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Pin's kitchen
Добавлен 13 ноя 2013
Hello, I'm Pin. I love cooking and baking. I love sourdough.🍞 This is a channel for recording and sharing the recipes with you. 😊
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Pin
🇰🇭 Cambodian
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Pin
🇰🇭 Cambodian
Harvesting tomatoes and how I oven canning them
Harvesting tomatoes and how I oven canning them
Просмотров: 64
Видео
Wholewheat sourdough ciabatta
Просмотров 2343 месяца назад
Ingredients 440g wholewheat flour (50%) - Protein 13% 360g bread flour (50%) - Protein 13,2% 712g water total (90%) * I saved 40g to add together with salt. There's a mistake in the video. It should be 672g when mix with flour to autolyse. I apologize 🙏🏻 160g starter (20%) 18g salt (2.2%) 20g Olive oil Note: You can also let the dough rise(Anywhere between 50%-70%) before cold retardation. Then...
Pizza dough recipe
Просмотров 3355 месяцев назад
Ingredients 5g fresh yeast 1355g water 2kg flour 80g cereal flour 20g malt flour 63g salt Make 14 doughs. (medium pizza) #pizza #pizzarecipe
Sourdough chocolate bread|Sourdough brioche
Просмотров 3746 месяцев назад
Ingredients * Yudane 60g bread flour 60g hot boiled water Watch this to see how to make yudane and what yudane is for. ruclips.net/video/OH6_QA_9mzU/видео.html Dough All yudane 190g bread flour (14% protein) 40g sugar 45g milk 45g egg 40g butter, room temperature 190g active sourdough stater 15g cacao powder 1tsp salt 80g-90g chocolate chips Egg wash: leftover egg 2tsp milk Pan size 20x11x10 cm...
How to coat sourdough bread with seeds
Просмотров 3108 месяцев назад
How to coat sourdough bread with seeds
50% whole wheat sandwich loaf/Pain de mie
Просмотров 4788 месяцев назад
Ingredients for two loaves (810gx2) Pan size is 20x11x10 cm 80g multi grain flour 400g bread flour 400g whole wheat flour 410g water 250g milk, room temperature 18g salt 40g sugar 40g butter, room temperature 14g instant yeast Music used Kiss the Sky by Jonny Easton Link: ruclips.net/video/Iiw1VWp7-Wo/видео.html #wholewheatbread #sandwichbread #paindemie
Mini burger buns/Easy recipe
Просмотров 2788 месяцев назад
Ingredients 20 buns(47-48g each) 500g bread flour 10g salt 35g sugar 1pack instant yeast(7g) 300g milk, room temperature 40g butter, room temperature 1 egg Egg wash 1 egg 1tbsp milk Some sesame seed for topping Music used Exile by Jonny Easton Link: ruclips.net/video/MpKgNTrVt_Q/видео.htmlsi=LrKwS-Xb5UM808iP #burger #burgerbuns #miniburger #burgerbunrecipe #easyrecipe
Cinnamon apple muffins with oatmeal crumble topping
Просмотров 1989 месяцев назад
Ingredients x12 muffins 250g flour 2cups diced apples, about 250g 1tsp salt 2tsp cinnamon 2tsp vanilla extract 1 1/2tsp baking powder 80g vegetable or olive oil 85g sugar, please use more if prefer more sweet 2 Eggs 120g milk Oatmeal crumble topping 80g butter, room temperature 30g sugar 60g rolled oats 1tsp cinnamon a pinch of salt 1/4cup flour Bake in a preheated oven at 180°C for 30min or un...
Sourdough strater from scratch|Use less flour|Not wasting much!
Просмотров 5849 месяцев назад
Sourdough strater from scratch|Use less flour|Not wasting much!
Sourdough dinner rolls|Very soft and fluffy
Просмотров 4299 месяцев назад
Sourdough dinner rolls|Very soft and fluffy
Whole Wheat sourdough bread|Open crumb|100% Whole Wheat
Просмотров 39 тыс.9 месяцев назад
Whole Wheat sourdough bread|Open crumb|100% Whole Wheat
Panettone with sourdough starter|Soft and fluffy||From start to finish|Panettone Part2
Просмотров 1,2 тыс.10 месяцев назад
Panettone with sourdough starter|Soft and fluffy||From start to finish|Panettone Part2
Sourdough starter to lievito madre|Panettone part1|Starter
Просмотров 1,7 тыс.10 месяцев назад
Sourdough starter to lievito madre|Panettone part1|Starter
Basic sourdough with explanation for beginners|Step by step sourdough
Просмотров 6 тыс.10 месяцев назад
Basic sourdough with explanation for beginners|Step by step sourdough
Twisted cinnamon raisins bread|Soft and fluffy cinnamon bread
Просмотров 75310 месяцев назад
Twisted cinnamon raisins bread|Soft and fluffy cinnamon bread
Turmeric and black sesame sourdough|From start to finish|Step by step sourdough
Просмотров 90910 месяцев назад
Turmeric and black sesame sourdough|From start to finish|Step by step sourdough
Banana bread|The best moist banana bread with overripe banana
Просмотров 1,8 тыс.10 месяцев назад
Banana bread|The best moist banana bread with overripe banana
Sourdough bread with rosemary and roasted garlic|Step by step recipe
Просмотров 12 тыс.10 месяцев назад
Sourdough bread with rosemary and roasted garlic|Step by step recipe
Lemongrass chicken|Vietnamese chicken recipe
Просмотров 13110 месяцев назад
Lemongrass chicken|Vietnamese chicken recipe
Lemongrass|How i harvest, store and propagate lemongrass|Lemongrass|Harvesting
Просмотров 18611 месяцев назад
Lemongrass|How i harvest, store and propagate lemongrass|Lemongrass|Harvesting
Sourdough bread step by step|Sourdough recipe with explanation
Просмотров 8 тыс.11 месяцев назад
Sourdough bread step by step|Sourdough recipe with explanation
Hazelnut cake/How to make a fluffy hazelnut cake recipe.
Просмотров 19411 месяцев назад
Hazelnut cake/How to make a fluffy hazelnut cake recipe.
Cambodian beef Lok Lak. The easy way!
Просмотров 7611 месяцев назад
Cambodian beef Lok Lak. The easy way!
Ground chicken stir fry with green beans and carrots/ Fast and easy!
Просмотров 23711 месяцев назад
Ground chicken stir fry with green beans and carrots/ Fast and easy!
Easy mayonnaise recipe/Homemade mayonnaise
Просмотров 25311 месяцев назад
Easy mayonnaise recipe/Homemade mayonnaise
Looks good .
As opposed to 8am at night??
Your bread turned out so perfect!!!! Love your technique. Thank you for sharing. I will try your method for fluffier bread. I just started learning how to bake sourdough bread and mine is too dense. Tastes good at least 😅
After experimenting with different whole wheat sourdough recipes, I finally found the perfect one! I followed your instructions exactly, without any modifications, and it rose beautifully. Thank you for sharing such a fantastic recipe-it's truly the best! This will be my go-to recipe from now on.
Great video! I had a few quick questions. Are the flour and water used to feed the starter overnight (i.e. The 1:2:2 ratio) accounted for in the recipe amounts, or is this extra? Also, is the starter amount noted in the recipe the amount of starter prior to feeding it overnight or after the addition of the 1:2:2 ratio? Thanks! 🙏
No as that is not part of the recipe. 2nd question is after feeding
@@e30Birdy Thanks!
How does this recipe work using whole spelt four?
What brand of flour did you use for this?
Hi, thank you so much for your wonderful videos. I wanted to ask if it is possible to replace the sourdough with dry yeast? If so, how many grams of yeast should I add to the dough?
@@user-gf7zv9vj3m Hello there, thanks for your comment. Yes you can replace it with dry yeast. Just remember that the starter is 50% flour and 50%water. For example here in this video I used 165g of starter meaning 82.5g is flour and 82.5g is water. So this will leave out if you use yeast instead. Or you can just add this amount of flour and water to have the same weight. But it's not necessary. I'd recommend using 1tsp or less of yeast. Use yeast as little as possible to get the long rise and the flavour similar to sourdough.
@@Pin-kitchen Thank you very much for the answer. I have already made your recipe with yeast several times and it didn't turn out like yours (I have years of experience), not even close to your level. Because apparently I don't know how much yeast to add. Can you please tell me how many grams of yeast I add to your recipe so that I can get your result. (I would be happy to receive all the quantities in grams including flour, yeast water and salt) I thank you very much. 💌
@@user-gf7zv9vj3mHello, Try this, *For one bread 420g bread flour(mine has high protein 13%-14%) 315g water(75%) 2g yeast 8g salt You can mix the ingredients using a machine or by hand until everything is incorporated. Then rest the dough and give it a few coil folds every 20-30min. Let it rise anywhere between 50%-70%, then shape the dough and put it in the fridge. Using yeast will not give you the same result. However if you do it right, you can get similar result and taste good too. I will try to make a video with yeast when I have more time ❤️ Thank you.
@@Pin-kitchen Thank you very much, I will try and send you a picture by email if you want. (In terms of folding and kneading, I do exactly as you explain in your video both for white flour (I only have 11% protein) and for wholemeal flour (14% protein)) Is 2 grams of yeast also for your recipe for wholemeal bread? May God bless you, you are amazing and a good person.🥰
Hi, thank you so much for your wonderful videos. I wanted to ask if it is possible to replace the sourdough with dry yeast? If so, how many grams of yeast should I add to the dough?
Hi, thank you so much for your wonderful videos. I wanted to ask if it is possible to replace the sourdough with dry yeast? If so, how many grams of yeast should I add to the dough?
Hi, thank you so much for your wonderful videos. I wanted to ask if it is possible to replace the sourdough with dry yeast? If so, how many grams of yeast should I add to the dough?
Hi, thank you so much for your wonderful videos. I wanted to ask if it is possible to replace the sourdough with dry yeast? If so, how many grams of yeast should I add to the dough?
Looks so good👌
This has been my go to recipe
Beautiful and yummy vegetables 🥒😋🥗
Which kind of whole wheat flour do you use?
God Bless You Honey
គួរឲ្យញ៉ាំណាស់ ប៉េងប៉ោះល្អសម្រាប់សុខភាព
thanks excellent video , I'll tray it soon. what is the banneton size you are using?
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wow amazing 😮😮😮
My problem is that I don't have such a large benchtop to stretch it out like that @7:00! I will definitely try this next time I have the time to do this over the weekend. Been searching for a 100% wholewheat sourdough recipe for a long time, and most of them are at best 50% wholewheat mixed with white flour. Hey Pin, I think main point is to give the initial dough plenty of time to hydrate and soften the wholewheat. Can I skip the stretching out part and do more rounds of stretch and fold or coil folds?
@@Zimzimhk Hello. Yes, you can skip the lamination part. And do more folds if the dough needs more. Thanks for the comment. ☺️
@@Pin-kitchen Thanks for responding! I'll certainly give this a try soon.
Why 40 minute bake w/ lid, then 15-20 without?
How can i make the starter??
I am wondering if it would work if the stretch and folds were spaced out longer apart? I often have 60 to 90 minute work calls during the day so doing the stretch and fold every 30 minutes would be challenging schedule wise. So if I did the stretch and folds 60 to 90 minutes apart do you thing that would work still as opposed to 30 minutes apart? Thanks, Bill
The nails is a put off 🤮 sorry
Beautiful 100% whole wheat sourdough from Cambodia. Wonderful!
Hi can you do a video on whole wheat bread with instant yeast
Hello there. Yes I will!
@@Pin-kitchen Can I get the video?
I absolutely love your method. I have made it a bit more simple after I didn’t notice any difference in just mixing the flour and water overnight vs. mixing all the ingredients and putting them in the fridge overnight. I take it out in the morning and let it rest for 1 to 2 hours, then start my stretch and folds every 30 minutes until I get a nice window pane. Then I do the bulk ferment, and the rest is as usual. My starter lives in the fridge, and I only feed it when I get low. This makes an amazing 100 whole grain loaf. I mill my own wheat. Delicious. Thank you!
បន្លែច្រើនមុខណាស់❤
Home sweet home
Oh wow, I'm going to make this for sure! Thank you for sharing, cheers.
👏👏👏👏👏👏👏👏👏👏👏👏
awesome info..want to know if we autolyse overnight for 38-39 degree celcius in India..is it fine?..Plus what kind of whole wheat flour is used here, can you elaborate on this..
What an interesting combination! What happens next is that the point that goes into the fridge overnight?
I laminate the dough after the 1st or 2nd coil folds. This's still in the bulk fermentation process.
Looks amazing 😊 how much flour did you use in this recipe?
Hello, thank you. It was 410g of flour. 😊
Crispy 🤤
Lookksss wwoowwoo. Please can you share your recipe for this bread ?
Hello, thanks ! It's 20% wholegrain flour, 80% bread flour, 80% water, 20% starter, 2% salt. Method: Mix the flour and water and autolyse for 30min. Then mix in the starter, then in the salt and let rest. I did 3 coil folds for the first 2 hours and I laminated the dough after the first 2 coil folds ( 30min apart) then let it finish the bulk fermentation. The dough was about 60% in the first rise. Then I shaped the dough and straight to the fridge for cold retardation. Bake it the next morning.
Do you mill your own flour?
I seriously followed your recipe but I was in the middle of the process my dough was breaking.
What is the weight of the dough, is it wholemeal or ?
Hello there, The dough was 850g-860g. 80% hydration, 20% starter, 2% salt, 20% wholegrain.
This is the best video I've seen on WW sourdough. I've been baking yeast and sourdough since 1970 but was wanting to perfect the techniques. Thank you. 💗
Did you spray water on the counter or was it oil? During lamination.
Hello, It's water.
And after that too, while you were handling the dough?
Yes. Just water.
Alrighty!! Thanks a ton for responding ❤
One kilo for us please!❤
Okay 😊❤️
When do you add walnut and cranberry ? Thank you.
Hello, you can add in when laminating the dough or when do the coil folds.
@@Pin-kitchen Thank you very much
I've been searching for the best whole wheat sourdough on youtube for a long time now and this is BY FAR the winner on a whole new scale. Amazing, you have really truly perfected it. We're lucky you've shared it with us! Thank you so much :)
Agree 👍
Beautiful, what flour you use and what’s the protein percentage?
Hello, I used Italian bread flour and it has 14% protein. Thank you.
What does 1.2.2 mean please?
Hello, this means you use 1 part of starter, 2 parts of flour and 2 parts of water. Feeding ratio can be 1:1:1, 1:2:2, 1:3:3... Feeding with less starter makes it grow slower. It just takes more time.
I can’t wait to watch this. New subscriber, and I will be all over your channel tonight. That’s when I have my alone time lol. Thank you for sharing your talent.
Thank you very much 🙏🏻
Luckily for me your video came up and I watched it. Excellent video! I am excited to make this bread. I am very familiar with high hydration and sourdough breads. Again I have to tell you what a fantastic video this is. I subscribed to see what else you do! To those just starting out with high hydration doughs, this is an excellent video for you to follow. Don’t be discouraged, try and try again. The quality of the bread is far above anything you can buy unless you live near an artisan bread shop. This bread is well worth your time and dedication.
Thank you for your kind comment. I appreciate it ❤️