I found no chocolate flavor in this. Do I need to add more cocoa powder to enhance that? However the bread was very very soft and wonderful. It is a bit sweeter than challah but not really a dessert bread. What did I do wrong?
Hi, your videos are very calming and exciting to watch. Please is it possible to convert your ingredients measurements in cups for those of us Who don't have scales but would love to try out your recipes. Thanks.
@@AllCookingStuff thank you…I made this taste so good..I like the filling..Thank you for sharing…I wish you make nxt time using coffee instead of chocolate 😊
Ce n'est pas agréable de découvrir de belles recettes, mais il n'y a aucune traduction, quelle que soit la langue, c'est bien dommage, je me serais abonnée🐈🇫🇷
Generally bread flour will make bread more fluffy and soft. If your all purpose flour has high (around 12%) protein content, you can use it for this bread.
Thanks for sharing. This looks very pretty, i followed your other recipes and had been very successful. I want to purchase a deep loaf tin to try your loaf recipe. There are carbon steel or aluminium ones out there. Which one would you recommend and which one do you use in your baking? I assume the baking temperature / time would be different. Thanks for sharing your thoughts.
Carbon steel or aluminium should all be ok. I am using USA PAN pullman mold, the bread colour is alway beautiful with it. For new pan, you may be need to observe closely for the first several baking, and adjust the baking temperature and time accordingly.
@@AllCookingStuff Hi Sherry, thanks very much for your quick and useful advice. I will see if I can purchase the USA PAN pullman mold in Australia. I would really love to try your loaf recipes. Just another question, so if I am trying your recipe for the first time and with a new pan as well, is it better to stick to the temperature in your video and adjust the time or lower the temperature? I assume the aluminium type would brown up the bread a lot faster than the steel alloy/carbon steel? I am so looking forward to your next video. Your videos are always very relaxing to watch, and also I love how detail you are with the recipe in the description box. Your videos are just so easy to follow. Thanks!! ❤️👍
The ideal temperature of the dough after finish kneading is 24-26C. So we use cold or warm wet ingredients to control the dough temperature at the beginning. If winter time your room temperature is low, you can use water around 12-15C. If summer, use cold water around 5C. After well controlled the temperature of the dough, the texture of the baked bread will be very delicate, especially when making Japanese style soft bread.
¡QUE DISCRIMINACIÓN!!!! Tienen subtitulos en inglés y en español no. Como pretenden llegar a miles y millones de suscriptores si no ponen subtitulos en variados idiomas. Aprendan de otros youtuber, que ponen los videos con gran variedad de subtitulos. Ellos si que logran tener gran cantidad de suscriptores. De nada vale la buena receta, si no la entiendo. Así de sencillo.
