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 ❤️
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
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!!❤❤
I have been baking sourdough for half year and still a newbie. I have been sussessful with Sourdough Hokkaido Wholewheat Milk Bread, as well as Sourdough Milk Bread. However, I failed making this yesterday. Stiff sweet levain triple. Followed exactly your recipe, until the Bulk Fermentation: I checked at 4 hours but nowhere looked like 90% rise. I ended up letting it go for 8 hours and a half to see 90% rise. Temp was always 88-90F which was about 28-30C. Baked and did not rise as yours. Inside no cotton like at all. It looks so so, not bad. Not sure why. The difference from this Brioche and the Milk Bread even Wholewheat I made just last week is Tanzhong and they were so soft. I think I would come back to the recipe that calls for Tangzhong.
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! 🌻
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.
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
Hola Autumn ya me enganche con tus videos sinceramente de todo lo que abunda en este mundo cibernetico tu eres lo mejor...FELICIDADES le pedire a DIOS que vivas mas de 100 años y podamos disfrutar de tu Genialidad panadera por mucho tiempo.....Ya es hora de hornear pan 😻🍞🥖
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 🎊 😊 🙏🙏
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
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 ❤
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!
@@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)
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. 🙏
@@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😰).
Thank you for the lovely recipe. I made this 3rd time now, but when I remove from the tin the sides cave in- like a hourglass shape. Curious to know how you kept yours in shape..?
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?
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.
Hi, I tried this bread a few times, everyone loved it. So soft, tender? And airy. How can I add chocolate or sesame paste to this dough? Or, what about adding dried fruits? Can I do that? Thank you so very much.
For filling, you can roll out the dough, spread the filling and cut into small piece and bake like cinnamon roll. Alternatively spread and roll like normal loaf, bake in loaf tin also alright
Thanks to your amazing recipe and video tutorial presentation I was able to make a great sourdough Easter Tsoureki ❤. Traditionally made using fresh yeast, my tsoureki, thanks to you, is now risen with the game changing sweet stiff sourdough. The dough behaved so predictably and is billowy silky soft 😊 and I managed to create a warm* environment in my oven chamber for the starter/ dough by placing closed tupper containers filled with hot water. I added mahlepi, crushed mastic and orange zest to the dough. And infused crushed cardomon seeds and vanilla powder in the milk. As well, I used aigoprobeio butter (made from 100% fresh Greek pasteurized goat & sheep's milk). I didn't have enough time to wait for the full length of the final proof after shaping the dough (tsoureki braided & covered with sesame seeds) so it was placed in the fridge overnight. The next morning I brought it to room temperature then placed it in a '*warm' oven chamber to rise to 90% before brushing it with an egg wash and studding it with skinned almonds then baked it in the oven. A second batch was made as the above simultaneously, with only one difference in that I replaced 50g of the milk with 50g of fresh orange juice. All of the above thanks to your masterpiece of a video on sourdough brioche ❤. Thank you ! 😊❤
Oh wow thank you so much for your lengthly sharing. I’m glad your brioche turned out well. And appreciate you taking the time to write the feedback here. Thank you so much 😊
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 🙏🏻
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 ..
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)
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 🙏🏼
Thanks for this lovely recipe. I am trying to make it today, half recipe for only 1 loaf. the dough became very soft after I added butter. is it the texture normally like this, or can I reduce the milk or the butter? thank you
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
hi, amazing recipe it sounds and l am gonna try today just curious should dough triple in size? you particulary indicated the starter should triple in size but you have not mention neither fermentation time nor size for dough. Can you pls explain?
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
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
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 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
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 😊
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! 🤗💪🏻
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 🥰
Thank you for the video, clear and concise. Exactly like my teacher taught us.
Most welcome 🤗
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😊
Did this today with duck eggs. 🤯 Thanks for sharing and for the awesome presentation.
🤗🤗
I have been baking sourdough for half year and still a newbie. I have been sussessful with Sourdough Hokkaido Wholewheat Milk Bread, as well as Sourdough Milk Bread. However, I failed making this yesterday. Stiff sweet levain triple. Followed exactly your recipe, until the Bulk Fermentation: I checked at 4 hours but nowhere looked like 90% rise. I ended up letting it go for 8 hours and a half to see 90% rise. Temp was always 88-90F which was about 28-30C. Baked and did not rise as yours. Inside no cotton like at all. It looks so so, not bad. Not sure why. The difference from this Brioche and the Milk Bread even Wholewheat I made just last week is Tanzhong and they were so soft. I think I would come back to the recipe that calls for Tangzhong.
Made this yesterday. I hand kneaded but it still turned out soft and nice. Thanks for the recipe!
Welcome
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!
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 ❤️
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😃
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?
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 😍
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!
Hola Autumn ya me enganche con tus videos sinceramente de todo lo que abunda en este mundo cibernetico tu eres lo mejor...FELICIDADES le pedire a DIOS que vivas mas de 100 años y podamos disfrutar de tu Genialidad panadera por mucho tiempo.....Ya es hora de hornear pan 😻🍞🥖
Haha thank you. Enjoy baking!
Thankyou for sharing! Is it okay to put the secondary fermentation in the fridge?
The dough will hardly rise in fridge. You still need to proof at room temp after chill in fridge overnight
@ Thankyou!
Thank you for the recipe, my first time try to make your recipe, my daughters approved, they love it so much 🥰🥰🥰
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
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
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 🥰❤️
Thnks for sharing recipe itwas really delicious even need patient to take good result .... Iam really love it
Thank you for trying 🤗
I have tried to make it, so delicious and soft. thank you for the video 😘😘😘😘
🤗❤️
Супер! Дякую за рецепт він неймовірний 😊❤
用这个配方做了迷你餐包，赞啦
谢谢啦😊❤️
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. 😘
Thank you for showing two settings, one for unox (which I'm considering purchasing) and one for home oven.
Welcome 🤗
Przepyszne !!!! To jest moj ulubiony przepis . Pieklam juz wiele razy. Dziekuje !! !!!!!
I got my answer reading the previous comments. Thanks!❤
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!
Hello I enjoy your videos! Thank you, what is the last step? The ingredients that you are piping between the bread creases?
I turned on the subtitles 😂
Hi that is softened butter 😊
Excelente tu receta gracias por compartir!! Pero no entiendo que le agregas al último,que es lo de la bolsa?
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 ❤
Awesome! Looks so inviting. Thanks for the recipe!
Thank you for the video Chiew See. Will try it out soon. I’m so impressed with Unox oven, so canggih!
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
Thanks for your effort. Can I use fresh yeast instead of starter?
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!
Wonderful recipe ❤
Thank you 😊
Thank you so much for sharing, i uust made, it turned out so nice. ❤
Thanks for your feedback ❤️
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)
How long your dough was fermenting after mixing all the ingredients? Thank you ❤️
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😰).
Thank you for the lovely recipe. I made this 3rd time now, but when I remove from the tin the sides cave in- like a hourglass shape. Curious to know how you kept yours in shape..?
It means slightly underbake. Try to bake extra few minutes and demould immediately out of oven
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
Terimakasih sudah berbagi resep dan vidionya,salam dari Indonesia🙏
Terima kasih 😊
@@autumn.kitchen wahhh....bisa bahasa indonesia jga ce
Thanks for the video tutorial. Always admire your creation. You're such a great baking artist!
Thank you for dropping by
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.
Waaah amazing.. it takes a lot of patience to make the sweet soft starter😍
Thank you 😊
Hi. Can you please share the method to make the stiff starter? Thank you
昨天做了吐司，很柔软很好吃😋
值得一试🥰
好棒啊！謝謝！
Tried 2x and more to come. Wonderful. 👍 Enjoyed making and eating, too. Thank you 😘
Thank you so much 🤗
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 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!
Thank you 🙏for this amazing recipe
Perfect
🤗🥰
Thanks for your recipe , I’m try today and turn out so yummy ❤️
well done! ☺
what did you brush in the dough before baking? Is butter? egg wash? water? Also, is that butter cream you add after slashing the top?
Egg wash. The one I piped on top is softened butter. Pls turn on subtitle for all the details
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.
Best recipe! The stiff sourdough starter is a game changer 👍
Spot on! Thank you for your feedback
Hi, I tried this bread a few times, everyone loved it. So soft, tender? And airy. How can I add chocolate or sesame paste to this dough? Or, what about adding dried fruits? Can I do that? Thank you so very much.
For filling, you can roll out the dough, spread the filling and cut into small piece and bake like cinnamon roll. Alternatively spread and roll like normal loaf, bake in loaf tin also alright
For fruits and raisin, just add after dough is completely kneaded. Give a rough mix at lowest speed for 30-60s to blend in the fruits
Thank you very much. I’ll try that. If chocolate, then i need to make it into chocolate paste, is that right?
@@autumn.kitchen approximately how much dried fruits is good without making it dense, or can’t rise properly. 50 grams?
Thanks to your amazing recipe and video tutorial presentation I was able to make a great sourdough Easter Tsoureki ❤.
Traditionally made using fresh yeast, my tsoureki, thanks to you, is now risen with the game changing sweet stiff sourdough. The dough behaved so predictably and is billowy silky soft 😊 and I managed to create a warm* environment in my oven chamber for the starter/ dough by placing closed tupper containers filled with hot water.
I added mahlepi, crushed mastic and orange zest to the dough. And infused crushed cardomon seeds and vanilla powder in the milk. As well, I used aigoprobeio butter (made from 100% fresh Greek pasteurized goat & sheep's milk).
I didn't have enough time to wait for the full length of the final proof after shaping the dough (tsoureki braided & covered with sesame seeds) so it was placed in the fridge overnight. The next morning I brought it to room temperature then placed it in a '*warm' oven chamber to rise to 90% before brushing it with an egg wash and studding it with skinned almonds then baked it in the oven.
A second batch was made as the above simultaneously, with only one difference in that I replaced 50g of the milk with 50g of fresh orange juice.
All of the above thanks to your masterpiece of a video on sourdough brioche ❤.
Thank you ! 😊❤
Oh wow thank you so much for your lengthly sharing. I’m glad your brioche turned out well. And appreciate you taking the time to write the feedback here. Thank you so much 😊
If I want to bulk proof overnight should it be in the fridge? Thanks amazing video
Yes
Yes
这个配方做的面包真的超级无敌好吃，奶味十足，松软。做几次了。只是太费时😂。每次至少花了一天的时间等待😅。请问老师，如果我要用sourdough discard 的话要如何调整食谱呢？ 希望得到老师的回复🙏
discard 不够活跃， 很难把布里欧修面团发上来。如果你嫌发酵时间太久，可以加入1克商酵。另外一个做法是面团安排晚上打好，放入冰箱。隔天一早拿出来整形和做最后发酵。
谢谢老师的解答。 我是打了面团，发酵双倍大，整形才放入冰箱发酵。第二天用了7个小时到90%满。烤出来有点酸味是正常的对吗？发酵时间那么长也正常吗？
Türkçe çevirisi olması beni mutlu etti benim kalıbım 30-10-10 hepsini bir kaba koysam olur herhalde
老師您好，請問糖硬種是每次做麵包之前拿天然酵母來起糖硬種就好？還是說起種一次糖硬種，然後續養它呢？如果是後者，請問續養的比例怎麼抓呢？謝謝老師
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
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 🙏🏻
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)
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.
Just made this im so excited to eat it
Yay! 💪🏻
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
Amazing! So buttery & pillow-y ❤️
May I know what’s speed should I use if I am using kitchen aid mixer pls?
How much is half of the butter 😅
Big thanks for your recipes Chef!
Thank you for your support 😊
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, very nice recipe amd video ❤️
Can I use Sweet stiff starter from Caramel Coconut Bakke to this Brioche. Thank you
Yes you can.
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!!
Amazing brioche with sourdough!!! Thanks u !!!
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
Thanks for this lovely recipe. I am trying to make it today, half recipe for only 1 loaf. the dough became very soft after I added butter. is it the texture normally like this, or can I reduce the milk or the butter? thank you
This is how the brioche is. High fan sugar and egg make the dough super soft. You can always cut down the butter sugar yolk to make a lighter version
@@autumn.kitchen Thank you, it turned out to be very good both in texture and taste. Do you have the recipes for multiseed sourdough loaf bread?
Can i put the dough after shaping before baking in to the oven
Into oven or fridge? You can keep in fridge and thaw it for continue proofing the next day
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
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
hi, amazing recipe it sounds and l am gonna try today just curious should dough triple in size? you particulary indicated the starter should triple in size but you have not mention neither fermentation time nor size for dough. Can you pls explain?
The timing is stated in the subtitle. Remember to turn on the subtitle for full details
@@autumn.kitchen thank you so much for information besides l have tried your recipe yesterday and it turned out great. Thanks for this recipe!
Thank you for the recepe
🤗
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.
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
Thanks for sharring
Thank you
Great recipe. Tks!!! It was delicious !!!
Thank you 😊
I made it today, woow fabulous, so soft, so tender 👏👏👏
Thank you, glad you like it 😊🥰
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
Boa tarde!
Qual o tipo de massa que você usa?
At the end, when you used the scissor to cut into the brioche. What did you pip into the dough? It's not listed in the ingredient
It’s softened butter
謝謝你的回答.剛剛做給小孩食, 她喜歡. 但係我只係做一伴的食譜. 都很好😊
🎉🎉🎉 i enjoy the video so much
Thank you 😊
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.
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.