Satsuma Imo Wavy Loaf | 紫薯波浪吐司 | Sourdough Shokupan | 天然酵種吐司
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- เผยแพร่เมื่อ 9 มิ.ย. 2021
- Purple potato makes very soft bread, with wavy line makes it more attracting and beautiful. Satsuma Imo is sweet potato in Japanese. The japanese purple sweet potato yield very nice color in bread. This recipe uses sweet starter. If starter is not strong and active, can omit sugar and use normal liquid starter.
❤️ Remember to turn on subtitle by clicking "cc"
Recipe for 2 loaves.
Ingredients (Plain Dough)
250g high protein flour
25g sugar
3g salt
130g milk
150g sweet starter (normal starter)
20g unsalted butter
Ingredients (Purple Dough)
220g high protein flour
25g sugar
3g salt
90g water
150g sweet starter (normal starter)
80g sweet potato puree
20g unsalted butter
Sweet Starter
90g starter
90g flour
90g water
30g sugar
Loaf tin size 20cm x 10cm x 10cm (450g loaf tin)
Bake settings 180C for 35-40mins
🔺請記得開啓中文字幕 （cc)
紫薯超軟吐司，加上唯美波浪綫條，在千篇一律的吐司中突出它的特别。這食譜使用糖酵種。 倘若你的天然酵種不夠活躍，建議可以省卻糖，只用液體天然酵種。
食譜做兩條土司。
材料 (原味麵糰）
250克 高筋麵粉
25克 糖
3克 鹽
130克 牛奶
150克 糖酵種 (天然酵母種）
20克 無鹽黃油
材料 (紫薯麵糰）
220克 高筋麵粉
25克 糖
3克 鹽
90克 水
150克 糖酵種 (天然酵母種）
80克 紫薯泥
20克 無鹽黃油
糖酵種
90克 天然酵種
90克 麵粉
90克 水
30克 糖
土司模具 20x10x10 公分
烘烤 180摄氏 35-40分鐘
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So pretty! Thank you for sharing. Can't wait to try out this recipe.
Thanks for sharing ❤️ beautiful bread
Very nice loaf! Thanks for sharing 😊!
Very beautiful color! So romantic! 💜
Hi Autumn I tried out this recipe & it came out great. I don’t have sweet potatoes instead I used pumpkin. Tqsm for sharing
I bake it last week, very soft & flufy!
Love the purple colour ❤️
thank you ❤️
Very beautiful..thanks for sharing
Very nice. Thank you. I will try it soon.
Thank you 😊
Красота! Буду пробовать!!! Спасибо вам!😘👍
Thank you 💜
Thank you 😊👍👏💜
Can I place all into a longer loaf tin (950g but similar height and width) and how how should I bake?
Mình muốn hỏi Bạn có ủ lạnh không ah? Tks
If I use instant yeast, how many grams for the yeast?
Please show us how to make the starter
Lovely. Would be really nice if you can advise (approximately) how much time is needed for each proofing stage. Also, no stretch and fold in this recipe?
For sweet dough mixed by machine, no stretch & fold is needed. Proofing approx 3.5+hr at 28C
Hi Autumn, I love all your recipes. So meticulous and pretty.
Is it possible to use purple sweet potato powder plus water instead of purple sweet potato puree? If yes, what should be the ratio of purple sweet potato powder and water please? Thanks so much for the recipes.
You can eye ball it. Just mix the powder with water till a thick paste and add into the dough
@@autumn.kitchen Thanks so much for the tips. I made this recipe a few days ago, it’s soft dan I like the swirling pattern. But mine tasted a bit sour, not sure if it’s normal because it’s my first time I made sourdough bread. Looking forward to make better bread... and try more of your recipes.
Hi Autumn, thank you for sharing such wonderful recipe ! There is a small question would like to ask , after cutting the dough to the small size , do I need to relax the dough for a while ? Or just follow your video step by step to shape it ?
You can just shape it. Unless your dough is so tight that you might want to leave it relax for awhile
@@autumn.kitchen Thank you so much for your kindly reply ! I made it today , and the dough is fermenting 😀
lovely recipes. I have tried your bread recipes and turned out to be so soft and fluffy. Instead of using sweet starter, can I change using regular starter, same weight and 100% hydration? or can I skip the sugar in this sweet stiff starter? which one is better way to cut off the sugar content. thank you.
Changing sweet stiff starter will need adjustment on dough hydration
@@autumn.kitchen ok thank you.
Hi. Beautiful loaf. U mentioned for 7-8 hrs fermentation for sweet starter it is better to do 1:3 ratio. So if I use 30 GM starter. 90gm flour and 90 GM water (1:3 ratio) what should be the amount of sugar then?. Also do u use All purpose flour or bread flour for your sweet starter? Thanks for response. Hope to make it soon. Thanks.
Flour for sweet starter should be flour that you feed your starter. 30/90/90/30 is good for 1:3:3:1 ratio. (Starter/flour/water/sugar)
Thanks for prompt response. Can I reduce or omit sugar for the sweet starter. Also can I use sweet stiff starter for this recipe instead. Thank you once again.
Hi ms.Autumn, I wonder how long does it take for the last proof? Where I live is pretty cold these day 🤷 thank you❤️
I’m not sure about the timing for ur ambient. Just proof till 80-90% of the tin.
@@autumn.kitchen I made a loaf yesterday and it turns out supper yummyyyyyy! Thank you very much ❤️
Can you explain how to make the purple sweet potato puree? I softened some purple sweet potatoes in boiling water and then simple pureed them, however they added almost no color when mixed in. I must have done something incorrectly. Thank you for your amazing recipes!
Japanese potato has better color than the local one. I steam it and mash with fork
@@autumn.kitchen Thank you! I will try steaming them next time.
I do not have an active starter, can I use instant yeast for this recipe? How is the ratio?
You need to adjust hydration and so on. Suggest use yeasted recipe instead of do conversion.
請問冇天然酵母可以用乾酵母代替嗎？若可以要放多少乾酵母Instant dry yeast?謝謝你！
可以但是食谱需要调整水份和面粉
Friend, is it cold when brewing? Tks.
Sorry don’t understand. Do you mean proofing temp? 28C
請問一發麵團的用意是避免天然酵種容易導致的酸味嗎？
不是。这类造型，一发比较容易整型
Did you make sweet starter overnight ?
It took me 5-6hr to peak. U judge with ur room temp
Hi Autumn, may I pls know the brand and type of your mixer? Thank you
its taiwanese brand called CN
♥️💐
紫薯麵團視频是高筋粉220g，但文字版是250g，那個才對？糖硬種文字版是單一麵團分量，是不是二種麵團糖硬種分量×2？
不好意思，应该是220。糖硬種食譜共300克，各自150克用在原味和紫薯麵團。
老師，請問紫薯面，攪拌取出後直接可以分割6塊嗎？無需發酵？谢谢你
这是一发食谱
@@autumn.kitchen 謝謝
Hello, can I just use my starter instead of sweet starter?
Yes you can. But hydration will need to adjust lower if your starter is liquid starter (100% hydration)
May I know the brand of mixer you are using?
It is CN, a Taiwanese brand
Pretty.. why you always use sweet starter ?
I have shared in my Instagram before that i learnt this method from master baker Ian Lowe. Sugar used here is to create osmotic stress to limit bacterial cell generation (not wild yeast), hence limiting the acid accumulation. This is to reduce the sourness in bread. To go through this, we need to have strong and active starter to have high microbial population.
Can I keep sweet starter as sourdough starter...😊😊
Not advisable for long term feeding sugar
Hi, what is the brand of your bread knife?
Kuhn Rikon 😊
请问一发和二发食谱比例的差别是在哪呢？
比如说，如果我要做一发，是不是要减少水份呢？谢谢
一发和二发不需要改变配方。😊
May I know what’s the brand of the mould and where can I buy it from?
Me to would like to know cause mine been use for few times the bread stick to the wall.
Looks very similar to my CHEFMADE LOAF PAN. I bought it in marketplace.
Hi, I am allergic to milk, can I replace the butter with olive oil and milk with water? Thank you
Yes.
Thank you, so should be the same amount?
Yes
I don't have a mixer, can hand knead.
yes, you can. it just need a little more effort 😊
谢谢你的示范，我做了很多次，非常好吃。但是有个问题，为什么我的面包总是不能在烤的时候膨胀到顶端?是哪里出了问题呢？请指教，谢谢老师！
這個有很多原因。酵種活躍度，麵團筋性，發酵時間（不要過發），等等
好的，我会继续试试。谢谢老师！
180 degrees is for convection oven or conventional oven? My is unox pro led, what temperature should i set?
For Unox try with 155C
@autumn.kitchen Thank you very much.
What is the size of the tin?
20x10x10cm
沒有說明麵發酵時間？
不好意思，这视频的字幕系统出了问题。我稍后重新上载。
this toast only proof one time?
Yes single proof
請問液體天然酵種要如何制作？謝謝妳
这个培育过程需要7-14天。
@@autumn.kitchen 感謝妳的回覆
老师，可以二发吗？
可以
💛💚🌹👍🌻🌼🇧🇷
I want to eat sourdough bread because sugar in flour was consumed by microbes so why would I put sugar in my dough.
If you prefer sugar free then go for artisan bread.