的用量要增加一些。牛奶用冰牛奶，避免烤好的面包有酸味，全麦面不能浸泡太久。
Can the dough be left in fridge for more than 12 hours? Can the leftover tangzhong be frozen for another day's use?
I never tried to leave the dough in fridge for that long. It may be ok for less than 20 hours. But the dough may have sour flavour that will affect the bread's flavour.
Tangzhong can be kept for 3 days in fridge. Tangzhong can also be divided into small portions with right amount for your bread, then seal and freeze for 3 months.
Thank you for your reply. I just made 2 loaves of the bread and they are the softest wholemeal bread I have ever made.
Last night I baked my first loaf using the 1 loaf recipe after leaving my whole wheat flour and water to "soak" in the refrigerator for just over 24 hours. I didn't forget it, I was just too ill to bake it any sooner. There was no sour smell or taste, it was just fine.
請問老師若不喜歡蜂蜜味能換煉乳嗎？
你可以试一下，只是口感会不一样。炼乳的含糖量比蜂蜜低，一条面包40g蜂蜜你需要加58g的炼乳，水需要减少10g左右
或者你可以用35g左右的细砂糖代替40g蜂蜜
@@AllCookingStuff 太謝謝了🙏
谢谢分享🙏，请问分不同方向卷两次的目的作用是什么？
卷2次主要是为了减少面团中的大气泡，烤出的面包会更加细腻
@@AllCookingStuff 谢谢！
I want ask why my bread still has taste sour from yeast. Idk, please give me some advice
It may caused by over soaked wholewheat flour. When soak wholewheat flour, make sure use cold water and keep in refrigerator after mix. You can also soak wholewheat flour in the morning and only soak about 4 hours.
@@AllCookingStuff oke thank u, for the baking tips. I'll try again and comment back again if I succes. Wish me luck
👍
Can I use milk or soy milk instead of water? Thanks!
Because you need to soak the whole wheat flour for a long time, if your replace water with milk, it may cause some problem like sour or bad smell. So I suggest you use water when soaking whole wheat flour. You can replace the 20g water with milk which is added at dough kneading.
Got it. Thanks for reply!!
I just made another 2 loaves with remaining tangzhong. I added raisins for one loaf and pumpkin seeds for the other. They are delicious!
👍👍
What is the brand wholemeal
沒有放糖，乍看怕發不起來！
且奶油量不少(一般只用20g)！
I will for sure do this just 1 question can I use the same bead loaf as the Japanese bread make it square? or do you suggest not to use the cover?
Yes, you can, but the dough may be a little bit too much. Just take out the excessive dough, then you place the cover
@@AllCookingStuff do you know how much i need to take out ?
630g dough should be ok for 9x4x4 inch pan , proof to about 7.5-8 full when finally proofing
Your bread 🍞 looks so light and soft ! It's a perfect bread 👍🔥
請問如果沒有廚師機，用手揉的話有甚麼額外要注意的點嗎？
这款面团水分含量比较高，用手揉面会比较粘手。面粉的牌子不同和季节不同时，面粉的吸水性都有差异。水的用量注意多次加入，包括全麦的水量。
手揉的方法可以参看视频 th-cam.com/video/3ljgp3bnp10/w-d-xo.html
It looks wonderful and perfect 😍👍 thank you for recipe 🌹
谢谢老师，我成功了。马来西亚。
👍👍
您好，40g蜂蜜，糖份也是不低，請問需要用高糖酵母嗎？我的是低糖酵母。感謝您的分享，好漂亮的拉絲👍
40g蜂蜜可能只有25-30g糖分，烤出的面包吃起来只是微甜，所以不需要特殊的酵母。我一直只使用普通酵母，不会有问题
All Cooking Stuff 明白了，太感謝您了。
Can I use milk instead of water when soaking the whole wheat flour?? I really wanna try this
I haven’t tried soaking the whole wheat flour in milk before. Maybe you can try it.
厉害了！好松软哦