100% Whole Wheat Brioche Dough Recipe? It's Unique and Super Tasty!

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  • Опубликовано: 29 ноя 2024

Комментарии • 112

  • @ChainBaker
    @ChainBaker  2 года назад

    📖 Find the written recipe in the link below the video ⤴
    🌾 If you would like to support my work click here ⤵
    www.ko-fi.com/chainbaker
    🔪 Find all the things I use here ⤵
    🇺🇸 www.amazon.com/shop/ChainBaker
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    🍞 Share your bread pictures here ⤵
    www.flickr.com/groups/chainbaker/

  • @Jeepy2-LoveToBake
    @Jeepy2-LoveToBake 2 года назад +2

    I was able to bake this brioche recipe - and may I say - OUTSTANDING!! I think the dough was a bit stiffer than your other brioche recipes, but still resulted in a beautiful crust, soft and fluffy interior and a nice wheaty, nutty and buttery flavor. Thank you for sharing this recipe. Photos have been posted on "Charlie's Baking Buddies".

  • @marjamerryflower
    @marjamerryflower 2 года назад +7

    We have just been on holiday in France. Boy, do these people like buttery bread! Croissants and brioche every morning. Compliments on this wholewheat brioche! It looks wonderful and the buns must have been very tasty too

    • @koubenakombi3066
      @koubenakombi3066 2 года назад +1

      My bacon turned out a bit dry... I just used butter! :)

  • @AJAA2916
    @AJAA2916 2 года назад +2

    I love how Charlie suggests long cold bulk fermentation in the fridge!

  • @roger55es
    @roger55es 2 года назад +1

    Excellent loaf & buns fantastic reciept well presented chain bakery

  • @danielmartin7636
    @danielmartin7636 Год назад +1

    I’ve made this recipe twice now by hand. It’s a grueling process but with your hand mixing technique, time, and elbow grease I make it happen! I’ve experimented using the 10% of water in the recipe to make a 20% poolish and it works out beautifully. I suppose you can also use that same ratio but with boiling water to make a yudane to further increase the softness. Anyways thank you for this recipe it is amazing 🙏🏽

  • @edmonda.9748
    @edmonda.9748 2 года назад +2

    I find your videos very technical and informative,
    All that I can say is keep up the good work

  • @AllegraAelfwynnnKing
    @AllegraAelfwynnnKing 2 года назад +4

    This looks incredible!!! 😍 Brioche is my guilty pleasure, but I rarely make it because I prefer working with wholegrain/sourdough breads for health reasons. Thank you so much for sharing❤

    • @damianrhea8875
      @damianrhea8875 2 года назад +2

      Me too. I save the butter for spreading.

    • @HaAuIs-u4g
      @HaAuIs-u4g 20 дней назад

      Brioche breads are healthier than any other white bread

  • @G4CEFITNESS
    @G4CEFITNESS 2 года назад +2

    It is crazy!! I was just thinking of how can I make this exact bread! Thank you, thank you, and thank you!

  • @ayme5868
    @ayme5868 Год назад

    i remember binge watching your channel last year and completely forgot about it until youtube recommended this video to me today! you are my favourite baking channel as you really know your stuff so you explain the science very well. now that i’ve found you again i wont forget to subscribe!!

    • @ChainBaker
      @ChainBaker  Год назад

      Welcome back! I've made countless more videos since ;D

  • @michaelmack1966
    @michaelmack1966 2 года назад +2

    I have learned sooo much from you. You are an excellent teacher! Thank You 🙏

  • @AnthonyLeighDunstan
    @AnthonyLeighDunstan Год назад +2

    Got curious about the origin story of brioche and came across this:
    “One popular theory claims that it was invented by Norman Vikings, who settled in France in the 9th century and brought the secrets of making butter with them. The word brioche first appeared in print in 1404, and the name is believed to be derived from bris and hocher, meaning to knead and to stir.”
    There’s a Norwegian in our extended family so I sorta wanna believe this. 😂 Also it’s a really cool idea that such a rich decadent dough probably began as something like this Wholewheat brioche.

    • @ChainBaker
      @ChainBaker  Год назад +1

      Knead and stir sounds about right since it takes quite a lot of both 😆

    • @AnthonyLeighDunstan
      @AnthonyLeighDunstan Год назад

      @@ChainBaker hahaha, and your brioche by hand proves it. 😂👍🏻

  • @asperheim
    @asperheim 2 года назад +2

    I love it when you pros experiment. Home bakers do it all the time, and its great, but it begs the question - are their results valid? And would a pro failed and deemed a receipt unsuccessful? With you however, I’m sure. If something doesn’t work out - it won’t work out for anyone. Keep up the good work!

  • @denisewalker1917
    @denisewalker1917 2 года назад +1

    This looks like it's going to be delicious. I am currently working my way through your preferments playlist but I think I will slip this in between a couple of the recipes. Thank you for doing the hard bits!

  • @michelemarch8606
    @michelemarch8606 2 года назад +2

    Thanks for doing this recipe, Charlie! I will definitely give this a go!!

  • @ToriPizarro-y6g
    @ToriPizarro-y6g Год назад

    This is the best bread I’ve ever made. I used hard white wheat with my mockmill and couldn’t believe the results. The bread has a browned butter taste and a wonderfully light and airy texture

  • @gilonkravatsky458
    @gilonkravatsky458 2 года назад +1

    Thanks for another great recipe and video. The quality of your content deserves many more views. Do you have an estimate on how many loaves this would yield for a 5.75-inch by 3.25-inch by 2.25-inch loaf pan?

  • @laddcraner4170
    @laddcraner4170 2 года назад

    Your pretty much my favorite baker now, thanks for sharing your art!!!

  • @angie-ll4lb
    @angie-ll4lb Год назад

    You explain so perfectly. Glad to find you 👍👍

  • @RolloTonéBrownTown
    @RolloTonéBrownTown 2 года назад +2

    As a woman, I can say you're a dream. Handsome, AND can pull off a 100% whole wheat brioche. Ladies, get a man who can do both like the Chain Baker!

  • @AlexanderPoznanski
    @AlexanderPoznanski 2 года назад

    Nice discovery! I appreciated it!

  • @Nefi424
    @Nefi424 2 года назад +1

    Yet another recipe that I must try immediately. How does he do it!?

  • @juliennapoli
    @juliennapoli 2 года назад

    This is a must try, for healthier breakfast at last.

  • @CrUzZeiN
    @CrUzZeiN 2 года назад

    Oh my god. Simply love this recipe. Tomorrow i will be making the bread ❤️❤️

  • @ajl8198
    @ajl8198 2 года назад

    This looks amazing i would definitely love to make this. Thank you

  • @rodconner9079
    @rodconner9079 2 года назад +1

    Pretty cool!!! Looks are for presenting but if the flavor is the star -- then no worries. Thanks again Charlie, another great recipe on record. Be Safe

  • @dniezby
    @dniezby 2 года назад +1

    When you say "whole wheat" do you mean bagged flour labeled "whole wheat" or did you mean truly whole wheat where you grind your own flour? I've been having a hell of a time with fresh ground. Even using baker's percentage...something isn't working. This is one I will have to try since it worked out for you. Fresh ground tastes soooo good I just have some trouble with getting enough rise and the loaves come out a little dense.

    • @ChainBaker
      @ChainBaker  2 года назад +1

      Yep, supermarket whole wheat flour. I have not invested in a mill yet, but I will do in the future for sure!

    • @dniezby
      @dniezby 2 года назад

      @@ChainBaker Well, get ready cause it's a different game all together. I do manage to get some good loaves and the flavor is unmatched...So is the satiation. I mean, you eat two slices and you're done. Store bought, I could eat half a loaf and still crave more. Probably why the world is getting fat? Anyway, using baker's % like you showed in your videos has led to a lot of improvements. First off, I learned I was using way too little dough for my container. Your "calculate dough for your container" video helped me find that mistake. I think my problem lies in the method as I seems I get better results when I mix just the water and flour and let that sit for a bit before adding anything else. Hopefully, these problems will get solved soon.

  • @ckks0nyoutube
    @ckks0nyoutube 2 года назад

    Yippee!!!!
    Will definitely try it out

  • @faridalrangkuti3882
    @faridalrangkuti3882 2 года назад

    nice texture bread

  • @koubenakombi3066
    @koubenakombi3066 2 года назад

    Very nice! Thank you!

  • @RADIOballabuster123k
    @RADIOballabuster123k 4 месяца назад

    I love this recipe! Maybe the buns could use a degassing stage before the final bake :)

  • @jeanettehaygood4154
    @jeanettehaygood4154 2 года назад +1

    How about a Sourdough Brioche @chainbaker? Feel up to the challenge? Loved the whole wheat 🌾 Brioche video Charley!

  • @javeriaanjum8894
    @javeriaanjum8894 Год назад

    I found you a very knowledgeable person.can I follow the same recipe with emmer wheat flour?as it is weak in gluten,how can I adjust it with vital wheat for a 250gram flour? waiting for your suggestion please

    • @ChainBaker
      @ChainBaker  Год назад +1

      Thank you for the kind words. I have not used emmer before so I can't tell you for sure. Here's a video on VWG ruclips.net/video/mf3Xo6YtsB4/видео.html you can use it as a guide. I would personally just stick with whole wheat here. If you're adding gluten anyway then you may as well just use wheat. Let me know how it turns out if you try it ✌️😎

  • @itispathetica
    @itispathetica 2 года назад

    Another of yours I will try. I have a wee problem when working from your videos as your hands are larger than mine and when I knead or fold dough I always need to recheck my measurements because it looks like I have way too much dough.

  • @Quibus777
    @Quibus777 2 года назад

    cool very interesting, thanks.
    I cant seem to find the comment about apple cider vinegar, but bread is baking as I type and i added more ACV to see if it makes a difference in keeping it longer before stailing.

    • @ChainBaker
      @ChainBaker  2 года назад +1

      I will do some experiments with that too :)

    • @Quibus777
      @Quibus777 2 года назад

      @@ChainBaker well I will report back tomorrow, still got a loaf already cut in halves with some slices used but deliberately did not used it today, will be a week old tomorrow, curious how is behaves

    • @Quibus777
      @Quibus777 2 года назад

      @@ChainBaker Curious what you'll see, I could still cut the 7 days old loaf and yes it has staled but its still ok to eat. Bizarre, out in the open in a warm kitchen for so long, new test tomorrow.

    • @Quibus777
      @Quibus777 2 года назад

      Well mold was there, i cut it away but did not dare to eat it, yet afer 8 days of being in the open, without the mold it would be ok, I could cut it, it has not turned into a brick, i tossed the remaining pieces cut into small pieces with some milk and water in a bowl and the cat ate it all. It surely is different from bread without apple cidre vinegar, easy to add and way longer to be used (my old bred dries out so no mold is forming, this time it didn't dry out the mold is a clear prove of that, interesting stuff indeed that apple cidre vinegar, wh wrote that comment, i'd like to thank him/her?

    • @ChainBaker
      @ChainBaker  2 года назад +1

      Interesting. I will definitely be making a comparison video about this. Cheers!

  • @alexissolaris
    @alexissolaris 2 года назад +1

    I wonder if scoring the buns would fix the shaping?

    • @ChainBaker
      @ChainBaker  2 года назад

      I think it's a fermentation issue. Scoring may get them to open up where the cut is instead of at the weakest point, but still buns like those are not meant to be scored. Or at least mine were not :)

  • @mohammadabusalameh8551
    @mohammadabusalameh8551 2 года назад

    Hi Charlie,
    Hope you are doing well!
    I am looking for your advice as I would like to make the bread and I want to use a 1.5 pound pan. Is that possible for the whole dough? Or is it better to use two of the 1.5pound pans?
    The other thing that I don’t have a fan in my oven , shall I increase the temperature by 20C will be enough? Or without the fan it won’t work?
    Thanks in advance 🙏

    • @ChainBaker
      @ChainBaker  2 года назад +2

      Multiply all the ingredients by 1.3x and then you will have two loaves that fit perfectly in 1.5lb pans.
      Yes, 20C increase will be perfect!

    • @mohammadabusalameh8551
      @mohammadabusalameh8551 2 года назад

      @@ChainBaker thanks a lot I will do that 👍

  • @wuugie
    @wuugie Год назад

    looks mega! can you taste the eggs? cause 5 is alot :)

    • @ChainBaker
      @ChainBaker  Год назад

      I can taste it even when there is just 1 egg, but I don't mind it at all. Not sure how it will be for you 😄

  • @erinjensen
    @erinjensen 2 года назад

    This looks fantastic and I will try it as is, but I tend to really like oats/oatmeal in my breads and I'm wondering if that could somehow be incorporated into a ww brioche like this or if that'd just be too many things going on. Hmmm. Anyway, thanks for these videos! They have been extremely helpful and tasty!

    • @ChainBaker
      @ChainBaker  2 года назад +3

      You could try replacing 10% of the flour with oats and then work from there. Or just coat it in oats whist shaping 😁

  • @maman2004100
    @maman2004100 2 года назад

    Thanks a lot for sharing...is possible to do the same with sourdough?

    • @ChainBaker
      @ChainBaker  2 года назад

      Definitely. I am planning to make a video on it too.

  • @BlowUpTheOutsideWorld
    @BlowUpTheOutsideWorld 6 месяцев назад

    100% whole wheat brioche is what my life is lacking.

  • @ct5468
    @ct5468 4 месяца назад

    Nice!

  • @trinhphuong2283
    @trinhphuong2283 2 года назад

    Could you please do this recipe without kneading?

    • @ChainBaker
      @ChainBaker  2 года назад +1

      There may be a way of doing no knead brioche, but I have not tried it yet.

  • @rylanpage4303
    @rylanpage4303 2 года назад

    Do you have advice for storing homemade bread?

    • @philip6502
      @philip6502 2 года назад +1

      I'm not Charlie...but I'll give you an opinion if you wish.

    • @rylanpage4303
      @rylanpage4303 2 года назад

      @@philip6502 sure!

    • @philip6502
      @philip6502 2 года назад

      @@rylanpage4303 Well, without all the additives that commercial breads have, I've found that I can keep what I want for the next two or three days stored in a container. The balance I slice and freeze. Fresh bread will either dry up or mold. Where I am, it molds. 👍

    • @ChainBaker
      @ChainBaker  2 года назад

      Here's a short video about it - ruclips.net/video/VVPSL58IQWg/видео.html

  • @geeta1979
    @geeta1979 9 месяцев назад

    Hi, I tried this recipe twice but both the times my dough turns really sticky.. I am using a 13% flour.. everything is also nicely chilled as you recommended plus it’s not very warm where I live.. I am kneading using my kitchen aid exactly as you defined…can you possibly figure what’s the problem.. maybe of course my dough quality here in India will be vastly different..
    Can I reduce the liquid.. if yes by how much ?? Please help !!

    • @ChainBaker
      @ChainBaker  9 месяцев назад

      It's probably the flour. I'd suggest leaving out one egg. If it's still too sticky then just add some flour while mixing.

    • @geeta1979
      @geeta1979 9 месяцев назад

      Thank you so much.. and if you haven’t been told yet.. you are the best 😊

    • @ChainBaker
      @ChainBaker  9 месяцев назад

      @geeta1979 😍

  • @yvonnecowan5994
    @yvonnecowan5994 2 года назад

    Bread in my local store has gone up a whole dollar. do you have an easy white bread sandwich recipe? oops, I meant sandwich bread recipe. I only have all purpose flower right now and I do not have a standmixer with doe hooks so it will be entirely made by hand. thanks for any help you can give enjoy your show.

    • @philip6502
      @philip6502 2 года назад

      He does. Search in his videos.

    • @ChainBaker
      @ChainBaker  2 года назад

      1) ruclips.net/video/_1Zl4zFg53U/видео.html
      2) ruclips.net/video/ox20b4445q4/видео.html
      ;)

  • @senormoll
    @senormoll 2 года назад

    As a novice I appreciate seeing some wonkiness. A minor failure every now and again from youtube educators is actually super encouraging imo

  • @majdabratusa3370
    @majdabratusa3370 10 месяцев назад

    Hi, I was wondering if your recipe could be used for fried doughnuts

    • @ChainBaker
      @ChainBaker  10 месяцев назад +1

      It could be. But here's a far better one - ruclips.net/video/wn82LjmyWA4/видео.html

    • @majdabratusa3370
      @majdabratusa3370 10 месяцев назад

      Thank you, I will try both.

    • @majdabratusa3370
      @majdabratusa3370 10 месяцев назад

      I must say amazing recipe. It’s delicious as brioche (bread). I shaped it into buns however I adjusted proofing time. I have also fried the buns and they were so soft (I have also adjusted proofing time). However the doughnuts weren’t sweet enough for us. Is it possible to increase sugar in your recipe and would the recipe still work just as well? Or is it necessary to lower some other ingredient when increasing the sugar?

    • @ChainBaker
      @ChainBaker  10 месяцев назад +1

      The extra sugar may make the dough stickier and looser. Try leaving one egg out.

    • @majdabratusa3370
      @majdabratusa3370 10 месяцев назад

      Thank you so much for all advice.

  • @jayhell53
    @jayhell53 2 года назад

    Is there any other reason to braid the bread besides the way it looks

    • @ChainBaker
      @ChainBaker  2 года назад

      I think not :) Well, I guess it creates more crust because of the greater surface area, but it's mostly for looks.

  • @SA-dj2ro
    @SA-dj2ro 2 года назад

    Super...!

  • @usharege
    @usharege Год назад

    Can this be made without eggs, as I cannot eat eggs.

    • @ChainBaker
      @ChainBaker  Год назад +1

      Eggs are 75% water. You can convert the recipe to be made with water. Or you could use milk. Milk is 90% water.
      The resulting bread will be very different from one that is made with eggs, but it will still be good.

  • @ZaneKyber
    @ZaneKyber 2 года назад +1

    Have you ever noticed that when eating a sub type of sandwich that removing some of the fluffy bread interior makes for a better sandwich filling-to-bread ratio?

    • @ChainBaker
      @ChainBaker  2 года назад +1

      I sometimes make filled baguettes that way 😁

  • @sheilam4964
    @sheilam4964 2 года назад

    👍👍👍👍

  • @barbarawing5127
    @barbarawing5127 2 года назад

    Direction and amounts would be helpful.

    • @philip6502
      @philip6502 2 года назад +1

      And...they are available under the description of the video.

    • @ChainBaker
      @ChainBaker  2 года назад

      All my recipes are linked below :)

  • @HaAuIs-u4g
    @HaAuIs-u4g 20 дней назад

    Next time use scalding technic

    • @ChainBaker
      @ChainBaker  20 дней назад

      How? All the liquid is eggs

    • @HaAuIs-u4g
      @HaAuIs-u4g 20 дней назад

      @ChainBaker wow

  • @talalal-ghamdi4213
    @talalal-ghamdi4213 2 года назад

    Keto bread, who's with me

    • @michelemarch8606
      @michelemarch8606 2 года назад

      There is an Aussie bread that isn't keto, but is low carb - Aldi's sells it. It has plenty of seeds and some lupin flour, and is very tasty. That would be a great recipe to try to copy!