The way he handles that dough...I can't explain it, it truly feels like art. Everything looks so natural, it is like his body does everything on its own...unreal.
I have just spent a week on the bread course down in Bath... Great guy! and you will be amazed what you learn .. Show the dough who's boss. Keep the top on the top. Turn the dough clockwise if you are right handed! Thanks Richard for a great week.
@@octopus8420 No, it's not. It takes passion, dedication... heart. Everyone can build a table, bake a cake, paint a wall. But if you put your heart in it, strive for beauty and perfection, want to improve not for efficiency of effectiveness, but purely for the result. Then craftsmanship becomes art.
I always love seeing Bertinet on the on the channel. This wasn't really a practical recipe for that oven but of course this expert made it work. He makes handling dough look so easy.
I just discovered Richard a week ago. Where has this amazing content been all my life! I made baguettes last weekend and maybe will attempt this brioche in a couple of days. It looks divine!
A true master. Confident, at ease, exhuding inspiration because of a deep understanding of what he's doing: his passion, baking. It's inspiring to see people like M. Bertinet doing what they're best at. I don't have a Gozney, I've built my own wood fired oven but these recipe videos are inspirational.
Oh my😋 That looks delicious. I can only imagine how great it be fried (in butter of course), next day with melty butter and warm apple butter spread over. I really want to try and make this. Thank you Chef❤
6:43 I had to check website as 5-10 minutes in the oven sounded crazy to me… website says 45 minutes in the oven and CHECK only after 5-10 minutes… a bit misleading. But I will do it for sure, looks perfect
You are so amazing Unique very talented!!! I love to baking and I am cooking from when I am 7 years old I cooked so talented myself but I like you very much nice touch all what you doing with all your heart ♥️!!! Bravo 👏 Thank you I like to watching you and taking your recipe Hello from NEW YORK USA 🇺🇸
I was lucky enough to get some cinnamon twists from his bakery, and OMG it was the best cinnamon I have ever tasted. Ingredients matter, and it's worth the extra cost.
I’ve veganized his other recipe on this channel by subbing aquafaba for the eggs and non dairy butter etc, and it worked out great. This was the second Christmas I brought the cinnamon buns recipe to family and they we’re surprised that it was vegan because it was so good. I hope you have luck with your recipe swaps!
I've made bread a few times in the dome, but I find it difficult. If I use gas to heat and turn off then the temp drops too fast and I need to turn back on. If I do wood down to embers it gets a really smoky taste. Any suggestions? This was a big reason why I bought it.
![[MV] A leap of faith...ความเชื่อใจครั้งสุดท้าย (From "Petrichor the series")](http://i.ytimg.com/vi/U1piZH2CNXA/mqdefault.jpg)
The way he handles that dough...I can't explain it, it truly feels like art. Everything looks so natural, it is like his body does everything on its own...unreal.
Totally agree , the way the dough is formed is an art. Still trying to get used to making dough the Bertinet way.
I have just spent a week on the bread course down in Bath... Great guy! and you will be amazed what you learn .. Show the dough who's boss. Keep the top on the top. Turn the dough clockwise if you are right handed! Thanks Richard for a great week.
When craftsmanship becomes art.
Artsmanship
Craftmanship is and always been Art.
@@octopus8420 No, it's not. It takes passion, dedication... heart. Everyone can build a table, bake a cake, paint a wall. But if you put your heart in it, strive for beauty and perfection, want to improve not for efficiency of effectiveness, but purely for the result. Then craftsmanship becomes art.
Yea right that crap looked burnt
@@lorenzocollin6831 Sir, you need to see a doctor for your eyes.
I love Berinet's relaxed attitude... more content with him please!!!
I have watched 3 videos with this man. All were mindblowingly good. I would trust any word this man says about baking.
www.youtube.com/@richardbertinet4352/videos
Richard Bertinet, best baker in the world!
We tried this recipe and it was the best apple filled bread I've ever had!! Creme fraiche and apple brandy really bring out the flavors. So good 👍
I always love seeing Bertinet on the on the channel. This wasn't really a practical recipe for that oven but of course this expert made it work. He makes handling dough look so easy.
Think pile of semi molten radioactive uranium and somehow you have to get it in that bowl with only the bench scraper.
Merci Richard! Beautifully inspired brioche, king of breads.
I just discovered Richard a week ago. Where has this amazing content been all my life! I made baguettes last weekend and maybe will attempt this brioche in a couple of days. It looks divine!
It's good to see You again Richard, Your cinnamon buns was my favourite Gozney receipe, I need to try this one.
i like all Bertinet videos and can feel his sincerity to teach.... is always there...
I love this one and the cinnamon buns. I've been struggling with my enriched bakes but these two videos have stiffened my resolve to have at it again!
A true master. Confident, at ease, exhuding inspiration because of a deep understanding of what he's doing: his passion, baking. It's inspiring to see people like M. Bertinet doing what they're best at. I don't have a Gozney, I've built my own wood fired oven but these recipe videos are inspirational.
And a good teacher, his bread making courses are well worth the money
I made this yesterday!! Oh my it was absolutely delicious!!! ❤
Oh my😋
That looks delicious. I can only imagine how great it be fried (in butter of course), next day with melty butter and warm apple butter spread over. I really want to try and make this. Thank you Chef❤
french people are amazing 👌🏻
This is pure perfection. Watching this man’s simple approach is refreshing. Straight forward and a pleasure to watch.
Glad you enjoyed!
Oh my Gosh, perfection at the sight and heaven at the bite.
Oh my! So enjoyable in every way!
He is so relaxing to listen too
Какой чудесный хлеб, просто лучшее поздравление ! Спасибо !👍👍What
wonderful bread, just the best congratulations! Thank you !👍👍
(Brazil) que receita! ja assisti umas 5x ! Sensacional! não vejo a hora de reproduzir - Congrats Richard you are the best!
6:43 I had to check website as 5-10 minutes in the oven sounded crazy to me… website says 45 minutes in the oven and CHECK only after 5-10 minutes… a bit misleading. But I will do it for sure, looks perfect
surprised more didn't comment on this. yeah 5 min in the oven is insane for large item like that. at least 30 min at a min.
beautiful ! Thank you
THKS Maestro!
that kitchen is absolutely perfect
Mr Bertinet
Thanks 🎉
How mastered you performed this recipe!!!
Bravo!
Amazing oven!
I will ask my husband to make this brioche. Thanks again
🐝
It looks so good because you have a nice oven!
I think you make cooking enjoyable! I love your voice xxx
We're pleased you loved the video!
god i love this channel and i love Bertinet, literally the coolest guy
I've got to feel it on my taste buds, have to try this, wow!
You are so amazing
Unique very talented!!!
I love to baking and I am cooking from when I am 7 years old I cooked so talented myself but I like you very much nice touch all what you doing with all your heart ♥️!!!
Bravo 👏
Thank you I like to watching you and taking your recipe
Hello from NEW YORK
USA 🇺🇸
I was lucky enough to get some cinnamon twists from his bakery, and OMG it was the best cinnamon I have ever tasted. Ingredients matter, and it's worth the extra cost.
Truly still the GOD of Baking :)
It's impressive that he is able to make brioche in a pizza oven. Reminds me of that MacGyver show from the 80s.
@Gozney Please invite him more often, I’m sure the camera crew enjoy his videos just as much as we do 😄
My hero. Your kitchen is my dream.
Ah viola, thank you so very much for this lovely creation.. it beauty inspires. ❤
I baked your stollen bread and it’s delicious 😋 thx
actual chef's kiss at 8:00
Is this kitchen outdoor or indoor? Love the idea of having a pizza oven inside or semi-outdoors
Nose el idioma ,pero deduzco y está buena el método,la receta(lo saco por deducción)práctico y sencillo ,buen video.!elegancia¡
Es inglés pero con un fuerte acento en francés
Amazing work . Thank you
Because brioche can be dry (despite so much butter), I recommend over filling it with whatever good stuff you are using.
Amazing Richard. Looking for an internal temp of 200° F
...i gràcies per engrescar -nos, semblant que siga fàcil de preparar 😍
Looks incredible! 😋
It looks amazing, I can't wait to make it.
its beautiful
What a beautiful loaf.
This is incredible ...... Wow
I would have added cinnamon too like he mentioned but it still looks very good
This must be amazing with berries too.
Outstanding!❤
The window panning he achieved was insane
It's almost like a fancy cinnamon bread roll in the method.
This looks incredible
I absolutely love this guy!
yep he is a legend www.youtube.com/@richardbertinet4352/videos
This looks much like I have to make it.
The best brioche recipe I've ever seen besides twice baked frangipane covered brioche! 👍👍
Thanks so much 😊
Great sharing, thanks. However I don't have a professional oven . In an oven with fan, do you suggest some hot water at bottom to get a better result?
With rich dough (egg butter) there is no need for steam, an also NO FAN! Just plain top/botom medium heat.
I need to make this as soon as possible
I don't know how I ended up here because I didn't even know fresh yeast was a thing
gorgeous!
...i m'encanta la teua delicadesa manipulant el ingredients ☺️
Imagine making French toast with the day old brioche........ ooooooo..... well that is if it would last that long, this is dope!
"so be careful if you use a mandoline" i appreciate that
How is it I can go out and grab all the exact ingredients (most of which are not in a common kitchen) and yet I get a wet slop instead of dough?
Merry Christmas from Norway, looks amazing.
Looks amazing! Will try this but plant-based as I have a family history of cancer and need to avoid the estrogen in dairy.
Anxiety is far more cancerogenic than estrogen
I’ve veganized his other recipe on this channel by subbing aquafaba for the eggs and non dairy butter etc, and it worked out great. This was the second Christmas I brought the cinnamon buns recipe to family and they we’re surprised that it was vegan because it was so good. I hope you have luck with your recipe swaps!
I have a convection oven. Should I set it at 200°C? Will that work or do I need a different function? Thanks!!
Oh yummmy. Pass the goodies please!!!!!
You’re The Best!
I cooked this last weekend
That absolutely looks stunning 😍 i don't think i have the courage to try this 😆 thanks for sharing, much love from Singapore 💕
You can do it!
courage?!?!!? lol which part of this novice recipe makes you nervous?
The way he says caramel 🤤
Would you happen to know how long the brioche keeps for if properly stored? Thanks!
❤❤❤ lovely !
i finally know how to set it.
When the student is ready, the Master will arrive.
Looks amazing, but how long it was baked?
Hey, Richard baked this for around 40 minutes at 200C/392F. Thanks, The Gozney Team
Thank you the answer. Merry Christmas
If I had an oven like that I'd be cooking gourmet all the time. An oven like that isn't easy to come by. Not cheap either.
Ok we don’t have fresh yeast so how much instant yeast thanks
Kitchenaid mixers say in the book, all dough should be mixed at 1 or 2, never above.
Masterpiece
Can this be done in the Roccbox?
😊🤩
What was that liquor he added while caramelizing the apple
Calvados
who is he? soo masterful and calm
Is this ratio of flour and milk correct? Seems like it needs a lot more flour
he is BACK!
ah hell yeah the mans back!!!
Wow, yummy!
Thats looks so good. I have a secret crush on that man. Il est trop croquable.
You almost lost your eyebrows there 😅 Lovely bake 👌
are 30 grams of fresh yest the same as 30 grams of dry instant yest?
Hey, if using dry yeast we recommend halving the amount - 30g fresh yeast / 15g dry. Thanks!
15g yeast?! Yikes, that’s a LOT. I’d double check it. I’d probably go 8g
Rule of thumb always divide by 3 from fresh yeast
I've read somewhere, it's 0,33 x fresh yeast, the result for dry yeast
I've made bread a few times in the dome, but I find it difficult. If I use gas to heat and turn off then the temp drops too fast and I need to turn back on. If I do wood down to embers it gets a really smoky taste. Any suggestions? This was a big reason why I bought it.
you bought this item for this some silly bread recipe?
It's cool to watch but no one has an oven like that.
맛있겠다
How long did you bake it for?
Hey, bake in Dome at around 200°C/392°F, with no flame and the door on for around 45 minutes. Thanks!