酸種麵包製作，日韓比併，日本麵粉 vs 韓國麵粉 Sourdough Making, Japanese Flour vs Korean Flour

This video is in Cantonese with English Subtitles. Please scroll down for English description.
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這是我做麵包系列內一個影片。實驗時間： 據我個人觀察，日本麵包粉在香港很受歡迎，但價格頗高，韓國麵粉較便宜，但較少人用。 日本麵粉比韓國麵粉好很多嗎？

麵包材料（80% 水分）：
高筋白麵粉425g
鹽8g
酸種150g
水325g

This is a video of my bread making series. Experiment time: it is my own observation that Japanese bread flour is quite popular in Hong Kong but price is quite high, Korean flour is cheaper and less popular. Is Japanese flour really better than Korean flour?

Ingredients for each bread (80% hydration):
Strong White Bread Flour 425g
Salt 8g
Sourdough Starter 150g
Water 325g

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音樂製作
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