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 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!!❤❤
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
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
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.
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 😻🍞🥖
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! 🌻
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😰).
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
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 🎊 😊 🙏🙏
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 🙏🏻
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?
@@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)
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..?
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 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
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?
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.
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!
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)
@@autumn.kitchenThank you very much for your time in responding. I did the test by leaving it already shaped in the fridge and baking it on the same day, both turned out wonderful, sensational. Thank you very much for the recipe and the video with the step by step!!!
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
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? :)
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! I made it, and although my final rise only did about half what it should have, I baked it and it was the best bread I’ve ever eaten!
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 ❤
Thank you for the video, clear and concise. Exactly like my teacher taught us.
Most welcome 🤗
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 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
@@aruku4round I think 160-170 °C is enough. My oven at 180 would burn the surface too fast
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 ❤️
Did this today with duck eggs. 🤯 Thanks for sharing and for the awesome presentation.
🤗🤗
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!
Made this yesterday. I hand kneaded but it still turned out soft and nice. Thanks for the recipe!
Welcome
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 🥰
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 😊🥰
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 😍
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 😊
Thnks for sharing recipe itwas really delicious even need patient to take good result .... Iam really love it
Thank you for trying 🤗
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
Awesome! Looks so inviting. Thanks for the recipe!
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😃
I have tried to make it, so delicious and soft. thank you for the video 😘😘😘😘
🤗❤️
用这个配方做了迷你餐包，赞啦
谢谢啦😊❤️
I got my answer reading the previous comments. Thanks!❤
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?
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😊
Супер! Дякую за рецепт він неймовірний 😊❤
Wonderful recipe ❤
Thank you 😊
Thank you so much for sharing, i uust made, it turned out so nice. ❤
Thanks for your feedback ❤️
Thank you, very nice recipe amd video ❤️
Waaah amazing.. it takes a lot of patience to make the sweet soft starter😍
Thank you 😊
Thank you for showing two settings, one for unox (which I'm considering purchasing) and one for home oven.
Welcome 🤗
Thank you for the video Chiew See. Will try it out soon. I’m so impressed with Unox oven, so canggih!
Thank you 🙏for this amazing recipe
Perfect
🤗🥰
Thanks for the video tutorial. Always admire your creation. You're such a great baking artist!
Thank you for dropping by
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
Thanks for your recipe , I’m try today and turn out so yummy ❤️
well done! ☺
Tried 2x and more to come. Wonderful. 👍 Enjoyed making and eating, too. Thank you 😘
Thank you so much 🤗
Amazing! So buttery & pillow-y ❤️
Amazing brioche with sourdough!!! Thanks u !!!
Big thanks for your recipes Chef!
Thank you for your support 😊
Przepyszne !!!! To jest moj ulubiony przepis . Pieklam juz wiele razy. Dziekuje !! !!!!!
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. 😘
Just made this im so excited to eat it
Yay! 💪🏻
Thank you for the recepe
🤗
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!
Thanks for sharring
Thank you
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 ❤️
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 😊
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
昨天做了吐司，很柔软很好吃😋
值得一试🥰
好棒啊！謝謝！
Best recipe! The stiff sourdough starter is a game changer 👍
Spot on! Thank you for your feedback
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😰).
Great recipe. Tks!!! It was delicious !!!
Thank you 😊
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!
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!
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
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 🥰❤️
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
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.
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)
I made it today, woow fabulous, so soft, so tender 👏👏👏
Thank you, glad you like it 😊🥰
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 😊
How many butter do you use?@@autumn.kitchen
If I want to bulk proof overnight should it be in the fridge? Thanks amazing video
Yes
Yes
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
Thanks for your effort. Can I use fresh yeast instead of starter?
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!
How much is half of the butter 😅
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
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!!
Terimakasih sudah berbagi resep dan vidionya,salam dari Indonesia🙏
Terima kasih 😊
@@autumn.kitchen wahhh....bisa bahasa indonesia jga ce
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？
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?
Excelente tu receta gracias por compartir!! Pero no entiendo que le agregas al último,que es lo de la bolsa?
Hi. Is it possible to put the dough in the refrigerator for overnight proofing?
Yes u can. Tmr bring out and continue the process
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?
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!
Hiw much butter did you add?
To the dough? The recipe is in the video and caption.
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
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.
How about making it with instant dry yeast?😢
That would be yeasted recipe and not sourdough
@ Do you have a yeasted recipe for this?
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
me salió buenísimo, mi familia lo apreció y despareció, gracias por la receta.
glad to know that! thank you for your kind feedback ❤😊
🎉🎉🎉 i enjoy the video so much
Thank you 😊
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.
Hi. Can you please share the method to make the stiff starter? Thank you
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
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!
Can I use Sweet stiff starter from Caramel Coconut Bakke to this Brioche. Thank you
Yes you can.
May I know what’s speed should I use if I am using kitchen aid mixer pls?
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)
Hi, can I let it rise in the fridge overnight and bake in the morning?
The dough won’t rise much in fridge. U can keep in fridge and continue proofing at rt the next day
@@autumn.kitchenThank you very much for your time in responding. I did the test by leaving it already shaped in the fridge and baking it on the same day, both turned out wonderful, sensational. Thank you very much for the recipe and the video with the step by step!!!
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
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
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.
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
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.
Hi could I reduced the sugar for the main dough ,so that I can make into buns for savoury fillings? Thank you
Yes definitely. Just reduce to your liking 😊
@@autumn.kitchen thank you 👍💞
Do you allow to cool in the tin? Or do you remove from the tin right away once done baking?
Remove right out of oven. Cool on the rack 😊
@@autumn.kitchen thank you! I made it, and although my final rise only did about half what it should have, I baked it and it was the best bread I’ve ever eaten!
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 ❤
What are you piping between rolls before baking
It’s softened butter
Wonderfull❤
thank you 😊
I made it, I've never eaten anything so delicious. Thanks for the video.❤❤❤
Thank you