Apple & Caramel Brioche | Richard Bertinet | Gozney Dome

[@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!!!

[@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.

[@Upadiwow]

Richard Bertinet, best baker in the world!

[@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

[@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 👍

[@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.

[@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!

[@miatamayocanoy3563]

Merci Richard! Beautifully inspired brioche, king of breads.

[@MoorChannel]

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

[@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!

[@gard3l]

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

[@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!

[@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❤

[@luisaleonardi666]

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

[@Bdoodee]

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

[@gozney]

Glad you enjoyed!

[@rachelaveyard4007]

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

[@looseyourzlf]

french people are amazing 👌🏻

[@thecallofthevoids]

He is so relaxing to listen too

[@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.

[@2brownbraids]

beautiful ! Thank you

[@ladyellensings3666]

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

[@gozney]

We're pleased you loved the video!

[@ThomasRonnberg]

that kitchen is absolutely perfect

[@mamo4104]

It looks so good because you have a nice oven!

[@ЛюдаБурцева-й7с]

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

[@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 🐝

[@HammaTime422]

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

[@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.

[@dantim19oz76]

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

[@hausdorffspace]

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

[@deltaoscargolf2010]

THKS Maestro!

[@apajrutyub]

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

[@danielvasilev1020]

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

[@charlie351]

Truly still the GOD of Baking :)

[@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 🇺🇸

[@Simplycomfortfood]

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

[@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

[@johnstenlund472]

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

[@andrewpierce1588]

My hero. Your kitchen is my dream.

[@hhuuzzzzaahh]

actual chef's kiss at 8:00

[@norinefitzgerald5259]

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

[@ericgreen7880]

Amazing work . Thank you

[@davidpearson8043]

Looks incredible! 😋

[@olivieraleman]

Outstanding!❤

[@niklag]

its beautiful

[@mariajosemorelldomenech4013]

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

[@TheCodeTinkerer]

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

[@daddy1571]

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

[@gozney]

Thanks so much 😊

[@rossanalombardo6271]

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

[@AngiesPantry58]

What a beautiful loaf.

[@SlipperyMooseCakes]

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

[@Lalairu]

This must be amazing with berries too.

[@travisyarbrough4033]

This is incredible ...... Wow

[@lawrencebutler7016]

The window panning he achieved was insane

[@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.

[@floraluxla]

gorgeous!

[@lifeofnate23]

This looks incredible

[@Itsjesstoyou]

I absolutely love this guy!

[@janoskurko8383]

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

[@rayannehorne3468]

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

[@wernerlippert5499]

This looks much like I have to make it.

[@justinscherley7906]

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

[@writereducator]

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

[@DeathThaKidd]

I need to make this as soon as possible

[@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?

[@darlinah8090]

❤❤❤ lovely !

[@osmotic9463]

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

[@MOTIG1]

Merry Christmas from Norway, looks amazing.

[@mariajosemorelldomenech4013]

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

[@pb_and_nutella]

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

[@rosalindaumana8361]

You’re The Best!

[@diadora1166]

i finally know how to set it.

[@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!

[@iamme1566]

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

[@Shmackle123]

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

[@ThatBritishHomestead]

I cooked this last weekend

[@kirtanashanchez6534]

The way he says caramel 🤤

[@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?

[@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

[@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?

[@jordankooiman6040]

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

[@ghenwamoukarim9398]

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

[@brendawood6712]

Masterpiece

[@steveb9525]

When the student is ready, the Master will arrive.

[@peterhast]

Wow, yummy!

[@prettyyu315]

who is he? soo masterful and calm

[@abhiramchada5912]

What was that liquor he added while caramelizing the apple

[@Bobble86]

Calvados

[@nathanbenton2051]

ah hell yeah the mans back!!!

[@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

[@ArnikaTaro]

😊🤩

[@ilovelamp22]

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

[@myriammoquin2684]

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

[@Mayohappyup]

he is BACK!

[@tom2j494]

맛있겠다

[@dannice240]

I've made bread a few times in the dome, but I find it difficult. If I use gas to heat and turn off then the temp drops too fast and I need to turn back on. If I do wood down to embers it gets a really smoky taste. Any suggestions? This was a big reason why I bought it.

[@u235u235u235]

you bought this item for this some silly bread recipe?

[@ДианаГеракьян]

How long did you bake it for?

[@gozney]

Hey, bake in Dome at around 200°C/392°F, with no flame and the door on for around 45 minutes. Thanks!

[@qwertyqwert2772]

yesssssssssssssss

[@mariajosemorelldomenech4013]

Richard ... deliciós ❤️