Boa tarde,parabéns seus trabalhos são muito belos. Hoje estou tentando fazer o brioche. Espero que eu tenha sorte. Muito sucesso saúde e Paz a vc e família.
Sir pls teach bakery style professional bread which are made with more different way or ingredients...this bread is so fluppy and amazing but I need to more..
@@Theapron41 yes sir I watch your video daily and try 2 recipe it was amazing 😍😍 my give you regurd bcz she knows I love cooking pls make me like you..
@ Thank you so much for your kind words and for being such a dedicated viewer! 😊 you've tried two recipes and enjoyed them-you're doing amazing! 🙌 Please thank your give (is that a loved one or a family member?) for supporting your love of cooking, and keep pursuing your passion. You’ve got this! ❤ And remember, practice and love for cooking will make you a great chef. Stay tuned for more recipes !! 🍳👨🍳
To make bread with wheat flour, increase the liquid slightly, as wheat flour absorbs more moisture, and let the dough rest after mixing to hydrate properly. Add a tenderizer like oil, butter, to soften the texture and enhance flavor. Knead the dough longer (10-15 minutes by hand) to develop gluten for better structure. For a softer bread, you can mix wheat flour with all-purpose flour in a 50:50 ratio. Be patient, as wheat flour dough takes longer to rise, and ensure it doubles in size before baking. Thanks
No worries , you can use all purpose flour instead, and all purpose flour absorbs slightly less liquid than bread flour. You may need to reduce the liquid slightly.. thanks
If you’re unsure about how much liquid the dough will need, it’s always better to add the liquid gradually. Start with about 5-10% less liquid than the recipe suggests.Mix the dough and observe the texture. If it feels too dry, add more liquid, one tablespoon at a time, until the dough becomes soft, smooth, and slightly tacky but not sticky. This approach ensures you don’t end up with overly wet dough, especially when substituting flours with different protein contents.
You can smell the aromas from here... congratulations, thank you
Very good I love your all recipe
Thank you so much! I'm so happy you're enjoying my recipes! 😊
Love the recipe! Thanks for Sharing!
Nice 👍🏼 😊
Very nice shearing ❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤
Boa tarde,parabéns seus trabalhos são muito belos.
Hoje estou tentando fazer o brioche.
Espero que eu tenha sorte.
Muito sucesso saúde e Paz a vc e família.
enak,empuk
Wowwww
Sir pls teach bakery style professional bread which are made with more different way or ingredients...this bread is so fluppy and amazing but I need to more..
MERHABA CANIM KARDEŞİM harika görünüyor Ellerinize Emeğine sağlık afiyet olsun canım ben size komşu geldim SİZİDE beklerim canım kardeşim ❤❤❤❤💕❤️👍👌
@@HasandagiMutfagi please write in english whatever you have written..
No worries , stay connected.
@@Theapron41 yes sir I watch your video daily and try 2 recipe it was amazing 😍😍 my give you regurd bcz she knows I love cooking pls make me like you..
@ Thank you so much for your kind words and for being such a dedicated viewer! 😊 you've tried two recipes and enjoyed them-you're doing amazing! 🙌 Please thank your give (is that a loved one or a family member?) for supporting your love of cooking, and keep pursuing your passion. You’ve got this! ❤ And remember, practice and love for cooking will make you a great chef. Stay tuned for more recipes !! 🍳👨🍳
God bless you so much sir for sharing delicious recipes please how can I make white bread flour since I have wheat flour available.
To make bread with wheat flour, increase the liquid slightly, as wheat flour absorbs more moisture, and let the dough rest after mixing to hydrate properly. Add a tenderizer like oil, butter, to soften the texture and enhance flavor. Knead the dough longer (10-15 minutes by hand) to develop gluten for better structure. For a softer bread, you can mix wheat flour with all-purpose flour in a 50:50 ratio. Be patient, as wheat flour dough takes longer to rise, and ensure it doubles in size before baking. Thanks
Thank you so so much for your answer
❤ very interesting thank you!
Do you know how many carbs this bread slice contain?
If each loaf is divided into 15 slices, each slice will have approximately 18 g of carbs.
Hello! Which cream should I use? I live in the U.S., and there are so many options!
Any thickened cream or cooking cream available in market..
😍😍👌👌👌
Hi we don't have bread flour here. What can I use instead?
No worries , you can use all purpose flour instead, and all purpose flour absorbs slightly less liquid than bread flour. You may need to reduce the liquid slightly.. thanks
can i use whipping cream
Yes you can
Can bread flour be replaced with all purpose flour then how much liquid is to be reduced by
If you’re unsure about how much liquid the dough will need, it’s always better to add the liquid gradually. Start with about 5-10% less liquid than the recipe suggests.Mix the dough and observe the texture. If it feels too dry, add more liquid, one tablespoon at a time, until the dough becomes soft, smooth, and slightly tacky but not sticky.
This approach ensures you don’t end up with overly wet dough, especially when substituting flours with different protein contents.
@Theapron41 thank you 🙏
Sorry to ask but what kind of cream did you use?
Any thickened cream or cooking cream!!
Thank you for replying so fast
Can i use gluten powder, which spoon , bread improver measurment spoon or gm ,
yes you can, add 3 tbsp of gluten powder with flour and mix thoroughly.
Bread flour not available
No problem, you can use all-purpose flour instead.