Those look amazing, I've got my starter refreshing at the moment for bagels tomorrow but think this bread will be next. Your videos are so relaxing to watch. Thanks.
I was injured last year and couldn't continue baking for a year due to injuries on my wrist and ankle. It's so nice to see you make your dough and prepare your breads. Thanks for sharing ☺️
Do you know lectin is gluten? Can you do this with lectin-free ingredients for inflammation reduction and weight loss? Like sorghum or hemp seeds? Gluten is one kind of lectins which causes all kinds of inflammation from farting to serious auto immune diseases like diabetes, Alzheimer's, and speed up cancer growth
I use 1 tsp for a single rectangular loaf. However, it's not super important to use the "right" amount as it just comes down how long you wish to proof for. Less yeast takes longer but the benefit is that the longer it takes to proof, the more flavor development (that characteristic bread smell and taste).
Hi. Dear. I have a question here. Your profing time is 3---3.5 hours.. will it be too long..usually.we made bread is 1--11/2 hours. This is the first time i saw 3-31/2 hrs...did you made a mistake here? Are you sure is right. Tq for responding me!
Yes this is correct. If you're dealing with sourdough starter (or also known as natural wild yeast), it will take longer to ferment compared to making yeasted breads. An average starter usually takes about 4-5 hours to rise before even making the bread. Hence, resulting a long and laborious process which sometimes could take up 1-2 days or more. This is very common.
Are you using a stand mixer on high? that's the primary benefit to kneading with that vs by hand. Both develop gluten but the stand mixer on med-high helps to fully incorporate the oil. Also, make sure to knead until windowpane before incorporating the oil bc fat inhibits gluten development. Lastly, make sure you're not proofing the dough somewhere *too* warm bc that causes oil to bleed out of the dough. good luck!
boa tarde gostaria de saber se você pode me ajudar quero comprar uma batedeira planetária kintnaid gosto muito de fazer pão já fiz receita deu super certo maís aguento fazer nada mão então vc pode me dar uma resposta sobre isso qual séria a melhor eu quero aquela grande só que aonde eu moro não vendem tenho que pedir por outro meio gostaria que vc me ajudasse porque vc conhece muito bem a peça nunca vi só mesmo programa culinário igual o seu 🤔😁😘
Hi, please check out the step-by-step tutorial on how to cultivate a strong and active sourdough starter in my page. I have shared a tutorial earlier :)
Wow… only need to look at these bread… they look so amazing! 😍😍😍😋😋😋
Thanks for all the great effort here. Made this 3 times, one as a gift to relatives. Big time love this.
So happy for you, Great job!
Those look amazing, I've got my starter refreshing at the moment for bagels tomorrow but think this bread will be next. Your videos are so relaxing to watch. Thanks.
جربتها وكانت ناجحه جدا صديقاتي احبوها شكرا ❤
Quite an excellent idea
Look good
Beautiful 🤩
Very relaxing to watch you make bread 🍞 nice 😀
I was injured last year and couldn't continue baking for a year due to injuries on my wrist and ankle. It's so nice to see you make your dough and prepare your breads. Thanks for sharing ☺️
Get well soon!
Gorgeous!
Excellent ❤
عالی شده دستتون درد نکنه ❤😍
cantiikk 🙆🏻♀️🙆🏻♀️😋😋👍👍🤓🤓🙏🏼🙏🏼☕☕
Thank you!
Thật đẹp, cám ơn bạn đã chia sẻ
❤️
good video
❤️❤️❤️❤️❤️
Do you know lectin is gluten? Can you do this with lectin-free ingredients for inflammation reduction and weight loss? Like sorghum or hemp seeds? Gluten is one kind of lectins which causes all kinds of inflammation from farting to serious auto immune diseases like diabetes, Alzheimer's, and speed up cancer growth
I really like your recipe. If I want to use instant yeast, how much should it weigh?
Thanks for sharing! Masterful work. Isn’t the Internet Great? Danny
Es posible hacer este pan a mano sin ocupar la batidora?
wooowwww!!!!
Здравствуйте.Подскажите,чем можно заменить кокосовый крем?
So we divide the 3 Doughs into 2 pieces each before we roll to rectangle shape?
Bread tastes great but mine doesn't rise nearly what it does for you!!! Maybe my starter isn't as active?
Yes. can be one of the factor
Very artistic bread.... Thanks.
This is absolutely wonderful! How much of commercial yeast could I use in place of starter?
I use 1 tsp for a single rectangular loaf. However, it's not super important to use the "right" amount as it just comes down how long you wish to proof for. Less yeast takes longer but the benefit is that the longer it takes to proof, the more flavor development (that characteristic bread smell and taste).
Hi. Dear. I have a question here. Your profing time is 3---3.5 hours.. will it be too long..usually.we made bread is 1--11/2 hours. This is the first time i saw 3-31/2 hrs...did you made a mistake here? Are you sure is right. Tq for responding me!
Yes this is correct. If you're dealing with sourdough starter (or also known as natural wild yeast), it will take longer to ferment compared to making yeasted breads. An average starter usually takes about 4-5 hours to rise before even making the bread. Hence, resulting a long and laborious process which sometimes could take up 1-2 days or more. This is very common.
@@SourlottibyAbby ok. Tqvm for your reply..just curious. .anyway. tq for the beautiful design of the bread.. God blessed!
Mine fermented for 10 hours. Then moved to fridge. Baked a day later and it was great.
Like
Hi Abby, is it possible to refrigerate the dough after the window pane? Next day, divide dough into 3 different portions? Thank you
Hi Helen, suggest to only refrigerate after mixing all the dough with the coffee and cocoa paste. You may shape and final proof next day.
@@SourlottibyAbby Thank you Abby, I did according to your suggestion this morning. Bread looks so beautiful and taste delicious.
I want to do it so bad but i don't have a suitable oven :(((
To replace coconut cream with milk.. Hhiw much amount of milk should I used
same amount as coconut cream or slightly lesser (-10g)
This looks so fantastic- one question: how do you prevent the dough from sticking to the mold? Do you just grease it?
Yes, or you can line some baking papers
I butter the sides and bottom. It worked very nicely. I put the two halves into one pan.
thanks for all your wonderful recipes! i tried this recipe but somehow the oil does not seem to be properly absorbed : ( wonder what went wrong?
Are you using a stand mixer on high? that's the primary benefit to kneading with that vs by hand. Both develop gluten but the stand mixer on med-high helps to fully incorporate the oil. Also, make sure to knead until windowpane before incorporating the oil bc fat inhibits gluten development. Lastly, make sure you're not proofing the dough somewhere *too* warm bc that causes oil to bleed out of the dough. good luck!
😅💐🍄🌹🍄💐👌
Does it Have to be coconut cream? Can I use coconut milk instead?
Please read description box above
Hi, can I use dry yeast instead of Active Sourdough Starter? If I could, how many gram of dry yeast I should add ?
No, this recipe requires sourdough starter.
@@SourlottibyAbby Thank you!
No bulk ferment the three doughs ? Go straight to shaping then final proofing ?
Yes
霖小姐的时光比你这个好太多
boa tarde gostaria de saber se você pode me ajudar quero comprar uma batedeira planetária kintnaid gosto muito de fazer pão já fiz receita deu super certo maís aguento fazer nada mão então vc pode me dar uma resposta sobre isso qual séria a melhor eu quero aquela grande só que aonde eu moro não vendem tenho que pedir por outro meio gostaria que vc me ajudasse porque vc conhece muito bem a peça nunca vi só mesmo programa culinário igual o seu 🤔😁😘
Outstanding video! Very artistic bread.
Am I correct to assume you used white sugar and not brown?
Yes, correct.
😍😘😋👍
Can you show us how to make Malay roti boy or coffee bun? I miss it so badly.
I'll put in my list!
That’s a work of art!
may i ask how u make Active Sourdough Starter dough? thanks
Hi, please check out the step-by-step tutorial on how to cultivate a strong and active sourdough starter in my page. I have shared a tutorial earlier :)