Mixing Brioche Sourdough | Proof Bread
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- čas přidán 17. 11. 2020
- Brioche is a bread of French origin that is similar to a highly enriched pastry, and whose high egg and butter content gives it a rich and tender crumb.
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» Proof Bread is a modern throwback to a way of life that values small-scale craftsmanship, local community, and creativity. We are a small group of passionate bakers working in our garage (thanks to cottage laws) which has been converted into a micro-bakery. Everything we bake is made by hand, from the best local ingredients, with no short cuts.
#sourdough #brioche #bakery - Jak na to + styl
I demand to see the final baked brioche!
Well, maybe not demand, a pretty strong word, : ) but maybe, "really, really want to see the baking and the result!!
@@robertbrewer2190
I’m ready to jump from “demand” to “beg” as long as I get to see the complete process :P
@@mazinsafar I agree!! Maybe beseech or implore but, yes, beg! I, too, want to see the final product!!
I demand take off that oppressive mask!
may I sounds better than demand.
Supporting you in your battle with all red tape ,I am far away in Scotland 🏴 but I wish you every success for your business and your family life
This video just blew my mind. I've attempted at least five different brioche recipes (including the Tartine Sourdough variation which is my favorite) and have had the sugar beading problem every single time, to my immense frustration. Even poking around Google I couldn't find an answer. Bless you sir, you've just saved me from all my brioche frustrations.
Also if you don’t use a starter I always put my sugar with my yeast in the warm milk to help dissolve it why the yeast gets bubbly
I learn so much from your channel. Thank you for taking the time (that is so precious to you right now) to keep making videos. Next time in AZ i'm heading strait for Proof bread!
So we live in Tucson and we have been watching your channel for a couple of years. We have tried a couple of times to make it to the farmers market to get some of this yumminess.... well I'm so happy to say that my hubby was finally able to get to the farmers market. He was in Vegas for work and had to leave by 3am so that he was able to make it.... he went crazy and bought so much.... including the brioche. All I can say is that everything was incredible. Thank you for sharing your talent with us. The world is a much better place with tasty bread in it....
Thee struggle of small dosages! Sometimes home baking goes bad, especially in the pastry area, because the amount of the ingredients are not well proportioned. For example the eggs: every recipe reads for how many eggs, but eggs vary in size and their mass could vary several grams. That difference could be deleterious! Also how the mixers work is different: small batches are best worked by hand. Good stand mixers are those that have bowls with 8 quarts capacity and upward. Even at home I do have a 8L capacity bowl stand mixer, and that it is great at mixing: from pizza to meringue!
Always a pleasure watching your videos!
Yep I can attest to the eggs problem 😩
Thank you for this “small batch” tutorial. Now I know I never let it mix enough in between . I’m always afraid I’m mixing too much when in reality I need to go much longer.
I am the very same, 'seeing is believing', and for us, the batch size means we can literally afford in cost to throw it away, we are not on a commercial, way of living scale, but with this, we stand a very good chance of success, which is a good friend to have by your side, when you are trying to do something new.....Just because you would like to succeed at something, you became interested enough in, to try.
I saw that title, went "WHAT?!" and clicked immediately. This should be interesting ^_^
Thanks for the video!
Thank you so much for sharing this!
I think you have reached the capacity to write a book on bread. Don't think about any topic or direction at first. Just write and you will see the book taking a structure over time.
Hoping to see a book from you in a year or two years or as long as it takes.
Best of luck.
Pretty sure they already have one in their description I may be wrong
@@brissygirl4997 I didn't see it in the description. Please where is it located?
They don’t have a book
@@amandazemke5765 I thought so
Love the video, but it's a tragedy not seeing the finished product.
miammmmm ça a l'air terriblement délicieux je vais essayer !
Can you talk about the effects and timing of overfermentation? Thanks for continuing to put out videos about the sourdough process and method.
any way you can include the weight of the ingredients? would love to make this at home!
Hi. I love you guys and I am always looking to see what openings you guys have. Would you mind directing me to this recipe? I am practicing with the Richard Bertinet (it’s yeasted and with only eggs.) I would prefer getting info from you guys than having to rely on bloggers. Thanks again for your hard work and strong spirit.
For an amateur home baker like myself that makes sourdough bread, but has never tried his hand at making brioche it would be really helpful if you provided the amount of ingredients. Thanks for the video, it was very educational. Please include the recipe.
I've been balking at doing folded doughs, like croissants, because of how hard it would be on me to get the butter in a proper form. I wonder if that idea of pressing out the butter like that would work in the small scale with a tortilla press.
That’s an interesting dough hook you are using on the KitchenAid. Is it a special one?
Certain KA models have the C-design dough hook and others have the corkscrew design.
Please, write the recipe, when you write the recipe, it attracts people to see and hear and your name is published
For my brioche dough I shred frozen butter and then weigh out what I need. I place shredded butter in refrigerator until I am ready to use it. I find the shredded butter easier to incorporate into dough. I use 9% water, 50% eggs, 50%Butter, I will have to try a batch with some whole milk in place of the water.
I want to make Brioche now
Wow, you got a haircut. You're looking very good with the short hair. Very handsome!
@Lee Hawn. Got rid of the filthy apron too. Gofundme must be paying off.....lol!
Jonathan, would you like to borrow a Bosch
Universal machine for small loaves? It will
knead about 10 pounds of dough. My mother
had one, when we were kids, in the early '70's.
(There were 7 of us kids, and she baked at least
3 times a week.) Yes, bread, but also cinnamon
rolls and cookies. That machine wore her out.
Would not even think about not working.
All of my siblings have them, and swear by them.
My older brother, has a KA, that he swears AT!
(I loaned him mine, and he wouldn't give it back.)
Oh, the drive for the dough hook, is on the bottom
of the bowl. Absolutely NO reason to "scrape down!"
Not the Universal Plus, but the old-style Universal.
Yes, I'll let you use it. Completely free of charge!
Even find one for you, if you want one. (That will
cost my expenses.)
I used to work in a Microbrewery, and we had
a few homebrew setups, for doing test brews.
About a 5 gallon batch. Our large brew setup,
about 15 barrels, or close to 500 gallons, so
the math was easy to do. You might want the
same flexibility, when designing new bread
recipes.
I'm not real close, south of Broadway, just west
of Mesa Drive.
steve
I have been studying a book a ran across on bread chemistry - "Bread Science: the chemistry and craft of making bread" by Emily Buehler
Great book!
👍💝👏fantastic, very nice and decorative👍💝👏🔔🔔🔔🌹🌹🌹🙋🏼♀️💝🌹🌹🌹
Is that a Hobart A-200 you were using?
Submitting to the city today!!! Exciting news!
10:00 Is creaming the sugar into the butter not an option? That would also make the butter more workable
I think he is afraid that the name of the product will change from bread to cake if he does that.
You can use honey as well (little more expensive and need to adjust liquids). That's what I use in my brioche, and it works well.
I'm going to try a crazy experiment for a new bread that may be hard to pull off: a sourdough that uses fresh avocado, fresh lemon/orange to keep the avocado from browning and avocado oil for the fat in a sandwich loaf with pumpkin seeds. Have you or anyone else ever tried this?
How did it go?
😋😍🤗
Why don't you try to do Panettone?
I think it's quite like brioche bread, but more difficult and better, I'd like to know how you do it
"Qu'ils mangent de la brioche"
When do you add salt to the dough?
Pretty sure it was mixed with the sugar and added in together.
How did they turn out?
Why not cream the butter sugar salt then mix into the dough?
The over mixing urban legend comes from the industrialization era I believe right? When a lot of “official “ cooking books for America where written?
Do you, or do you have plans to, open up to online orders? While I understand shipping takes away from the ultimate freshness, still, there are many of us who would love to try your products and are willing to pay overnight shipping for them! =)
There is a ribbon test with brioche-you stretch out the dough and should be able to see through it before it breaks
That's called the window pane test and you should be able to do it with any type of bread dough
I wonder who's behind the camera all the time... :-)
Would you be willing to share the recipe of this dough?
P.s. english is not my first language so I sound pedantic when I don’t mean to.
For English not being your 1st language, you did excellent!
When panettone. Stiff Harriet?
I work a job that involves a lot of talking, and I've found the KF94 masks with no seam down the front are excellent, they don't touch your mouth at all and they don't move around as you talk.
never thought id be attracted to a baker
Are you in a new place already ?
Where’s the bread?
I’ve never been so bored,waffle waffle waffle
I am surprised you are wearing a black bib with all the flour in the room. White or tan would be my preference
Then you do that lol
@@amandazemke5765 hahaha
You're wearing a mask, mate?!!
One question can you smell ingredients with a mask ???.....how will it stop covid????
Why is he wearing a mask? Flour?
Working with close proximity with other employees, setting good example. A bakery like theirs has to do everything possible to mitigate risk of outbreak.
@@kyle2 Right ... except they dont do anything to prevent that. Even if they did, he keeps touching the mask and then touching other things, the dough, etc. The bread is going in a super hot oven, anyway.
@@mr_reborn masks do prevent the spread of the virus, limiting transmission in the air and ensuring particles are not expelled via coughing or sneezing
Kyle 2 huge study in my country says otherwise - in fact the study was kept out of public because it came to that very conclusion.
@@mr_reborn sounds dubious, send evidence. it is common sense that masks restrict particles from dispersing.
Sorry nor a complaint but I m so old and you talking metric gives me a headache lol
Sorry, I can't watch a video where someone is wearing a mask.
They have to project a good example and show the community that they adhere to safety when handling food even when it is uncomfortable to do so.
Haven't you heard about the bad neighbour out to get them. He can use that as an excuse to attack the business some more.
@@princemarkokibe7661 I understand, and probably shouldn't have commented, but I'm so tired of all the b.s..
@Notgiven Notgiven I understand but now they have to show a good example more than ever.
@@notgivennotgiven7776 yea probably not
@@amandazemke5765 too late