Hello, thanks for dropping by my channel! I am Chiew See, or known as Autumn Kitchen in Instagram, Autumn Baking Diary in Facebook.
I started home baking ever since I quit my engineering profession more than a decade ago. Sourdough baking has come into sight since 2015 and my first book was published in 2019, Autumn Baking - Natural Yeast. My channel covered mainly sourdough recipes, and some yeasted bread, cakes and pastry too. Rest assured that what I have shared here have been home baked and tested, easy to follow and fool proof!
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thank you so much, this recipe is far more reasonable because the one i just saw before yours was ALL THE TIME putting the dough back to the fridge and it was like “so ill take me to do croisaants like a whole week 😂” really thank you, with kids this recipe is far better ❤❤❤❤
Hola Autumn ya me enganche con tus videos sinceramente de todo lo que abunda en este mundo cibernetico tu eres lo mejor...FELICIDADES le pedire a DIOS que vivas mas de 100 años y podamos disfrutar de tu Genialidad panadera por mucho tiempo.....Ya es hora de hornear pan 😻🍞🥖
Very nice video and fantastic result. Thank you for making something vegan because it makes it so nice to also have a bread like this as a vegan. Can you tell me where you got your plastic cup with the screw on lid for your starter?
You probably have to eye ball it, perhaps start with 10g. You can either add from beginning in powder form or add purple potato powder with water to make paste then add into the dough
@@autumn.kitchen thank you so much this is a really great recipe!! I had another question. When I roll the dough the first time to create a log I find the dough pulling back a lot compared to your video. Does that mean I didn't let it rest/bulk long enough? I also found it sticks to my wooden surface if I roll it too much, but if I don't roll it enough it just pulls back...
Hihi! How to tell if there is enough water mixed with flour? Since different flour brand provides differed hydration. Can you advise the texture maybe?
The feel of dough that is not too stiff and not too sticky/slack. This dough feel can be developed over time. You can watch my “read the dough not the clock” to see how’s my dough behave.
Freeze just awhile then follow with cutting the triangle. I don’t suggest freeze dough for too long (keep a few days in freezer) coz sourdough unlike commercial yeast, the leavening power will not be as good during final proof and baking especially for croissant.
Thanks for trying. Sourness is very personal, some ppl do not pick up the sour note at all. If you want it to be lesser sour, try adding more sugar in sss (not the dough). But this is provided that your liquid starter is strong enough to take the osmotic stress.
I have been baking Sourdough since 2021 and could not achieve the open crumb I was looking for. I worked on every aspect from starter, to temperature, ph, shaping and BF & CF schedules, a very long journey indeed, and now I discovered this video of yours. I baked the bread using your method and there it was!! The best open crumb I have ever baked!! Thank you so much for sharing this. Finally I can bake delicious open crumb high hydration bread. 🥳🥳🥳
SO good to see you return. I finally master my sourdough with ears and beautiful oven spring. Now I am ready to do all the variations you teach here. Thank you!
I have to give you all the credit for my successful sweet sourdough brioche that I didn't think I could succeed in. It was definitely a process for me as I have never once made such a dough. But I was so proud of the outcome and my entire family loved it. We even recorded the moment of truth lol. Thank you for sharing such a successful recipe!!❤❤
