Apple & Caramel Brioche | Richard Bertinet | Gozney Dome

Gozney | Outdoor Pizza Ovens | Wood & Gas Fired Ovens.
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Caramelised Apple and Calvados Brioche by master of dough @richardbertinet. A festive sweet treat to share (or eat by yourself... we don’t judge).
Share your creations using #gozneykitchen #gozneydome #gozney #teamgozney
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Gozney Dome Door: www.gozney.com...
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#festiverecipe #brioche #baking #recipe

[@LeprechaunSeeker]

The way he handles that dough...I can't explain it, it truly feels like art. Everything looks so natural, it is like his body does everything on its own...unreal.

[@davidporter3233]

Totally agree , the way the dough is formed is an art. Still trying to get used to making dough the Bertinet way.

[@tommybrown9034]

I have just spent a week on the bread course down in Bath... Great guy! and you will be amazed what you learn .. Show the dough who's boss. Keep the top on the top. Turn the dough clockwise if you are right handed! Thanks Richard for a great week.

[@janoskurko8383]

I love Berinet's relaxed attitude... more content with him please!!!

[@HerrderHoden]

I have watched 3 videos with this man. All were mindblowingly good. I would trust any word this man says about baking.

[@janoskurko8383]

www.youtube.com/@richardbertinet4352/videos

[@corbanx0809]

When craftsmanship becomes art.

[@Brian-dd2df]

Artsmanship

[@octopus8420]

Craftmanship is and always been Art.

[@corbanx0809]

@@octopus8420 No, it's not. It takes passion, dedication... heart. Everyone can build a table, bake a cake, paint a wall. But if you put your heart in it, strive for beauty and perfection, want to improve not for efficiency of effectiveness, but purely for the result. Then craftsmanship becomes art.

[@lorenzocollin6831]

Yea right that crap looked burnt

[@corbanx0809]

@@lorenzocollin6831 Sir, you need to see a doctor for your eyes.

[@Lady-Lilith]

I always love seeing Bertinet on the on the channel. This wasn't really a practical recipe for that oven but of course this expert made it work. He makes handling dough look so easy.

[@thinkcasting3182]

Think pile of semi molten radioactive uranium and somehow you have to get it in that bowl with only the bench scraper.

[@echolee867]

Richard Bertinet makes baking an Art, and watching it is an appreciation of beauty. Marvelous!

[@JoyChun0508]

We tried this recipe and it was the best apple filled bread I've ever had!! Creme fraiche and apple brandy really bring out the flavors. So good 👍

[@Upadiwow]

Richard Bertinet, best baker in the world!

[@gard3l]

It's good to see You again Richard, Your cinnamon buns was my favourite Gozney receipe, I need to try this one.

[@vycogh]

I just discovered Richard a week ago. Where has this amazing content been all my life! I made baguettes last weekend and maybe will attempt this brioche in a couple of days. It looks divine!

[@MoorChannel]

i like all Bertinet videos and can feel his sincerity to teach.... is always there...

[@miatamayocanoy3563]

Merci Richard! Beautifully inspired brioche, king of breads.

[@Energia-977]

The best brioche recipe I've ever seen besides twice baked frangipane covered brioche! 👍👍

[@gozney]

Thanks so much 😊

[@jan-kjetiljess503]

I love this one and the cinnamon buns. I've been struggling with my enriched bakes but these two videos have stiffened my resolve to have at it again!

[@z0rgMeister]

A true master. Confident, at ease, exhuding inspiration because of a deep understanding of what he's doing: his passion, baking. It's inspiring to see people like M. Bertinet doing what they're best at. I don't have a Gozney, I've built my own wood fired oven but these recipe videos are inspirational.

[@davidporter3233]

And a good teacher, his bread making courses are well worth the money

[@gwynnlinn1133]

Oh my! So enjoyable in every way!

[@HammaTime422]

god i love this channel and i love Bertinet, literally the coolest guy

[@luisaleonardi666]

Oh my Gosh, perfection at the sight and heaven at the bite.

[@saltycrow]

Oh my😋 That looks delicious. I can only imagine how great it be fried (in butter of course), next day with melty butter and warm apple butter spread over. I really want to try and make this. Thank you Chef❤

[@sierpus]

6:43 I had to check website as 5-10 minutes in the oven sounded crazy to me… website says 45 minutes in the oven and CHECK only after 5-10 minutes… a bit misleading. But I will do it for sure, looks perfect

[@u235u235u235]

surprised more didn't comment on this. yeah 5 min in the oven is insane for large item like that. at least 30 min at a min.

[@Bdoodee]

This is pure perfection. Watching this man’s simple approach is refreshing. Straight forward and a pleasure to watch.

[@gozney]

Glad you enjoyed!

[@ЛюдаБурцева-й7с]

Какой чудесный хлеб, просто лучшее поздравление ! Спасибо !👍👍What wonderful bread, just the best congratulations! Thank you !👍👍

[@rachelaveyard4007]

I made this yesterday!! Oh my it was absolutely delicious!!! ❤

[@mamo4104]

It looks so good because you have a nice oven!

[@thecallofthevoids]

He is so relaxing to listen too

[@ladyellensings3666]

I think you make cooking enjoyable! I love your voice xxx

[@gozney]

We're pleased you loved the video!

[@looseyourzlf]

french people are amazing 👌🏻

[@carloscarraro2371]

(Brazil) que receita! ja assisti umas 5x ! Sensacional! não vejo a hora de reproduzir - Congrats Richard you are the best!

[@demetrapetrou8527]

Mr Bertinet Thanks 🎉 How mastered you performed this recipe!!! Bravo! Amazing oven! I will ask my husband to make this brioche. Thanks again 🐝

[@dantim19oz76]

I've got to feel it on my taste buds, have to try this, wow!

[@ThomasRonnberg]

that kitchen is absolutely perfect

[@2brownbraids]

beautiful ! Thank you

[@liliagolovatch2811]

You are so amazing Unique very talented!!! I love to baking and I am cooking from when I am 7 years old I cooked so talented myself but I like you very much nice touch all what you doing with all your heart ♥️!!! Bravo 👏 Thank you I like to watching you and taking your recipe Hello from NEW YORK USA 🇺🇸

[@hausdorffspace]

It's impressive that he is able to make brioche in a pizza oven. Reminds me of that MacGyver show from the 80s.

[@hhuuzzzzaahh]

actual chef's kiss at 8:00

[@apajrutyub]

I baked your stollen bread and it’s delicious 😋 thx

[@ericpmoss]

I was lucky enough to get some cinnamon twists from his bakery, and OMG it was the best cinnamon I have ever tasted. Ingredients matter, and it's worth the extra cost.

[@deltaoscargolf2010]

THKS Maestro!

[@charlie351]

Truly still the GOD of Baking :)

[@ericgreen7880]

Amazing work . Thank you

[@andrewpierce1588]

My hero. Your kitchen is my dream.

[@norinefitzgerald5259]

Ah viola, thank you so very much for this lovely creation.. it beauty inspires. ❤

[@olivieraleman]

Outstanding!❤

[@AngiesPantry58]

What a beautiful loaf.

[@davidpearson8043]

Looks incredible! 😋

[@darlinah8090]

❤❤❤ lovely !

[@niklag]

its beautiful

[@martinsanabria4366]

Nose el idioma ,pero deduzco y está buena el método,la receta(lo saco por deducción)práctico y sencillo ,buen video.!elegancia¡

[@sarahss4250]

Es inglés pero con un fuerte acento en francés

[@mariajosemorelldomenech4013]

...i gràcies per engrescar -nos, semblant que siga fàcil de preparar 😍

[@travisyarbrough4033]

This is incredible ...... Wow

[@johnstenlund472]

Is this kitchen outdoor or indoor? Love the idea of having a pizza oven inside or semi-outdoors

[@mariajosemorelldomenech4013]

...i m'encanta la teua delicadesa manipulant el ingredients ☺️

[@rossanalombardo6271]

It looks amazing, I can't wait to make it.

[@rayannehorne3468]

Oh yummmy. Pass the goodies please!!!!!

[@justinscherley7906]

Imagine making French toast with the day old brioche........ ooooooo..... well that is if it would last that long, this is dope!

[@rosalindaumana8361]

You’re The Best!

[@lawrencebutler7016]

The window panning he achieved was insane

[@kirtanashanchez6534]

The way he says caramel 🤤

[@MOTIG1]

Merry Christmas from Norway, looks amazing.

[@Simplycomfortfood]

Amazing Richard. Looking for an internal temp of 200° F

[@DeathThaKidd]

I need to make this as soon as possible

[@wernerlippert5499]

This looks much like I have to make it.

[@danielvasilev1020]

@Gozney Please invite him more often, I’m sure the camera crew enjoy his videos just as much as we do 😄

[@handansezen]

Great sharing, thanks. However I don't have a professional oven . In an oven with fan, do you suggest some hot water at bottom to get a better result?

[@janoskurko8383]

With rich dough (egg butter) there is no need for steam, an also NO FAN! Just plain top/botom medium heat.

[@SlipperyMooseCakes]

I would have added cinnamon too like he mentioned but it still looks very good

[@Itsjesstoyou]

I absolutely love this guy!

[@janoskurko8383]

yep he is a legend www.youtube.com/@richardbertinet4352/videos

[@lifeofnate23]

This looks incredible

[@floraluxla]

gorgeous!

[@Lalairu]

This must be amazing with berries too.

[@pb_and_nutella]

I don't know how I ended up here because I didn't even know fresh yeast was a thing

[@nathanbenton2051]

ah hell yeah the mans back!!!

[@writereducator]

Because brioche can be dry (despite so much butter), I recommend over filling it with whatever good stuff you are using.

[@TheCodeTinkerer]

It's almost like a fancy cinnamon bread roll in the method.

[@jemmashome]

That absolutely looks stunning 😍 i don't think i have the courage to try this 😆 thanks for sharing, much love from Singapore 💕

[@gozney]

You can do it!

[@u235u235u235]

courage?!?!!? lol which part of this novice recipe makes you nervous?

[@steveb9525]

When the student is ready, the Master will arrive.

[@UnableToLoadUsername]

How is it I can go out and grab all the exact ingredients (most of which are not in a common kitchen) and yet I get a wet slop instead of dough?

[@Volshebnaya_Vselennaya_Taro]

😊🤩

[@diadora1166]

i finally know how to set it.

[@brendawood6712]

Masterpiece

[@Mayohappyup]

he is BACK!

[@waggawaggaful]

If I had an oven like that I'd be cooking gourmet all the time. An oven like that isn't easy to come by. Not cheap either.

[@janiceserrano6771]

Can this be done in the Roccbox?

[@scrane5500]

Looks amazing! Will try this but plant-based as I have a family history of cancer and need to avoid the estrogen in dairy.

[@janoskurko8383]

Anxiety is far more cancerogenic than estrogen

[@Vweebs]

I’ve veganized his other recipe on this channel by subbing aquafaba for the eggs and non dairy butter etc, and it worked out great. This was the second Christmas I brought the cinnamon buns recipe to family and they we’re surprised that it was vegan because it was so good. I hope you have luck with your recipe swaps!

[@osmotic9463]

"so be careful if you use a mandoline" i appreciate that

[@ThatBritishHomestead]

I cooked this last weekend

[@ghenwamoukarim9398]

Ok we don’t have fresh yeast so how much instant yeast thanks

[@iamme1566]

I have a convection oven. Should I set it at 200°C? Will that work or do I need a different function? Thanks!!

[@DavidGonzalez-ts9xf]

are 30 grams of fresh yest the same as 30 grams of dry instant yest?

[@gozney]

Hey, if using dry yeast we recommend halving the amount - 30g fresh yeast / 15g dry. Thanks!

[@bindak]

15g yeast?! Yikes, that’s a LOT. I’d double check it. I’d probably go 8g

[@benpasha5804]

Rule of thumb always divide by 3 from fresh yeast

[@marielamariela5971]

I've read somewhere, it's 0,33 x fresh yeast, the result for dry yeast

[@Shmackle123]

Would you happen to know how long the brioche keeps for if properly stored? Thanks!

[@therealpitabread]

Wow, yummy!

[@1972taco]

Looks amazing, but how long it was baked?

[@gozney]

Hey, Richard baked this for around 40 minutes at 200C/392F. Thanks, The Gozney Team

[@1972taco]

Thank you the answer. Merry Christmas

[@myriammoquin2684]

Thats looks so good. I have a secret crush on that man. Il est trop croquable.

[@adrianafranco9641]

Deliiiiuuu❤❤❤❤

[@gozney]

Glad you liked it!

[@jordankooiman6040]

Is this ratio of flour and milk correct? Seems like it needs a lot more flour

[@prettyyu315]

who is he? soo masterful and calm

[@Saba15-t9d]

You almost lost your eyebrows there 😅 Lovely bake 👌

[@ilovelamp22]

Kitchenaid mixers say in the book, all dough should be mixed at 1 or 2, never above.

[@davidmccarthy2452]

Why at 0:49 in does he transfer the butter into his hand before putting it in?

[@anonimles9634]

Im guessing so the flour doesnt fly everywhere

[@abhiramchada5912]

What was that liquor he added while caramelizing the apple

[@Bobble86]

Calvados

[@tom2j494]

맛있겠다