Thank you so much for keeping the footage of the uneven proofing result. I watch a lot of sourdough videos and it's nice to get a reminder that everyone has unexpected results sometimes.
Thanks for the recipe! I've made this twice now and it's come out perfectly! (Had to adjust proving and cooking times for my climate etc). I used an overnight cold prove in fridge for second rise as that works better for my timings. I added a chocolate filling: 100g butter 150g sugar 80g dark choc 40g cocoa Beat together or melt together and cool, and spread on after 1st prove before rolling up
When you say that you can knead by hand or use a stand mixer, I love to see you knead by hand instead (because I don't have a stand mixer). I love watching you knead the dough. It's mesmerizing, and your bread comes out looking amazing.
I made it few days ago and it was absolute hit with the family. Thank you very much for the recipe! I think I will start going one by one through other videos and trying. What an incredible channel! Love background with kids voices
Can you do a video on how you make your stiff starter? I've tried starters but I struggle with getting enough natural yeasts in there without adding extra in! Or it may grow white or blue mould... please help! All your sourdough looks so beautiful and I'd love to try! Plus any tips and tricks you might have would be amazing 😍
Don’t give up. I have a starter for over 3 years now and it works beautifully but my son has a science experiment for school coming up and he decided to start a sourdough starter. We began Saturday morning with 3 different jars with different flours and this morning we already got bubbles. It’s active and rising. He is so happy to actually see how a sourdough starter becomes alive since I always bake bread and he loves it. Now he will have an understanding how it works. Keep going and eventually you will get it right. Like the previous comment mentioned, you need to cover it loosely to avoid mold.
Just stumbled across your content on TikTok, and I am SO excited to try your recipes! Also your voice is so so soothing…you should dictate audiobooks! 🤣
I just tested this recipe out for making a rosca de reyes in a ring shape. It’s still cooling but looks amazing. So it’s a bit dry. Less baking time because of the shape? More butter?
Hello Enzo ! You give to me the désire to make thé most beautiful bread of thé world haha. My question is : What is your hoven ? Or wich hoven do you recomand to cook bread ?
Amazing!1. How I can keep the 8 hours with the range of 79F before refregirate the dough? 2.How many hours should be kept in ref.? 3. Do you have a video for the stiff starter, I'm abiggner and unfortunately all stiff starter videos start from a small amount of made starter but I need to start from zero? Thanks.
What kind of flour do you use for the brioche please ? I’d also love to have your recipes for the stiff starter and sourdough bread starter please 🙏🏻 thank you 🙂
Most people I know of make a stiff starter out of a normal liquid (100% hydration) starter, rather than maintaining one. She shares the stiff starter recipe in the video description. Essentially it's the same as mixing a regular starter, but you use less water (typically ~50%) than you do flour, and you add a bit of sugar.
@@zivk7484 I'm new to this stuff and my roommate makes sough dough all the time. Came across this and it's got me wondering if I can use my starter that I've been maintaining for a few months. Is it still all roughly the same prep with regular starter? I didn't put sugar into it.
@@cabanabooks6854 Ana's original questions included "Could it work with a fed and active starter?" This means Ana _has_ some starter to use per the recipe. Since that's the post I was replying to, why would I be addressing any other question? If you're looking for how to build a starter, there are tons of tutorials online. I personally used Joshua Weissman's instructions, but any will do.
Can a person make the same recipe as a solid loaf instead of using the balls of dough? It’s pretty and all but my OCD won’t let me use the “bubble” loaf to make a sandwich and I really want to. Lol
Is that dried baby’s breath (gypsophilia) your arm keeps knocking? If so, it is highly toxic to humans. You might consider moving it out of your cooking space 🤷♀️
Children's voices! Best background!
Thank you so much for keeping the footage of the uneven proofing result. I watch a lot of sourdough videos and it's nice to get a reminder that everyone has unexpected results sometimes.
Thanks for the recipe! I've made this twice now and it's come out perfectly! (Had to adjust proving and cooking times for my climate etc). I used an overnight cold prove in fridge for second rise as that works better for my timings.
I added a chocolate filling:
100g butter
150g sugar
80g dark choc
40g cocoa
Beat together or melt together and cool, and spread on after 1st prove before rolling up
When you say that you can knead by hand or use a stand mixer, I love to see you knead by hand instead (because I don't have a stand mixer).
I love watching you knead the dough. It's mesmerizing, and your bread comes out looking amazing.
I made it few days ago and it was absolute hit with the family. Thank you very much for the recipe! I think I will start going one by one through other videos and trying. What an incredible channel! Love background with kids voices
I made it today and it was sooo good! Thank you for the recipe! ❤
Love your videos! Thanks for the recipe!
Can you do a video on how you make your stiff starter? I've tried starters but I struggle with getting enough natural yeasts in there without adding extra in! Or it may grow white or blue mould... please help! All your sourdough looks so beautiful and I'd love to try! Plus any tips and tricks you might have would be amazing 😍
I used to get mould if the container couldn’t breathe xx
Don’t give up. I have a starter for over 3 years now and it works beautifully but my son has a science experiment for school coming up and he decided to start a sourdough starter. We began Saturday morning with 3 different jars with different flours and this morning we already got bubbles. It’s active and rising. He is so happy to actually see how a sourdough starter becomes alive since I always bake bread and he loves it. Now he will have an understanding how it works. Keep going and eventually you will get it right. Like the previous comment mentioned, you need to cover it loosely to avoid mold.
OMG!!!! I just made this!!! Absolutely amazing!! Thank you
Beautifu, brioche, bagels, bread and all your other videos...gets to the point, recipes included....your scorings are amazing. Subbed...
I Can’t wait to try this!
Are you using AP or bread flour for the stiff starter? Also, which flour do you use for the dough itself?
Love your videos❤.
1. How do you create and maintain stiff starter ?
2. How do you know when it is ready to use ?
Thank you.
Yui.
Fantastic!
Just stumbled across your content on TikTok, and I am SO excited to try your recipes! Also your voice is so so soothing…you should dictate audiobooks! 🤣
One of my favorites ❤
Hello, it looks delicious! Is all-purpose flour ? Or is it bread flour? Can I replace sugar for honey? Thanks
I just tested this recipe out for making a rosca de reyes in a ring shape. It’s still cooling but looks amazing. So it’s a bit dry. Less baking time because of the shape? More butter?
I redid the rosca with a little more butter, a spoonful of honey and less baking time and it was amazing!
I think its big dough for one loaf , you can make two loaf with it , same mold divide dough by 2 then shape it
Here asking again if you are using bread flour or AP flour in the stiff starter and dough.
Thank you ❤
I've made it with all-purpose flour and bread flour and got identical results :)
Thank you so much ❤
Can you just shape it in one loaf, or is it better to do the four parts? It looks amazing! Can’t wait to try it.
You can definitely shape into one loaf! 😊
Hello Enzo ! You give to me the désire to make thé most beautiful bread of thé world haha. My question is :
What is your hoven ? Or wich hoven do you recomand to cook bread ?
Amazing!1. How I can keep the 8 hours with the range of 79F before refregirate the dough? 2.How many hours should be kept in ref.? 3. Do you have a video for the stiff starter, I'm abiggner and unfortunately all stiff starter videos start from a small amount of made starter but I need to start from zero? Thanks.
Hello, i am using a starter ratio 1/2/2.
Is it the same quantity to make the stuff starter ? Thank you ❤
Hi are you using high protein bread flour?
Would lievito madre work for this brioche? Thank you!
What kind of flour are you using?
Can I double for two easily
Can i refrigerate after forming if its tio late to bske?
What brand of flour do you use?
What kind of flour do you use for the brioche please ? I’d also love to have your recipes for the stiff starter and sourdough bread starter please 🙏🏻 thank you 🙂
I've used both all-purpose flour and bread flour, and got identical results!
What kind of flour? Bread flour?the dough appears yellow?
May I know what is the 50g of starter??
Dónde se puede ver las recetas,x favor??
What exactly is a stiff starter? Could it work with a fed and active starter?
Most people I know of make a stiff starter out of a normal liquid (100% hydration) starter, rather than maintaining one. She shares the stiff starter recipe in the video description. Essentially it's the same as mixing a regular starter, but you use less water (typically ~50%) than you do flour, and you add a bit of sugar.
@@zivk7484 I'm new to this stuff and my roommate makes sough dough all the time. Came across this and it's got me wondering if I can use my starter that I've been maintaining for a few months. Is it still all roughly the same prep with regular starter? I didn't put sugar into it.
@Ziv K her stiff starter recipe instructions start with 50g of starter. This means nothing for newbies. Not going to find starter in the baking aisle.
@@cabanabooks6854 Ana's original questions included "Could it work with a fed and active starter?" This means Ana _has_ some starter to use per the recipe. Since that's the post I was replying to, why would I be addressing any other question?
If you're looking for how to build a starter, there are tons of tutorials online. I personally used Joshua Weissman's instructions, but any will do.
@@JRis44 yup, just throw the ingredients together and mix!
About how much gram of starter is being used in recipe?
Can you use coconut sugar?
What is a stiff starter?
No cold proofing? Why?
Why does my Brioche comes a bit cakery more than bread shape like this one?
Hola me gustaría que le pusieras traducción hablo español
Can a person make the same recipe as a solid loaf instead of using the balls of dough? It’s pretty and all but my OCD won’t let me use the “bubble” loaf to make a sandwich and I really want to. Lol
Hello will U convert UK measurements to U. S. 4 accuracy;) please. ❤
You can easily do the conversion yourself by typing "conversion calculator" in Google.
Esas cáscaras de huevo ahí no pintan nada bien...
Is that dried baby’s breath (gypsophilia) your arm keeps knocking? If so, it is highly toxic to humans. You might consider moving it out of your cooking space 🤷♀️