No more Sticky Dough ! Brioche dough and bread dough: the complete guide! 

Brioche dough recipe
• T45 flour: 300g
• Salt: 6g
• Sugar: 40g
• Fresh yeast: 15g
• Egg: 120g
• Milk: 75g
• Butter: 120g
Bread dough recipe
• T65 flour: 300g
• Salt: 5g
• Fresh yeast: 15g
• Water: 210g (be careful not to put all the water directly)
• Liquid sourdough: 30g
Why does my dough stick? With this video I will explain to you, why your dough sticks and especially how to avoid this problem.
I show you an example with brioche dough and also sourdough bread dough!
You will know everything.
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00:00 Why does my dough stick?
00:24 Tip 1: Weigh the recipe carefully!
01:30 What is protein in flour?
02:55 How to properly knead brioche dough?
08:30 Tip for working dough like a pro
11:35 Knead your bread well
14:45 Tip 2: Drench
15:20 Tip 3: Counter milling
19:00 Tip 4: Work your dough with water
21:40 Tip 5: Put the brioche in the freezer
23:10 Division and rounding of the brioche
25:40 How to do a 1 branch braid
27:40 Tip 6: Work bread dough with a horn
29:30 How to bake bread at home
30:00 Tasting!
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See you soon on bakery step by step by Fabrice Cotez.
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