Mixing Brioche Sourdough | Proof Bread 

I demand to see the final baked brioche!

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.

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!

I saw that title, went "WHAT?!" and clicked immediately. This should be interesting ^_^ Thanks for the video!

Thank you so much for sharing this!

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.

any way you can include the weight of the ingredients? would love to make this at home!

Love the video, but it's a tragedy not seeing the finished product.

Can you talk about the effects and timing of overfermentation? Thanks for continuing to put out videos about the sourdough process and method.

miammmmm ça a l'air terriblement délicieux je vais essayer !

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.

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.

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.

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.

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.

Please, write the recipe, when you write the recipe, it attracts people to see and hear and your name is published

Is that a Hobart A-200 you were using?

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

How did they turn out?

That’s an interesting dough hook you are using on the KitchenAid. Is it a special one?

I want to make Brioche now

10:00 Is creaming the sugar into the butter not an option? That would also make the butter more workable

Submitting to the city today!!! Exciting news!

Why not cream the butter sugar salt then mix into the dough?

👍💝👏fantastic, very nice and decorative👍💝👏🔔🔔🔔🌹🌹🌹🙋🏼‍♀️💝🌹🌹🌹

Would you be willing to share the recipe of this dough?

I have been studying a book a ran across on bread chemistry - "Bread Science: the chemistry and craft of making bread" by Emily Buehler

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

When do you add salt to the dough?

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?

Wow, you got a haircut. You're looking very good with the short hair. Very handsome!

When panettone. Stiff Harriet?

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! =)

😋😍🤗

"Qu'ils mangent de la brioche"

There is a ribbon test with brioche-you stretch out the dough and should be able to see through it before it breaks

The over mixing urban legend comes from the industrialization era I believe right? When a lot of “official “ cooking books for America where written?

P.s. english is not my first language so I sound pedantic when I don’t mean to.

I wonder who's behind the camera all the time... :-)

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.

Are you in a new place already ?

Where’s the bread?

never thought id be attracted to a baker

I am surprised you are wearing a black bib with all the flour in the room. White or tan would be my preference

I’ve never been so bored,waffle waffle waffle

One question can you smell ingredients with a mask ???.....how will it stop covid????

Why is he wearing a mask? Flour?

You're wearing a mask, mate?!!

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.