Thanks very much Jack. As usual, another fine example of your "tell me and I learn, SHOW me and I remember" philosophy that you've recorded for posterity. The value of a commentary-accompanied demonstration is priceless for we novices. It's SO reassuring to see the process, accompanied by a description of what you're feeling as you move along the steps. As a backup resource to accompany the workshops that you deliver in Victoria's Kitchen; in people's homes and places of work; and the demonstrations at food fairs and the like, these video presentations are skilful, slick, and REPLAYABLE. Like having Bake With Jack on tap! What could be better or nicer? With kind regards. Roy.
Absolutely brilliant approach in this video. This one is like standing next to Jack while he works. Working the dough first then adding that yellow stuff, poking it in, no worries when the yellow stuff starts to come back out of the dough, continuing until you get it all back in. You've out done yourself with this video session. No one does it better Jack. Just what the hell is 'butt uh'?
I watched this video AFTER I had already made a brioche last weekend by hand, and I just guessed at the right way to do this. As it turns out, I did it the way you do! Lucky! Only thing I didn't do was dimple the soft butter in so I learned something. Thanks, Jack!
Hi Jack, thanks for the video. I've only joined 6 weeks ago, but I made some good tasting breads already. Both yeasted and sourdough. I'm getting some grasp on the bread making principes, thanks for that too! Can you give us the recipe for the enriched dough? Or point us to where we can find it?
Omg I’ve never used my kitchen aid that my husband won at work but that I really wanted 😂🤷🏽♀️ But I have a pet peeve that one should always learn the manual way just in case you don’t have your gadgets on hand. Gonna try this before school starts in May.
Enriched doughs are where I declare hand kneading to be for the birds and break out the stand mixer. The brioche recipe I use is the one from _Mastering the Art of French Cooking_ by Child, Beck & Bertholle which takes 2 days and is absurdly tedious… but… is _wonderful_ and if you follow the instructions turns out perfectly every time.
awesome channel you got. i stumbled into this cuz i love breads and have been teaching myself how to bake different breads simply by throwing things together and seeding what i end up with. sometimes i use yeast sometimes i dont, i always play with ingredients. i few times i actually put ketchup in a bread cuz i used yeast once and did not have any sugar to add to help the yeast so figured the ketchup would take the place of the sugar and i am a ketchup lover so i figured what do i have to lose? lol, it actually did not turn out to bad and will try that again after perfect my bread skills a bit. i frequently add different spices to it to see what happens. i found out that liquid smoke in bread dont taste that great. now I'm at the point where i want to learn the finer points of making nice risen breads and learn related skills and maybe pick up new actual recipe ideas. love the scrapper you got, i need to look around for that. ... keep up the good work
Love your videos and teaching technique. I've been away for awhile catching up with tech so I have a lot of catching up to do here. Thanks for sharing, you are amazing.
Hi Jack! Enjoying your videos 😍 On brioche dough, I found that it's hard to roll and shape as the dough is too soft with that much butter. Especially when I want to braid the dough. You've got any tips or advice? Thanks!
Re the editing of videos, I use Adobe premiere Pro, bit expensive and it took me ages to learn how to use it but I really Ike it now. Re the music I use RUclips audio library and make sure that I only use music that doesn't require acknowledging the artist. Lately I've been creating an unique intro for each video using very short clips of the video to try to create a 30-45 second intro, that tells the story of the upcoming video. Not sure if that's useful to you? Great video as usual btw
Hi 👋🏽 Jack, Thank you for your special content. I’ve searched your RUclips channel and it seems that I can’t find the Brioche recipe. Can you please help me with it? Also what was the final result for the Brioche in the above video? Thanks, I’ve learnt a lot from you.
Excellent video Jack. Do you use real salted butter or a spreadable for convenience? I've found that real butter gives much better pastries and roux for sauces as most spreadables (eg Bertolli) contain too much water. A suggestion for your fan club members - as I don’t do a lot of baking now, I’ve found a butter that outstrips the best before dates by far of most others: Waitrose Guernsey, salted butter it can last for months in the fridge. Another question for you Jack; have you got teflon coated hands? Whenever I handle dough mine get all stuck up and I'm constantly scraping them.
I make my own butter, but even if shop bought I prefer to use non-salted in baking or cooking or it affects the recipe. I also wondered about the clean hands in both Jack and Bertinet's videos, but Jack addressed this with another video where he talks about cleaning up the mess, a great tip to dust hands with flour to remove sticky dough, before placing in water.
I was just having trouble incorporating the butter into my brioche, and this video shows up on my front page. I added all the butter at once, so they dough really isn't kneadable. Guess I have to keep trying...
Loving your short, to the point, videos. My question is, how do you make sourdough croissants? Couldn't find a video from you on this, so, if you've done one please point me in the right direction. Keep on rolling x
i just put the soft butter in and lightly mix it before kneading and let it rest a few minutes, it's usualy less messy. i'd like to know what you believe is the downside of this technique :)
Hiya, Thanks for a great video! I'm just beginning to try to get to terms with enriched doughs and some recipes suggest that rubbing in the butter to the flour to begin, some just add it along with everything else, and this suggests adding it at the end - what difference do these methods make to the final product?
I've always wondered why you have to go through this process. I'm assuming melting the butter and mixing at the dry stage doesn't work or everyone would do it. What is the reason for that? Why do you have to work it in as a solid?
Fat shortens gluten strands. Therefore, you have to mix all the other ingredients first to develop those strands. If you add the butter early in the mix you won't get good gluten development.
Same question as well. I do burger buns with melted butter mixed with mashed potatoes before adding bread flour. Works wonderful but I don't know if it's technically a brioche...
I even have myself one trick to mix butter in a dough perfectly. I mix all liquids with the butter, and I had flour until a cake batter consistency. I give a whisk until it's smooth and I add the rest of the flour to have my dough. But I don't have the answer to my question. Why are they putting butter after making a first dough ? :'(
Because there is so much butter, I’d like to develope the gluten really well in the moisture of the liquid instead of coating some of the flour with melted butter if that makes sense... 👌🏻
Jack! I just saw something and wanted your take because it's on your never do list. Can you put flour down when you knead if it's part of the total amount of flour that was supposed to be in the recipe originally?
In theory yes but why? Then your dough will be too wet and you’ll need to add the flour to stop it sticking, then the flour will be incorporated and you’ll be back to square one after a messy beginning 👌🏻
I'm assuming the "why" is because you weren't paying close enough attention when you were measuring out ingredients and you realized too late (after mixing the dough but before kneading) that you included less flour than the recipe calls for. And you know exactly how much you under-added. Not that I speak from experience or anything. 😂
Why wont u use melted butter and mix it together with the eggs at the start? It sounds less tedious than putting in warm solid butter bit by bit! Is there a difference?
It is possible, some people do it, I’ve never tested the difference but I feel like it will be better incorporated soft and the gluten will develop in the dough better 👌🏻
Is there any difference between melting the butter beforehand and mixing it with the flour and other dry ingredients, instead of adding the softened butter to the dough?
@@psvradamlevine6215 Just try it and see what happens. I usually mix melted butter into the dough when making buns. I don't know if it technically counts as brioche - but I like it.
@@HussiAli123 i dont stop kneading but not only does it tear, the dough gets hard and wont combine Thanks for your input. Can you figure this one out too?
@@Strandlights maybe there isnt enough water? It could be that you are using a stand mixer and over kneading. Or it could be that you are adding in too much butter at the same time. Hope you are having a good day
this is my nightmare. i love homemade brioche but incorporating butter is just too damn long and annoying. And i'm french, so my butter/flour ratio is up there (500g butter for 1000g flour).
I've always melted my butter and mixed it in with milk/egg yolks and I've never had that sweating problem. The butter / flour ratio was the same as used in the video. Maybe this only becomes a problem with too much butter or when it's too warm?
Honey, you really should take off your ring with making dough. Jewelry is known to be receding ground for germs. Yeah. Really. Take it off mate. Maybe it’s your wedding ring- even so...:)
Haha. Love you. You are though. You’re like too handsome. Haha. I watch your videos for your tutorials- they’re actually pretty good(sometimes too loud but who isn’t?) I learn so much. Thank you!!! But sometimes I can’t look at your face. Haha. Too cute, honey. ❤️❤️🌈🌈😀😀
![Twenty One Pilots - The Line (from Arcane Season 2) [Official Audio]](http://i.ytimg.com/vi/XCz7WUotXs8/mqdefault.jpg)
It's so satisfying that you use everything by scraping the bowl with your crapper.
Thanks very much Jack. As usual, another fine example of your "tell me and I learn, SHOW me and I remember" philosophy that you've recorded for posterity. The value of a commentary-accompanied demonstration is priceless for we novices. It's SO reassuring to see the process, accompanied by a description of what you're feeling as you move along the steps. As a backup resource to accompany the workshops that you deliver in Victoria's Kitchen; in people's homes and places of work; and the demonstrations at food fairs and the like, these video presentations are skilful, slick, and REPLAYABLE. Like having Bake With Jack on tap! What could be better or nicer? With kind regards. Roy.
Absolutely brilliant approach in this video. This one is like standing next to Jack while he works. Working the dough first then adding that yellow stuff, poking it in, no worries when the yellow stuff starts to come back out of the dough, continuing until you get it all back in. You've out done yourself with this video session. No one does it better Jack. Just what the hell is 'butt uh'?
I watched this video AFTER I had already made a brioche last weekend by hand, and I just guessed at the right way to do this. As it turns out, I did it the way you do! Lucky! Only thing I didn't do was dimple the soft butter in so I learned something. Thanks, Jack!
Jack I want to see the final outcome of the brioche bread after it's been baked.
Hi Jack, do you have a brioche recipe you could share please?
Many thanks
Loved watching you work that dough. I now know I am too rough and will try to be more gentle. Thanks so much
I like that u contain the butter inside the bowl. I’ll follow suit. U r the champ‼️ thank u
I sometimes add all the butter at once and too early. Sounds so simple when u get the right tips. Thanks jack👌
I am envious of your work surface... i am always winging it in my kitchen.
You always gift us with such useful tips in such a joyful way. I smile while watching. And, my bread making is improving.
Thank you so much ☺️🙌🏻🙌🏻
Thanks Jack. I can't say enuf how much I appreciate your tips.
Enuf?
@@utesedlacek9269 did it look like I stuttered? 😎
@@sweetboo1022 No, but it did make you look like a 4 year old! Love the way you confidentially try to justify your stupidity, though. 😆
Hi Jack, thanks for the video. I've only joined 6 weeks ago, but I made some good tasting breads already. Both yeasted and sourdough. I'm getting some grasp on the bread making principes, thanks for that too! Can you give us the recipe for the enriched dough? Or point us to where we can find it?
Here’s one 👉🏻 www.bakewithjack.co.uk/blog-1/chocolate-orangeknot-buns
Helped me successfully bake my first babka! Cheers
Omg I’ve never used my kitchen aid that my husband won at work but that I really wanted 😂🤷🏽♀️ But I have a pet peeve that one should always learn the manual way just in case you don’t have your gadgets on hand. Gonna try this before school starts in May.
Enriched doughs are where I declare hand kneading to be for the birds and break out the stand mixer.
The brioche recipe I use is the one from _Mastering the Art of French Cooking_ by Child, Beck & Bertholle which takes 2 days and is absurdly tedious… but… is _wonderful_ and if you follow the instructions turns out perfectly every time.
Jack do you have the ingredients with there measurements or a video with how you made the dough for broiche before the butter being added? 🙂
awesome channel you got. i stumbled into this cuz i love breads and have been teaching myself how to bake different breads simply by throwing things together and seeding what i end up with. sometimes i use yeast sometimes i dont, i always play with ingredients. i few times i actually put ketchup in a bread cuz i used yeast once and did not have any sugar to add to help the yeast so figured the ketchup would take the place of the sugar and i am a ketchup lover so i figured what do i have to lose? lol, it actually did not turn out to bad and will try that again after perfect my bread skills a bit. i frequently add different spices to it to see what happens. i found out that liquid smoke in bread dont taste that great. now I'm at the point where i want to learn the finer points of making nice risen breads and learn related skills and maybe pick up new actual recipe ideas. love the scrapper you got, i need to look around for that. ... keep up the good work
Love your videos and teaching technique. I've been away for awhile catching up with tech so I have a lot of catching up to do here. Thanks for sharing, you are amazing.
Hey Jack thanks for all these videos. Could you share the whole Brioche recipe?
Psst... it's JaCK.. not Jake!!😜 LOL
@@TheChefLady4JC sorrrryyy if you are in a hurry...thx
G’day mate, really helpful technique. Out of curiosity have you ever made a sourdough brioche before?
Hi Jack! Enjoying your videos 😍
On brioche dough, I found that it's hard to roll and shape as the dough is too soft with that much butter. Especially when I want to braid the dough. You've got any tips or advice? Thanks!
Ahhhh... man...I miss your sexy jazzy bread intro! Can't wait to watch the rest of this video!
Re the editing of videos, I use Adobe premiere Pro, bit expensive and it took me ages to learn how to use it but I really Ike it now. Re the music I use RUclips audio library and make sure that I only use music that doesn't require acknowledging the artist.
Lately I've been creating an unique intro for each video using very short clips of the video to try to create a 30-45 second intro, that tells the story of the upcoming video.
Not sure if that's useful to you?
Great video as usual btw
It worked very well and kept work surface tidy and not smeared with butter
Dear Jack, is it necessary to knead brioche dough to windowpane state before adding more butter ?
Hi 👋🏽 Jack,
Thank you for your special content.
I’ve searched your RUclips channel and it seems that I can’t find the Brioche recipe. Can you please help me with it? Also what was the final result for the Brioche in the above video?
Thanks, I’ve learnt a lot from you.
Excellent video Jack. Do you use real salted butter or a spreadable for convenience? I've found that real butter gives much better pastries and roux for sauces as most spreadables (eg Bertolli) contain too much water. A suggestion for your fan club members - as I don’t do a lot of baking now, I’ve found a butter that outstrips the best before dates by far of most others: Waitrose Guernsey, salted butter it can last for months in the fridge.
Another question for you Jack; have you got teflon coated hands? Whenever I handle dough mine get all stuck up and I'm constantly scraping them.
I've got the same problem with my hands getting all sticky icky.
Real real real all the way, and yes my hands are Teflon coated 🤫
I make my own butter, but even if shop bought I prefer to use non-salted in baking or cooking or it affects the recipe. I also wondered about the clean hands in both Jack and Bertinet's videos, but Jack addressed this with another video where he talks about cleaning up the mess, a great tip to dust hands with flour to remove sticky dough, before placing in water.
I was just having trouble incorporating the butter into my brioche, and this video shows up on my front page. I added all the butter at once, so they dough really isn't kneadable. Guess I have to keep trying...
Great video, can’t wait to try this, but sourdough to do first. Starter almost ready
THANK YOU i have so much trouble with this
Hi jack, we indian love spices almost in all foods. Even we have masala chai can you show us which spice and how to mix it in bread ?
Nice idea Akbar! I’ll put it on the list ☺️👌🏻
@@Bakewithjack Thanks, Delightfully waiting for the video.
Loving your short, to the point, videos. My question is, how do you make sourdough croissants? Couldn't find a video from you on this, so, if you've done one please point me in the right direction. Keep on rolling x
Jack, can you rub in the butter into the flour before adding the liquid? Would that change the outcome of the bread?
Do u have the basic dough recipe before u start adding the butter ?
i just put the soft butter in and lightly mix it before kneading and let it rest a few minutes, it's usualy less messy. i'd like to know what you believe is the downside of this technique :)
Hiya,
Thanks for a great video!
I'm just beginning to try to get to terms with enriched doughs and some recipes suggest that rubbing in the butter to the flour to begin, some just add it along with everything else, and this suggests adding it at the end - what difference do these methods make to the final product?
I've always wondered why you have to go through this process. I'm assuming melting the butter and mixing at the dry stage doesn't work or everyone would do it. What is the reason for that? Why do you have to work it in as a solid?
I've read that the texture is different: more like cake instead of bread if you melt the butter first. Never tried using melted myself though.
Fat shortens gluten strands. Therefore, you have to mix all the other ingredients first to develop those strands. If you add the butter early in the mix you won't get good gluten development.
thx for this video. I've a little question. why you put butter after making the dough, why not mixing all the ingredients together at the beginning ?
I was wondering that myself but then I thought perhaps it would interfere with something??
Same question as well. I do burger buns with melted butter mixed with mashed potatoes before adding bread flour. Works wonderful but I don't know if it's technically a brioche...
I even have myself one trick to mix butter in a dough perfectly. I mix all liquids with the butter, and I had flour until a cake batter consistency. I give a whisk until it's smooth and I add the rest of the flour to have my dough.
But I don't have the answer to my question. Why are they putting butter after making a first dough ? :'(
Because there is so much butter, I’d like to develope the gluten really well in the moisture of the liquid instead of coating some of the flour with melted butter if that makes sense... 👌🏻
@@Bakewithjack, thank you for that explanation. It makes perfect sense!!
How much time would it require to do this same process in a mixer with a dough hook?
Jack! I just saw something and wanted your take because it's on your never do list. Can you put flour down when you knead if it's part of the total amount of flour that was supposed to be in the recipe originally?
In theory yes but why? Then your dough will be too wet and you’ll need to add the flour to stop it sticking, then the flour will be incorporated and you’ll be back to square one after a messy beginning 👌🏻
I'm assuming the "why" is because you weren't paying close enough attention when you were measuring out ingredients and you realized too late (after mixing the dough but before kneading) that you included less flour than the recipe calls for. And you know exactly how much you under-added. Not that I speak from experience or anything. 😂
What is the best flour to use for a Brioche dough? Strong bread four or plain flour? Thank you.
Goku Son strong bread flour
Viajando con Totoro Thank you.
Thanx, what recipe du you use for this bread? Fresh yeast or sourdough?
Love all these videos. Can you bake a sourdough loaf in a 2lb bread tin? Or do you always use a banetton?
Don’t see why not!
Sweet....chocolate....brioche....dough
CHOCOLATE??!! Oh my... seriously drooling here!! LOL
Why wont u use melted butter and mix it together with the eggs at the start? It sounds less tedious than putting in warm solid butter bit by bit! Is there a difference?
thanks very much Jack
THANK YOU SO MUCH
You confused the heck out of me, I saw 203 and thought... Are there a ton of videos I haven't seen!?!
Whoops! Sorry! 😂
Could you use softened/melted butter?
Mate, what pomade do you use? Oh and yeah love all of your videos, you've made a much better home baker!
What’s pomade?
@@Bakewithjack hair gel mate
Great demonstration Jack. Could you recommend an egg substitute for brioche or other enriched doughs?
Yes. Cooked apple purée. Game changer 👌🏻
Thanks. I’ll try it.
Hi chef can u give me the Brioche recepi plz thanks it's look. Very yummy
Is it possible if the butter is melted and mix with the water, then knead. Will that ruin the dough?
It is possible, some people do it, I’ve never tested the difference but I feel like it will be better incorporated soft and the gluten will develop in the dough better 👌🏻
how much yeast are you using per Ib, or 1/2 kg. tea spoon or table spoon per measure?
I've done it like this and also used melted butter and haven't found any difference. I just melt the butter now.
Will margarine work on this?
why add the bulk of the butter AFTER and not before like the first knob of butter?
Cam I have the full recipe for this brioche?
Damn jake get that sweet theme back
Thanks Jack....
Now i know how
🤗
Amazing tips you got :) Thank you a lot
You’re welcome 🤗
That pencil has lasted you a long time. Ticonderoga?
I really want a good quality flour to make dough
Is there any difference between melting the butter beforehand and mixing it with the flour and other dry ingredients, instead of adding the softened butter to the dough?
Man i messed up so bad when i cut the dough into cubes to add the butter properly haha
😆
4mins... Giant crumpet.. Bugger.. Now I wanna make crumpets...
Have you ever made panettone by hand?
Couldn't you just melt the butter and add it directly in with the egg and knead it all together?
I been trying to find information on making brioche bread like that too.
@@psvradamlevine6215
Just try it and see what happens.
I usually mix melted butter into the dough when making buns. I don't know if it technically counts as brioche - but I like it.
@@Atavist89 I will give it a try. Thank you.
Whenever i add butter, my dough tears. Why?
Just keep on kneading and the dough will eventually absorb it
Watch this part again 4:17
@@HussiAli123 i dont stop kneading but not only does it tear, the dough gets hard and wont combine
Thanks for your input. Can you figure this one out too?
@@Strandlights maybe there isnt enough water?
It could be that you are using a stand mixer and over kneading.
Or it could be that you are adding in too much butter at the same time.
Hope you are having a good day
@@HussiAli123 good day to you too! I'll try again with these in mind
A full brioche video would of been good.
this is my nightmare. i love homemade brioche but incorporating butter is just too damn long and annoying. And i'm french, so my butter/flour ratio is up there (500g butter for 1000g flour).
Why not melt the butter? And put it in like you would do if you were adding oil.
the dough will litteraly sweat it out.
@@PolyraclureDeVinyle Do you know why that happens? Doesn't happen with oil. Is it because of the temperature?
i have no idea about why. it's just something i noticed when kneading my brioche dough for too long : becomes hot, and sweats butter.
I've always melted my butter and mixed it in with milk/egg yolks and I've never had that sweating problem. The butter / flour ratio was the same as used in the video. Maybe this only becomes a problem with too much butter or when it's too warm?
@@flippington9007 might be a ratio thing, i usually put at least 50%w of butter (500gbutter for 1000g flour)
Him: Knead for 4 to 5 minutes
Me: Knead for 45 minutes?
Him: That is knead for 4 TO 5 minutes
Me: KNEAD FOR 425 MINUTES!!!
Best way to make brioche is with a stand mixer lol
Says kneading for 45 mins is way too long...
4 months later proceeds to knead a dough for twice as long.
4-5 minutes.
Didn’t even show the end result? 😕😓
Honey, you really should take off your ring with making dough. Jewelry is known to be receding ground for germs. Yeah. Really. Take it off mate. Maybe it’s your wedding ring- even so...:)
Don’t call me honey
Haha. Love you.
You are though. You’re like too handsome. Haha.
I watch your videos for your tutorials- they’re actually pretty good(sometimes too loud but who isn’t?) I learn so much. Thank you!!!
But sometimes I can’t look at your face. Haha. Too cute, honey. ❤️❤️🌈🌈😀😀
1020 likes to 6 dislikes over the course of 9 months.
r/hmm
Not trying to be mean but you might want to cut back with the writing on yourself .
Hu? Leave Jack be.
HUH? Not trying to be mean but what are you babbling on about?
Why? He won't make it into heaven or something? Hopefully you've grown since this judgemental comment.
How does it compare to: making normal bread, then just putting extra butter on it. 🧈😋🧈😋🧈