Apart from watching a kind man who clearly knows his trade I really enjoy listening to him. Therapy for the restless. Oh and everything I attempted at home obviously tastes amazing.
So very true, I would prefer to listen to Patrick teach over anyone available. Concise, pleasant, natural teacher....bring on more teaching videos please! I appreciate these so very much.
The setting of his home kitchen, filming/ lighting, and Patrick accent makes his videos wonderfully unique. Doesn't feel like a classroom experience whatsoever.
Tried the individual brioches today, came out great, used my own ganache recipe for filling. No exploding out, even colouring and very light. Excellent stuff, thanks!
Just when I was about to give up bread making thinking that somehow I wasn't cut out for the job, I find this Patrick's videos and I finally bake my perfect batch of bread. I'm happy to say that I shall never again think of quitting this art
Yes i just found you. Im a new baker and have a whole wheat and white flour breads working in the fridge. First time using my own starter. The bread recipes come from artisan bread in 5 minutes. I made king Arthur Waffles last night using a cup of my starter. Delicious. Im watching and rewatching your videos and each time i learn a bit more. Thank you for the effort and for your sharing, Terry Pogue
I'd be happy not to watch any other bakery videos ever again. Patrick has all the best techniques and recipes. Lad after my own heart (I've been baking my own bread, including baguettes for at least 60 years). Well done! young man - you talk the best sense I've heard for years - including some of those whacky t,v, chefs...
Your videos are totally underrated-- more people need to watch them! I love how all your recipes actually reflect your idea that time is the best ingredient in breads.
Patrick Ryan is so informative and knowledgeable who shares what he knows to others, with that he is so blessed. No other chef is close to him . Thank you chef , you are finally back. Namaste 🙏
I just made these today and they are INCREDIBLE! I added a spoon of sourdough starter in addition to the yeast, and added a splash of buttermilk, too. (I also used only orange zest.) The paper forms I had were a touch larger, so my ganache-filled brioche rolls were about 50 grams heavy with about an ounce of ganache filling. Absolutely delicious!
Kid arkness it was added primarily for taste - but I also heard some anecdotal reports that adding starter to a dough can help the finished product stay fresh longer. That might not be true... but I figured, it can’t hurt!
@ilovecookingireland I did this recipe with all sourdough starter as I have a very diverse culture growing and fresh yeast is hard to find where I am. It did not rise very well. The loaf was very dense. The flavours were absolutely delicious, however. I'm thinking it either needed more sourdough or more time (and a warmer kitchen ;) ). It's hanging around -6C here in Milwaukee. I let it prove for 3 hours. I find that some sourdough recipes take longer to prove... thinking this may be one of those. Any recommendations on what a fresh yeast to sourdough conversion may be? On the day of baking, how long out of the fridge does it need to be before it is considered room temp? Or am I more on track with the proving time and warmer kitchen? Kind regards!
@@telecasterman18 He addresses some of your questions in his Q and A for bread in the playlist. Brioche is suppose to be light and airy and might work with your sourdough if you feed it day and night before mixing. Float test your sourdough before mixing if you want some assurance it is at it's prime. IMHO room temp dough of this sort...is a frustrating thing. I'd say follow his recipe first a few times...then tweak it if you want less yeast next time. Best working with it cold to cool for shaping. As he says...it will take some 2-3 hrs from shaping as a straight dough (without sourdough)...so visual clues best. Remember...this has a lot of eggs...so don't let your bulk dough sit at room temp very long for food safety. Cold is best for shaping in this case.
If you leave Clair fr bone appetit alone everything gets messy,Brad is cool and very funny ... He also knows some stuff but he would be too confusing if you had him in a video with Patrick. Patrick just seems so relaxed and focused its awesome as it is:)
Today I tried to make Brioche. I fully understand why Patrick recommended this bread for Christmas Season. Even though he has Magic hands for making high hydration bread dough, why he recommended using stand mixer for this Brioche dough making... KiKi. These dough is very sticky and soft to making bread in Summer season. I experienced most difficulty in handling dough .... in summer . If the room temperature is low ... it is more easy to handle to shape the bread. I also recommend to bake these breads in Winter Season..... It is a great experience to bake Brioche in hot summer season. My skill to handle the most soft dough is upgraded. Taste of bread is terribly Great . Thanks Patrick
I really want to make this while describing it to someone like what you’re doing now. Your passion is shown in your movements and your voice is very enchanting. I learn so much about brioche in this video than the expensive classes I’ve enrolled in. Thank you
Update. I made these!!! And they are awesome. Flaky and really indulgence. I made them plain with just sesame seed on top coz i don’t have sugar nibs but the buns are really taste like pastry but with soft bread texture and they smells really sweet while baking.
During these self-isolation days, I see a video on carbs - I click. There is nothing wrong with seeking comfort in either carbs or sugar (or both). We just need a sense of moderation. Then again, once in a while we need to 'live a little.'
Thank you so much for this video. No mucking around type of videos. Straight up Excellent Brioche and video. Simply gorgeous. What's not to love about brioche?
Hello Patrick: My sister and I made your brioche recipe over the holidays. We are over the moon about the chocolate-filled buns. We'll bake the loaf tomorrow. What fun! Thank you for sharing the recipe.
I just finished baking this Brioche and although I wasn't really happy with how the dough looked, it still came out of the oven looking and tasting very good!
Thank You Patrick! I made the Brioche loaf and it was fabulous. I am letting my sour dough starter ferment another week before I try your sourdough loaf recipe.
Thank you for your thoughtful explanations, as you go. Easy to understand. Wonderful background, scenic, and all that sunlight!! Lovely, first loaves I try are the baggettes. ❤
love you Patrick .. i did not find your book in amazon here in Brasil but i bought in another amazon and sent to a parent of mine in us so they will send to me.. I really love your way to make breads you are just one of the best . send you a enormous (too big) tight hug and thanks a lot
OK few tips for people trying to recreate this wonderful bread with this recipe. 1. Make sure you use soft butter (I can not stress this enough). left at room temperature overnight or warm up in the microwave for 30 seconds. Otherwise your machine will not be able to break down hard butter no matter how long you beat it. 2. Keep in mind that you might end up getting softer unworkable dough depending on the size of the eggs you use. If that happens add more flour to the mix until you get workable dough. Or simply add last bit by bit until you get soft yet silky workable dough.
Yes, I've made this recipe twice and the first time I used large eggs. My error. The second time I used 6 medium eggs. I suggest 5 eggs, I still had to add flour after incorporating the butter and mixing for 15 mins.
I made brioche once, it ended up being a soupy batter-like mess which made me question my choices in life. I decided never will I make brioche again. Then, I see this video last night (or I should say 3 am this morning) and something possessed me to go make it. I'm glad I did! I halved the recipe as I was just testing with it and I am now regretting not making the full recipe. It was absolutely perfect, light, crisp on the outside, soft and buttery on the inside and now life is starting to make more sense to me! I think however 10 grams of salt was a bit too much for my liking (I added 5 grams as I halved the recipe) so maybe next time I'll add 5 grams of salt for the full recipe, but other than that it was just perfect.
I followed the recipe, and the brioches came out delicious. I have 2 suggestions: 1. The butter needs to be really soft (not cold) to ensure proper mixing, and 2. Next time I will add a little more sugar. This being said, bravo Patrick, this is an outstanding recipe.
If worked by hands then soft, room temperature is the easiest. When an electric mixer is used, I usually don't wait long for the butter to warm / soften up, as my mixer tends to heat up quickly and the butter melts right away when coming to contact with the hook. The butter temperature could help balance the heat from the mixer a bit like Patrick said, but only in a minute or two.
How come, that people biting into something tasty always shaking their heads, almost in disbelief :D We are a wondrous species and that might be one of the most mysterious questions ever asked :D
Made my first ever batch of brioche, they came out beautifully! What a great teacher. I used all purpose flour, next time I'll use the bread flour. I also made the ganache, used bittersweet vs semisweet. I'll use the semisweet next time! Love your you tube segments!
This man is fast becoming my bread idol 🥰 ❤️ Just made these and my Brioche turned out awesome! Elegant golden bread that taste as good as it looks! 😋😋
Trust me: you CANNOT say you made brioche if you use a stand mixer. You have to mix and knead with your hands. It's such a pleasure and such intense dough; elegant and sexy. You can say anything you want about milk breads or sourdough, brioche is the REAL DEAL in bread making.
Lovely video as always Patrick. Will definitely give it a try and compare it to ATK’s no knead brioche which was super easy and didn’t require a mixer. Any chance of a video on butter croissants?
I've subs to the channel after watching the first bread masterclass video! Love it! I really love the way it's explained and the overall energy of the video! He's a really good teacher!
Apart from watching a kind man who clearly knows his trade I really enjoy listening to him. Therapy for the restless. Oh and everything I attempted at home obviously tastes amazing.
So very true, I would prefer to listen to Patrick teach over anyone available. Concise, pleasant, natural teacher....bring on more teaching videos please! I appreciate these so very much.
Excellent teacher, agreed!!
finaly they brought him back. I subscribed to see him, because he truly has a talent of teaching.
Yea, Patrick is back 🙏🏻👍🏻❤️
The setting of his home kitchen, filming/ lighting, and Patrick accent makes his videos wonderfully unique. Doesn't feel like a classroom experience whatsoever.
You are the Man. Fantastic baker
I love Patrick's videos. I used to bake all the time and just got "too busy." I now have found time and passion again thanks to his videos.
I have NEVER enjoyed anything so much. Watching you making this puts bread making into a mystical realm..
This guy is amazing. I'd watch him all day long. Crystal clear instruction and wonderful information. Damn you're good Patrick!
Absolutely love this guy. He is such a good teacher!!!! I made every recipe he put out there.
Tried the individual brioches today, came out great, used my own ganache recipe for filling. No exploding out, even colouring and very light. Excellent stuff, thanks!
Patrick’s bread videos are not only the most entertaining but also extremely helpful. Keep these videos coming!
Really really a great teacher. Absolutely no pretentiousness just a real passion. Great stuff.
Just when I was about to give up bread making thinking that somehow I wasn't cut out for the job, I find this Patrick's videos and I finally bake my perfect batch of bread. I'm happy to say that I shall never again think of quitting this art
How lucky am I, just discovered these videos a few days ago and now surprised with a new one! Love it!
I think the bread videos are the best, more please!
Yes i just found you. Im a new baker and have a whole wheat and white flour breads working in the fridge. First time using my own starter. The bread recipes come from artisan bread in 5 minutes. I made king Arthur Waffles last night using a cup of my starter. Delicious. Im watching and rewatching your videos and each time i learn a bit more. Thank you for the effort and for your sharing,
Terry Pogue
Very easy to understand the instructions. Well done
I'd be happy not to watch any other bakery videos ever again. Patrick has all the best techniques and recipes. Lad after my own heart (I've been baking my own bread, including baguettes for at least 60 years). Well done! young man - you talk the best sense I've heard for years - including some of those whacky t,v, chefs...
Your videos are totally underrated-- more people need to watch them! I love how all your recipes actually reflect your idea that time is the best ingredient in breads.
Patrick Ryan is so informative and knowledgeable who shares what he knows to others, with that he is so blessed. No other chef is close to him . Thank you chef , you are finally back. Namaste 🙏
I just made these today and they are INCREDIBLE! I added a spoon of sourdough starter in addition to the yeast, and added a splash of buttermilk, too. (I also used only orange zest.) The paper forms I had were a touch larger, so my ganache-filled brioche rolls were about 50 grams heavy with about an ounce of ganache filling. Absolutely delicious!
Was the added starter merely for the taste?
Kid arkness it was added primarily for taste - but I also heard some anecdotal reports that adding starter to a dough can help the finished product stay fresh longer. That might not be true... but I figured, it can’t hurt!
@ilovecookingireland I did this recipe with all sourdough starter as I have a very diverse culture growing and fresh yeast is hard to find where I am. It did not rise very well. The loaf was very dense. The flavours were absolutely delicious, however. I'm thinking it either needed more sourdough or more time (and a warmer kitchen ;) ). It's hanging around -6C here in Milwaukee. I let it prove for 3 hours. I find that some sourdough recipes take longer to prove... thinking this may be one of those. Any recommendations on what a fresh yeast to sourdough conversion may be? On the day of baking, how long out of the fridge does it need to be before it is considered room temp? Or am I more on track with the proving time and warmer kitchen? Kind regards!
telecasterman18 I’d gladly send you a container of dry yeast if that would help. I’ll even pay for shipping!
@@telecasterman18 He addresses some of your questions in his Q and A for bread in the playlist. Brioche is suppose to be light and airy and might work with your sourdough if you feed it day and night before mixing. Float test your sourdough before mixing if you want some assurance it is at it's prime. IMHO room temp dough of this sort...is a frustrating thing. I'd say follow his recipe first a few times...then tweak it if you want less yeast next time. Best working with it cold to cool for shaping. As he says...it will take some 2-3 hrs from shaping as a straight dough (without sourdough)...so visual clues best. Remember...this has a lot of eggs...so don't let your bulk dough sit at room temp very long for food safety. Cold is best for shaping in this case.
Awesome! So glad Patrick is back with more bread recipes. I make his other ones every week!!
I love this dude so much, please give him his own channel!! Imagine him and Claire or Brad from Bon Appetit doing a bread episode together 😍
If you leave Clair fr bone appetit alone everything gets messy,Brad is cool and very funny ... He also knows some stuff but he would be too confusing if you had him in a video with Patrick. Patrick just seems so relaxed and focused its awesome as it is:)
Your my Sensei when it comes to making bread
Captain Soap 600 I wholeheartedly agree! He's my rye sourdough baby daddy!!
@@lizasaniefard3724 that is a beautiful baby then
It is...it's pretty much his recipe, but more to the point, his proofing techniques. That 100% rye is a beautiful beast
@@lizasaniefard3724 wow u make it sound so sexy...
Lol....it is!
I just baked this today and it is so very good! It came out rich, moist and fluffy! Thank you Patrick!
Thank you Patrick for another great video. Still using your sourdough recipe as it never fails to bring out the best in breads. Have a great Xmas.
Today I tried to make Brioche. I fully understand why Patrick recommended this bread for Christmas Season.
Even though he has Magic hands for making high hydration bread dough, why he recommended using stand mixer for this Brioche dough making... KiKi.
These dough is very sticky and soft to making bread in Summer season.
I experienced most difficulty in handling dough .... in summer .
If the room temperature is low ... it is more easy to handle to shape the bread.
I also recommend to bake these breads in Winter Season.....
It is a great experience to bake Brioche in hot summer season.
My skill to handle the most soft dough is upgraded.
Taste of bread is terribly Great .
Thanks Patrick
Watching your videos is like having a personal baker at home. The sourdough is great and this brioche recipes works perfectly. Thank you so much
Finally, Patrick's back! WOOT!
I really want to make this while describing it to someone like what you’re doing now. Your passion is shown in your movements and your voice is very enchanting. I learn so much about brioche in this video than the expensive classes I’ve enrolled in. Thank you
Update. I made these!!! And they are awesome. Flaky and really indulgence. I made them plain with just sesame seed on top coz i don’t have sugar nibs but the buns are really taste like pastry but with soft bread texture and they smells really sweet while baking.
Smells exactly like croissant. Yeah thats what it smells like.
During these self-isolation days, I see a video on carbs - I click. There is nothing wrong with seeking comfort in either carbs or sugar (or both). We just need a sense of moderation. Then again, once in a while we need to 'live a little.'
Thank you so much for this video. No mucking around type of videos. Straight up Excellent Brioche and video. Simply gorgeous. What's not to love about brioche?
Nobody inspires me more. I could watch him bake bread all day.
Hello Patrick: My sister and I made your brioche recipe over the holidays. We are over the moon about the chocolate-filled buns. We'll bake the loaf tomorrow. What fun! Thank you for sharing the recipe.
I just finished baking this Brioche and although I wasn't really happy with how the dough looked, it still came out of the oven looking and tasting very good!
Thank You Patrick!
I made the Brioche loaf and it was fabulous.
I am letting my sour dough starter ferment another week before I try your sourdough loaf recipe.
Patrick, you are just GREAT
I'm on the verge of dribbling down my shirt watching that! Magnificent!
Bread just makes the world go round...😍😍
Patrick makes bread baking so simple & yet interesting at the same time.
THANK YOU Patrick! you are an awesome and generous teacher!
Brilliant description of how and why to do the steps in the recipe. Ta, Patrick!
You are the best Baker in the world 👌🙌👑
Thank you for your thoughtful explanations, as you go. Easy to understand. Wonderful background, scenic, and all that sunlight!! Lovely, first loaves I try are the baggettes. ❤
Beautifully rich looking bread. I appreciate this video as he not only explains what and how, but also why and when. Awesome teacher!
love you Patrick .. i did not find your book in amazon here in Brasil but i bought in another amazon and sent to a parent of mine in us so they will send to me.. I really love your way to make breads you are just one of the best . send you a enormous (too big) tight hug and thanks a lot
Patrick is the best for breads.
OK few tips for people trying to recreate this wonderful bread with this recipe.
1. Make sure you use soft butter (I can not stress this enough). left at room temperature overnight or warm up in the microwave for 30 seconds. Otherwise your machine will not be able to break down hard butter no matter how long you beat it.
2. Keep in mind that you might end up getting softer unworkable dough depending on the size of the eggs you use. If that happens add more flour to the mix until you get workable dough. Or simply add last bit by bit until you get soft yet silky workable dough.
Yes, I've made this recipe twice and the first time I used large eggs. My error. The second time I used 6 medium eggs. I suggest 5 eggs, I still had to add flour after incorporating the butter and mixing for 15 mins.
You are awesome and once again, thank you for sharing! I’m making these tomorrow.
Tienen que salir bien tus recetas, sólo por el amor que pones en ellas. Gracias
I made brioche once, it ended up being a soupy batter-like mess which made me question my choices in life. I decided never will I make brioche again. Then, I see this video last night (or I should say 3 am this morning) and something possessed me to go make it. I'm glad I did! I halved the recipe as I was just testing with it and I am now regretting not making the full recipe. It was absolutely perfect, light, crisp on the outside, soft and buttery on the inside and now life is starting to make more sense to me! I think however 10 grams of salt was a bit too much for my liking (I added 5 grams as I halved the recipe) so maybe next time I'll add 5 grams of salt for the full recipe, but other than that it was just perfect.
Patrick, your videos are like guided meditation!
Omg I love this guy's set of skills, after my institute bakery teacher, this guy is the only bakery teacher I feel I could follow
Brad Kent Bukowski i recommend you another channel La Pâta de Dom. That is great skill and recipe too.
I really love baking bread because of you
Very well made video, I wish more people copied your way of presenting. Brilliantly done all round.
What a great video. I made some brioche for Christmas morning and they were awesome. Buttery light and gone in a flash. Thanks for the amazing recipe
Thank you Patrick and Laura, for the tips and advice.
Glad your back Patrick. I am going to make this for Christmas morning french toast. Can't wait.
GAWD PLEASE KEEP making videos Patrick
The satisfaction you get after tearing apart the softest loaf. Oh yess.
Amazing videos Patrick....you're a master at what you do. Hello from Canada!
I cant stop watching his videos!
I followed the recipe, and the brioches came out delicious. I have 2 suggestions: 1. The butter needs to be really soft (not cold) to ensure proper mixing, and 2. Next time I will add a little more sugar. This being said, bravo Patrick, this is an outstanding recipe.
If worked by hands then soft, room temperature is the easiest. When an electric mixer is used, I usually don't wait long for the butter to warm / soften up, as my mixer tends to heat up quickly and the butter melts right away when coming to contact with the hook. The butter temperature could help balance the heat from the mixer a bit like Patrick said, but only in a minute or two.
delicious? 😀 Patrick, thanks for the detailed recipes! I bake according to your recipes, everything turns out great! Thank!
Proper indulgence... stunningly delicious! 😋🙃🥰
I must say, this brioche is stunning. I made it, it was quite easy, and so delicious. Thank You!!!
Thanks . I baked the bread yesterday so delicious thanks again
Patrick is the best, very happy to see him again, learned how to make sour dough bread from Patrick, thank you....
love the view from the kitchen window!
No doubt!
Thanks Patrick! Ill be making this for sure!!
How come, that people biting into something tasty always shaking their heads, almost in disbelief :D We are a wondrous species and that might be one of the most mysterious questions ever asked :D
Made my first ever batch of brioche, they came out beautifully! What a great teacher. I used all purpose flour, next time I'll use the bread flour. I also made the ganache, used bittersweet vs semisweet. I'll use the semisweet next time! Love your you tube segments!
strong teaching style, I learn new bits each time
Yaaaaaay!! Another tutorial! So excited to see Patrick again!
This man is fast becoming my bread idol 🥰 ❤️ Just made these and my Brioche turned out awesome! Elegant golden bread that taste as good as it looks! 😋😋
I did this, and everything turned out perfectly. Thank you so much!
Amazing. One of the best bread making videos!!!
WOO MORE PATRICK!
Great video Patrick can’t wait to try it
Thank you for sharing your baking skill : ) Fantastic demonstration
you are the best baker ever 🌹🌹💞
Luv ya Patrick fantastic videos . I’ve learned so much from you . Thank you
I m loving all your videos. Thankyou very much for sharing your skills.
So professional and delicious recipe, I made and went really well.
Very good instruction and amazingly soft bread! Thank you!
Excelente gracias explica muy bien
Patric Ryan you the man
Thanks for the beautiful video and description.
I love this man
Trust me: you CANNOT say you made brioche if you use a stand mixer. You have to mix and knead with your hands. It's such a pleasure and such intense dough; elegant and sexy.
You can say anything you want about milk breads or sourdough, brioche is the REAL DEAL in bread making.
i just love this guy in a normal way!!! XD
Looks delicious, love these bread videos!
Looks brilliant
Really love the videos. A fantastic teacher.
Love your recipes!!!
such a relaxing video
Lovely video as always Patrick. Will definitely give it a try and compare it to ATK’s no knead brioche which was super easy and didn’t require a mixer. Any chance of a video on butter croissants?
Great recipe, thank you Patrick!
I've subs to the channel after watching the first bread masterclass video! Love it! I really love the way it's explained and the overall energy of the video! He's a really good teacher!
fantastic bread and bread baker
Loooooove it 💕💕💕thanks for teaching us to perfect our lives🌺
This guy is brilliant