Great information! I am so happy to see more than just a "here I am making a recipe" video. This has so much more information that cleared up a lot of the problems I have had in making enriched bread recipes!
Jeffrey Hamelman's "Bread" was the most transformative book for my cooking I've ever read. I was so excited to see that he would be presenting this brioche mixing method! One thing he doesn't really go into in his book is how you would go about mixing a brioche dough by hand. I've done it successfully, but i would have loved some more insight on traditional methods, or the incorporation of an autolyse, for example.
Hi Deanna - We would love to assist you! Please let us know when you are in need of the recipes for a particular episode. If the links are no longer available along with the video, the presenter will typically call out the recipe (all found on our website). Happy baking! Elisabeth@KAF
I have enjoyed all the recipe and also sharing you tricks. When does the 3rd edition of bread book coming out. I can’t wait for it. Thank you for all you are teaching us.
Hi Kathy, Jeffrey beats the butter to keep it cool and also pliable so it will mix in without melting, and keep the dough from getting too warm during a long intensive mix. Your mom's method would work a bit better for making something flaky like biscuits or scones. I hope that helps! Happy baking! Jonathan@KAF
I have ordered the 3rd edition Of Bread by Jeffrey Hamelman. I have done several of the recipes in the 2nd and I am currently working my way through the Miscellaneous section. I do one different recipe each week and now that I am in Miscellaneous section once a month I try modifying a recipe. Example this week I will be making cheddar cheese Ciabatta (Poolish method) before I make Beesting (Bienenstich).
We feel certain that Jeffrey would be proud to know it, Robert. You're no doubt becoming a stronger, more creative baker by challenging yourself this way. Please do check back in to let us how your cheddar cheese Ciabatta and Bienenstich turn out. We'd love to hear! -👨🍳Jesse
@@KingArthurBakingCompany . I posted my pilot run on Instagram and tagged #KingArthurBaking. I could have baked the Cheddar Cheese Ciabatta buns about 4 minutes longer than I did because they were 180 g.
Hi there! This is the preshow: making the brioche dough. You'll find more helpful videos related to brioche and the finished bake here on this channel. Happy baking 🧡! -🍮Nicole
Excellent, but wish that the measurements were either in the video or listed below. Saw a link, but that would mean having to waste time to go to another source instead of being able to follow along knowing the amounts.
Hi Jeff! King Arthur's Unbleached All-Purpose Flour has a protein level very close to bread flour, so it works well in making breads! You may want to decrease liquids slightly, as higher protein flour are more absorbent. Happy baking! Robyn@KAF
Thanks for tagging us! When you do, please also tag @kingarthurbaking, which is the most convenient way for us to see what our fans are baking. ❤️ -👨🍳Jesse
Hey there! You can find the recipes in the description of full video which is linked in the description above here. The recipe can also be found on our site here: bakewith.us/e7jt7 We hope this helps to clarify! Morgan@KAF
@@KingArthurBakingCompany This doesn't look like the recipe in the video. Jeffrey said the butter content was 50% of the flour weight. This recipe has less butter than this. Can you list or link to Jeffrey's recipe? Thanks!
Hi Patrick, The amount of butter is usually around 50% of the flour weight but it does vary by recipe. I have included a link to some of our brioche recipes. You can see the variation for yourself and pick the one that you like. They are all yummy! bakewith.us/c2bh3. Enjoy! 👍🏼 Happy baking! Jonathan@KA
Hi I live in a tropical country where the temperature is usually in the 90s and quite humid... is there anything that can be done to help keep the dough from becoming too oily? Especially during the final proof? TIA💕
Hello Alexa! A warm room would be very challenging for making brioche. Try refrigerating your ingredients ahead of time, and use the fridge during proof times as well. Keeping it cool will prevent the butter from leaking out, but will increase proof times. Hope this helps! Robyn@KAF
![⭐️( ลอยกระทง 2024 ) Ver. แดนซ์ Remix BY [ ดีเจกิต รีมิกซ์ ]](http://i.ytimg.com/vi/rMWOLhgXUHc/mqdefault.jpg)
Not just tips on the dough, but tips on your baking equipment. The most informative 14:24 mins of tutorial out there. A true master!
Great information! I am so happy to see more than just a "here I am making a recipe" video. This has so much more information that cleared up a lot of the problems I have had in making enriched bread recipes!
Jeffrey Hamelman's "Bread" was the most transformative book for my cooking I've ever read. I was so excited to see that he would be presenting this brioche mixing method!
One thing he doesn't really go into in his book is how you would go about mixing a brioche dough by hand. I've done it successfully, but i would have loved some more insight on traditional methods, or the incorporation of an autolyse, for example.
Hi Jeffrey, I took your professional class in 2010 at KAF Company. Just wanted to say I'm still baking. Rick
Great presentation from a legend!
My family LOVES brioche, thanks for this recipe😋💕😍🙌💫👌✨👍🌟💃!!!
Hi Rick! We'll pass along your greeting to Jeffrey the next time we see him. 🥰🥰🥰 -👨🍳Ethan
I know you say it is easy to get the recipes for your series but frankly I cannot find them. Love your series and the many tips .
Hi Deanna - We would love to assist you! Please let us know when you are in need of the recipes for a particular episode. If the links are no longer available along with the video, the presenter will typically call out the recipe (all found on our website). Happy baking! Elisabeth@KAF
King Arthur Flour I found them finally on your website. Thanks
I have enjoyed all the recipe and also sharing you tricks.
When does the 3rd edition of bread book coming out. I can’t wait for it. Thank you for all you are teaching us.
Which brand of spiral mixers does he recommend? Most of us have “ordinary” planetary Kitchen-Aid mixers.
great presentation, my mom used to make me grate the butter into long strands then refrigerate is that similar?
Hi Kathy, Jeffrey beats the butter to keep it cool and also pliable so it will mix in without melting, and keep the dough from getting too warm during a long intensive mix. Your mom's method would work a bit better for making something flaky like biscuits or scones. I hope that helps! Happy baking! Jonathan@KAF
I have ordered the 3rd edition Of Bread by Jeffrey Hamelman. I have done several of the recipes in the 2nd and I am currently working my way through the Miscellaneous section. I do one different recipe each week and now that I am in Miscellaneous section once a month I try modifying a recipe. Example this week I will be making cheddar cheese Ciabatta (Poolish method) before I make Beesting (Bienenstich).
We feel certain that Jeffrey would be proud to know it, Robert. You're no doubt becoming a stronger, more creative baker by challenging yourself this way. Please do check back in to let us how your cheddar cheese Ciabatta and Bienenstich turn out. We'd love to hear! -👨🍳Jesse
@@KingArthurBakingCompany . I posted my pilot run on Instagram and tagged #KingArthurBaking. I could have baked the Cheddar Cheese Ciabatta buns about 4 minutes longer than I did because they were 180 g.
Who has that type of mixer at home? Wish he showed using a smaller one, looks huge for such a little dough!
Eminencia.
Why is it not yet finished? You din show us your after baking brioche bread?
Hi there! This is the preshow: making the brioche dough. You'll find more helpful videos related to brioche and the finished bake here on this channel. Happy baking 🧡! -🍮Nicole
Excellent, but wish that the measurements were either in the video or listed below.
Saw a link, but that would mean having to waste time to go to another source instead of being able to follow along knowing the amounts.
Would this be AP or bread dough? Can one sub King Arthur AP for bread dough?
Hi Jeff! King Arthur's Unbleached All-Purpose Flour has a protein level very close to bread flour, so it works well in making breads! You may want to decrease liquids slightly, as higher protein flour are more absorbent. Happy baking! Robyn@KAF
Thanks for tagging us! When you do, please also tag @kingarthurbaking, which is the most convenient way for us to see what our fans are baking. ❤️ -👨🍳Jesse
Did Jeffrey use the same quantity of each ingredient as the brioche recipe on the site? Just appears that the quantities are larger here.
Hello! His quantities may have varied to make enough for all the goodies he demonstrated on the show. Annabelle@KAF
King Arthur Flour is it possible to double the recipe?
Hello there! Yes, doubling the recipe would work well. Happy baking! Robyn@KAF
Great video. I think the portion is too small for that mixer. More dough would engage the hook more... at least I think it would.
It probably is a bit small for that mixer. However, Mr. Hamelman makes it work, which is why he is a legend and we're aspiring bakers.
Hey Jeffrey, what are the baker’s percentage of the ingredients you used? Can you please tell me?!
Hey there! You can find the recipes in the description of full video which is linked in the description above here. The recipe can also be found on our site here: bakewith.us/e7jt7 We hope this helps to clarify! Morgan@KAF
Thanks a lot 👍👍
@@KingArthurBakingCompany This doesn't look like the recipe in the video. Jeffrey said the butter content was 50% of the flour weight. This recipe has less butter than this. Can you list or link to Jeffrey's recipe? Thanks!
Hi Patrick, The amount of butter is usually around 50% of the flour weight but it does vary by recipe. I have included a link to some of our brioche recipes. You can see the variation for yourself and pick the one that you like. They are all yummy! bakewith.us/c2bh3. Enjoy! 👍🏼 Happy baking! Jonathan@KA
Hi I live in a tropical country where the temperature is usually in the 90s and quite humid... is there anything that can be done to help keep the dough from becoming too oily? Especially during the final proof? TIA💕
Hello Alexa! A warm room would be very challenging for making brioche. Try refrigerating your ingredients ahead of time, and use the fridge during proof times as well. Keeping it cool will prevent the butter from leaking out, but will increase proof times. Hope this helps! Robyn@KAF
Jeffrey, look at those bread kneading pipes!!
Here you go Jane! He mixed a few, so here's the two that he used:
bakewith.us/m2fpe
bakewith.us/h8agm. thanks for reaching out! Ethan@KAF
The quantity should have been doubled for that planetary mixer. The dough was simply too little to mix effectively
Feel free to double your batch at home if you like! -👩🍳Kat
Can you please turn the autofocus on on the camera? The bounce makes it hard to watch