Brioche Baked with Camembert Cheese | Christmas Tear & Share Bread Recipe

[@ChainBaker]

📖 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 🥨 To learn more about bread making click here ⤵️ Principles of Baking bit.ly/principles-of-baking The Steps of Baking bit.ly/steps-of-baking

[@SeanyNation]

We must protect this man at all costs.

[@marcialipke6969]

Charlie, I watch and re-watch you every day. I don’t even watch tv because of your videos! Thank you.

[@ChainBaker]

🙏😊

[@samiraba1]

Beautiful!!

[@himmel2436]

I've made it today following exactly your recipe/instruction with slight modification, I didnt add garlic and rosemary. it turned out very good, we loved it. I had been trying so many brioche recipes. I'd tried Michel Roux recipe, Bruno Albouz, another Brits baker (forgot the name), Justine a french bake, etc and always failed because none of them revealed the secret, i.e. what temperature of each ingredient was supposed to be and how to keep temperature stable because I live in a tropical country where average temp between 28 C - 34 C sometimes 36 C. I cant thank you enough Chef. You are the best teacher. you deserve millions subscribers.

[@ChainBaker]

Cheers! 🤩 Btw I will soon post a no-knead brioche recipe 😉

[@himmel2436]

@@ChainBaker cant wait to see it......

[@marianam8643]

This recipe is always a hit with my family and friends. The cheese in the paper is a good idea. I once did it without and the cheese just leaked all over the plate. Plus the paper at the bottom was impossible to remove. But no one cared. They just scooped the cheese and had that look on their faces as if they just tasted heaven.

[@eduardorodriguez4899]

I made this for a dinner i was invited to and everyone lost their minds about how good it was. I didnt use any parchment, i just baked directly after last cold fermentation and that helped the cheese keep its form. I also used the other half of the brioche dough to make a Babka

[@mateusfccp]

I definitely have to try it with brie, my favorite cheese!

[@ChainBaker]

It will work so well !:)

[@tunatuna6723]

How do you not have more subscribers?! Your preferment explanation vid is absolute gold. Devouring the rest of your content as we speak!

[@ChainBaker]

Thank you so much 🤩 we'll get there slowly but surely. I need to make more videos like that one. Cheers!

[@jabberman3000]

Making this tomorrow for Christmas eve. Originally saw this video like 10 months ago but I waited until the holidays to give it a go

[@ChainBaker]

Awesome! Let me know how it turns out :)

[@himmel2436]

I adopt your recipe since the first time i came across your channel. it always work the best although I live in tropical country with average air temp. between 28 - 33 degree cel.

[@malala3817]

I am making it right now, thanK you man

[@sergiomontalvosoto8403]

Man I love your content really education I've learned a lot from you and have made own bread recipe really thanks. Also here a tip for the egg wash for people that don't have a brush just use a napkin and a light touch to cover the bread.

[@RGS61]

Wow! Really pleased to have come across your channel! What a terrific range of bread recipes .. I am personally an experienced bread maker (of many different types) but I still enjoy watching bread related channels, because as a baker, we are 'always' thinking, learning and trying to improve, right?! .. Plus, it's always interesting and fun to watch and listen to how others explain things .. And I must say, yours is the best I have come across! In terms of clarity, simplicity, and that tough to nail balance between keeping things easy to follow, while inserting important technical details that make the difference in the final product .. I often get asked for help with breadmaking, and your channel is going to be a "go to" I plan to recommend as an excellent learning resource .. So very well done! .. 👍👍

[@ChainBaker]

Thank you so much for the kinds words, R! And a warm welcome to the channel! I totally agree with that because the more I learn the more I realize that there is so much more to learn. But that is the beauty of it because there is always something new and we are never 100% happy with the bake, but instead perhaps just happier compared to the previous one :D All I want is to help someone out and perhaps inspire a baker with an interesting recipe as I myself bake most of these breads for the first time on video and we basically discover them together. I will try and make even more episodes about the principles of baking next year so hopefully there will be a lot more interesting stuff coming up. Thank you for the support. Happy baking! :) Regards. Charlie.

[@LH-uh8qn]

It is beautiful

[@ChainBaker]

Thank you! :))

[@cristinaco7952]

So lovely ,really,love your channel .💞🙏

[@ChainBaker]

🙏

[@conniegant7781]

Yes Please!

[@kellymay8070]

Charlie, that looks absolutely superb! And seriously, you're such a great teacher 🤗

[@ChainBaker]

Thank you Kelly :) glad to see you back here. Hope you're doing well 😉

[@kellymay8070]

@@ChainBaker I really do love your videos 🤗 And, I am doing well, thanks, Charlie. Hope you, and your lovely girlfriend are, too. Looking forward to these Christmas series videos 🎅🤶🎄

[@Jeepy2-LoveToBake]

Yum - perfect for the holidays! brioche and cheese combo - can't go wrong with that - it's beautiful. I like that you can put it in the fridge after the final proof, so you can time the bake to serve warm.

[@ChainBaker]

@@nixoz3187 I only use it for brioche. But I will try and make this by hand one day. It may turn into an awful mess though haha!

[@Jeepy2-LoveToBake]

@@ChainBaker and the kneading process will take "forever" - will need a "chillpad" to keep the dough from heating up :)

[@ChainBaker]

For sure! Might as well mix it somewhere outside 😁

[@Jeepy2-LoveToBake]

@@ChainBaker 🥶🥶🥶

[@dom3623]

This is amazeing! I made it as a starter for an evening with friends and it was delicious. everybody loved it!

[@ChainBaker]

Awesome! :)

[@carloalison]

I think I'll be doing this for noche buena :)

[@ChainBaker]

Let me know how it turns out ;)

[@carloalison]

@@ChainBaker sure

[@jvallas]

How spectacular this is!

[@ChainBaker]

🎅

[@Longfordmuse]

Looks fantastic. I am definitely going to do this for Christmas. Thank you for sharing your recipe and knowledge.

[@ChainBaker]

Thank you 🙏 let me know how it turns out.

[@dariamcguire7084]

Merry Christmas to you and you family...all the best to you in the New Year...your baked goods look more tempting and delicious as ever. Wonderful to have interests that carry us through these chaotic times...until what will hopefully be the New Year

[@ChainBaker]

Hey Daria! Happy holidays to you and your family too :) Hope all is well :)

[@jamestingley8479]

This looks superb will definitely make this at Christmas . Regards James.

[@ChainBaker]

Thanks, James! Check out the 'Breads of Christmas' playlist on my channel where you will find many more festive bakes from around the world. Perhaps you'll end up baking more than just this one :))

[@mrca443]

Found your channel and subscribed today. Amazing teacher and awesome videos. Thanks for the time and effort.

[@ChainBaker]

Thank you so much, Christopher. Welcome to the channel 🤝

[@alicesantiago7588]

I’ll try this recipe!! Thanks for the tips

[@ChainBaker]

Let me know how it turns out 😉

[@oxtim394]

I keep watching and waiting for you to hit 10k subs. So close now. Keep up with the awesome content!!

[@ChainBaker]

We're getting there slowly but surely. Hopefully by Christmas :) Thank you for tagging along! There will be so many more videos with principles and recipe coming. I got content for at least 3 years planned ahead haha!

[@oxtim394]

@@ChainBaker glad to hear it!!!

[@roxiviski9860]

Bravissimo

[@ChainBaker]

🙏

[@kentarouification]

This is the worst thing I've seen on the internet. I WANT ITTT!!! I don't think I can finish it but gosh this looks so damn good.

[@ChainBaker]

😄👍

[@anapeter6771]

I am waiting for this beautiful bread to finish proofing. Can't wait for supper 🤤 We miss you on instagram

[@ChainBaker]

It came out beautiful! :) Oh I'm still not ready to come back yet, but I do pop in once in a while to see what's up ;)

[@jovada]

Just finished this one. Looked beautiful, but it was a little heavy to my taste. Cheese and brioche is just too much, I'd rather have a lighter white bread. But my companions didn't agree, so I have to make it again on new year's eve :) Thanks again, on to the next recipe!

[@ChainBaker]

😁

[@allanb1763]

For those of us without fans in our ovens, would you bake at the same temperature or higher? BTW fantastic videos, there should be multiple more subscribers.

[@ChainBaker]

There is about a 10% difference between fan vs no fan temperature. So normally I'd say 160 fan = 180 no fan 😉 thank you for following along 🤩 let me know how the bread turns out. Cheers!

[@topff8]

This looks absolutely gorgeous! Going to make this soon. Just have a silly question (or 2), it looks like your baked it on a pizza steel at the bottom of the oven to me not on the oven rack?

[@ChainBaker]

It is not necessary. I just keep it in the oven because it is convenient.

[@topff8]

@@ChainBaker Thank you so much for the reply. I have pizza steel, just want to check. 😊

[@ChainBaker]

If you have one then I would always suggest using it as it helps with baking the bottom better 😉

[@babalu-oc6iu]

I have not made brioche in a long time, so this was a giod refresher. Can I use the sane instant read thermother I use for baking? I now see things called brioche everywhere. People must have taken Marie Antoinette seriously. Judging by the price, I doubt they are made with butter. Is there such a thing as brioche made with oil?

[@ChainBaker]

As long as the thermometer is precise you can certainly use it. I guess it could be possible to make it with oil, but it would lose its brioche-ness. It should be buttery after all.

[@samueljulio9230]

So much ferment , did they smells yeasty?

[@ChainBaker]

Not at all. It ferments very little in the fridge just enough to develop a nice flavour. Most of the real proofing happens at room temperature 👍

[@aj_8713]

can i use these technique for making dinner rolls?

[@ChainBaker]

You can use this dough to make pretty much anything 👍

[@aj_8713]

@@ChainBaker Thanks, learn a lot from you. Cant wait comparison between milk vs water

[@butterybiscuit346]

New to baking bread. Can anyone tell me what terrible thing happens if you tear the surface of the dough? Also camembert cheese is my absolute favorite! Sadly it is difficult to find out here in the countryside. Next time I find a wheel I will def be trying this. Might need a stand mixer first

[@ChainBaker]

If you tear the smooth surface while performing the final shaping, then it may look a bit uneven once baked. It's not the end of the world anyway as it will still taste the same. If you run into this issue, then try and shape your buns or loaves a bit looser.

[@butterybiscuit346]

@@ChainBaker so it's not the end of the world in the beginning, just flatten it out and fold it back in on itself to smooth it out. right on man! thanks for all the good videos.

[@ChainBaker]

Exactly! It's only during the final shaping when there is no way back. Most of the time anyway. Cheers for being here BB 😉

[@jvallas]

What size is your mixer? Because I have a small-ish 4.5 qt Kitchen Aid, and the brioche recipe I typically use - if I do the full recipe, the dough climbs into the works of the gears (a real mess to clean), so I have to cut it in half. I suspect yours is a pro size, right?

[@ChainBaker]

Hey Judy. My one is the 7.2qt so you could probably cut it in half 😉

[@jvallas]

@@ChainBaker Great - thanks! (Or I could buy a new mixer 😏 JK)

[@asmaaziz3197]

Could there be a book?

[@ChainBaker]

The channel and my website are my book 😉

[@JamesDavis-sq8km]

I don't think I have ever commented on a video before but I feel obligated to on this one. I tried to follow this recipe exactly. I froze my flour and refrigerated everything else. I weighed all the ingredients even the eggs. This dough was extremely stiff. I have a kitchenaid professional 5+ and it started to overheat within the first 10 minutes. I like these videos but I think this recipe might need some changes made. I wasted some ingredients and hopefully didn't do any permanent damage to my mixer.

[@ChainBaker]

Sorry to hear that. I'm not sure what could be adjusted here. This is a standard brioche recipe. The dough is a little stiff to begin with, but once the butter is added it should be come quite soft and loose. I've made it dozens of times and there have never been issues. My mixer also gets warm during the mixing process, but that is normal.

[@JamesDavis-sq8km]

Maybe I started out too cold? I worked it by hand for half an hour and it came together. I'm sure this was more my fault I was just frustrated last night lol. Love your channel.

[@ChainBaker]

Mixers are different. Perhaps I was thinking only of myself when I made this in my 7qt beast 😄 The temperature of the dough could contributed to it I guess. The colder it is, the stiffer it is. Perhaps you can use slightly warmer ingredients next time, but of course they can't be too warm or else the dough may over heat. Some ice packs laid against the mixing bowl as it's working may be an idea. Although I've never tried it :)

[@SharonMartinez]

Uh. You should have mail order for those horrible, horrible viewers who are just too lazy and want this STAT. Overnight it, please. I’m dyin’.

[@ChainBaker]

😆