Flaxseed Sourdough | 亞麻籽酸種歐包

Рет қаралды 42,264

2 жыл бұрын

Flaxseed is popular for its fantastic source of Omega 3. It is also one of the favourite seeds for many bakers. But how to maximise its nutrient in your bake? Let's watch my video to unlock how ground flaxseed flavor your bread. Do stay to the end of the video, plenty of tips and tricks in process are explained.
This bread taste very nutty and flavorful. I am sure once you tried it, you will not go back to use flaxseed in whole, ground it!
❤️ Remember to turn on subtitle by clicking "cc"
250g High protein flour (bread flour)
50g Wholewheat flour
60g sourdough starter
230g water
6g salt
20g flaxseed
*hydration adjust accordingly to flour used
🔺請記得開啓中文字幕（cc)
250克高筋麵粉（麵包粉）
50克全麥麵粉
60克天然酵種
230克水
6克鹽
20克亞麻籽
*水份根據使用的麵粉相應調整
❤️If you like my video, please click LIKE and 【SUBSCRIBE】 to my KZfaq Channel!
❤️如果喜歡我頻道,可以點贊和幫我訂閱喔！
Check out more of my recipes and videos at
查看更多我的食谱和视频
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Facebook page / 臉書網頁
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Music used
Promises by Jonny Easton
Link: • Soft Piano Music - Roy...

Пікірлер: 107

@harryruesta11 2 жыл бұрын

Se ve delicioso y muy especial

@vivianma2301 Жыл бұрын

跟著你的食譜及做法都很成功，謝謝你❤❤

@autumn.kitchen Жыл бұрын

谢谢😊

@lilianaagnellini 4 ай бұрын

Thanks for sharing, I love your recipes and how you explain them

@autumn.kitchen 4 ай бұрын

Thank you for your feedback ☺️

@Liz-ux8be 2 жыл бұрын

Thanks for sharing, I love flaxseed, ia a must-try recipe. Always love your video. Is so easy to understand and you are very creative.

@autumn.kitchen 2 жыл бұрын

Thanks Liz 🥰😘

@teresawatanabe7077 2 жыл бұрын

I will to test. ❤ thanks

@paolaacuna461 2 жыл бұрын

Wow 🤩 Amazing. Thank you 😊

@autumn.kitchen 2 жыл бұрын

Thank you 😊

@sadiawasim5251 2 жыл бұрын

This is beautiful!

@autumn.kitchen 2 жыл бұрын

Thank you 😊

@viktoriapeshko1881 Жыл бұрын

Так приятно смотреть 😊

@lucyyeap4684 2 жыл бұрын

Tks Autumn for the recipe. Beautiful bake. 😂 I just bought a packet of flaxseeds & was looking for a recipe 👍

@autumn.kitchen 2 жыл бұрын

🤗thanks Lucy. Always so supportive ❤️

@ALWAYSCOOKINGSHOW 2 жыл бұрын

Delicious recipe very tasty 👍👍😋😋😋

@autumn.kitchen 2 жыл бұрын

Thank you for trying 🥰😉

@beelinyee6282 2 жыл бұрын

HI! Love your Baking and thank you for the awesome recipe..Thank you so much for sharing. Hope you can share& show as video with us how to use the unox oven to bake natural yeast bread such as sour dough bread.

@autumn.kitchen 2 жыл бұрын

Hi I have a few videos shared in KZfaq and Instagram using Unox settings. Please turn on the subtitle and scroll to the baking part in my video. 😊

@lin4852 2 жыл бұрын

Hello, the sour bread you made is really beautiful, and it tastes good when you make it. Can I share it with Chinese social platforms

@yvonneong7704 2 жыл бұрын

One more query please, after you transfer dough to banetton, it goes straight into the fridge for CR? No need to proof for 15 min at RT first ?

@ll-wo9df Жыл бұрын

老師的面包做的一流手的筋脈都爆起來了。

@autumn.kitchen Жыл бұрын

这个是遗传，年轻都这样了😂

@davelovesdrums Жыл бұрын

I love your videos so much ❤️ Not only do you make the most beautiful breads, croissants etc, the music is always so calming and relaxing! I've been watching your videos for the last 45 minutes, now 😂

@autumn.kitchen Жыл бұрын

Awww 🥰 thank you for being so supportive ❤️🤗

@debbietik 2 жыл бұрын

想請教若麵團是500g, 焗焗的時間要多久？

@souhilakebaili8574 8 ай бұрын

thanks for fir sharing recipe but I have one question I have electrical oven I didn’t understand the step of baking could you explain it for me thank you 🙏

@dorislau3151 7 ай бұрын

请问老师，你用锅和不用锅烤，是用多少度烤？谢谢

@aysegulozer2002 2 жыл бұрын

I tried this today, the smell and texture of the dough is amazing I will bake in the morning Thanks a lot I love whatever you do, have a great life❤

@autumn.kitchen 2 жыл бұрын

Thank you so much ☺️🥰

@aysegulozer2002 2 жыл бұрын

@@autumn.kitchen This is now the recipe I will always use. Anyone who ate a slice loved it. Thank you again again with all my heart❤❤

@amyyap79 Жыл бұрын

请问要放冰箱多久？

@megtan17 2 жыл бұрын

Love your recipes, thanks for sharing! May I know, do you soak the flaxseeds first? Then toast?

@autumn.kitchen 2 жыл бұрын

To toast, I don’t soak the flaxseed

@astridjudianto 2 жыл бұрын

Tried this recipe once. Super yummy and soft. Very fragrant too. Btw what is the purpose of toasting the flaxseed before ground it? I have ready-to-use ground flaxseed and I totally forgot to toast it this time, and straight away mixed it with the dough. Still in the process of S&F and coil fold now. Will that affect the taste or the texture of the bread? Thanks so much I learned so much from your sourdough recipe book and your videos. Thanks again

@autumn.kitchen 2 жыл бұрын

Toasting is to bring out the aroma. Without toasting is fine too 😊

@bagelnabi 2 жыл бұрын

Hello, thank you for the recipe! I only have a 23cm round banneton for boules (holds around 680 g of dough). How could I adjust this recipe to make a larger boule? Could I use baker’s percentage (ex: 450 g of bread flour, 50 g of whole wheat, 100 g of sourdough starter, 383 g water, 10 g of salt, 33 g flaxseed) to get the same result? Thank you!

@autumn.kitchen 2 жыл бұрын

this recipe yield about 600g dough. If you wanna scale up you can times 1.13 for all ingredients.

@slientgatsby2758 Жыл бұрын

Thank you for sharing it! I have a question about the hydration. I’m not sure how much extra water I need to add for flaxseeds. Your dough overall hydration with flaxseed is 76%. However, what’s the normal hydration without any seeds? Thank you!

@autumn.kitchen Жыл бұрын

That is very much depending on the flour you use. For the flour I use, I can comfortably work at 78% hydration for a country sourdough

@trinityweddings8661 2 жыл бұрын

Hi Autumn, thank you for your video. Mine turns out well only my scoring always fail. So hard to get open ears or oven spring. It either puff from the bottom etc. looks like mushroom at time lolx. Any advice

@autumn.kitchen 2 жыл бұрын

It sounded like dough is overly strong to keep, puff up like rugby. Maybe try cutting down handling. You can see in my video, my dough is very soft and extensible. Too strong they dough will refrain it from blooming nicely.

@hooiming 2 жыл бұрын

Thanks for the recipe. ☺️ Just would like to ask on the temperature u used (and the timing) with the cast iron with conventional oven. Is it at 250 degree Celsius? Will the flaxseed be burned or bitter with baking at this high temperature? Thanks

@autumn.kitchen 2 жыл бұрын

Yes 250C 20mins covered, 200-210C uncovered for 20mins. I can’t taste bitterness on the flax 😊. By the way the baking temp is at the subtitle, have to click “cc” to turn it on ya 😉

@hooiming 2 жыл бұрын

@@autumn.kitchen Thanks yea.☺️ Sorry not aware of the subtitle

@csneow8764 2 жыл бұрын

謝謝你的分享，請問你所使用的發酵藍是什麼材質的？

@autumn.kitchen 2 жыл бұрын

紙質的。在英國買的

@ghenwamoukarim9398 Ай бұрын

If we don’t have starter what will do … ?

@beelinyee6282 2 жыл бұрын

Baking sour dough bread using unox oven, is it true no need to put the bread in the cast iron pot ?What is the temperature used from the beginning till the end?

@autumn.kitchen 2 жыл бұрын

It is open bake, so no Dutch oven (case iron pot) needed. The temperature is shared in my this video. Kindly turn on the subtitle.

@vincelieu4425 2 жыл бұрын

Good job with these sourdough bakes. So you only do one coil fold?

@autumn.kitchen 2 жыл бұрын

2 coil folds 😊 At 9.35 and 10.20 ☺️

@monicalum2788 10 ай бұрын

Hi. Can I form the dough with the mixer till window pane instead (due to my weak wrist)? Then bulk fermentation and final proof for how long in each stage ? Will the mixer method get the same result as handmade dough ? Appreciate your kind advise. Thanks.

@autumn.kitchen 10 ай бұрын

Yes you can! After kneader, transfer to greased container, coil fold whenever dough spread. Shape when dough grow 50% +-

@sungpikwan3789 2 жыл бұрын

Another must try recipe of yours 👍. Just a question on autolyse. Most veteran bakers will recommend it. However, I find that fermentolyse with salt & starter gives me more open crumb and oven spring. Can I seek your advice on this 🙏

@autumn.kitchen 2 жыл бұрын

It is all about dough feel. If you can judge the dough, fermentolyse is absolutely alright too. It saves times. But I will slow down the proofing (with lower temp) in the initial part part of fermentolyse to let dough has sufficient time to develop

@sungpikwan3789 2 жыл бұрын

@@autumn.kitchen Thanks ! I also will lower starter % to 15% to slow down the fermentation especially when room ambience temperature is high at 28-29°C.

@sungpikwan3789 2 жыл бұрын

Hi, I just did a 1st CF & the dough felt a bit dry. Can I still add a little water at this stage? Sorry, I miss your caption advice to add 10-15g of water if dough is dry after adding the flaxseeds 😅

@puiyinn9155 2 жыл бұрын

Thank you for sharing. Will definitely try the ground flaxseed way! May I know where did you buy the wood pulp benetton & what size did you get? Thank you

@autumn.kitchen 2 жыл бұрын

That was from Bakery Bits, paper brotform. It’s meant for 500g dough

@user-jo1em8sc4i 2 жыл бұрын

ظطصص٢صظط٢ص

@user-jo1em8sc4i 2 жыл бұрын

ظطصص٢صظط٢ص

@godway 2 жыл бұрын

你好：使用 fakiro 板預熱烤箱 260C/30m 260C/30s/120%/Fan 1 30C/12min 230C/3min/40 %/Fan 1 210C/5min/Fan 1 190C/10min/Fan 1 烤箱設定的第三行，30C/12min是什麼意思？謝謝

@autumn.kitchen 2 жыл бұрын

设定30Ｃ就是让烤箱停止。只要烤箱内部温度不低过设定温度，烤箱是不会加热的。那12分钟烤箱是停止的，只用fakira板的热度烤面团，烤箱不运行，风扇不跑，面团表面就不会这么快结皮，所以可以有比较好的oven spring

@godway 2 жыл бұрын

@@autumn.kitchen 原來如此，懂了，感謝你的回覆。

@anne-catherinepelle9233 2 жыл бұрын

Hello🤗, what is the temperature of your water when you make the autolyse? Thanks a lot, have a good day 🤗

@autumn.kitchen 2 жыл бұрын

It was room temp water, around 28-29C.

@cristinaavila5219 2 жыл бұрын

How many time proof at fridge? Thank you for sharing ❤

@autumn.kitchen 2 жыл бұрын

Overnight. Can be 8-16hr depending on your fridge temp. If cold enough that dough will not over proof, it can be drag to 18-20hours or more

@yvonneong7704 2 жыл бұрын

Hello. The SF In your video looks like CF. It's only one step before transferring to the dish. This seems different from open crumb country SD. IN open crumb country SD, you did SF two times, 20 min apart. Do we not use the same method as long as it's SD? Should adding flaxseed change the method? Thanks

@autumn.kitchen 2 жыл бұрын

There is no fixed formula for the process. You can use the s&f in country sourdough video. The thumb or rule is fee the dough, when you find dough resist to your fold, dont fold further. Hence no fix timing to the interval too. You can watch my very first video (read the dough not the clock)

@yvonneong7704 2 жыл бұрын

Also how much water do you add after the seeds. Is that by judgment depends how dough feels ?

@autumn.kitchen 2 жыл бұрын

Yes judge your dough. Add gradually and feel if your dough can take it.

@kyliechan8078 6 ай бұрын

I love your videos. If I use the flaxseed meal, it should be okay, right?

@autumn.kitchen 6 ай бұрын

Yes that works too

@kyliechan8078 6 ай бұрын

@@autumn.kitchen thank you

@user-tl9dp8jc5f Жыл бұрын

Супер❤

@autumn.kitchen Жыл бұрын

Thank you ☺️

@hulyad9310 2 жыл бұрын

👍👏👏👏

@autumn.kitchen 2 жыл бұрын

Thank you 😊

@lewyeepeng1907 2 жыл бұрын

May I know what’s the flour you use to feed the starter?

@autumn.kitchen 2 жыл бұрын

Japanese Bread flour

@juanjosevargasazocar4598 Жыл бұрын

Muy bien todo el trabajo impecable, cómo puedo hacer la masa madre, tiene un video

@autumn.kitchen Жыл бұрын

Hi you can check out in my Instagram page under the highlights for the step by step to make starter from scratch 😊

@oichun7727 2 жыл бұрын

请问欧包是不是外皮硬的面包

@autumn.kitchen 2 жыл бұрын

是的。也有天然酵母软面包哦。

@peggyl8414 9 ай бұрын

想问从冰箱拿出来就score可以烘不用再发酵了吗？

@autumn.kitchen 9 ай бұрын

是的

@GiC7 11 ай бұрын

Master

@zakiyehhadizadeh9175 2 жыл бұрын

Hello, thank you for the instructions you share. I had a question, what percentage should bread flour have?

@autumn.kitchen 2 жыл бұрын

do you mean the protein %? I am using 12%

@SimpleCookingC 2 жыл бұрын

...Excellent, Enjoyed the Video Very Much, Thank you for Uploading the great Video, All the best to you 💕....and stay connected 👍🔥👌❣️👏🌈💫🌟⭐✨ Friend ✨⭐🌟💫🌈👏

@autumn.kitchen 2 жыл бұрын

Thank you! 😊🥰