Thank you! I'm glad that you know about that beautiful texture. I think the key is to add butter slowly Its a total joy to eat it though, if made well!
Thanks for your recipe. I will try it next. What yeast did you use? Active or instant? Also, do you think it's okay to increase the butter as your butter percentage for this recipe is 37.5%. My understanding is brioche should be about 50% butter.
Hi There, I used instant yeast in the recipe. I agree with that but I was trying to make the recipe slightly healthier, lol You can definitely add 200 grams butter in total to make it 50% as that will make it super tasty. Kneading time might take longer though so just adjust accordingly Thanks and Best of Luck!
Have been making bread for 20 years and searching for a 'proper' brioche loaf recipe. I've made some expensive bricks after following other instructions, but this recipe actually worked perfectly and I have finally achieved a beautiful, light brioche loaf. Thankyou so much for this - just can't believe how different one recipe can be from another. It is so good! (Next I am trying your croissant recipe. :-))
That sounds so amazing. Brioche is all about technique and when to add butter to the dough. I am so glad that you could make an amazing loaf. Be patient with the croissant though. Keep practicing and you'll get the honeycomb! Thank you
@@peacefulbaking If your brioche recipe and technique are anything to go by, (where I achieved perfection on the very first try!!), I will have no trouble nailing the croissants using your method. But I do acknowledge that I practiced a LOT on really bad brioche recipes before I found your excellent video. You are the master, and I copied your technique, which made all the difference. Thank you again.
@@robbymack2668 Thank you for your kind comments! I am excited to see how you go with the croissants. No worries, I made the channel so everyone could learn professional tehniques :)
I tried this and respected the fermentation times. The result was amazing!! Just like in the video. I was blown away by the texture 😍 I had to add more flour though to get same texture when baking as I used all purpose Flour. ...thank you for such great video .Will surely try more of your recepies👍
an absolutely gorgeous piece bread sir, well done. (: though i would more than love to, i won't be able to make it as a family member of mine is allergic to yeast, oh well.
J’ai reussi:) mais je pense que ce gateau manque un peu de sucre. Le gâteau est trè moelleux et parfumé au beurre. Cependant, j'ajoute 50gr de crème fouettée car la pâte est assez sèche. Et j'ajoute 20-30gr de lait frais à la polish. Merci pour votre recette:)
Dear Peaceful Baking, thank you for sharing! I find t your recipe requires significantly longer fermenting time than all the others. Especially the second fermentation, to triple the size. Usually it's to double the size. Would you kindly advise the reason? As my room temperature is almost 30, even using air con, should I change the fermenting time? Anything to pay extra attention to? Thank you.
The recipe came out well, except for two factors- 1. the pan I used was kind of small, so the brioche "spilled" more than it should => what would the best size be?; 2. I had to lower oven temperature and cover the bread with aluminum foil because it was already golden, but not ready after 30 minutes at 180°. Would it be better to bake at 150° for a longer period?
Hi there, you can use a 20cm cake tin. Or you could also reduce the recipe to 3/4th quantity for the tin you are using Its possible that your oven is stronger than mine. You can try baking at 165-170 and see if its better. 150 will be too less I think since we want the bread to rise initially as well . Alternatively you can bake for 10 mins at 180 and then reduce it to 165 for the remaining time. Thank you and best of luck
@@peacefulbaking I'll try making one recipe with instant yeast and another with dry yeast... I suppose there will not be much difference, but thanks for letting me know what the proportion is!
Dear Peaceful Baking, I have already followed your recipe twice and the results were positive. But, I still have some doubts because it takes me more than 7 minutes to reach the dough texture needed to introduce the butter, so I don't know if I should speed up the mixture. I have a Kitchen Aid Heavy Duty mixer and usually carry out this phase at speed 4 and once I introduce the butter, I increase the speed to 6 and, sometimes, toward the end, to 8, until the dough acquires a decent texture. This whole process takes me roughly 28 minutes, but according to the video, it should last about 19. Could you please specify what the proper stand mixer speeds should be?
Hi there, 28 minutes of mixing also sound good. Don't go on the specific time but the texture of the dough. Its possible that the flour I was using develops faster. The speeds you suggested sound good. We just want to make sure we get a nice windowpane. This dough is really rich in fats and its important to give it time so don't worry :)
@@peacefulbaking Thanks for your prompt response! I have another question- will the dough go awry if it stays 20-22 hours in the fridge during the second fermentation?
@@herrzara I think it should be completely fine. I have used it 24 hours later as well and it works well. Make sure the dough temperature isn't too high in that case when you mix the dough. I would aim for 24-25C. Thank you
Hi, can I knead the by hand since I don’t have a mixing machine? I am confused with the final fermentation, would appreciate if you could reconfirm is 2 hours or 4 hours as shown in your demonstration. Thank you for your reply. 🙏😊
Dear Peaceful Baking, could it possible to put the poolish in the fridge after one hour fermenting outside, and then use it 12 hours later for the brioche dough?
You can increase milk by 10 Grams. The flour you might be using might have a higher protein content than mine so it tends to absorb more liquids. Thank you
Thats not even a poolish. First cuz poolish is actually equal parts of flour and liquid, and a pitch or less of yeast, and it have to settle between 12 or 16 hours.-.
Yes You are right but in enriched breads its better to make a quick poolish in this recipe otherwise the dough gets acidic and doesnt taste sweet. We are fermenting the dough overnight to develop flavor rather than the poolish. What you said works better for lean doughs like baguette, boule. fougasse etc. Anyways try the recipe and see if it works for you
Hello! Thank you, We do not want the temperature of the dough to be too high when we mix the dough because the mixer generates a lot of heat and makes the dough too warm. The dough needs to be colder than 25C when adding the butter otherwise it tends to split from the dough. Thank you
Do you mean 50 ml or 50 g? Liquids are measured by liters and solids by grams. I am asking because I used my cooking scale and measured the milk as 50 grams, as your recipe says, but my polish was dry. Did you really mean grams and not ml? Thank you. I am making it now. I can not wait to taste it.
50 grams is correct as in Bakeries we always measure everything in grams. Yes I do know that liquids are measured in litres but in bakeries we always measure in grams to keep it simple and consistent Please increase the liquid to 60 grams and see if that makes it better as it shouldn't be dry Thank you
Bonjour faut-il beurré le moule avant d’introduire la brioche et le four doit être préchauffer combien de temps avant s’il vous plaît merci d’avance pour la réponse
Yes you are right. Its a quick poolish. This recipe is from a French baker I worked with. He told me that with brioche a quick polish works better because we are cold fermenting it as well. Anyhow if you don't like the recipe its completely fine but I really like it!
@@peacefulbaking My dough also came out too wet this time. First time I made the recipe it was ok. Followed the recipe to the letter. What do you think went wrong?
@@intentionallife2090 Sometimes the quality of the flour can differ and some flours don't absorb as much liquids. Sometimes if the dough feels too sticky I add some extra flour as last resort measure. Next time maybe lower the amount of liquids and try again. Sometimes the dough absorbs all the liquids if rested on the workbench or chilled overnight as well. Either way its easier to shape the dough when its cold so if it feels too wet try shaping it when its cold. Thanks
@@peacefulbaking thanks! That's what I exactly did. I have observed that not all flours are similar, some develop gluten faster than others. Thanks for the advise!
You might need to knead the dough longer and proof it longer. The dough itself has a lot of eggs and butter so its very unlikely that it should be dry. Maybe try again with more kneading time and proofing time and see if the result is better Thanks
Yes Definitely. Instead of the poolish you can use sourdough starter of the same quantity You will have to adjust the proofing time accordingly though based on the strength of the starter. It will definitely take longer to proof but just aim to get it atleast double in first fermentation stage. Thanks
