0:07 Nice video! Thank you❤ My dough is for 2 loaves. When divided in two for shape, how to get a square part to fold without degassing the dough? Or should I divide it earlier into two? Please help!
You have the most gentle touch and lovely bakes. Inspiring! My dough never comes out as quickly or gently. Lots. Of gluten strands holding it in place. Any ideas?
Preshape is needed when dough is slack, extensible. As for when to stop bulk ferment is on I explained in my video “read the dough not the clock”. Check it out on the entire dough handling process.
My experience is generally dough gluten not strong. But there is also chances of the oil used. I tried this canola it works well and dough is easily tipped out
Is it possible to overtighten? I do 1 stretch and fold, 1 bench light fold, and 3 coil folds. Then I pre-shape since I always do 2 loaves in a batch. The dough feels great after all the folds. But at final shaping, it tears when I pinch the ends or when I do some final stitching in the banneton.
Yes. It can happen. Too tight the gluten will restrict the loaf to bloom. And too much tightening might tear the gluten and make the dough sticky and turn into mush
Hi thanks a lot! I tried the sourdough bread recipe, taste was amazing but the crumbs were not open and high enough. How much protein is in your bread flour? Waiting for next recipes for sourdough :)
I finally could make a bread after see your videos. God bless you for your generosity!Best wishes...
Thank you 😊
0:32 Style 1 (side view)
2:36 Style 1 (top view)
4:37 Style 2 (side view)
6:42 Style 2 (top view)
8:40 Style 3 (side view)
10:50 Style 3 (top view)
谢谢分享。我喜欢第三种手法，面包蜂窝大。
😊🤗
0:07 Nice video! Thank you❤ My dough is for 2 loaves. When divided in two for shape, how to get a square part to fold without degassing the dough? Or should I divide it earlier into two? Please help!
You can try to coil fold into rectangle so when you cut into two, it stays at square
You have the most gentle touch and lovely bakes. Inspiring! My dough never comes out as quickly or gently. Lots. Of gluten strands holding it in place. Any ideas?
To my experience it is usually dough gluten not strong but I have tried different type of oil too that makes the dough not so easily tip out.
Nice video , don’t you make pre shaping ? Can you make a video on when to stop bulk fermentation ? Thank you
Preshape is needed when dough is slack, extensible. As for when to stop bulk ferment is on I explained in my video “read the dough not the clock”. Check it out on the entire dough handling process.
@@autumn.kitchen after preshape rest the dough and for how long?
Thanks a lot for your great videos🤗 which style is your favourite?
depends on my dough strength, generally I practise style #1
很實用，謝謝分享～
謝謝❤
Obrigada...🌻🌾
So glad to find your TH-cam channel. My friend to me abt you Instagram but I don’t have an account. Hope to see you post more vid soon
Thank you ☺️
Thank you very much for your generosity in sharing your recipes. May I know where can I get the bread knife that you are using in this video?
Are you in Malaysia?
@@autumn.kitchen I am from Singapore. Perhaps I can buy it online if you post the link? In the meantime stay safe and stay blessed.
Why my dough stick to the glass dish even though I greased it with oil.
My experience is generally dough gluten not strong. But there is also chances of the oil used. I tried this canola it works well and dough is easily tipped out
如果已经放进去篮子发酵，可以切成两个面团分开烤吗？
可以
Hi, do u grease the bowl?
No. Only grease the glass dish.
Thank you for your sharing. How can I know the dough is ready to sharp?
Check my “how to handle higher hydration dough” video. Dough has to be puff and grow about 50%. I explain when to skip prehsape too in this video
@@autumn.kitchen Thank you
Is it possible to overtighten? I do 1 stretch and fold, 1 bench light fold, and 3 coil folds. Then I pre-shape since I always do 2 loaves in a batch. The dough feels great after all the folds. But at final shaping, it tears when I pinch the ends or when I do some final stitching in the banneton.
Yes. It can happen. Too tight the gluten will restrict the loaf to bloom. And too much tightening might tear the gluten and make the dough sticky and turn into mush
@@autumn.kitchen thank you! What's your visual aid when to stop folding?
Hi thanks a lot! I tried the sourdough bread recipe, taste was amazing but the crumbs were not open and high enough. How much protein is in your bread flour?
Waiting for next recipes for sourdough :)
About 12%. There are other factors besides flour protein / dough strength.
What is the sourdough is ovenproof. Is there anyway to save it?
unfortunately nothing much can reverse it except chucking into freezer to halt it while preheating the oven.
How to shape circle?
boule shaping is simple, just pull all the side to the middle like how you do the stretch & fold
So what is your prefer style the most?
Generally I am using style 1, but if dough is slack i will use style 3.
How about preshaping? Do you think it's dispensable in most cases?
Preshaping is needed when dough is extensible and slack