CRUST: BRIOCHE

I'm going to show you how to make bread bread like the sourdough the king of bread made with natural yeast and explain to you a to capture the world used around us create your own Thurman to create bread bread with great cross-match flavor also gonna make some brioche the queen of breakfast the brioche fantastic for breakfast oh and this thing you can do with it test fantastic full of eggs rock butter full of flavor and mixing technique and we'll show you my the way of mixing the dough to get a nice light though and also a lot of tips are to back how to use your oven properly [Music] [Music] now I'm unsure at you mix brioche the brioche coming it's mixed in two stages the first we mix our dough when the dough is made then we add the butter into it to make it all nice move and silky right we got our flour and we put the yeast on the side there sort first thing first we're going to rub cover the salt and sugar a little bit then get our yeast and rub the yeast into the flour okay then you mix all your flour your sugar your salt your yeast very well together before you put the eggs now we're gonna add our eggs 60s we mix all the ingredients together they're ready to be worked plan everything really well together without the scraper make sure you work all this you know really well together so mix really really well there's no dry bits on to it okay now this is ready to go on the table and when you start to work the dough to get it nice and light so when you make the dough get all the dough together use your finger pinch the dough underneath and lift your like little force and then your thumb is got to be parallel with your four fingers and you can leave the door and swivel let's step it down to get a nice rhythm very quickly you see the door subtle form and become less and less sticky I make sure they were soft and humid scraped beautiful color rich of eggs and that's before the butter goes in it's good exercise this should take about eight to ten minutes with a bit of practice seems like hard work but boy yeah she's very rewarding best breakfast it's very important your dough is very well work before you add your butter into it otherwise you would take even longer to work with your butter in she don't be impatient to put your butter in just working well at first stage you'll be quicker was your bottle you can see now the dough starts to come off quite nicely off the table it's nice bubble up rating there it's good sign The Doors developing nicely right we're going to put the butter into the door now you get your butter that and push it into the the door right mix your everything together I had just put your butter in your finger so it might look a bit messy but you'd be surprised how quickly or that butter will incorporate itself into the into the dough you just scrape her again and start to out the dough again as you did earlier and very quickly all that butter we're going to do now should take about five to six minutes now and really feel the dog coming alive in your finger okay we're nearly there now broke in a bit of a sweat those really start to get beautiful silkiness and shine on the top there just a few more go and we should be there just coming off my hand nice and clean now ride this ready now I just hit a flower on the table and in a bowl then you turn the door over like so and use a few fold and then we're going to fold it again and then bring back for dressing a cool place for 14 hours okay first thing we do I'm going to take the dough as you can see the doors been rested for 14 hours now overnight in a nice cool place okay sure lightly dust our table a bit of flour Thanks so right now we turn the door that with the help of our two scraper you can see anywhere the texture of the dough now so beautiful it is right before we divide the dough want me to do is to condition the door to be nice and and strong to be easier to divide to do so you just fold it over once price rate a bit adds for it again over the top like so and then this is now ready for dividing okay we divide your dough I use a small digital scale and when I do for small we can divide this into a 70 gram what you want to do is divide into first infinitely much easier and then try to get a little less bit as possible if you can speak to mature perfect try to keep everything nice and neat next we're going to mold the dough in its a little board today I'm gonna take the excess of flour out when you roll your bitter piece of dough make sure they're nice and tight this will give you a nice rise when you bake them okay that's the last one now just gentle Prime already there now I'm going to show you how to mold submitter brioche at it and brioche trophies well okay now what I'm going to do is remove them nice and tight and do the the brioche fee no more fries and put some you another one there they put six or seven pieces in there you wish this one yeah beautiful right now the mold may be boyish at it should we move them lightly don't push too hard these nice and smooth and then you got and you tell me the flour then roll little head just that not too deep then you can press the little head into the body the body she is worth 13 my job here we are we got a with a boyish at it in here this is ready to go to prove now I will take around two hours before they go in the oven the brioche now I've been privy for two hours and 15 minutes and I'll just put the last touch of a motion with Jenny our whole hikes beating up with a pinch of salt just make sure you don't put any egg too much down to the side otherwise you might stick to the road have you right I'll be a shower back now beautiful current color look at this look at that beautiful okay want to eat them look at the inside of that fantastic mmm best breakfast [Music]

Channel: Richard Bertinet

Views: 57,093

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Id: 28Srr5UoJTo

Length: 15min 18sec (918 seconds)

Published: Mon Jun 29 2020