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Hi can I know what is the purpose of using sugar and baking soda to boil them . And also what is the reason for using all purpose flour instead of using bread flour only ?

請問沒放湯種的貝果跟有放湯種的貝果有什麼分別？謝謝

เราต้องมีศรัทธาในระบบว่าทักษิณจะรอด

Is this brioche?

If i put it in the fridge, do i need take it out to room temperature then mix the dough? Or can use it directly form the fridge to mix the dough?

does anyone know why I made is so chewy，what happen during I making them😅

what adjustments should be made for high humidity environment (I live in Hawaii)?

How u count yudane ??

This recipe is so interesting. Can I replace the rolled oats with instant oats instead n flaxseeds. Thanks.

I love the taste but my bread didn't rise as much as yours. I followed your instructions to a tee! I found the batter was very sticky, I will try next time and decrease the water

9/10, you did not cook the egg all the way

Супер! Спасибо!

What bread flour did u use? Can use gluten free all purpose flour?

Супер!!!

Have you tried making this without the sugar ? Will it affect the loaf if I don't use any sugar ?

Please show how to use starter for breads and continue to feed the remaining starter.

請問天然酵種可以用波蘭種代替嗎？

Prrfect❤

Hi .. can i know where you buy the starter container? Tqvm🙏

How can i make 15gram of starter for (15gram starter,15gram water, 15 gram flour )

That’s a work of art!

Absolutely the best video on how to do lamination and add soaked seeds! Thank you very much !

thanks for sharing! I've made it several times and it's so yummy! may I know the purpose of adding baking soda to the water when boiling the bagels?

my sourdough starter smells like the dumpster on day 3, is it normal

Is it safe to use a 5 day old discard from a starter?

Is there any replacement for condense milk?

Worst baguette scoring I have ever seen.

Hi Abby, great recipe! Would like to ask if you have tips to store the baked bagel?

Hello, really loved your recipe and im making it the 2nd time now. Problem is i forgot to cover it with oats before putting in banetton. I i still put oats tomorrow before i bake them?

Hello Abby, I enjoyed watching your channel very much. I would like to clarify....I made sweet stiff starter in advance and has been stored in the fridge. Could I use that sweet stiff starter to bake Shokupan without feeding? if so, how much sweet stiff starter I can use to make a same size of your bread loaf (e.g. 100 g of sweet stiff starter, more or less?). I appreciate your comments

Looks good. Can I make them as buns?

Very good demonstration ❤

I like your recipe. Can I replace instant oats with rolled oats?

I have tried out yeast and sourdough bagel recipes before and honestly yours is the best I have made, crispy and stays fluffy. I did all the steps the night before and cold retarded in the fridge overnight. The next day I bathed them and baked within 30 mins, it was pure joy to have such fresh bagels for morning breakfast. Thank you so much for sharing. I also tried out your sourdough Cloud toast recipe. It also worked for me very well.

How does the flavoured change from the first day till it is translucent? Is it mainly become sweeter and sweeter? Hope to have stronger citrusy in flavour but less candied 😂

Looks yummy. Thanks for sharing. Love your channel. Fan baking you means only hot air baking? May i know what even model you're using? Planning to buy one.

Ohmy God it looks so yummy!

Wow, beautiful loaf! But so much tedious work.

Hi Abby..been following your guide. I'm at day 4. My starter is a bit runny. It rised a lot yesterday. Is there something wrong with my step? Do I have to feed it twice? Thanks very much

Nhi beon vasei ytsuck

The burgerking ad before this video made me so annoyed. Like NOO i DONT want a whopper its gross terrible i want japanese milk bread😂😂

Hi, may I put the final proofing in the fridge overnight, and continue next day?

Pornolicious!

Cruel and insidious punishment!

why would you cook the oranges in boiling water, that removes oil from the skins and flavor from the dish?

Hi Abby, My mouth is watering watching this video 😋, just 2 questions: 1) when the dough is resting before the coil folds and in between them I noticed you do not cover the container? Is that correct? 2) when you are baking them you have the fan on in the oven all the time? Even when you are using steam? Thanks! You are true artisan !

Thank you. Would love to cook your recipe.

Hi, I have rebaked your recipe. The result is very good and tasty. So far nothing has failed. I'm glad you shared the recipe and the fun of sourdough.

Waaaaw

my oven only have 230 degree celsius highest, how much time should i increase ?