Mr Bertinet! I have seen this video a year ago in another chanel, after that, I decided start to learn how made bread; you inspire me and make me find in the bakery something more than a dough baked, thank you so much for your passion and your for his teachings
Thank you for these videos. They are beautiful and, I believe mostly in real time (minus the 1 hour/ 14 hour proofing times lol). I appreciate the repetitive movements, as that is how I learn best! Many folks want videos that are cut for speed. Not I. Thank you again for sharing!
This book was the best present I have received. And now, all these videos are the perfect complement to the information and recipes you can find inside these marvelous pages. I can only add that my bakery was broken like BC/AC (before crust/after crust).
Год назад+2
Thatnks to this man i discovered, like 2 years ago, that I wanted to learn how to make every kind of bread in the world
Bonjour Mr. Bertinet, un coucou directement du Brésil, on en parle beaucoup ici de votre technique Slap and fold, et vraiment elle est bien intéressante, je suis amoureuse de brioche depuis mon enfance, ma grand mère en faisait, je fait une version adaptée ici pour notre climat « plus light » mais j’aimerais beaucoup déguster la vôtre, est-ce vous pouvez me passer les quantités de votre recette soit en % ou g ? Merci d’avance, autre question, vos livres on les trouve en français aussi ou qu’en anglais ? Merci 🥰❤️🍞🥖🥐
Oi Rosane. Clique nos 3 pontinhos logo abaixo do vídeo e à direita de Salvar e então selecione Abrir Transcrição para abrir uma janela com a transcrição dos diálogos. Na janela de transcrição, clique nos 3 pontinhos verticais e desabilite a visualização da data e hora. Posicione o cursor no início do texto, pressione o botão esquerdo do mouse e, mantendo-o pressionado, arraste até o final . Com o texto marcado, solte o botão esquerdo e pressione ctrl-c para copiar para a memória. Abra uma nova janela no seu navegador e digite translate.google.com. Posicione o cursor no painel esquerdo e clique ctrl-v. No painel direito, selecione PORTUGUÊS na lista de idiomas. Pronto!
Je suis impressionné par votre method et la façon que vous été toujours emballée par votre profession! Es ce que vous fait des vidéos en français aussi? Jeff
Here ya go @ikerdanielmorteraromero2592 500g strong white flour 50g caster sugar 15g fresh yeast 10g salt 350g egg (shelled weight), roughly equivalent to 6 large eggs 250g unsalted cold butter (use the wrapper for greasing) 1 egg beaten with a pinch of salt 1 hour before it is needed, to make an egg wash
Here: 500g strong white flour 50g caster sugar 15g fresh yeast 10g salt 350g egg (shelled weight), roughly equivalent to 6 large eggs 250g unsalted cold butter (use the wrapper for greasing) 1 egg beaten with a pinch of salt 1 hour before it is needed, to make an egg wash
Excellent but you didn't say what quantities of the ingredients you used. Also, did you let the dough rest and warm up after taking it out of the refrigerator? How long?
He’s an economist, ofc he’s gonna use the most efficient way to get the recipe. 500g strong white flour 50g caster sugar 15g fresh yeast 10g salt 350g egg (shelled weight), roughly equivalent to 6 large eggs 250g unsalted cold butter (use the wrapper for greasing) 1 egg beaten with a pinch of salt 1 hour before it is needed, to make an egg wash
Mr Bertinet! I have seen this video a year ago in another chanel, after that, I decided start to learn how made bread; you inspire me and make me find in the bakery something more than a dough baked, thank you so much for your passion and your for his teachings
I havent done anything dif since. This is ZEN OF BAKING. THIS IS ANCIENT
Thank you for these videos. They are beautiful and, I believe mostly in real time (minus the 1 hour/ 14 hour proofing times lol). I appreciate the repetitive movements, as that is how I learn best! Many folks want videos that are cut for speed. Not I. Thank you again for sharing!
This book was the best present I have received. And now, all these videos are the perfect complement to the information and recipes you can find inside these marvelous pages. I can only add that my bakery was broken like BC/AC (before crust/after crust).
Thatnks to this man i discovered, like 2 years ago, that I wanted to learn how to make every kind of bread in the world
HELLO, I JUST WANT TO SAY, THANKS A LOT FOR YOUR TEACHING.
I LOVE IT!!!
CULIACÁN SINALOA MÉXICO
Wow, I didn't think brioche was viable to mix by hand. That's some skill.
Amazing skills 👍🏻
This is like watching an alchemist from the medieval times
Do you have to slap and fold? What if I’m making large quantities, can I use my spiral mixer?
Gracias por compartir💐
I like that you show how to make it by hand, too many of these other videos are using kitchenaid mixers, not good.
Bonjour Mr. Bertinet, un coucou directement du Brésil, on en parle beaucoup ici de votre technique Slap and fold, et vraiment elle est bien intéressante, je suis amoureuse de brioche depuis mon enfance, ma grand mère en faisait, je fait une version adaptée ici pour notre climat « plus light » mais j’aimerais beaucoup déguster la vôtre, est-ce vous pouvez me passer les quantités de votre recette soit en % ou g ? Merci d’avance, autre question, vos livres on les trouve en français aussi ou qu’en anglais ? Merci 🥰❤️🍞🥖🥐
C'est si bon. Merci.
Very good رآئع جدا
So happy to see your chanel. How can you explain that brioch after baking has no gaps while panettone has big gaps.
Nice job I hope to learn more from you
I am expecting my books ( Crust and Dough) to arrive, in the meantime I learn your technique. Thanks
This is ANCIENT KNOWLEDGE!!
Hi! Your videos are amazing! ☺
My English is poor😢, please, I need English or Portuguese subtitles😁 Thank you!👍
Turn on the closed captions (CC) button on the top right of the video.
Oi Rosane. Clique nos 3 pontinhos logo abaixo do vídeo e à direita de Salvar e então selecione Abrir Transcrição para abrir uma janela com a transcrição dos diálogos. Na janela de transcrição, clique nos 3 pontinhos verticais e desabilite a visualização da data e hora. Posicione o cursor no início do texto, pressione o botão esquerdo do mouse e, mantendo-o pressionado, arraste até o final . Com o texto marcado, solte o botão esquerdo e pressione ctrl-c para copiar para a memória. Abra uma nova janela no seu navegador e digite translate.google.com. Posicione o cursor no painel esquerdo e clique ctrl-v. No painel direito, selecione PORTUGUÊS na lista de idiomas. Pronto!
Je suis impressionné par votre method et la façon que vous été toujours emballée par votre profession! Es ce que vous fait des vidéos en français aussi?
Jeff
Bra
Bravo
So you still have courses for bread making and where?
His school is located in London England
Thank You!
Worst cameraman in the history... the best baker
So good
But why don't ypu put the measurements?
How do we know how much of everything goes in
I was about to ask the same … and would also appreciate information on the baking time and temperature. Else, thanks for a great video.
You can find the recipe in the book "Crust". Here's a link to amazon: amzn.to/38NONvs
He made Brioche in this one and it had measurements ruclips.net/video/RaGwtl9HQWM/видео.html
Does anyone know the amounts?
Here ya go @ikerdanielmorteraromero2592
500g strong white flour
50g caster sugar
15g fresh yeast
10g salt
350g egg (shelled weight), roughly equivalent to 6 large eggs 250g unsalted cold butter (use the wrapper for greasing)
1 egg beaten with a pinch of salt 1 hour before it is needed, to make an egg wash
@@joshliu4428 many thanks, brother! God bless
❤❤❤❤❤❤❤
how far do you take the dough before you add the butter? do you develop the gluten completely?
Ingredients?
Did you say rest for 14 hours? @ 9:34
I made it before. Yes, 14h in the fridge. The dough has a high percentage of fat so you need to firm up as well.
Kindly, where can I find the recipe?
Here:
500g strong white flour
50g caster sugar
15g fresh yeast
10g salt
350g egg (shelled weight), roughly equivalent to 6 large eggs 250g unsalted cold butter (use the wrapper for greasing)
1 egg beaten with a pinch of salt 1 hour before it is needed, to make an egg wash
Sexiest Chef Alive !
Excellent but you didn't say what quantities of the ingredients you used. Also, did you let the dough rest and warm up after taking it out of the refrigerator? How long?
Buy the book😅
He’s an economist, ofc he’s gonna use the most efficient way to get the recipe.
500g strong white flour
50g caster sugar
15g fresh yeast
10g salt
350g egg (shelled weight), roughly equivalent to 6 large eggs 250g unsalted cold butter (use the wrapper for greasing)
1 egg beaten with a pinch of salt 1 hour before it is needed, to make an egg wash
I did.
@@armandocamorra2488
Yum :-)
Ruchard , can you show me how to creat a carb free or low carb breads using alternative flours??
No milk no water. Not like other recipes
Brioche recipes vary including those with only egg.
Pourquoi vous parlez en anglais 🙈 pourquoi vous expliquez pas en français puisque vous êtes français!
Hey.Richard.is.it.your.personal.choice.to.use.high.hydration.bread.doughs.i.would.appriciate.it.if.you.could.comment.on.it.i.am.christian.from.Aotearoa.new.zealand.Happy.New.Year