Brioche Quest (Part 1)

Brioche Quest (Part 1)
Lesson with Valerie Coullet of Le Petit Four Bakery
If you are looking to order Valerie's pastries and breads:
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[@yotube1ful]

You may not be a master baker but you are a master storyteller. Combine that with your enthusiasm for your chosen passion and your level of craft and I say you are imminently watchable. A true professional. I went from not giving a damn about brioche to being completely interested and vested in your succeeding at it. That my dear is your gift. You are wonderful.

[@wendyellis6402]

I do not plan to make brioche, but I really enjoyed watching this video.

[@sadyechester6934]

Oh how amazing! Looooove Brioche! Great video Helen. I love Alex the French guy Cooking’s videos too, I think bread baking is an art. My late mother made a seeded sourdough and I never knew how she made it. It is now a mystery to me but I will try to attempt with no specific recipe. She passed when I was 12, 15 years ago..

[@helenrennie]

I am so sorry you lost your Mom when you were so young :(

[@nicolewooldridge9683]

You are so much fun to watch.

[@divadjm]

Helen, just keep doing all the work for us...I gave up on brioche too...but now I’m ready to try again. Hurry up.

[@helenrennie]

Well, I have to create at least a bit of suspense, right? :) if I gave away all my brioche secrets in one video, what fun would that be?

[@divadjm]

@@helenrennie I'm only kidding. Thank you for sharing all your work.

[@Laundry_Hamper]

Magnifique! Those closing statements are so important - if there's a chance that I can make real brioche here, in my house, with my shitty mixer and my crappy oven, you will have literally changed my life. I had fully discarded it as a possibility until now!

[@helenrennie]

I'll see what I can do :) Almost done testing. Sure, I might have gained 10 Lb in the last 3 weeks, but it's for the sake of science!

[@philtierney2166]

Thanks so much for your videos. I recently retired from a job where my team produced 2000+ corporate webcasts a year and I doubt if more than 2 or 3 in any given year were anywhere near as engaging as any one of yours. You are my hero. FYI, I've been getting decent croissant and brioche from Julia's Mastering for at least 30 years. She too has some suggestions for managing flour protein by mixing bread and AP flours, though I've never paid particularly strict attention to them. Might be worth a review. I know her technique notes tend to be verbose and important details can buried many pages from the actual recipe but there is good advice there. Thanks again for all you do.

[@helenrennie]

I love Julia's bread recipes. That's how I started baking bread :)

[@chrisbird9196]

Yes!!! I have been struggling with making brioche for years as well, with the same problem that you seem to describe where the sides collapse and it never quite works despite trying everything that people suggest online. I cannot wait for the next video in this mini brioche series so that I might be able to get a decent loaf, and wish you the best of luck on your brioche adventure!

[@helenrennie]

I am so glad I am not the only person with that problem. as always with baking problems it turned out to be a combination of a few factors. the biggest culprit was the pan shape and how I was filling it (the exact amount and shape of dough). I am almost done testing, so will start work on the actual tutorial soon.

[@clam2190]

This showed up in my recommended out of nowhere. What a good find!

[@cristrivera]

Really enjoying this series already. Thanks ladies and when you arrive to the final recipe I will try doing it for sure🍞🍞

[@nosaltiesandrooshere7488]

👍 Danke fürs Hochladen! 👍 Thanks for uploading! 👍 Very good and beautiful, thank you! 👍 Sehr gut und schön, danke!

[@carlotacaamano5183]

thank you for sticking with low equipment recipes!

[@minouchka5655]

Bravo Helen ! The flour you have to use is very important It was so emotional 👍here in France we have mixflour for brioche but I like the challenge to succeed by myself

[@Fab5932]

Wow. Amazing. So yummy. Thank you ladies. ❤️❤️❤️❤️

[@X1GenKaneShiroX]

100K subscribers is on the way for Helen Rennie!

[@helenrennie]

hard to believe, but it might actually happen :)

[@MindbodyMedic]

my mum brought me croissants from supermarket ''I know you love them''. As I was chewing through the greasy clumpy dense dough I had to pretend I was loving every moment ''Thanks mum I love you so much!''

[@kittykat717]

I am one who has no desire to make brioche but am caught up in your excitement to do do.

[@teedee3834]

Proofing in the oven with the light on works great for me.

[@deannaad5429]

Thank you. So good brioche

[@martinjubinville9902]

For Canadian viewers, the flour can be the Robin Hood bread flour and pastry flour. Just FYI. Cheers!

[@helenrennie]

I hear people ask their relatives to bring them canadian flour when they visit -- it's that good! oh, how I wish I could try it

[@nicolesaylor4027]

I am guessing this grew into a beautiful friendship 💙

[@christianalicog8500]

very educational thank you :)

[@bookmark8899]

I love how this video was so conversational and casual and didn't have too many multiple takes and it just felt really pleasant to watch. Will I muster the courage to try making brioche anytime soon? Probably not. But I'll probably rewatch this. :) #realcomment

[@sharonwulbern3109]

Will you please post the full recipe/weights of ingredients., recommended brands etc. I'd like to do this for the holidays and entertaining. TY

[@helenrennie]

absolutely :) all that is coming. that's why this is only part 1. I am still testing to make this as accessible for you guys as possible without sacrificing any of the quality.

[@sandigathuru2250]

Thank you for doing it for the 0.1%! You are awesome😍

[@clarenceyee3529]

King Arthur Flour company is great. I wasn't satisfied with the crumb of a carrot cake recipe from Cook's Illustrated #30 which doesn't use oil, pineapple, apple sauce. The crumb was tight but a little too dense for my liking. KAF has a Baker's Hotline so I msged them and they agreed with my suggestion to sub in 1/3 cake flour for all-purpose. Turns out Canadian unbleached all-purpose has a 12-13% protein content whereas US ap is lower at 10-12% depending on brand.

[@purplegirl8036]

I’m attempting to make something that a celebrity chef made. I figured if I watch this video and have his measurements that I can do it 😂. Wish me luck!

[@eduardocampos5739]

🥰

[@MelindasLifeandstyle]

I’m making brioche💕

[@yogevgershon3424]

Hi Helen at 1:00 you said you can make very nice burger buns from a dough similar to brioche, do you have a video teaching that? couldn't find one

[@helenrennie]

For burger buns I'd use the milk bread dough: kzbin.info/www/bejne/m5-8q56obp2Sbq8

[@matthewsiegler7095]

Helen! I have written a very good brioche recipe adapted from Mark Bittman, Eleven Madison, and Julia child! I started this recipe this past summer and my loafs have turned out perfect every time! Let me know if you want the recipe. I’ve done the recipe in large small and even a mini loaf with a rectangular mold.

[@helenrennie]

Sure, I'd love to see your recipe. You can e-mail it to me at helenrennie AT gmail DOT com

[@beatrizsandoval4395]

Matthew Siegler can i get the recipe as well? I would love to have it please. Bbmw14@yahoo

[@johncspine2787]

Can’t you get a different hook for your kitchenaid? I have the same bowl rise one your friend has. Maybe that’s why my stuff turns out so easily..

[@cgirl111]

Alex the French Guy rules. BTW an oven with the light on can substitute for a proofer.

[@reneclaude6711]

Bonsoir. Maintenant que vous réussissez votre brioche, essayez de la faire avec un tangzhong ! vous serez ravie par la texture de votre pain !!! Cordialement.

[@DanielAnchondo]

Doesn't King Arthur Cake Flour have added cornstarch instead of real cake flour?

[@fdegeorge2000]

Suprised you’re using instant yeast. I just fresh yeast. Also I have over need and under need, over rest under rest. Good brioche happens when I get the needing correct. Oh when I bake at my daughters house I proof in the oven with the light on.

[@philipwebb960]

knead

[@SuzanneBaruch]

Helen, I understand your reasoning for not purchasing a professional mixer ... but maybe the answer for your situation is hand-kneading the dough instead of using your mixer?

[@helenrennie]

hand kneading brioche is doable in theory (outrageously difficult due to insane amount of butter, but doable). however, even professionals can't produce the same texture for brioche by hand as they can with a mixer. I learned to do it with my mixer. I've done a ton of testing in the past 2 weeks and all it takes is way more scraping and dough rearranging than Valerie's. I also finish with 2 minutes of hand kneading (once the butter is all in, it's very possible to do it by hand -- it's adding the butter that sucks). But I want to test it without finishing by hand. I am very used to insanely wet and sticky doughs, but I have a feeling kneading this by hand at any point in the process will be difficult for most people.

[@christopherdiao240]

where is this valerie's recipe you used???

[@yvonnepaulrobert4461]

Could I have the brioche recipe

[@helenrennie]

i am in the process of developing one. there will be a follow up to this video.

[@hobbyhopper3143]

Hang on! Totally NOT a Pullman pan! The Pullman pan was invented by the Mr. Pullman who revolutionized cooking and serving food on passenger trains. For bread baking he devised a loaf pan with a lid that resulted in a bread loaf that sliced up perfectly square so that every slice was the same in size, shape, and orientation. You have a smaller loaf pan (with angular sides) than you normally use but if one of your viewers decides to buy a Pullman pan online it won’t be the same as yours. I suspect your larger pan is a 9x5 and your smaller one is 8x4 but still a “loaf” pan.

[@meershaum]

You know... This reminds me of Challah. I make a very nice Challah. The only difference is I use oil instead of butter, and I use honey to sweeten the bread. Other than that, respectfully, I don't see much of a difference between challah and brioche. breads. Am I crazy?

[@helenrennie]

of course you are not crazy. They are both enriched breads (eggs and fat). That being said, the only reason to use oil in a challah is the kosher laws that don't allow mixing of meat and milk. Many great bakers, like Rose Beranbaum, suggest using butter in challah if that's an option. The flavor and the texture with butter is far better. Of course, that might be subjective since it depends which bread you grew up with.

[@meershaum]

@@helenrennie Isn't the taste and texture (assuming butter is used) almost identical but without the angst?

[@apisyom1189]

I have been baking brioche for forty years in Canada using only the cheapest butter and bread flour. Moelleuse et avec mie fillant. Don't be duped into using expensive stuff.

[@johncspine2787]

Check out Bruno Albouze..!

[@johncspine2787]

And Weekend Bakers site for Classic French croissants..

[@johncspine2787]

Ohh..don’t make this so difficult! Brioche, being a very rich dough, is not, NOT this big scary deal! If anything, brioche is easier than other breads. Again, check out Bruno Albouze, he makes it very easy. Another butter to try is Straus organic Euro style, 85%, made here in US, also available at Whole Foods. Then you can laminate this rich brioche with butter again..to make kouign amann and other scary rich desserts!

[@johncspine2787]

Right..the heavier, sweet doughs actually do take longer to proof. I sometimes let my croissants go three plus hours to proof!

[@wanitakollie3664]

Why you do not show your measurements like everyone on youtube? You are smart but do not be selfish in sharing your talents because base on this we rate our teachers and you must advertise every products in this baking. We buy products advertised.

[@rarieli77]

Girl, u talk too much !!!