Great job Fuechan...i am an indian..dont know to pronounce your name but like to keep your name to my raisin yeast water..since i was inspired by your recipe Lots of thanks you
Hi , thank you for your feedback. The fermentation time varies depending on the temperature of kitchen. It was summer and it’s around 28-30°C in my kitchen, so it took about 3 hours for the first proof, and 2 hours for final proof. It’s better to perform poke test to see if the dough has finished proofing. Happy proofing! 😊
Hi Chumie, preferably use an active starter. I’ve tried using discard before, it was ok but probably took a longer time to proof. FYI, these days I don’t have discard cos I only feed my starter with the amount I need to use for baking. For example, if I need 70g starter. I’ll feed my starter before baking with 25g starter: 25g flour : 25g water. I’ll have around 5g extra starter for my next bake. I’ll add around 10g water and flour into the jar and leave it in the fridge until my next bake. Hope this will help you in reducing discard. Happy baking!
Thanks to you
Great job Fuechan...i am an indian..dont know to pronounce your name but like to keep your name to my raisin yeast water..since i was inspired by your recipe
Lots of thanks you
Thank you, Sriraksha! It makes my day to hear that. 😊
Awesome!
How long of your 1st and final fermentation?
PS. I like your video ! Simple and clear
Hi , thank you for your feedback. The fermentation time varies depending on the temperature of kitchen. It was summer and it’s around 28-30°C in my kitchen, so it took about 3 hours for the first proof, and 2 hours for final proof. It’s better to perform poke test to see if the dough has finished proofing.
Happy proofing! 😊
Thanks for the recipe. Look yummy. What kind of flour did you use? Was it wholewheat?
Hi Chumie, It’s 270g of bread flour and 30g whole-wheat flour.
@@fuechankitchen6585 😊 Thanks
Hii is it possible to use stand mixer for this recipe? Or it will do smth to the starter/gluten stucture?
Hi, I’ve not tried it with a stand mover but I guess you probably can do it and do a bulk fermentation after that.
Hi~ May I know how much is the starter? It shown 70g in the video but 30g in the description box.
Hi, thank you for highlighting the error. It should be 70g of starter.
One more question, does starter need to be active or discard is okay to use?
Hi Chumie, preferably use an active starter. I’ve tried using discard before, it was ok but probably took a longer time to proof.
FYI, these days I don’t have discard cos I only feed my starter with the amount I need to use for baking.
For example, if I need 70g starter. I’ll feed my starter before baking with 25g starter: 25g flour : 25g water. I’ll have around 5g extra starter for my next bake. I’ll add around 10g water and flour into the jar and leave it in the fridge until my next bake. Hope this will help you in reducing discard. Happy baking!
@@fuechankitchen6585 thank you a lot for the tip. :)
👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼❤️
Is the bread taste sour like using levain sourdough?
Hi Imelda, for me , I didn’t find any sourish taste in the bread.
@@fuechankitchen6585 thank you for response🙏
沒有fresh cream 可以嗎？
可以，用牛奶来代替。