📖 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/
I made brioche this weekend and was buttery but not like this. I had the idea maybe I should add more butter. I am new to bread baking so I did not want to tweak recipe much.You answered my question!! I will try this.
I can't say enough how I love that you don't use a stand mixer. I'm always disappointed when other baking channels just throw it in a super expensive mixer to do the work for them. With your videos, I finally have the confidence and visual knowledge on how the dough is supposed to look while working it by hand. Thank you!
Thank you so much! :) I should probably make a general guide on how to make my recipes in the mixer too. For all the people who do have them and prefer to use them :)
Not only do other recipes use a mixer but also say "ouh you can do it by hand too"... without actually saying how. A friend of mind who isn't too good at kneading was in the misery of such a recipe.
@@reddguy I also get disappointed when recipes/ methods are only by hand. But it's not because I want to use my fancy mixer, it's because I have back & neck issues that make it impossible for me to knead dough by hand like I used to. My mixer has allowed me to continue to bake despite by physical limitations.
One of the things I like the most about this channel is that you can make all of these breads by hand. Unlike some other presenters (America's Test Kitchen, I'm looking at YOU), I do not first have to buy a thousand dollars or more of space-hogging, electric hungry, money wasting, hard to clean machinery. I give this channel my grandma's seal of approval!
Well, I do have 16lbs of butter in the fridge (my family "donates" butter to me so I can bake more of your recipes) - I plan to make this as my birthday "cake" on Sunday. Did I forget to say - this 100% butter brioche idea is CRAZY!!!
It's totally crazy and over the top! But if anyone here is going to try it, I know it would be you 😁👍 Can't wait to see it! Fingers crossed it goes well 🤞
The texture of that bread reminds me of Japanese style breads using a tangzhong, all the butter in there probably created micro layers similar to that. Very cool seeing these experiments
This bread has more butter than croissants or puff pastry. Even Kouign-amann doesn't have that much butter. I'm surprised that it actually came together and turned into bread, not a leaky greasy mess. The question now arises, what is the absolute maximum amount of fat that flour can take? I reckon it's 150%. We will never know unless someone does an experiment on that.
@@ChainBakerthis makes me wonder, how breads made with vital wheat gluten would handle mass percents of various ingredients! Since they can handle high hydration percents it would be interesting to see how much butter it could handle! The recipe I enriched and modified using your videos was actually a VWG/flax seed bread. I also subbed 10% potato in it so it had a lot going on lol but I feel like it would have been better with even more butter! Never can have enough 😂
This recipe is insane and I love it! I felt so accomplished. My description of the finished loaf: it’s like a milk bread and a croissant had a baby…Charlie, you always amaze and inspire with your bakes. Thanks for another great one.
Kneading butter into bread dough is honestly one of my favorite things! So of course, I had to make this. It's tastes like a croissant but looks like bread. So good!! Will make this for everyone I know.
Thank you for this! I've been looking for bread recipes that don't use an expensive stand mixer and rely on hand kneading and finally landed on your channel. My bread making has improved dramatically since I started following your instructions on weighing, kneading, proofing, etc. I also think this brioche you made looks even better than a croissant! I've never had the courage to make brioche since I don't own a mixer but I might give it a try one day.
Brilliantly helpful video. Learning how temperature control works in this process has helped me to understand why my 4- and even 8-hour brioche experiments were flawed and turned into more of a bread-cake. Thanks for the outstanding and thoughtful content.
Ha, stretch n foldin to the Oldies!!! I still use a machine to help mix. Your videos guide what new things I invent each week, so much thanks. I cant buy a wonderful KitchenAid, but mixing and kneading in actual bread machine is the next best thing. Never baked in one though🤔🤔🤔.You still get your hands involved, but NOT no nearly as messy. Love it here. Yaay youtube!!
Thanks for this recipe! I had a brioche from a new fancy bakery in my city earlier. It was so fluffy, soft and delicious. I just didn’t know why I couldn’t replicate it with a regular brioche recipe by myself. Now I know why! It’s the butter ratio that made it kick! I’ll probably try your recipe in winter coz my kitchen is boiling hot in Asia now.
shortening, dang didnt know this, cool, makes a lot of sense when i heared you say it. thanks. on the actual bread, if I would use that much butter id go for a layered pastry dough i think
Thank you so much for the awesome channel. I'd love to see your take on Brazilian French bread "pão francês". The crust is so thin, and crunchy, and the inside so light and creamy.
@@ChainBaker That's awesome, it's something I've tried a lot at home but as close as I get, it's not the same. There's no way it will be able to resist your skill though!
Thank you for sharing this gorgeous video 🙌 Can you please teach us how to make panettone by hand? I tried to make one with an open crumb and large holes on the cut, but it wasn't as high quality as I would like to, I hope you can find time for this 🙏 Thanks
I might try that this Christmas. I have made panettone before, but never with a very high hydration and open crumb. Here it is ruclips.net/video/po2NwFWxSpA/видео.html
I think you are a magician! What a great video!… I learned a lot.. Thank you! Question: Have you ever experimented on long cold fermented brioche? I have not found anything on the Internet..
I wish I had seen this when I made my first it-was-supposed-to-be-brioche loaf LOL! My poor mixer DIED & so did the dough. I'm going to have to try this technique.
It's the bread that you spread onto your toasted regular bread. 😂 Really enjoy the series of videos you have going. I don't bake much but I find it fascinating to watch.
With your help, yesterday I finally baked a decent loaf. The only thing I can tell is that it is absolutely delicious 😋 Cheers from Mexico 🇲🇽 and indeed great channel this of yours. Perhaps you can give us an update on proofing times and temperatures. This business of baking is nearly rocket 🚀 science.
Great video! I am new to baking and have been trying to improve a basic yeast bread. Can I bulk ferment and/or final proof my bread in the fridge (using 1.4% dry yeast)? Some sources say that I shouldn't let the dough ferment for more than a few hours, but I see various examples of people using longer fermentation times?
For cold bulk fermentation I would suggest around 1% yeast. You can refrigerate the dough right after mixing. Aim for about 24C final temperature. Here is a good example - ruclips.net/video/XT0mdY9Jcbg/видео.html And here are a couple more - ruclips.net/video/qlsj49gPdEg/видео.html ; ruclips.net/video/zbfgAwGzEz0/видео.html ; ruclips.net/video/zgSMsNEGG8Q/видео.html
What an experiment! All those baking channels and blogs saying you can’t mix by hand because it’ll take too long and the butter will melt… then you came, saw and conquered 😂 About temperature control, you basically froze everything but did you also use the desired dough temperature formula (to calculate the water temp)? Or did you just add really cold water and hope your dough temp would turn out to be 24-26C? And if you did use the formula, how did you figure out the friction factor? Usually it’s 5-6C when kneading by hand for a few minutes but this went on for 10 + 30 mins!
Here is one way - ruclips.net/video/5a4RqHyI-kE/видео.html I have not yet been successful with sourdough brioche, so I can't give you a recipe yet unfortunately.
Can we use this dough straight for rolling and folding into those lovely puff pastry brioche croissants instead of using the plain brioche and afterwards adding extra butter and making it croissant puff pastry?
Hi, I loved the video and finally tried your recipe but unfortunately it didn’t work for me. I had to knead much longer than 30 minutes for everything to come together and when it finally started to, the butter began to melt and the dough disintegrated rather than become elastic. I let it proof overnight and it now has kind of a puddle of re-hardened butter around it. I’ve done brioche with about 60% butter before with other methods but this hasn’t happened to me before. do you think it can still be ok? any idea what i may have done wrong?😊
This is just a crazy experiment that I would never expect anyone trying to recreate. Don't throw it out. See it through. Bake it in a leakproof bread or cake tin and try to salvage it. You'll probably get something edible in the end regardless. The only mistake you made was having the urge to make a 100% butter brioche 😅Perhaps your flour is a bit weaker and could not hold on to such a huge amount of butter.
Very nicely done...yet again. I must admit, I really don't want to try it as I'm not a huge fan of butter. (Yeah... I know.) I guess I'm more of a traditional bread fan. However... fascinating to watch. 💯👨🍳
Not really. I use more salt because there is more butter. It balances the flavour. The amount is up to your taste. I don't like very salty food, so this is quite a conservative amount taste wise. But you can certainly use less if you like.
@@ChainBaker thanks for reply. Btw, what about sour cream and using it in bread-baking? I think this idea may be interesting to you. Though, sounds kinda experimental.
Hi, Could help me convert this recipe using sourdough starter instead of dry yeast? I tried using your instructions on how to convert but I must have done something wrong because my dough was too wet and not coming together. For info on what I did, I did a 65% hydration. My starter contained 9g starter, 55g flour, and 36g water. Then, I did 230g flour because I also add 10g milk powder. Then I added the rest of the ingredients at the same measurement. Should I have subtracted the 36g of water from the eggs? Please help, thanks!
Yes, the 36g will make a difference. But it's also the crazy amount of butter. I would just take one egg out and that should leave it with a similar consistency as mine.
@@ChainBaker hey thanks for your reply. I tried again and did it differently. The dough isn’t sticking to my hands but it seems the butter is curdled the dough and not binding. Should I chill the dough, add more flour or water?
@@ChainBaker Your super honest/hilarious comments r epic. Yip unhealthy & probably not necessary to attempt such a fat enriched brioche... But it's way toooo yum, not to🤤🤤🙃
Could you try "normal white" loaves/buns with high fat content? Even better if you had enough time to *waste* making them with different kinds of fats (some different oils etc.).
Hi, Charlie! I'm dying to try making brioches, but my wife is lactose intolerant, so I don't bake anything that has butter or milk in it... I feel that milk is not as hard to replace with vegetable milk and some adjustments, but is it possible to replace butter with some fat that does not have lactose?
Any tropical oil that is solid at room temperature, like coconut or palm, might work, but those oils contain higher percentages of water than does butter, which could negatively impact your dough.
You can try various fats. The water content will affect it greatly. Start with lower amounts and then work your way up. For brioche you definitely need a fat that can be solid in order to incorporate it best into the dough.
Thanks, guys! I was thinking about coconut oil, but it's not solid above 25C or so, and as I live in a hot country it's relatively rare to have it solid... Is coconut butter different from coconut oil? Maybe if I stick it in the fridge...
@@mateusfccp If you absolutely want to use plant based fats as butter substitute, I think you're going to have to look into hydrogenated fats. Stuff like margarine and so on. They are one of the unhealthiest types of fat, but in moderation...
My goodness, what browning you've got on this loaf :D And this texture, completely not what I'm used to. Awesome! Looking forward to other experiments :) Did you eat it smeared with butter? :D
@@syedazli6580 I agree. Also, isn't the whole kneading process negative calories? Apart from all that, the happiness of seeing your own loaf is health enough.
Well did you actually enjoy that loaf? :D Also... what if we take the thangzong milkbread approach + this 100% butter approach? Do you think it would work out? The fluffiest of them all maybe? :D
Charlie I have a question for you. So 2 weeks ago I made some tiny buns that had a sponge preferment, and as you know the sponge preferment takes in 100% of the hydration, right? Anyways within a few days the buns got pretty hard. I'm not sure if the powdered sugar sucked the moisture out, if I sliced into them while they were too hot, or if the dulce de leche did something. So my question is how can I make a sponge preferment and a tangzhong? Since the sponge preferment takes up 100% of the hydration. I'm wondering if it's just as simple as lowering the amount of flour for the sponge preferment to lower the amount of liquid and have that liquid be part of the tangzhong. Does that make sense?
Yeah just use less liquid in the preferment. And perhaps yudane would be a better option because it takes less water. I will publish a video in which I compare both yudane and tangzhong side by side. It's coming on the 20th! :)
Thanks Charlie! I knew about tangzhong before watching your channel, but never heard of yudane till now. Just looked up. Looking forward to that video. Can those methods be used with milk instead of water?
This is less caloric than something like pound cake, which contains a lot more sugar while also containing 100% butter. Just to put things in perspective for people scandalized about putting this much butter in bread. I’d wager most people don’t think twice before they eat a nice slice of pound cake.
Perhaps, but the dough needs the water anyway. With the water in the eggs and butter considered, the hydration comes to around 60% which is just about what is needed :)
This recipe 100% butter brioche -- just as much butter as flour. Next recipe, frozen chunks of butter, coated lightly in flour, and deep fried in more butter.
Do you mean coconut oil instead of butter? Oil has a liquifying effect on bread dough and is a lot more difficult to incorporate. A solid fat like butter is far easier to work into bread dough. It would be pretty much impossible to add such a large amount of oil to this dough I'd say.
@@ChainBaker what i tried to do was an enriched Dough replacing the butter, Milk and water by canned coconut Milk. Maybe coconut Cream could work better ? (I am totally an amateur)
@@cyriltran1267 Canned coconut milk (not the lite version) usually has a layer of solid coconut cream on the top (don't shake the can) - I would think you can use that as the fat in an enriched dough? Or you can try canned coconut cream as another option?
📖 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/
I made brioche this weekend and was buttery but not like this. I had the idea maybe I should add more butter. I am new to bread baking so I did not want to tweak recipe much.You answered my question!! I will try this.
This is a crazy thing to try! I wish you luck 😁
@@ChainBaker how come you keep using grill with fan on for bread baking and not just only the fan?
I can't say enough how I love that you don't use a stand mixer. I'm always disappointed when other baking channels just throw it in a super expensive mixer to do the work for them. With your videos, I finally have the confidence and visual knowledge on how the dough is supposed to look while working it by hand. Thank you!
Thank you so much! :) I should probably make a general guide on how to make my recipes in the mixer too. For all the people who do have them and prefer to use them :)
That's true, I suppose they deserve some bread love too :D
Not only do other recipes use a mixer but also say "ouh you can do it by hand too"... without actually saying how. A friend of mind who isn't too good at kneading was in the misery of such a recipe.
My high end mixer is sitting in the corner collecting dust 😆
@@reddguy I also get disappointed when recipes/ methods are only by hand. But it's not because I want to use my fancy mixer, it's because I have back & neck issues that make it impossible for me to knead dough by hand like I used to. My mixer has allowed me to continue to bake despite by physical limitations.
One of the things I like the most about this channel is that you can make all of these breads by hand. Unlike some other presenters (America's Test Kitchen, I'm looking at YOU), I do not first have to buy a thousand dollars or more of space-hogging, electric hungry, money wasting, hard to clean machinery. I give this channel my grandma's seal of approval!
Cheers! 😊
This video might be of interest ruclips.net/video/1knjFj923MQ/видео.html
Well, I do have 16lbs of butter in the fridge (my family "donates" butter to me so I can bake more of your recipes) - I plan to make this as my birthday "cake" on Sunday.
Did I forget to say - this 100% butter brioche idea is CRAZY!!!
It's totally crazy and over the top! But if anyone here is going to try it, I know it would be you 😁👍 Can't wait to see it! Fingers crossed it goes well 🤞
@@ChainBaker I have been pretty intrigued about the idea since you posted the teaser in the Community section. 😀
@@ChainBaker Step 10 on the recipe (website) - is blank - it should be "Fold"?
What would I do without you, Lan! Thank you 😉
@@ChainBaker 😊
The way the bread tears in layers is almost like a croissant! Crazy
The butteriest thing I've ever made ;D
No matter how impractical the recipe is, demonstrating the possibilities of hand kneading like this is excellent.
i am a culinary student and i am learning a lot from your videos, this channel is a hidden gem...please dont stop making videos🎉
The texture of that bread reminds me of Japanese style breads using a tangzhong, all the butter in there probably created micro layers similar to that. Very cool seeing these experiments
This bread has more butter than croissants or puff pastry. Even Kouign-amann doesn't have that much butter. I'm surprised that it actually came together and turned into bread, not a leaky greasy mess. The question now arises, what is the absolute maximum amount of fat that flour can take? I reckon it's 150%. We will never know unless someone does an experiment on that.
I've already added a line to my future projects list saying 'Maximum fat in bread dough?' 😂
@@ChainBaker Nice. I'm excited to see how much fat a dough can take. I don't think the finished bread would taste nice though.
@@ChainBakerthis makes me wonder, how breads made with vital wheat gluten would handle mass percents of various ingredients! Since they can handle high hydration percents it would be interesting to see how much butter it could handle! The recipe I enriched and modified using your videos was actually a VWG/flax seed bread. I also subbed 10% potato in it so it had a lot going on lol but I feel like it would have been better with even more butter! Never can have enough 😂
This recipe is insane and I love it! I felt so accomplished. My description of the finished loaf: it’s like a milk bread and a croissant had a baby…Charlie, you always amaze and inspire with your bakes. Thanks for another great one.
You're brave for attempting it! Well done 😃
Another home baker who doesn’t own a stand mixer. I love brioche and going to try this in the morning💜 🙏🏽
Good luck 😁
THE VIDEO we all been waiting for!!!!!!!!!
Thank you
Kneading butter into bread dough is honestly one of my favorite things! So of course, I had to make this. It's tastes like a croissant but looks like bread. So good!! Will make this for everyone I know.
You did it?! Awesome 😁 I don't think there are many people out there that would be up to this challenge .
@@ChainBaker Feels like this challenge was MADE for me! I absolutely loved the whole process.
Thank you for this! I've been looking for bread recipes that don't use an expensive stand mixer and rely on hand kneading and finally landed on your channel. My bread making has improved dramatically since I started following your instructions on weighing, kneading, proofing, etc. I also think this brioche you made looks even better than a croissant! I've never had the courage to make brioche since I don't own a mixer but I might give it a try one day.
Great content! The amount of work you put in your videos is astonishing.
🙏
Brilliantly helpful video. Learning how temperature control works in this process has helped me to understand why my 4- and even 8-hour brioche experiments were flawed and turned into more of a bread-cake. Thanks for the outstanding and thoughtful content.
Ha, stretch n foldin to the Oldies!!! I still use a machine to help mix. Your videos guide what new things I invent each week, so much thanks. I cant buy a wonderful KitchenAid, but mixing and kneading in actual bread machine is the next best thing. Never baked in one though🤔🤔🤔.You still get your hands involved, but NOT no nearly as messy. Love it here. Yaay youtube!!
I've been hoping for this one. Thanks!
Soo glad I found your channel!!! I have to stop myself from binge-watching!
Don't fight it...just go with it! 😁
😍
I made this yesterday and found this video today lol. The brioche is deeelish!
Nice one! :)
Thanks for this recipe! I had a brioche from a new fancy bakery in my city earlier. It was so fluffy, soft and delicious. I just didn’t know why I couldn’t replicate it with a regular brioche recipe by myself. Now I know why! It’s the butter ratio that made it kick! I’ll probably try your recipe in winter coz my kitchen is boiling hot in Asia now.
Welcome back! Looking forward to trying a double or triple recipe this weekend in my Bosch.
what a beautifull récipe. congrats. i've been following your videos for about 3 months and you really rock.
Thank you 🤩
nice sharing~ have a nice day😋💕😋🌺👌
thank you once again for answering questions i had but didn't want to take the time to find the answers myself :)
Ive never watched any baking till now. much respect
Thanks!
Man, if I had a bakery near by that made this I'd buy as much of it as I could. I can tell this would be delicious.
Very good 😊...you took out the mystery of baking. Thanks 👍
The two best ingredients in the world
That has got to taste delicious.
shortening, dang didnt know this, cool, makes a lot of sense when i heared you say it. thanks.
on the actual bread, if I would use that much butter id go for a layered pastry dough i think
Amazing video!
i don't buy any bread products at the store anymore after discovering your channel!!
Thank you so much for the awesome channel. I'd love to see your take on Brazilian French bread "pão francês". The crust is so thin, and crunchy, and the inside so light and creamy.
Thank you! :) I've added it to mu future projects list :)
@@ChainBaker That's awesome, it's something I've tried a lot at home but as close as I get, it's not the same. There's no way it will be able to resist your skill though!
Fingers crossed 😁
The science, i love it!
Kneading by hands is most satisfying.
For sure 🤩
Nice job!
What fun! Thanks.
I love it!
I can’t wait to make this 😮💨
Thank you for sharing this gorgeous video 🙌
Can you please teach us how to make panettone by hand? I tried to make one with an open crumb and large holes on the cut, but it wasn't as high quality as I would like to, I hope you can find time for this 🙏
Thanks
I might try that this Christmas. I have made panettone before, but never with a very high hydration and open crumb. Here it is ruclips.net/video/po2NwFWxSpA/видео.html
I think you are a magician! What a great video!… I learned a lot.. Thank you! Question: Have you ever experimented on long cold fermented brioche? I have not found anything on the Internet..
I have kept it in the fridge for three days without any issues. Btw here's how to make no-knead brioche ruclips.net/video/h_03N1BrOIY/видео.html ✌️😎
Thanks for this, I'm stuck between wanting to make it to see if I can and knowing it'll drive me nuts trying to knead it all together...
😆
Stumbled across this video
I really want to make bread now
This looks amazing :o
I wish I had seen this when I made my first it-was-supposed-to-be-brioche loaf LOL! My poor mixer DIED & so did the dough. I'm going to have to try this technique.
You can do it! And RIP to your poor mixer 😥
you should rate the taste too, I wonder if you actually finish all the breads you make. My favourite channel btw please don't stop :)
I have a very hungry helper 😁 Cheers! :)
It's the bread that you spread onto your toasted regular bread. 😂 Really enjoy the series of videos you have going. I don't bake much but I find it fascinating to watch.
Haha! That would surely improve the classic 'toast sandwich'. Google it, it's ridiculous 😂
I kinda wat to try and make this
I'll try it. Best of luck 🤞
👍
With your help, yesterday I finally baked a decent loaf. The only thing I can tell is that it is absolutely delicious 😋 Cheers from Mexico 🇲🇽 and indeed great channel this of yours. Perhaps you can give us an update on proofing times and temperatures. This business of baking is nearly rocket 🚀 science.
I made one with biscuit texture, but very easy to eat. :)
Great video! I am new to baking and have been trying to improve a basic yeast bread. Can I bulk ferment and/or final proof my bread in the fridge (using 1.4% dry yeast)? Some sources say that I shouldn't let the dough ferment for more than a few hours, but I see various examples of people using longer fermentation times?
For cold bulk fermentation I would suggest around 1% yeast. You can refrigerate the dough right after mixing. Aim for about 24C final temperature. Here is a good example - ruclips.net/video/XT0mdY9Jcbg/видео.html
And here are a couple more - ruclips.net/video/qlsj49gPdEg/видео.html ; ruclips.net/video/zbfgAwGzEz0/видео.html ; ruclips.net/video/zgSMsNEGG8Q/видео.html
@@ChainBaker thanks for the reply, appreciate it! 🍞
Mmmh... Butter! ❤️
Butter with a bit of dough around it 😄
@@ChainBaker And on top 🤣
I ones made brioche 70% butter and it was Hard But it was reuarding i wanna try this
What an experiment! All those baking channels and blogs saying you can’t mix by hand because it’ll take too long and the butter will melt… then you came, saw and conquered 😂
About temperature control, you basically froze everything but did you also use the desired dough temperature formula (to calculate the water temp)? Or did you just add really cold water and hope your dough temp would turn out to be 24-26C? And if you did use the formula, how did you figure out the friction factor? Usually it’s 5-6C when kneading by hand for a few minutes but this went on for 10 + 30 mins!
I just chilled all the ingredients as much as possible and hoped for the best 😅
That's rich all right!
Royal brioche 😄
Thanks for this amazing recipe! question, how can I convert the recipe with a sourdough starter? Tia
Here is one way - ruclips.net/video/5a4RqHyI-kE/видео.html
I have not yet been successful with sourdough brioche, so I can't give you a recipe yet unfortunately.
Can we use this dough straight for rolling and folding into those lovely puff pastry brioche croissants instead of using the plain brioche and afterwards adding extra butter and making it croissant puff pastry?
It won't have the layers though 😅
Hi, I loved the video and finally tried your recipe but unfortunately it didn’t work for me. I had to knead much longer than 30 minutes for everything to come together and when it finally started to, the butter began to melt and the dough disintegrated rather than become elastic. I let it proof overnight and it now has kind of a puddle of re-hardened butter around it. I’ve done brioche with about 60% butter before with other methods but this hasn’t happened to me before. do you think it can still be ok? any idea what i may have done wrong?😊
This is just a crazy experiment that I would never expect anyone trying to recreate. Don't throw it out. See it through. Bake it in a leakproof bread or cake tin and try to salvage it. You'll probably get something edible in the end regardless. The only mistake you made was having the urge to make a 100% butter brioche 😅Perhaps your flour is a bit weaker and could not hold on to such a huge amount of butter.
Very nicely done...yet again. I must admit, I really don't want to try it as I'm not a huge fan of butter. (Yeah... I know.) I guess I'm more of a traditional bread fan. However... fascinating to watch. 💯👨🍳
Thank you. Yeah it's a bit over the top too haha! Butter is definitely my favourite fat :)
@@ChainBaker Mine would be the crispy skin of nicely fried chicken. 🍗
Damn now you got me reconsidering 😂
@@ChainBaker Well... I did go beyond the boundaries of baking. 🐣
Hello, Charlie!
How do you adjust the salt for this kind of recipe? Is there a formula or something?
Not really. I use more salt because there is more butter. It balances the flavour. The amount is up to your taste. I don't like very salty food, so this is quite a conservative amount taste wise. But you can certainly use less if you like.
hi
If I use this dough for buns
oven temp and bake time is same as your handmade brioche recipe?(160c 25min)
Yes! ✌
@@ChainBaker
thank you
there is so much your recipe that I wanna try
Wow. This is interesting. I wonder, whether it is gonna be awesome using olive oil or coconut oil instead.
Butter is a lot easier to work into a dough than oil. I don't think it would be possible to add that much oil and still get a good bread out of it.
@@ChainBaker thanks for reply.
Btw, what about sour cream and using it in bread-baking? I think this idea may be interesting to you. Though, sounds kinda experimental.
Here's a video about it ruclips.net/video/-3zDtd5lYDc/видео.html 😉
@@ChainBaker wow.
Have you tried baking with animal fats from chicken, pork, etc? I once made with chicken fat and it was delicious.
ruclips.net/video/i_U8sjWYdvU/видео.html
Hi,
Could help me convert this recipe using sourdough starter instead of dry yeast? I tried using your instructions on how to convert but I must have done something wrong because my dough was too wet and not coming together. For info on what I did, I did a 65% hydration. My starter contained 9g starter, 55g flour, and 36g water. Then, I did 230g flour because I also add 10g milk powder. Then I added the rest of the ingredients at the same measurement. Should I have subtracted the 36g of water from the eggs? Please help, thanks!
Yes, the 36g will make a difference. But it's also the crazy amount of butter. I would just take one egg out and that should leave it with a similar consistency as mine.
@@ChainBaker hey thanks for your reply. I tried again and did it differently. The dough isn’t sticking to my hands but it seems the butter is curdled the dough and not binding. Should I chill the dough, add more flour or water?
Can u do the stretch and fold process in a mixer?..if I said something sacrilegious i apologize 😂
Yeah. High speed and a prayer 😁
You can make one with clarified butter or ghee to reach 100% fat?
It would be very difficult because clarified butter is more similar to oil in that it makes the dough even looser.
I can smell that brioche from afar! 🤤
Haha no butter no life 😏
OMG... YUM 😋
What a Goated video.
"it is totally unnecessary & unhealthy"..... 🤣🤣🤣🤣🤣.
It looks frikkkkkkken divine!
😂
@@ChainBaker Your super honest/hilarious comments r epic.
Yip unhealthy & probably not necessary to attempt such a fat enriched brioche... But it's way toooo yum, not to🤤🤤🙃
@ChainBaker......
And you did it... ☠️😱😖😧
As usual, brilliant /amazing /superbly done😍
🤩
Beautiful, 2 days to make, 10 minutes to eat! LOL Thank you! Beautiful video! PS may not be healthy for the body, but IS healthy for the soul, ;-)
What if that which is sweet for the senses is poisonous for the soul? :-O
*Holy butter bread Batman!* 🦇🍞
It’s worth no doubt. If I have it in front of me I eat it even I’m keto eater.
Could you try "normal white" loaves/buns with high fat content? Even better if you had enough time to *waste* making them with different kinds of fats (some different oils etc.).
I will definitely test the limits of high fat content on a regular bread someday :)
Hi, Charlie! I'm dying to try making brioches, but my wife is lactose intolerant, so I don't bake anything that has butter or milk in it... I feel that milk is not as hard to replace with vegetable milk and some adjustments, but is it possible to replace butter with some fat that does not have lactose?
Try coconut butter
Any tropical oil that is solid at room temperature, like coconut or palm, might work, but those oils contain higher percentages of water than does butter, which could negatively impact your dough.
You can try various fats. The water content will affect it greatly. Start with lower amounts and then work your way up. For brioche you definitely need a fat that can be solid in order to incorporate it best into the dough.
Thanks, guys! I was thinking about coconut oil, but it's not solid above 25C or so, and as I live in a hot country it's relatively rare to have it solid... Is coconut butter different from coconut oil?
Maybe if I stick it in the fridge...
@@mateusfccp If you absolutely want to use plant based fats as butter substitute, I think you're going to have to look into hydrogenated fats. Stuff like margarine and so on. They are one of the unhealthiest types of fat, but in moderation...
I wonder, if I could make a croissant with this dough 😂
You oil your table? Im curious about why?
Because it becomes dry after I knead dough.
My goodness, what browning you've got on this loaf :D And this texture, completely not what I'm used to. Awesome! Looking forward to other experiments :)
Did you eat it smeared with butter? :D
Haha a bit more butter is exactly what it needs 😜 make it 120% 😁
Is stretch n fold necessary if using a mixer? :D if not, might give it a try :)))
Not at all. I just hope the motor won't burn up 😂
If the fats 86% what is the hydration?
About 60%. The eggs are 75% water and the butter is around 16% water I reckon.
@@ChainBaker so the extra 10% or so comes from the eggs! The base hydration I am going to use is 50% hydration.. thanks
Gimme that butter babyyyy
Me: *bites into 100% butter brioche*
Also me: *outside the gates of heaven, St. Peter waving at me like I'm his bro*
"Totally unnecessary and unhealthy" -- that's how I would describe fast food, not this magnificent piece of butter pillow!
😍
Btw, it is healthy actually as he use real butter when it come to talking about healthy fat. not some kind like margarine shortening etc.
@@syedazli6580 I agree. Also, isn't the whole kneading process negative calories? Apart from all that, the happiness of seeing your own loaf is health enough.
Well did you actually enjoy that loaf? :D
Also... what if we take the thangzong milkbread approach + this 100% butter approach? Do you think it would work out? The fluffiest of them all maybe? :D
I enjoyed it, but I would not make it again. It's just too rich 😄
I guess that could work. You would have to swap the eggs for milk though.
Charlie I have a question for you.
So 2 weeks ago I made some tiny buns that had a sponge preferment, and as you know the sponge preferment takes in 100% of the hydration, right?
Anyways within a few days the buns got pretty hard. I'm not sure if the powdered sugar sucked the moisture out, if I sliced into them while they were too hot, or if the dulce de leche did something.
So my question is how can I make a sponge preferment and a tangzhong? Since the sponge preferment takes up 100% of the hydration. I'm wondering if it's just as simple as lowering the amount of flour for the sponge preferment to lower the amount of liquid and have that liquid be part of the tangzhong. Does that make sense?
Yeah just use less liquid in the preferment. And perhaps yudane would be a better option because it takes less water. I will publish a video in which I compare both yudane and tangzhong side by side. It's coming on the 20th! :)
Thanks Charlie! I knew about tangzhong before watching your channel, but never heard of yudane till now. Just looked up. Looking forward to that video.
Can those methods be used with milk instead of water?
@@ChainBaker YES YES YES, do it!!!
They can! Just keep in mind that milk is only 90% water 😉
I see he is a master of memes as well as in bread making.
Me: Watches video
Also Me: Orders a pallet of butter
I'm going to kae this, but first I need to lose about 5 lbs. I WILL eat it all. Well, I might give my wife a thin slice.
You are going to give the yeast diabetes lol.
Great video as always.
This is less caloric than something like pound cake, which contains a lot more sugar while also containing 100% butter. Just to put things in perspective for people scandalized about putting this much butter in bread. I’d wager most people don’t think twice before they eat a nice slice of pound cake.
That is so true! I did not even think about it 😄
i wonder if this recipe wouldn't be easier if the water were removed from the butter before adding it to the dough.
Might be difficult for the water to be absorbed.
Perhaps, but the dough needs the water anyway. With the water in the eggs and butter considered, the hydration comes to around 60% which is just about what is needed :)
This recipe 100% butter brioche -- just as much butter as flour. Next recipe, frozen chunks of butter, coated lightly in flour, and deep fried in more butter.
This would be much easier with the no-knead method, you should consider re-doing this
Not sure if that would work at all. But I may try it someday.
@@ChainBaker why wouldn't it? It may need like 6 folds but I don't see why it would be impossible
@@ChainBaker I would love to see that :D
"kneading a bowl of porridge" lol
Those were the kindest words I could come up with 😂
@@ChainBaker 😆😆
That made me thinking : can we use 100% coconut milk then ? (well, should be yes, and it's good but i lacked patience when i did it and gave up)
Do you mean coconut oil instead of butter? Oil has a liquifying effect on bread dough and is a lot more difficult to incorporate. A solid fat like butter is far easier to work into bread dough. It would be pretty much impossible to add such a large amount of oil to this dough I'd say.
@@ChainBaker what i tried to do was an enriched Dough replacing the butter, Milk and water by canned coconut Milk. Maybe coconut Cream could work better ?
(I am totally an amateur)
Oh I see. Well it can work. You just need to look at the fat and water content in it and then calculate how much you need :)
@@cyriltran1267 Canned coconut milk (not the lite version) usually has a layer of solid coconut cream on the top (don't shake the can) - I would think you can use that as the fat in an enriched dough? Or you can try canned coconut cream as another option?
Just eat it pure... with just butter on it :)
6:47 I think they wont add 4% to total amount of fat i feel like the maths is a little off here
It's closer to 5% actually. In baker's percentage.
@@ChainBaker that would make sense. 👌🏻
So you basically made a square croissant 🙂
Yummy! Too bad my cholesterol is high.
Why unhealthy foods are so nice? Yummmmm 😋