Sourdough Brioche | 酸種布裏歐修
ฝัง
- เผยแพร่เมื่อ 26 ก.ย. 2024
- How to make fluffy and shreddy sourdough brioche!
🔺Remember to turn on the subtitle by clicking "cc"
Recipe makes two loaves of brioche
Sweet stiff starter (triple in 4-5hr at 28C)
120g starter
120g flour
40g water
20g sugar
Dough ingredients
400g high protein flour
70g sugar
8g salt
100g milk
3 egg (165g)
140g unsalted butter
All the sweet stiff starter
Loaf tin size 20x10x10cm (450g loaf tin)
*Bake settings for Unox
Preheat 170C, bake 160C 25mins Fan 1
** Bake settings for other home oven
Bake 180C 35-40mins
** For overnight sweet stiff starter, you may use this ratio. It took me 7-8hrs to triple at 28C.
50g starter
150g flour
70g water
25g sugar
🔺請記得開啓中文字幕 （cc)
奶香濃郁，柔軟拉絲的布裏歐修
食譜做兩條布裏歐修
糖硬種
120克 天然酵種
120克 麵粉
40克 水
20克 糖
麵糰材料
400克 高筋麵粉
70克 糖
8克 鹽
100克 牛奶
3粒鷄蛋 （165克）
140克 無鹽黃油
全部糖硬種
土司模具 20x10x10 公分 （450克）
** 烘烤 設定
Unox 烤箱預熱170摄氏，烤160摄氏25分鐘
家用烤箱 烤180摄氏35-40分鐘
** 糖硬種的隔夜比例，可以在28摄氏下耐大約7-8小時
50克 天然酵種
150克 麵粉
70克 水
25克 糖
❤️If you like my video, please click LIKE and 【SUBSCRIBE】 to my TH-cam Channel!
❤️如果喜歡我頻道,可以點贊和幫我訂閱喔！
Check out more of my recipes and videos at
查看更多我的食谱和视频
Instagram
www.instagram....
Facebook page / 臉書網頁
www.facebook.c...
I have to give you all the credit for my successful sweet sourdough brioche that I didn't think I could succeed in. It was definitely a process for me as I have never once made such a dough. But I was so proud of the outcome and my entire family loved it. We even recorded the moment of truth lol. Thank you for sharing such a successful recipe!!❤❤
That’s so exciting to know! Thank you so much for trying out and feed back here 🥰
OMG! Thank you so much for this recipe. The bread came out so good! My husband could hardly wait for it to cool.
Aww thank you 🥰 for trying out
I tried this recipe yesterday, it's absolutely smashing! Loved it and will definitely repeat. I only had one problem, that I sightly overproofed the dough during the bulk fermentation, that's why I didn't had a significant oven spring. But next time I will do it perfectly. Thanks for the recipe
Aww awesome! Thanks for trying and feedback 😊
I made this brioche last Monday and I have to say, that was the best brioche I have ever made in my whole life!
The only thing is that I should have added a little more water to the sweet stiff levain cause it was definitely a little bit too dry, and also a dash of milk to the main dough (my flour must be thirsty). Except for that, there is nothing to change to this recipe.
It will become my main to go recipe from now on. Thank you so much ❤️
Thank you for the feedback ☺️
How could you make it ? I don’t understand her oven setting screen
@@myavaphillips2912hey, when you have a regular oven you just have to bake it at 180°c for 35-40min
Thank you for the video, clear and concise. Exactly like my teacher taught us.
Most welcome 🤗
Did this today with duck eggs. 🤯 Thanks for sharing and for the awesome presentation.
🤗🤗
Thank you! We used your dough recipe to make cinnamon buns! OMG! The dough is perfection🙏 soft fluffy great combination of sweet and slightly sour😃
Thank you 🥰 glad your family loves it ❤️
I followed this video and my bread is iinnnn the oven. So exciting. It’s my first sourdough bread that I’m baking! 🎉
And it turned out perfectly ❤
Aww I’m so happy for you! 🤗💪🏻
好吃 非常好吃 我今天照著做一遍 烤好後 在溫溫的時候吃 外酥內嫩 一口接一口竟然停不下來 全家都吃得很高興 耐心的等待得到了回饋 相當滿足 非常謝謝妳
谢谢。这是我最喜欢的食谱之一😊
This recipe is the best ever! I tried it and the result was perfect. Thank you so much for sharing your talent and passion, you are a gift 😊
Thank you so much for your kind comment 😊🥰
Thank you for the video! Tried many recipes before, this was the best one by far! Very soft and would easily tear apart
thank you. Glad to know that. Cheers!
I just want to say big thank you .I tried this recipe and it is so good ,my family loved it .I enjoy all your videos .you are very talented !
Thank you so much!
Thank you Chiew See for this wonderful Brioche recipe. The brioche turned out very soft, using hand kneaded. Very challenging and it was well worth the while. Thank you
Thank you! Amazing that you hand knead the dough 😍
我今天做了这吐司，很松软，吐司切片后软到站不住😄我家孩子，老公都很喜欢。谢谢你。
谢谢🙏🏻，我替你开心😃
Obrigada pela receita! Acabo de fazer, simplesmente maravilhoso esse pão. Extremamente macio, perfumado e fui retirando lascas do quentinho!! O melhor de todos que tentei fazer. Parabéns!! Segui o passo a passo e deu certo. Usei farinha orgânica com alto teor proteico. Sempre uso produtos orgânicos.
Estou imensamente agradecida por ter te encontrado.
Farei outras receitas, com certeza!
Um abraço!
🌻
Thank you for trying and I’m glad you love it ❤️
Thank you for the recipe, my first time try to make your recipe, my daughters approved, they love it so much 🥰🥰🥰
Hi, I tried your recipe. The taste,flavour and fluffy 👍👍 thank you. My bread is nit as tall as yours and the dough was sticky and not elastic even after refrigerated it overnight. I don't have bubbles during the last rise. I proof a but longer because it was slow to rise and it became a bit more sour after baking it. Thank you
It might be due to your starter strength. Also if your flour is not strong, you can consider reduce milk by 10-20g as every flour is having different absorbing ability.
@@autumn.kitchen thank you for your reply. I will reduce the milk next time and I was using Pan Syokunin flour. May I know what flour do you use?
Made this yesterday. I hand kneaded but it still turned out soft and nice. Thanks for the recipe!
Welcome
Thank you for the recipe. It’s my first time making SD anything other than country loaves and it came out perfect. So pillowy soft ❤️
Thank you 😊
الو بس يف
Супер! Дякую за рецепт він неймовірний 😊❤
Awesome! Looks so inviting. Thanks for the recipe!
I got my answer reading the previous comments. Thanks!❤
I have tried to make it, so delicious and soft. thank you for the video 😘😘😘😘
🤗❤️
Thank you for showing two settings, one for unox (which I'm considering purchasing) and one for home oven.
Welcome 🤗
Thanks for the video tutorial. Always admire your creation. You're such a great baking artist!
Thank you for dropping by
I really love your channel. Thank you for sharing your recipes and tips. Your clear demonstration really inspired confidence. ❤️I'm happy to say my first attempt yesterday was successful 🎉 I'm a beginner (only 2 months into sourdough). Really looking forward to learn more about enriched sourdough bread from you. I 'm thinking about using your brioche recipe to make a babka and maybe some savory bread. 🙏
I’m so happy to know that. Yes brioche make into babka is absolutely awesome!
@@autumn.kitchen Thank you for your reply. My family is so pleased I've found your channel since they prefer soft enriched sourdough to crusty boules (to be specific, tough frisbees😰).
Tried 2x and more to come. Wonderful. 👍 Enjoyed making and eating, too. Thank you 😘
Thank you so much 🤗
Przepyszne !!!! To jest moj ulubiony przepis . Pieklam juz wiele razy. Dziekuje !! !!!!!
Waaah amazing.. it takes a lot of patience to make the sweet soft starter😍
Thank you 😊
Amazing! So buttery & pillow-y ❤️
Amazing brioche with sourdough!!! Thanks u !!!
Best recipe! The stiff sourdough starter is a game changer 👍
Spot on! Thank you for your feedback
Thank you, very nice recipe amd video ❤️
Lo prepare, el pancito Brioche, pero 365 F , creo es mucho tiempo o muy alto el fuego de mi horno ,,, hayyy pero estuvo muyyy rrico,, gracias soy tu seguidora 🎊 😊 🙏🙏
Thank you 🥰❤️
Thank you 🙏for this amazing recipe
Perfect
🤗🥰
昨天做了吐司，很柔软很好吃😋
值得一试🥰
好棒啊！謝謝！
Türkçe çevirisi olması beni mutlu etti benim kalıbım 30-10-10 hepsini bir kaba koysam olur herhalde
Terimakasih sudah berbagi resep dan vidionya,salam dari Indonesia🙏
Terima kasih 😊
@@autumn.kitchen wahhh....bisa bahasa indonesia jga ce
Big thanks for your recipes Chef!
Thank you for your support 😊
Great recipe. Tks!!! It was delicious !!!
Thank you 😊
Hi. Just made it. Superb result. Thank you for detailed explanation, Autumn. I added some vanilla and lemon rind grated finely for additional flavour.
Aw wow that sounds divine! I’ll try that too 😊
🎉🎉🎉 i enjoy the video so much
Thank you 😊
Thank you
I made it today, woow fabulous, so soft, so tender 👏👏👏
Thank you, glad you like it 😊🥰
Thanks for your recipe , I’m try today and turn out so yummy ❤️
well done! ☺
it's awweeeesome!!! we need more videos like this xoxo. i'm on day 12th of my natural yeast adventure. can't wait to try ur recipe!!
Just made this im so excited to eat it
Yay! 💪🏻
Thank you for the recepe
🤗
me salió buenísimo, mi familia lo apreció y despareció, gracias por la receta.
glad to know that! thank you for your kind feedback ❤😊
Thank you so much for sharing, i uust made, it turned out so nice. ❤
Thanks for your feedback ❤️
Bonjour, votre brioche est sublime ! est-ce qu'on peut faire cette recette dans une machine à pain pour le pétrissage ? Ensuite après toutes les étapes de levée et de façonnage continuer la cuisson dans la machine à pain ? Merci pour cette excellente vidéo ❤
I like this recipe! My bread came out so gorgeous, and I had red bean paste for the filling! Taste so soft and the texture like a pastry bread to me. Thank you for sharing the recipe! Hope to see more recipes from you.
thank you for trying out!
Thanks for your awesome instruction! Just wondering, is it possible to convert the stiff starter to normal 100% hydration starter? If possible then what are the recommended percentage? *Because i love tangy bread hahahaha* Thank you again!
Bánh rất ngon ạ.
thank you
This is so easy to understand. Thank you. How long was your final proof, before you baked it?
At least 4-5hrs depending on starter condition
I got the ingredients measurement. Thank you
Have been following your recipes!!! Can you do more videos on the oven alone? Thank you so much
😊😊thank you. Video on unox?
@@autumn.kitchen Yes please!!! It'd be so helpful as I am considering to invest in one. 😘
You are such an inspiration. Truly! Thanks for sharing your recipe, and easy-to-follow steps. Amazing! Indeed, what brand / specifications is the mixer that you use?
Thank you. The mixer in this video is CN , a Taiwanese mixer
@@autumn.kitchen Thank you! Best of luck and success! Keep inspiring.
Can I make one half of the recipe? Two loaves is a waste because we can’t eat all of it in a few days. Thank You!
Yes half everything is fine
This is amazing. Thank you for your work. I know it’s all about sordough but I really would like to try this recipe with dry yeast. Anyone knows how to make the conversion? Thank you very much
Hi you can use 4g instant yeast. Substitute the sweet stiff starter with 180g bread flour and 100g milk
Thank you very much for taking the time to reply!
How can I do to avoid getting dough stick to my hands and the table while shaping it
Grease ur hand and the counter top
How long your dough was fermenting after mixing all the ingredients? Thank you ❤️
When I roll the dough, it sticks to the rolling pin. Does that mean my dough is not ready?
Probably your flour is not able to take the hydration/butter. Brioche require strong flour.
Thanks for always sharing great recipes. May I know what cream do you use on the dough before you sent them to oven? May you share the recipe of it too please? Thanks 🙏🏼
It’s softened butter. You can turn on the subtitle (cc) in my video.
All the tech punches on the numbers is not helping at all. I was lost then
Hello, how much time for the final proofing in the loaf tin ? And at what temperature ?
I was disappointed about that lack of understanding myself.
@@myavaphillips2912 @nicolasejzenberg it's true that her showing her special oven setting before telling how long it should proof is misleading... But if it can help : it should proof in the tin for +/- 3h-3h30 at 28°C (should fill up to 90% of the baking tin)
What are you piping between rolls before baking
It’s softened butter
Can I use Sweet stiff starter from Caramel Coconut Bakke to this Brioche. Thank you
Yes you can.
awesome recipe!
anyway, after adding in the butter (and the butter dissolve), is it necessary to increase the speed for a while? or did u maintain it at gear 1 on the entire mixing process? :)
Depending on mixer. For my mixer I only need speed 1 all the way.
do I need to replace 70g sugar in main dough by water or milk if I don't want that sweet level? thank you
I wouldn’t suggest to fully remove sugar unless for health reason. But again Brioche is enriched dough, it comes with high sugar/butter/egg. So if you have concern on sugar you might wanna try my other recipe such as vegan loaf, eggless 101
Love this recipe! I was curious if I could make round buns instead of loaves and if so, how would the instruction change for that?
Yes you absolutely can make brioche bun, most burger buns are brioche based. After first proof, split into small dough (60-80g depending your preference), round it up and final proof
May I know what’s speed should I use if I am using kitchen aid mixer pls?
ارجوك ترجمي الفيديوهات للعربية
Is that more butter that you add in between the layers???
Do you mean the one on top of dough before bake? Yes is butter
Thanks for the sharing, it turned out really good , d texture was fantastic, exactly d look like urs.
Wonder if I cut down the quantity of sugar , d result will it b d same ? I baked yesterday n my family members were commented too sweet ..
Yes you can reduce the sugar in the dough. 😊
@@autumn.kitchen thanks 🙏🏻
How much is half of the butter 😅
Hi may I ask what mixer did u use in this video? Thanks ❤
It’s CN planetary mixer
你好，可以請問你要如何製作天然酵母嗎？你的吐司太美了！新鮮酵母烤不出來這麽美的吐司～謝謝
我的书本里有提到，但是网上也有很多资料
lovely loafs here - thanks for sharing.... one question please... once shaped in the the respective tins, you should proof again for a specific amount of time and temperature or you wait until they reach a specific size - say double for instance?? thanks.
That is a good question. This is related to starter strength too, the amount of dough is meant to proof to certain volume (with suggested timing & temp) in the tin. But if the starter is not strong to rise to that level, by then the dough get to that volume, it might be an over proof dough too. Hence dough volume (with specific time & temp) is to do with the starter strength too.
I love this recipie and the final product looks absolutely amaizing! I would like to try and male it but was wondering if i could use lievito madre discards instead of the sourdough starter ? Would you advise against it?
It might taste sour with lievito madre discard
Can I have the details of softened butter? By Microwave or at room temperature until it was soft? Any other stuff needed to put?
Just leave at room temp to soften it. Then Put in piping bag
How come my bread after proofing for 3.5hr stil cant reach 90% of d tin?😢
Eveyr starter has different strength. You can judge by the dough size and not the timing since our starter might behave differently.
Hilook so yummy…i Will try soon…Can i ask for The sweet stiff starter receipy…The flour that u using is it normal flour or high protein flour?😊
High protein flour. The flour I use to feed my liquid starter usually
Would you please upload a video on how you make your ss?
Making the sweet stiff starter is like shown in the video. Add flour, water and sugar to the liquid starter and leave to rise.
There are no eggs listed in the ingredients. Showing eggs in the video.
Yes she did listed eggs out , u can look again on it. It said “ 3 egg (165g) “
Thanks for sharing. Would love to bake this. For the sweet stiff starter - can I begin with regular sourdough starter ? I have maintained the regular sourdough starter with feedings of 1:1:1 - I am asking this because with the stiff starter water % changes, hence the confusion. Can begin with a 100% hydration sourdough starter to make the stiff starter ?
The sweet stiff starter on the recipe is built based on the liquid starter. You can just follow the amount stated to prepare your sweet stiff starter. But remember to use active and strong liquid starter (not directly from fridge)
Why isn't my sweet stiff starter tripled after 8hrs? Hv to wait till tripled? Is it bcos I fed with All Purpose flour? Tq
is the egg is necessary?
Brioche is an enriched dough with high yolk, sugar and butter
Have to used so many eggs (3)?
如果整一條是否將分量除2就可以了嗎？
是的
Can you please tell me what baking pan are you using?
It is chefmade loaf tin. 20x10x10cm
Thank you 😊
Hi, thank you for your generous sharing. I have two questions:
1) May I ask the ratio of your sweet stiff starter can be modified? Example add more sugar to make the baked goods void of any sour taste?
2) is there a preferred ratio of sweet stiff starter to flour use in any recipe?
Thank you.
1) yes u can have more sugar in sweet starter, but overly adding it might stress the bacteria in your starter.
2) the % is personal preference, i usually use 50-70% to have a not too long proofing time
@@autumn.kitchen thank you very much for explaining.
Can I use less salt?
Why does my baked sourdough brioche shrinks after taking out from the pans unless yours which can still hold its shape
Usually it is underbaked.
I made my stiff starter at 8.45pm, by 12 midnight it risen, but I’m too sleepy to mixed the dough so I put the starter in the fridge. 6am, I put out the starter from the fridge, should I wait for it to room temperature or can I mixed it straight away? Will the bread rise up if I used the starter that already been in the fridge for 6 hrs? Thank you for your reply 🙏🏻
If it has triple you can use it
How do you.make your starter?
Looks beautiful! If you don't have a bread mixer can you mix by hand?
It’s very challenging for enriched dough like brioche
May I ask can I put the BF-ed dough into Refrigerator after shape & in baking tin since have to work? How long the max could be cold retard in fridge for this recipe? Thanks
Cold retard overnight is alright. It’s all depends on the starter strength. The stronger the starter the longer it can stay in fridge
@@autumn.kitchen Thanks and can’t wait to try this recipe
How do you make your egg wash
Just the whole egg and if you like it glossy, add a few drops of oil
@@autumn.kitchen thank you so much this is a really great recipe!! I had another question.
When I roll the dough the first time to create a log I find the dough pulling back a lot compared to your video. Does that mean I didn't let it rest/bulk long enough? I also found it sticks to my wooden surface if I roll it too much, but if I don't roll it enough it just pulls back...
thanks so much for your recipes! May I ask how long u take time for final proof?
About 3.5hr at 28C. Please remember to turn on the subtitle (click the “) for full process description.