"I'm pretty happy with how these have turned out" as he produces 6 brioche buns that an award winning baker would be proud of lol. I'm in the middle of making my own wood fired oven and came across Clive's channel while scouring TH-cam for inspiration. Truth be told, I'm still giggling from his little "faux pas" in Episode 3, "let's talk about the size of your wood", his reaction upon realising what he had just said was amazing. Thanks very much for the content and inspiration. Wonderful, informative and obviously extremely well prepared videos. Keep up the good work ;)
ooohhh hello Chef, it's been a while. I was missing Your guidelines. This year I'm starting my adventure with this kind of coocking. It's great to see You again.
YEA, made my day when i saw your video post. Always a joy to watch and learn new skills. Looking forward to the other videos in this series. Thanks again
Just yesterday I was realizing that I hadn't seen an upload from your channel in quite some time. I watched a couple of the old videos and wondered if you would be returning to TH-cam anytime soon. The very next day, my questions are all answered. Suppose the seasons might have something to do with it also, not much outdoor cooking usually takes place in the winter, assuming you're in the northern hemisphere.
So good to see you again! I've been using my oven for years and I still have doubts when I want to make more than one meal, or cook something new. Doubts regarding the temperature, the heating time of the oven, that the floor stays warm. You have to deal with many things when you use a wood fired oven and sometimes I feel pressured because I cook for special occasions and the food for the meeting depends on me... it has to be delicious. So you're always learning something new when you cook with a wood fired oven. Greetings from Argentina!
I love your videos, your background music just makes me want to sit down with a nice glass of red wine! You, sir, live in paradise! Your videos are one of my references for all things wood fired ovens. I always look forward to seeing your posts. Thanks for taking the time to make these.
@@TheWoodFiredOvenChef Tried out the recipe and they came out wonderfully! This first batch was in the conventional oven but I will be trying this in our wood fired oven in the future! Thanks again for sharing your knowledge with us in your amazing videos!
Love the content and your production is always over-the-top. Amazing as always. I'll be over here dreaming of having such a cool oven until I can get my own. Thanks for this video. I use muffin rings for my burger buns...it adds some height and I like the overall look of a taller, chef'd-up burger. Would love to see how they work in your oven.
Top quality channel. Love your voice, the sound quality and image captures and all of the colour grading is consistent and amazing. On top of this the explaining is impressive and calm at a point that is relaxing to hear.
Really interested to try brioche next time. My son and I are always looking for the ultimate burger but I don't think we tried the Brioche variation yet. Hmm, maybe tomorrow evening...... James
Could you please tell us who , and or, how, you're particular oven was constructed? . This would be very helpful for someone like me who wants to build an oven like yours.
hm, so interesting... You're closing the door when the fire is still inside? We were told by our wood fire bread oven agent (we have Forno Bravo and we LOVE IT) to always wait till the fire dies out to do that and close the door only when the embers remain. But it sounds very convenient as you are deciding what temperature you want the oven to be at instead of it reaching too high temperatures. I'm so glad you're still posting. Please, dont stop. I've learnt so much by your ideas and methodology of using the oven. You've been a real inspiration.
Great question. The fire was quite small, and mostly embers, when I put the door on, so I has no concern. I was working on reaching a specific temperature, and a large fire would make that very difficult by putting too much heat, too quickly, into the floor and dome. I certainly wouldn't put the door on while a large fire was in progress. Thanks for getting in touch. I’m glad you enjoyed the videos and really appreciate the feedback. More to come.
Another great video Clive, thanks! How long did it take for the buns to be ready in the wood fire? The same 18 minutes as in a conventional oven? Thanks
Yes, it should be about the same amount of time if you get the temperature even throughout the oven. I'm working on some new content after taking a break, so stay tuned. Clive
I've all but given up on making hamburger buns in the wood-fired oven. I'll give it another shot with the retained heat the day after a pizza night, as it'll be quite even and around the temps you seek here the next morning. With this recipe, I assume I can let the dough proof overnight in the fridge?
Your recipe for brioche burger buns sounds wonderful and provides clear instructions for creating a delicious and high-quality bun for burgers. Here's an overview and review of the recipe: Brioche Burger Buns: Brioche is indeed a great choice for burger buns, given its soft, light, and flavorful nature. The description of not overwhelming the burger with the bun is important, as the bun should complement the filling without overshadowing it. Enriched Dough and Equipment: Explaining that brioche is an enriched dough helps readers understand the unique characteristics and ingredients of the recipe. Recommending a stand mixer with a dough hook for making brioche dough is a helpful tip, as enriched dough can be sticky and challenging to knead by hand. Ingredients: The ingredient list is well-detailed, providing measurements and specific types of ingredients. Using whole milk, active dry yeast, sugar, eggs, all-purpose flour, kosher salt, and softened unsalted butter contributes to the quality and flavor of the brioche. Baking Process: Explaining the desire to bake the buns using retained heat from a wood oven adds an interesting touch. This approach requires practice and familiarity with the oven's performance, highlighting the importance of understanding your cooking equipment. Conventional Oven Option: Offering an alternative option to bake the buns in a conventional oven at a specific temperature and time is considerate. This allows for flexibility and ensures that readers can achieve a successful outcome even if they don't have access to a wood oven. Overall Impression: Your brioche burger bun recipe provides clear instructions, helpful tips, and options for both wood oven baking and conventional oven baking. The enriched dough and carefully chosen ingredients promise a bun that adds to the burger experience. Whether baked in a wood oven or a conventional oven, these brioche buns are likely to elevate any burger they accompany. Thank you for sharing this detailed and well-presented recipe!
Just when you think Clive gave up on making videos, he surprises you with three. Happy Friday y'all!
Cheers Renaldo
I wish this channel posted more ❤
more coming soon
Exceptional drop on a Friday thank you! And two more episodes to come! How lucky are we!
Thanks !
Good to see you back Clive.
Glad to be back Michael. More to come
I'd love to get more of these, but I prefer the quality to quantity, keep it up Clive.
More to come
Thank you!!! So excited when I saw there were new episodes. Great series can’t wait to try
Thanks Thomas
What, A NEW VIDEO!? Yay!!
THanks !
missed you and your films....well....going to cook something now...
thanks Andre
Three videos at once! We have been blessed by the wood fire oven master! Great way to start the weekend :) Thanks!
Many thanks!
"I'm pretty happy with how these have turned out" as he produces 6 brioche buns that an award winning baker would be proud of lol. I'm in the middle of making my own wood fired oven and came across Clive's channel while scouring TH-cam for inspiration. Truth be told, I'm still giggling from his little "faux pas" in Episode 3, "let's talk about the size of your wood", his reaction upon realising what he had just said was amazing. Thanks very much for the content and inspiration. Wonderful, informative and obviously extremely well prepared videos. Keep up the good work ;)
Thanks. More to com
Ahhh…we got a little chuckle out of Clive! Awesome series. Thank you
Thank you !
I agree with your wife. I'm impressed with your buns also!! 😀
Please keep these wonderful instructional videos coming. I am learning soooo much.
More to come Mark
3 parts is not enough, but I will take what I can get. grateful for your videos
More coming soon
ooohhh hello Chef, it's been a while. I was missing Your guidelines. This year I'm starting my adventure with this kind of coocking. It's great to see You again.
Thanks you!
Marvelous!!! So glad to see your posting! Is it ok for me to say...we're all impressed with your buns
Haha! Thanks Sally
another great series of posts. please keep them coming.
more coming soon Keith
the legend of fire... 👏👏👏
Cheers
Those buns look perfect!
I will try this recipe for sure, but will bake in my conventional oven.
Love your channel ❤
Yeah, I think I’ll use your recipe and bake in home oven.
let me know how it goes
YEA, made my day when i saw your video post. Always a joy to watch and learn new skills. Looking forward to the other videos in this series. Thanks again
Thanks Randy
This has been a nice Friday surprise for me. Thank you once again for such a well made video.
Many thanks Kieran
Just yesterday I was realizing that I hadn't seen an upload from your channel in quite some time. I watched a couple of the old videos and wondered if you would be returning to TH-cam anytime soon. The very next day, my questions are all answered. Suppose the seasons might have something to do with it also, not much outdoor cooking usually takes place in the winter, assuming you're in the northern hemisphere.
Yes, we had a long, cold, and wet winter. More to come
Great that you are back ❤
Thanks Rick
Oh my goodness…they look absolutely world class….😮🔥 Damn fine Clive.
Cheers Mark
So good to see you again!
I've been using my oven for years and I still have doubts when I want to make more than one meal, or cook something new. Doubts regarding the temperature, the heating time of the oven, that the floor stays warm. You have to deal with many things when you use a wood fired oven and sometimes I feel pressured because I cook for special occasions and the food for the meeting depends on me... it has to be delicious. So you're always learning something new when you cook with a wood fired oven.
Greetings from Argentina!
Who wouldn't be impressed with your buns? They look terrific. 😍
😂 thanks Mike. Your oven space is looking fantastic
I love your videos, your background music just makes me want to sit down with a nice glass of red wine! You, sir, live in paradise! Your videos are one of my references for all things wood fired ovens. I always look forward to seeing your posts. Thanks for taking the time to make these.
Thanks so much Brad. More to come
So glad to see you back sir hope you are doing well
Thank you!
OMG Clive! So good to have you back!
More to come!
Brilliant as always Clive , Keep em coming ❤
More to come Ross
Can wait to make these!! Thank you very much Clive.
Thanks Jason
I love the outtakes I’m kind of impressed too 😊
😂
I love watching all your videos, thank you.
Would love to have such a beautiful oven especially for my bread making. I guarantee though, that non-stop repetitive music would not be playing.
I definitely be trying this shortly. Good to see you again!
Thanks Frank
Welcome back Clive :-)
Good to be back!
This is a must try! I'm making sourdough loaves this weekend so I may try this recipe as well! Wonderful video series on the burger night!
Great!
@@TheWoodFiredOvenChef Tried out the recipe and they came out wonderfully! This first batch was in the conventional oven but I will be trying this in our wood fired oven in the future! Thanks again for sharing your knowledge with us in your amazing videos!
Welcome back! Nice to see you are back 🎉
Thanks
I’m so glad your back!!!
More to come
Whoooooohoooooo 😊. He's back. Greetings from Johannesburg, South Africa. Missed you, Clive🤗
Its great to see your channel grow. You make some great videos.
Many thanks
Great job! Keep'em coming!
Thanks Manuel. More to come.
wie immer, sehr gutes Video! Danke! Bin schon auf die nächsten dieser Serie gespannt! Grüße aus Österreich
Love the content and your production is always over-the-top. Amazing as always. I'll be over here dreaming of having such a cool oven until I can get my own. Thanks for this video. I use muffin rings for my burger buns...it adds some height and I like the overall look of a taller, chef'd-up burger. Would love to see how they work in your oven.
Thank you. Muffin rings are a great idea. I will try that. Clive
so happy you are back!
Thanks
I am also very impressed with your buns!😂❤
😂
Laughed alot at the end 😅perfect episode as always.
Thank you !
Finaly video,ty for inspiring recipes,i tried some and gona try more. Always perfect
Thank you!
Beautiful 👍👍
Cheers
Cheers 🥃 rum and Diet Coke
Top quality channel. Love your voice, the sound quality and image captures and all of the colour grading is consistent and amazing. On top of this the explaining is impressive and calm at a point that is relaxing to hear.
Much appreciated, thanks for the comment. More to come
These look fantastic! always a very polished and informative video thank you
Thanks Andrew
Great video Clive, naughty wife...😂
😂
Nice to see something from you again!
The recipe reads excellent! I think I would sprinkle some sesame seeds and black cumin on the eggwash…
Great idea
Just checked the channel the other day and no new vids 😢. Now 3!!!! I’m going to pour a nice glass of wine and enjoy! Thank you
Cheers
I will be trying this but I also have the next 2 installments of your burger series watch first, cheers.
Cheers
GOD MISSED YOUR VIDEOS
🙏🏼
Really interested to try brioche next time. My son and I are always looking for the ultimate burger but I don't think we tried the Brioche variation yet. Hmm, maybe tomorrow evening......
James
Let me know how it goes James
I think we are all impressed with your buns 😉. Only thing missing from this series was your dog.
Please dont stay away for too long as you were missed
She's getting old and not interested in being on camera any more. More to come David.
woohoo🎉🎉🎉🎉 thank you
Yay!
What’s the background music. It’s very calming watching your videos.
The track is called “Charango" by Mark Thomas Hannah.
Could you please tell us who , and or, how, you're particular oven was constructed? . This would be very helpful for someone like me who wants to build an oven like yours.
If you would like to email me through my website I will send you all the information about my oven.
Yummy
Thanks
Thanks Clive for these wonderful videos.
One problem I face with my oven is that it smokes too much when I try to choke the fire… any solution?
spread the embers out across the floor, and don't put the door on until all the flames have died out.
@@TheWoodFiredOvenChef thank you for your advice. Will try it next time
Buns looks delicious, would love to bake some in my oven but dont have a mixer.😮😬..by the way the burgers looked great.🍔
Thanks Ed
Thank you Again, I Watched all of your Pizza videos with my Grand Children and they said "Pop can you make us Pizza" Thank you Again You are Amazing
😄thank you
@@TheWoodFiredOvenChef You are The Best We Love You
Greetings good sir, how big is your oven?
Mine is a Forno Bravo Premio 2G 100 which has a 40”/102cm interior cooking surface.
hm, so interesting... You're closing the door when the fire is still inside? We were told by our wood fire bread oven agent (we have Forno Bravo and we LOVE IT) to always wait till the fire dies out to do that and close the door only when the embers remain. But it sounds very convenient as you are deciding what temperature you want the oven to be at instead of it reaching too high temperatures. I'm so glad you're still posting. Please, dont stop. I've learnt so much by your ideas and methodology of using the oven. You've been a real inspiration.
Great question. The fire was quite small, and mostly embers, when I put the door on, so I has no concern. I was working on reaching a specific temperature, and a large fire would make that very difficult by putting too much heat, too quickly, into the floor and dome. I certainly wouldn't put the door on while a large fire was in progress. Thanks for getting in touch. I’m glad you enjoyed the videos and really appreciate the feedback. More to come.
@@TheWoodFiredOvenChef thanks for clarifying my question 👍😀
@@TheWoodFiredOvenChef❤.
Are you using a silk to get such even lighting? Looks great.
mixture of natural light, and some fill from an Aputure C300d with a lantern attachment
@@TheWoodFiredOvenChef You do a great job on the production values.
Hi Clive great as always question would you add the salt always after the yeast to stop it from killing the yeast?
always keep them separate Tony
Cheers Clive,welcome back.
How long did you bake the buns for ?
about 18 minutes at 375F
Another great video Clive, thanks! How long did it take for the buns to be ready in the wood fire? The same 18 minutes as in a conventional oven? Thanks
Yes, it should be about the same amount of time if you get the temperature even throughout the oven. I'm working on some new content after taking a break, so stay tuned. Clive
Love your videos, is there a reason you don't use bread flour .
I find that APF provide a slightly lighter texture than bread flour. Thanks for commenting. Clive
Cheers
Cheers!
I was out of town and just saw this! Yay Clive!
Thanks Robert
hello! the breads look great, I would like to know how long the mixture lasted at medium speed, was it only 10 minutes? thank you
Yes, 10 minutes, or until you have a smooth and well mixed dough.
@@TheWoodFiredOvenChef thanks
I've all but given up on making hamburger buns in the wood-fired oven. I'll give it another shot with the retained heat the day after a pizza night, as it'll be quite even and around the temps you seek here the next morning. With this recipe, I assume I can let the dough proof overnight in the fridge?
Yes overnight will add more flavour. Great idea to use the retained heat the next day.
Great video, can you verify the # of eggs, you said one, but looked there were 2 in the small bowl. Thank you.
one egg and one egg yolk
We miss you
Be back soon with more content
Lucky wife 😅
😄
Interesting 🤣🤣🤣
Short words🤣🤣🤣
Intending his heart🤣🤣
THATS OVEN🤣🤣🤣🤣🤣
What can be used instead of eggs?
You can use a traditional bread recipe
❤❤❤
Why does the algorithm always know when I’m hungry?
I love the algorithm !
Good good good
Thank you
Hi chef
Hello
❤
😘
👍👍👍
👍🏼
Your recipe for brioche burger buns sounds wonderful and provides clear instructions for creating a delicious and high-quality bun for burgers. Here's an overview and review of the recipe:
Brioche Burger Buns:
Brioche is indeed a great choice for burger buns, given its soft, light, and flavorful nature. The description of not overwhelming the burger with the bun is important, as the bun should complement the filling without overshadowing it.
Enriched Dough and Equipment:
Explaining that brioche is an enriched dough helps readers understand the unique characteristics and ingredients of the recipe. Recommending a stand mixer with a dough hook for making brioche dough is a helpful tip, as enriched dough can be sticky and challenging to knead by hand.
Ingredients:
The ingredient list is well-detailed, providing measurements and specific types of ingredients. Using whole milk, active dry yeast, sugar, eggs, all-purpose flour, kosher salt, and softened unsalted butter contributes to the quality and flavor of the brioche.
Baking Process:
Explaining the desire to bake the buns using retained heat from a wood oven adds an interesting touch. This approach requires practice and familiarity with the oven's performance, highlighting the importance of understanding your cooking equipment.
Conventional Oven Option:
Offering an alternative option to bake the buns in a conventional oven at a specific temperature and time is considerate. This allows for flexibility and ensures that readers can achieve a successful outcome even if they don't have access to a wood oven.
Overall Impression:
Your brioche burger bun recipe provides clear instructions, helpful tips, and options for both wood oven baking and conventional oven baking. The enriched dough and carefully chosen ingredients promise a bun that adds to the burger experience. Whether baked in a wood oven or a conventional oven, these brioche buns are likely to elevate any burger they accompany. Thank you for sharing this detailed and well-presented recipe!
Love the videos but it's so distracting to watch food making with jewelry on
Don't wear it then
😂