📖 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 🇬🇧 www.amazon.co.uk/shop/ChainBaker 🍞 Share your bread pictures here ⤵ www.flickr.com/groups/chainbaker/
@@ChainBaker just discovered thangzhong in a briquette bread vid. Just thought it helped soften dough. Didn’t realise it had naturally preserving properties! 👍🏻
You’re getting so many more subscribers! You deserve it, this is a solid channel and you got me into baking! I make my own bread now, thank you for your wisdom
@@ChainBaker I agree 100%, I have probably watched half of your video's now and didn't realize how little I knew about bread baking. I do sure know your preferred method of kneading dough though! Thanks for all the work and effort you put in for these video's it is appreciated and helpful.
Omg, your videos are the most addictive, calming, soothing and inspiring on RUclips! I find myself looking thru the playlist for yet another to watch, and eventually going to get my tools and ingredients out to bake! Thank you so much for my (guilty?) addiction! 😂
Brioche and cardamom sounds like a match made in heaven! I think I will try adding a bit of orange zest to my sugar syrup because I love cardamom with orange. Thank you for this great recipe, I can't wait to try it.
There's something appealing about this one, the gentle swirl of flavours I'm sure is going to be delicious. I like different flavours and spices, it's nice to experiment with flavours and textures.
Charlie you always start your videos by asking if we're having an awesome day. Just knowing that you have uploaded a new recipe video makes my day awesome! Thankyou for all your efforts!
My last few french loaves have come out amazing thanks to following your guides. One of the things I need to get better about is keeping track of my dough's smooth and seam side during the bulk fermentation folds. I've kinda gotten turned around these last few times. However, adding those extra steps into my baking routine that I learned from your steps of baking immediately made my bread start to come out well ahead of store quality stuff. I'm going on my 2nd month of baking and after only eating my own bread this last month, I don't know if I'll ever eat store bought bread again. Thanks for all your help!
I am nearly convinced to give brioche a try. I have enjoyed the principles of baking videos and your experiments. I am hoping you can do one exploring hydration levels, maybe in enriched dough.
Thank you for your amazing videos, I started baking with you approximately 2 months ago and it is so satisfying to finally make a decent bread, feeding my starter every day for a moth now it is like a family member, today I made my first pizzas with it, before I thought my pizzas were good enough already but man this was awesome! My next project will be Brioche keep your fingers crossed for me, keep up the good work!
I've only seen that twisting method used to make individual strips, never keeping them all connected. Probably would be a lot easier than some babkas I've tried to shape. Really cool idea, love it!
I'll probably never make this due to no space in my fridge but your channel gives me endless possibilities for improving my pizza 🍕 dough recipe. *Thank you Charlie!* 🥨
Hey! I figured out the issue I was having with your brioche recipe! Turns out it was over-kneaded. I tested another method using your recipe (no knead) and it worked perfectly. Going to go back and apply this to your methods, but with a bit less work.
Do you do all the RUclips stuff by yourself? The videos are very impressive on top of the top-tier baking. The script, the editing, all the scientific details explained nice and clear. Very underrated channel, I invest with subscribe... good luck with 1 million.
Okay, these bad boys look just lovely. Gotta try it, didn't bake with cardamon for a long time. Btw. "kardemummabullar" or simply swedish cardamon buns are pretty awesome as well, and they have a very nice look too :) Oh, and shaping looks like a good idea for babka, looking forward to it :D
Your recipes and videos are brilliant! I also just love listening to you speak, your accent and voice are very soothing to me which takes away some of my anxiety about baking bread. My question, from a VERY novice Baker is, what size of loaf tins do you use for this? I noticed one pan looked larger than the other? I only have 9"X5" loaf pans. Would those work using half the dough as mentioned or would they make only one loaf for each half of the recipe? Sorry if this is a silly question but as mentioned, I am very new and leary of the whole bread making process. Thank you in advance for your reply and your wonderful videos. 😊
Thank you for this scrumptious recipe! I think this technique would also be good for savory bakes, like basil pesto, rosemary, olives & garlic, etc., instead of sweet custard. Do you think it’s alright?
@@ChainBaker Thank you for your feedback! Your videos are solid and good teaching. I am forwarding them to friends - although one of my friends is severely overweight and still makes weekly cinnamon rolls/sticky buns for himself, alone.
@@ChainBaker I agree!! I have both Cardamom and Saffron on hand - this will be my next project. Wil start prepping (chilling) the ingredients/equipment today. What method do you use to make "clean" egg yolks?
@@ChainBaker I mean that "glob" of white stuff that loves to adhere to the yolk after separating... I have been using the egg shell to carefully "scrape" it off the yolk.
Ah yes that nasty thing 😂 sometimes I scrape it off the same way you do, but sometimes I whisk the yolks first and then fish the thing out with a fork.
@@ChainBaker Four loaves proofing (figured I can share and freeze some) - a bit more "custard seepage" than your video, let's see how they turn out later.😀 Whew - I think I need a steak right about now. 🥩🥩
@@ChainBaker Conclusion - WOW! Beautiful and sweet crust, soft and fluffy interior, swirled with complex cardamom-saffron custard. The egg wash and sugar glaze - the perfect glazes for this. Soooo over-the-top fantastic!! Not sure there will be any left for French Toast - but I will try as it does sound heavenly. Thank you again for this recipe. Photos (prep and results) have been posted. As I mentioned, I had a lot of custard "oozing" out of the swirls - but I think it made the crust even better 😁 (but that's just me making excuses for it not being perfect).
Wot! a mixer? Did I see that right? At least the chain was on the wrist the entire time :) btw that egg wash glaze keeps making me want to try it on a pizza. Maybe the most unique pie ever LOL almost at 100k brother :) Keep them coming!!!!!!
Cardamom and saffron?! Shiiiii! My two favourite spices! I gots’ta make this! I have no machine so I guess that brioche by hand vid will come in handy. 😂🙌🏻🙌🏻 6:46 - “Lucky”? Ahh, c’mon. That’s years of gauging and re-gauging on a subconscious level. Mate, thats 💯 fair dinkum cheffing right there. 😂
Dry yeast is more readily available to me. And it has never caused me any issues. Fresh yeast does hold up better against sugar and cold temperatures, but dry works just fine for all applications in my experience.
Yeah, I never did understand tempering eggs instead of bringing them up to temperature gradually with the rest of the ingredients. That's a 7 quart Kitchenaid mixer, right? They're great.
The purpose of the tempering is reducing the risk of curdling the eggs. If you don't constantly whisk with a "dump it all together" custard you risk overheating the bottom of the pan and curdling the eggs.
@@kjdude8765 No, you're misunderstanding my comment. I understand what tempering is about, especially since the rationale is specified in almost every recipe that involves tempering eggs. My point was that adding the eggs early and slowing bringing them up to temperature is so much easier and more likely to produce better results that tempering eggs really doesn't make much sense.
@@perniciouspete4986 I see what you are saying. I'm just not sure that your statement that it's "easier and better" is true. Without tempering the eggs you run the risk of curdling the eggs during the longer heating time if they are not constantly stirred.
I have never succeeded in making brioche. I have tried several recipes from different world class pastry chefs but I have never tried yours. I'm worry to be disappointed again not because of your recipe or theirs but more on the temp control and I dont know how to modify the recipe. I live in one of the most hot and highly humid country in the world, Indonesia, where average air temp is around 30-34 degree cel. during dry season and 27-29 degree cel during wet season but its humidity level is always 90%, even turning air con down to 16 degree cel. many times dont work because the heat from outside permeated inside.
Get the ingredients and tools as cold as you can. And after mixing I would suggest placing the dough in the fridge and folding it after 30 minutes not after 1 hour. Then give it at least three folds in total. That will make the dough cool down a lot faster. So, it it comes out too warm after mixing you can still chill it down and prevent it from over fermenting. Another option would be to flatten the dough and chill it that way so that it cools down quicker.
📖 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
🇬🇧 www.amazon.co.uk/shop/ChainBaker
🍞 Share your bread pictures here ⤵
www.flickr.com/groups/chainbaker/
Good evening chainbaker, please do I really have to add preservatives to my commercial bread?
Is it a must?
You can use fat or eggs or yudane and thangzhong to prolong the bread's life 👍
@@ChainBaker Thank you boss I appreciate it.
@@ChainBaker just discovered thangzhong in a briquette bread vid. Just thought it helped soften dough. Didn’t realise it had naturally preserving properties! 👍🏻
You’re getting so many more subscribers! You deserve it, this is a solid channel and you got me into baking! I make my own bread now, thank you for your wisdom
That is awesome! Thank you :)
@@ChainBaker I agree 100%, I have probably watched half of your video's now and didn't realize how little I knew about bread baking. I do sure know your preferred method of kneading dough though! Thanks for all the work and effort you put in for these video's it is appreciated and helpful.
Omg, your videos are the most addictive, calming, soothing and inspiring on RUclips! I find myself looking thru the playlist for yet another to watch, and eventually going to get my tools and ingredients out to bake! Thank you so much for my (guilty?) addiction! 😂
😉
Another use for cardamom! I already enjoyed your cardamom twist video.
I love it! Must find some more recipes to do ;D
@@ChainBaker time to give this a try one day as I just make cardamom twists yesterday haha
Ohhhhh, yes! Thusnderjack (my cameraman) would loooooove this!
Hello Charlie, I will definetly try this recipe this week. Thank you.
Brioche and cardamom sounds like a match made in heaven! I think I will try adding a bit of orange zest to my sugar syrup because I love cardamom with orange. Thank you for this great recipe, I can't wait to try it.
There's something appealing about this one, the gentle swirl of flavours I'm sure is going to be delicious. I like different flavours and spices, it's nice to experiment with flavours and textures.
Like always amazing 🤩. Tú eres un virtuoso de las masas 😎 u got it!! Thanks for charing and keep going please 😇
made it
Its so fluffy and has good cardamom flavor
best brioche ever
This is wonderful. I love the cardamom custard. Reminded me of Pulla (Finnish Cardamom Coffee Bread). Heaven.
Fantastic looking brioche I will try to make it
What a fantastic recipe. Custard and cardamom is perfect match!
Yey, the recipe for my birthday, that is today. I think it's a sign to make a Brioche for the first time :D
Happy birthday! 🥳
That sounds awesome! I already put Cardamom in my brioche 🍞 bread.
Outstanding instructional video👏🏻👏🏻👏🏻Cheers, Sensei. ATB🙏🏻🍀🍞🥖
Thank you 🤩
Heaven!
I which you where my neighbourhood ... will definitely try this ...thanks 👍👍😊
Another great vid.
Maybe One day I’ll be just as good as you at baking breads. One of these days.
You can do it! 💪
Charlie you always start your videos by asking if we're having an awesome day. Just knowing that you have uploaded a new recipe video makes my day awesome! Thankyou for all your efforts!
😍
Gorgeous bread, I love cardamon, the sugar glaze is a great touch! TY
Blimey this is quite perfect! Makes me feel like baking now. Thank you for the video!
Cheers :))
Greetings from Brazil Brother.... I'm folowing your Channel since the begining... Another great recipe for us... Thanks a lot
and keep going...
🙏
Brilliant as always, lovely recipe and will be worth the work, what a payback! Ramon.
This bread looks so pretty.🍞
My last few french loaves have come out amazing thanks to following your guides. One of the things I need to get better about is keeping track of my dough's smooth and seam side during the bulk fermentation folds. I've kinda gotten turned around these last few times. However, adding those extra steps into my baking routine that I learned from your steps of baking immediately made my bread start to come out well ahead of store quality stuff. I'm going on my 2nd month of baking and after only eating my own bread this last month, I don't know if I'll ever eat store bought bread again.
Thanks for all your help!
That is so cool! I'm glad you've found some value in my videos :) On to many more great bakes! Cheers :)
I made a combination with this brioche,custard and currants and raisins.
It came out perfect.😊 11:47
This was great man, thank you.
Fantastic
Very inspiring and straight forward approach. I'll give this a try. Thanks 👍🙏
I am nearly convinced to give brioche a try.
I have enjoyed the principles of baking videos and your experiments. I am hoping you can do one exploring hydration levels, maybe in enriched dough.
Gorgeous.
What a great recipe. Definitely going to try it!
The final shaping is super interesting. I bet you can make a video on various twist and folds! ;)
Perfection in the form of a bread loaf😍
🤩
Thank you for your amazing videos,
I started baking with you approximately 2 months ago and it is so satisfying to finally make a decent bread, feeding my starter every day for a moth now it is like a family member, today I made my first pizzas with it, before I thought my pizzas were good enough already but man this was awesome!
My next project will be Brioche keep your fingers crossed for me, keep up the good work!
That is awesome! :) I'm so glad you've found a passion in baking! On to many more great breads. Cheers!
In my hometown, they added coconut shreds and nut shreds along with custard, the one I like is the custard added jujube paste
bravo !
Looks absolutely delicious
I've only seen that twisting method used to make individual strips, never keeping them all connected. Probably would be a lot easier than some babkas I've tried to shape. Really cool idea, love it!
I'll probably never make this due to no space in my fridge but your channel gives me endless possibilities for improving my pizza 🍕 dough recipe. *Thank you Charlie!* 🥨
Hey! I figured out the issue I was having with your brioche recipe!
Turns out it was over-kneaded. I tested another method using your recipe (no knead) and it worked perfectly. Going to go back and apply this to your methods, but with a bit less work.
Do you do all the RUclips stuff by yourself? The videos are very impressive on top of the top-tier baking. The script, the editing, all the scientific details explained nice and clear. Very underrated channel, I invest with subscribe... good luck with 1 million.
Thank you so much! And welcome to the channel :)
Yes, I'm a one man band 😁
It looks so tasty! I'm gonna try make this or one of your other recipes soon :)
Okay, these bad boys look just lovely. Gotta try it, didn't bake with cardamon for a long time. Btw. "kardemummabullar" or simply swedish cardamon buns are pretty awesome as well, and they have a very nice look too :)
Oh, and shaping looks like a good idea for babka, looking forward to it :D
Your recipes and videos are brilliant! I also just love listening to you speak, your accent and voice are very soothing to me which takes away some of my anxiety about baking bread. My question, from a VERY novice Baker is, what size of loaf tins do you use for this? I noticed one pan looked larger than the other? I only have 9"X5" loaf pans. Would those work using half the dough as mentioned or would they make only one loaf for each half of the recipe? Sorry if this is a silly question but as mentioned, I am very new and leary of the whole bread making process. Thank you in advance for your reply and your wonderful videos. 😊
Hey Diane :)
The larger tin I used is the same size as your one. It is meant for a 1kg (2lg) dough. The smaller one is a 0.5kg (1lb) tin :)
Thank you for this scrumptious recipe! I think this technique would also be good for savory bakes, like basil pesto, rosemary, olives & garlic, etc., instead of sweet custard. Do you think it’s alright?
Great idea! 🤩
@@ChainBaker Thank you for your feedback! Your videos are solid and good teaching. I am forwarding them to friends - although one of my friends is severely overweight and still makes weekly cinnamon rolls/sticky buns for himself, alone.
Send them my Whole Grain Breads playlist. That will be better 😄
Brioche! YAY!
The dough that keeps on giving 😄
@@ChainBaker I agree!! I have both Cardamom and Saffron on hand - this will be my next project. Wil start prepping (chilling) the ingredients/equipment today. What method do you use to make "clean" egg yolks?
Do you mean separating them from the whites? I just crack the egg and use the shells to get the white off :)
@@ChainBaker I mean that "glob" of white stuff that loves to adhere to the yolk after separating... I have been using the egg shell to carefully "scrape" it off the yolk.
Ah yes that nasty thing 😂 sometimes I scrape it off the same way you do, but sometimes I whisk the yolks first and then fish the thing out with a fork.
Subscribed.
Welcome to the channel :)
Flour in freezer ✅, dough hook in freezer ✅, mixing bowl in fridge (only because my freezer is full) ✅! - Making the brioche dough tonight ✅
Ice cold 🥶
@@ChainBaker Four loaves proofing (figured I can share and freeze some) - a bit more "custard seepage" than your video, let's see how they turn out later.😀 Whew - I think I need a steak right about now. 🥩🥩
@@ChainBaker Conclusion - WOW! Beautiful and sweet crust, soft and fluffy interior, swirled with complex cardamom-saffron custard. The egg wash and sugar glaze - the perfect glazes for this. Soooo over-the-top fantastic!! Not sure there will be any left for French Toast - but I will try as it does sound heavenly. Thank you again for this recipe. Photos (prep and results) have been posted. As I mentioned, I had a lot of custard "oozing" out of the swirls - but I think it made the crust even better 😁 (but that's just me making excuses for it not being perfect).
It's cold again, so baking would be great, but I have to wait another week for the new stove.
Hi Charlie! Can I use the mango curd from your Cruffin video as the filling for this bread?
Definitely!
Wot! a mixer? Did I see that right? At least the chain was on the wrist the entire time :)
btw that egg wash glaze keeps making me want to try it on a pizza. Maybe the most unique pie ever LOL
almost at 100k brother :) Keep them coming!!!!!!
A low temperature pizza that would have to be or else you'll be eating charred egg ;D
Oh yes mate we're getting there! I still can't believe it! :)
@@ChainBaker Charred egg sounds interesting LOL. Believe it brother :) You are totally rocking it!
Cardamom and saffron?! Shiiiii! My two favourite spices! I gots’ta make this! I have no machine so I guess that brioche by hand vid will come in handy. 😂🙌🏻🙌🏻
6:46 - “Lucky”? Ahh, c’mon. That’s years of gauging and re-gauging on a subconscious level. Mate, thats 💯 fair dinkum cheffing right there. 😂
It's gonna be a workout ;D
I admire the bakers who make hundreds of loaves a day. Those guys don't even need scales :)
Would you recommend any preferment for brioche dough?
No. Because the dough is fermented over night there is no need for a preferment. The whole thing is a preferment basically :)
I'm just wandering, why wouldnt you use fresh yeast? Do you find it not necessary or those aren't so available? I thought they are better.
Dry yeast is more readily available to me. And it has never caused me any issues. Fresh yeast does hold up better against sugar and cold temperatures, but dry works just fine for all applications in my experience.
All there is left to do is make it myself 😆
You can do it! 😁
For the custard, can you use cornstarch instead of corn flour? Or is it too much of a difference between them to use interchangeable?
What I used is corn starch. We call it cornflour here in the UK :)
@@ChainBaker OH okay🤠 looking forward to baking this😄 thank you for the help and for the great videos!!
can you gave us a guide on viennoiserie like croisants and such. I think it will be interesting
I will do one day. For now I'm still a noob at it ;D
👍👍👍👍👍
This is how people end up eating the whole loaf in a single setting :D
Oh yes! 😄
Does mixing this by hand have a high likelihood of failure?
Not at all. You can even make it no-knead. Use one of my latest brioche recipes instead. They're in the Brioche playlist.
Yeah, I never did understand tempering eggs instead of bringing them up to temperature gradually with the rest of the ingredients.
That's a 7 quart Kitchenaid mixer, right? They're great.
The purpose of the tempering is reducing the risk of curdling the eggs. If you don't constantly whisk with a "dump it all together" custard you risk overheating the bottom of the pan and curdling the eggs.
@@kjdude8765 No, you're misunderstanding my comment. I understand what tempering is about, especially since the rationale is specified in almost every recipe that involves tempering eggs. My point was that adding the eggs early and slowing bringing them up to temperature is so much easier and more likely to produce better results that tempering eggs really doesn't make much sense.
@@perniciouspete4986 I see what you are saying. I'm just not sure that your statement that it's "easier and better" is true. Without tempering the eggs you run the risk of curdling the eggs during the longer heating time if they are not constantly stirred.
Where is the percentage of ingredients?
In the link below the video.
Now if only I can figure out a vegan way to sub those eggs in the dough.
Replace them with milk + lecithin I'd say :)
@@ChainBaker Oooooh!!!! Good tip!
I have never succeeded in making brioche. I have tried several recipes from different world class pastry chefs but I have never tried yours. I'm worry to be disappointed again not because of your recipe or theirs but more on the temp control and I dont know how to modify the recipe. I live in one of the most hot and highly humid country in the world, Indonesia, where average air temp is around 30-34 degree cel. during dry season and 27-29 degree cel during wet season but its humidity level is always 90%, even turning air con down to 16 degree cel. many times dont work because the heat from outside permeated inside.
Get the ingredients and tools as cold as you can. And after mixing I would suggest placing the dough in the fridge and folding it after 30 minutes not after 1 hour. Then give it at least three folds in total. That will make the dough cool down a lot faster. So, it it comes out too warm after mixing you can still chill it down and prevent it from over fermenting. Another option would be to flatten the dough and chill it that way so that it cools down quicker.
@@ChainBaker thanks a lot for the tips, definitely will try it.
"This is easy to make". *Proceeds to introduce 20 tools and 50 ingredients.*
10 tools and 12 ingredients. The amount of tools and ingredients does not make it more difficult 😉 if anything the tools make it easier.