Brioche Tutorial (the Most Detailed on the Internet)

Brioche Tutorial (the Most Detailed One on the Internet)
Plus a Nanterre Loaf Shaping and Baking
Brioche Quest Part 1: • Brioche Quest (Part 1)
How to measure ingredients for baking: • How to Measure Ingredi...
The pan I use for nanterre loaf: amzn.to/348OJmy
Milk Bread (leaner brioche that's a lot easier for beginners):
• The Most Versatile Yea...
6.25g SAF instant yeast (2 and 1/8 tsp)
50g cold whole milk
40g sugar
340g bread flour
60g all-purpose flour
220g cold eggs (4 extra large weighed without shell)
8.4g salt (1 Tbsp Diamond Crystal Kosher or 1.5 tsp table)
200g unsalted butter, cut into 1/2 inch cubes, at room temp for 15 min, or just until pliable (it should still be cold)
Mixer Notes:
The following procedure is optimized for tilt head KitchenAid mixers (Classic and Artisan). If you are using KitchenAid Pro with a bowl lift, make the following changes:
1) turn up the speed to 2 after the first 5 minutes. 1 on tilt head models is like 2 on bowl lift models.
2) no need to scrape nearly as often.
3) double the recipe if your bowl is 6 quarts or bigger. Larger mixers don't do well with small batches.
Put everything into a bowl of a mixer except for butter in the order listed above. Fit it with an oiled dough hook and have an oiled spatula handy. All the mixing is on the lowest speed unless noted otherwise. Mix 5 min, scrape. Mix 3 minutes, scrape. Mix 2 minutes, scrape.
Add half the butter. When absorbed, scrape, and add the rest. When absorbed, scrape. Turn up the speed to 4 and beat 4 min. Scrape and beat on 4 for 2 min. Optional: Turn out onto a clean work surface and knead by hand about 1 min. At this point, dough shouldn’t stick at all. Dough temp should be 71-76F. Flour slightly on the sides and top (barely, more like touch with floured hands).
Place into a lightly floured bowl. Cover with plastic. Cover with towel. Let rise at 75F about 3 hours or until it is 2 quarts in volume (8 cups). Scrape the sides with a spatula, dump onto a work surface and do the letter fold twice. Place into an oiled 2 quart container. Press the plastic wrap into the top of dough, then cover and refrigerate overnight or up to 4 days.
Divide into 8 pieces 80 grams each (there’ll be dough leftover). Work quickly so that the dough doesn't warm up. Working on floured surface with floured hands, press them flat and fold them in like a dumpling working in a circle around 2 times. Flip and roll into balls. Place them into buttered pullman pan (9 by 4.5 by 2.75") and press them down.
Cover with plastic and proof at 75-80F until they reach slightly over the top of the pan. Egg wash and bake at 350F with convection for 25 min or until the knife comes out clean. Cool in pan for 5 min and tip it out onto a rack. Cool for 1 hour before slicing.
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[@larkmacgregor3143]

Thank you so much, Helen, for this exquisite tutorial! The first time I ever made brioche, I was in high school, and I made it for a French cultural celebration day. I had no idea what I was up against, but stupidity allowed me to charge ahead, and beginner's luck was with me, and my braided loaf came out perfectly. That was the only time it ever did! The next time I made it, using what I would have sworn were exactly the same ingredients, and it was a *disaster* - a severely sucked in, heavy loaf that, with a lot of tears and self-recrimination I tossed into the bin. I didn't try again until after I was married, and had my precious Kitchen-Aid mixer (with a C hook). Of course you can see what happened: not very well mixed, overheated sticky dough - not at all the silky smooth luscious-looking dough I expected. Well, I'm stubborn and decided that I was going to conquer this or die trying, and I eventually figured out by hard trial and error many of the tricks (especially the weighing of ingredients and constant scraping down of the dough in the mixer), but it was so much trouble to produce that beautiful bread that, with the advent of a shiny new French bakery in my hometown, I stopped making it - Sylvie's was better than mine anyway. Well, Sylvie's closed this year, and I had been craving the real thing, so I found you. Thank you again for all of your well-explained, helpful advice - the bread came out two hours ago, and it's a resounding success! You are the best!

[@helenrennie]

so excited that your brioche worked! we should start a "make a perfect brioche or die trying" club :)

[@judyhollywood3928]

Well Done Lark. My first great... second 🤔.. l need to play with it more.. added more sugar..believe it made it softer.. found to much butter.. so l lowered it by a quarter the second time. The Dough is very soft left in the fridge.. later will make the buns.. actually the Dough has Riden wonderful.. wish me luck 😆 Stay Safe

[@larkmacgregor3143]

@@judyhollywood3928 Thanks! Helen is definitely responsible for my success this time around. I'm sure your buns will turn out great - brioche is so finicky, that I'm beginning to believe that prior to making it one should be making sacrifices to the ancient Sumerian goddess of Fermentation to ensure success 😂! Good luck and stay safe yourself.

[@Rye_d_baker]

I followed your recipe and methods step by step and guess what ?? Best ever brioche i’ve ever made. Can’t thank you enough 🙏

[@helenrennie]

so glad it came out well :)

[@wanitakollie3664]

I love this video because you were an excellent teacher. You gave the receipe and you advertising all the products. You gave all the steps to create this fantastic bread. Your score is 100%.

[@karencelani9293]

Hello Helen, I just saw your video..I made Brioche bread for the first time today, started my dough yesterday. My recipe made 2 beautiful, light, delicious loaves of bread..after listening to your video, next time I will use 2 kinds of flour..thanks for teaching me a new technique..❤

[@caasr57]

Dear Helen. Congratulations for your tutorial!!! As you said, the right flour is not always easily available. So, l decided to do some math to help us in these circumstances. From Valerie's figures, i.e.: 340 g bread flour (BF) 40 g all-purpose flour (AP) 20 g cake flour (CF) and taking into account the usual lower & upper percentage levels of protein for each of these flour types BF: 14% - 16% AP: 10% - 12% CF: 7% - 8% the final percentage of protein for Valerie's mix will range from 13.25% to 15.2% (avg: 14.2%). So, assuming that is easier to find both all-purpose flour (10% protein) and gluten flour (50% protein) - aka vital gluten flour or gluten powder - I came up with the following combinations of all-purpose flour(AP) and gluten flour (GF) for a total of 400 g mixture: 13.25% 14.2% 15.2% (mix protein %) AP (10%) 368 g 358 g 348 g (amount of all-purpose flour with 10% of protein content) GF (50%) 32 g 42 g 52 g (amount of gluten flour with 50% of protein content) Cheers.

[@dirtyketchup]

Looks like you did a lot of nice work, but I'm sorry, in what world is bread flour 14%-16% and APF up to 12%!? The very best bread flour is between 12%-13%, with the average being just above 12%. APF is closer to 10%-10.5%. Cake flour can be all over the place between like 6% and 9%, so I would say the center of your range is at least a fair estimate. But either way, what should have tipped you off was when you got an average number of above 14%, since the best bread flours really never go much past the high 12's. Judging by the numbers you used, I'm guessing you got your info from rouxbe.com? I don't know, maybe it was somewhere else, but I would just try to be a bit more careful about where you get your info. But I like your thinking, here. I'm curious to see if maybe you try again with more accurate numbers and see if it helps improve the results.

[@5skdm]

​@@dirtyketchup in my place my ap flour is between 11-12% protein (11.7% is the most common one) and bread flour is usually 12.7% or 13.9% protein (the latter being more common, there are other, more rare options). But 16% protein bread flour is kinda absurd, lol

[@bennybodash855]

Bravo! Excellent Helen as always.

[@chrisbird9196]

Thank you so much Helen! I have been very eager for this tutorial, and I cannot wait to be able to try this out. My university exams are over the next two weeks, so unfortunately it will need to wait until after then, but I will let you know how I go as soon as I get a chance to try it!

[@helenrennie]

Good luck with your exams and I can't wait to hear your feedback on brioche

[@violetviolet888]

Did you make it?

[@chrisbird9196]

@@violetviolet888 I did actually! I put the photo of it in the comments of a different video, but here it is (It turned out great! Would highly recommend giving it a try) ibb.co/QYPzVG4

[@starlaferguson1893]

Just found you, love your explanation and humor. You are so charming, thank you

[@lordsolrak1713]

0:35 That my friends is a real scientist . Respect +

[@Yumwholesome]

Great Video.. The idea of using instant pot was so cool!!!

[@AnakinS86]

Here's a proofing tip that works for me for my brioche - put film-covered bowl inside a clean cardboard box, then wrap the box in a warming blanket set on low or medium (depending on your blanket). Works like a charm, just peek in to see when it's ready.

[@thebear1642]

Thank you so much! I've been meaning to try making brioche and now I feel super prepared! I'll come back with the results. Okay so it took me a while but I finally made it. I have to admit that I overbaked a bit too long but it was still gone within a day. I will definitely try to make one that isn't overcooked again though. Thank you again for the recipe Helen, I appreciate how you explain things so thoroughly.

[@yay-cat]

You are my favorite scientist! x

[@NealCrosson]

I love your videos. Thank you for sharing your knowledge and experience.

[@jocelynco1624]

Thank you Helen for all your tutorials. I actually used your recipe in my culinary finals and it went perfect, without a glitch. My next project will be your cream puff, i have some diplomat cream left. :) With regards to this brioche recipe, would you recommend mixing by hand if I do not have a mixer. I am right now in between places and I wouldn't want to invest in one until I am finally settled. Thank you so much. I will definitely be the 1% who will make this recipe.

[@helenrennie]

So glad your culinary finals went well :) I've never tried making brioche without a mixer and from what I've heard from professional chefs, it's not recommended. Even the ones who do it say that the texture ends up denser. That being said, I think if you lower the butter amount slightly, you can probably do it by hand. Here is a video that can be helpful: kzbin.info/www/bejne/bWqZi6imr7Kppas

[@jocelynco1624]

@@helenrennie thank you so much for the tip & for the link. I will try it & send you a photo.

[@seaeagle8976]

I make bread, pizza dough and focaccia all the time in my Kitchen- aid mixer with a C-hook, and it turns out great.

[@sarigachellissery]

I think it is the shape of the pan that is the issue, your first pan has walls that are straight up and down, whereas the 2nd pan has walls that are wider at the top.

[@SJ-ij2wq]

Thank you, best tutorial Ive seen!

[@bobbie_2020]

Amazing video!!!

[@nosaltiesandrooshere7488]

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

[@curtlizzi3167]

Helen, why don’t you just buy a spiral hook, available on Amazon. Wouldn’t that make it a lot easier?

[@michaeltellurian825]

Great work. Thanks!

[@keithdinant3047]

I do everything by hand - no mixer. Could you do a brioche by hand kneading?

[@helenrennie]

not likely. some professionals can do it, but even they admit that it doesn't come out as fluffy.

[@vrobaldo]

Hi Helen! Well, this is the only type of bread I haven't tried making...so, with the total help of your video I will chance and see what happens:) But I have a question: My baking pan looks has the same measures as the one you suggest, but only the top is 9" long...inside on the bottom the measurement is 8". Is this the correct pan, or should I look for one that's 9" in the bottom too? Thanks in advance for your help! Stay healthy:)

[@helenrennie]

that should be fine. the pan measurements go by the top. since the sides are slanted, mine is smaller on the bottom too.

[@vrobaldo]

@@helenrennie thank you!

[@cgirl111]

You don't need water on bottom of oven for rising. Just turn the light on.

[@patypami16]

It doesn't work for every oven. Mine's light only turns on when you turn the oven on.

[@ignolator]

Could you do a couple of experimental runs using a sourdough starter?

[@ignolator]

#realcomment sorry. I forgot to add the hashtag. But, yeah. Still very curious on how the recipe would go with a starter instead of SAF yeast.

[@jl4218]

Hi Helen, thanks for making this video :) However, how do you bake this during summer? The room temperature is above 80 F

[@helenrennie]

I don't normally bake brioche in the summer ;)

[@jl4218]

@@helenrennie alright :)

[@kauaichefservice995]

Nice recipe, I would recommend you link your recipe text to the KZbin browser like everyone else so we can copy and paste it into a document. You can’t print or copy it from the sidebar, which pretty much makes it useless

[@migs990]

Wait I might try and do this. I don't have the mixer so how would it be if I do it by hand?? 👀

[@helenrennie]

High fat brioche by hand is hopeless for most people. Google for my "milk bread rolls". It's a lower fat brioche that works by hand.

[@migs990]

@@helenrennie oh okay thank you! :D

[@pennycooks1389]

Would this be the same as Sicilian brioche

[@Missxtc]

Is it possible to do this without a kitchenaid? I don't have one at home T^T i usually hand knead my dough. every recipe videos i watched are doing with machine. I feel lost & hopeless T^T;;

[@candicehawkins2676]

What does BS mean.? I want to be sure to teach my Sunday school baking class correctly.

[@aritin5259]

Bullshit hahaha

[@demeny12]

I'm excited to try this recipe! One question: if I use SAF Gold instead of Red, do I reduce the amount of Gold I use or substitute it 1:1? Thank you!

[@helenrennie]

I would start with 1:1. If you feel that it's rising too fast, I would reduce it by 25% next time.

[@jimmyrrpage]

Given the fact that it's made with eggs, I wanna make this recipe, but then braid the dough into the challah. I do have a serious problem, though... I don't have a stand mixer... :(

[@helenrennie]

Yes, this dough would make a great challah. Unfortunately, I can't see any way to integrate the butter without a mixer. There is an occasional video that says that it works, but I highly doubt it. The milk bread dough that I link to under this video does work by hand and produces great challah.

[@jimmyrrpage]

@@helenrennie I will be making that milk bread. Thank you!

[@johncspine2787]

Check out Bruno Albouze..he shows how to use a mixer, or your hands to incorporate butter. It’s messy, but easily doable.

[@pupujohn]

There is this weird crackling in the sound? Headphones

[@helenrennie]

I checked it with headphones and didn't get any crackling. Can you give me a time stamp? Anyone else getting this?

[@LaDivinaLover]

Helen Rennie nope I didn’t get any crackling with my beats headphones or earbuds. It’s probably just their headphones.

[@YourMom-dx8yc]

извините, устаю вас слушать , перематываю и теряю интерес к рецепту

[@BobRooney290]

i keep my SAF yeast in the freezer and use it as needed. it has lasted me 3 years so far and its almost finished. never had issues proofing.

[@psmidt]

That's a Master Class, thank you Helen!!

[@miyounova]

I don't even have any sort of mixer. I knead my brioche by head. And boy do I need to really be craving brioche to make it! It takes forever to do it by hand. But it's just so damn good that sometimes, I'm willing to make that sacrifice. Thank you for your detailed video, as always :)

[@NZtechfreak]

Check Chain Baker's no knead brioche, easiest I've found for making by hand (I usually do his method, I have a KitchenAid Artisan, but it's kind of horrible for bread making). I do a full fat brioche with his method and usually do a couple of extra stretch and folds accordingly.

[@gnewman18]

Helen, most ovens have the ability to recalibrate the temperature on your own. Basically, look for the manual online (unless you have it) . The manual should have some combination of holding down a control button or two to reset the temp. (Obviously have a trusted thermometer or two to test against)

[@CopenhagenDreaming]

I am fascinated by your approach to baking... I've always just improvised, and for some reason it usually works. (Maybe because Danes are 50% pastry?) I've never made brioche, though - so perhaps that will fail for me? I should try it. And I will listen to your advise about the wide, not-too-tall loaf tin, but perhaps not follow your recipe. I'm more comfortable cooking with fresh yeast than dried yeast, since that's the standard here in Denmark - and I'm sure using fresh yeast means everything has to be adjusted. So I'll find a recipe that already uses fresh yeast and see if it is the same as yours... Anyway, thank you for making me crave freshly baked brioche - and the next day toasted brioche with lots and lots of butter and a slight scattering of flaky sea salt... It's good to get cravings, because that means you have to go cook something!

[@susanpremo8068]

#real comment I've made brioche, i have a Bosch mixer, I've never turned the dough like that, probably just a different recipe, it did turn out well. There are quite a few breads that require long rising times, I have a pizza dough recipe, from King Arthur flour, that has a long refrigeration time, adds a lot of flavor to the dough, believe me, it's worth it!

[@elizabethrisinger2697]

This is a stellar recipe. Worth the effort. I have made it once a week for the past month. Once you have made it once, it isn’t hard at all. You just have to accept the fact that it won’t be a same day recipe. Not just bakery results, but Parisian bakery results. It is exceptional.

[@helenrennie]

Brioche once a week -- you are my hero!

[@c3piano]

Can you make Kulich? My grandmother was Russian and I don't have a good recipe for it.

[@helenrennie]

That's just brioche in a round shape :) this dough works for kulich

[@calmeilles]

I first made brioche with the recipe from _Mastering the Art of French Cooking_ by Child, Beck & Bertholle in which a pre-ferment sponge is used and one might say the technique is just a little more involved and longer, although not inherently more difficult. Subsequently Julia Child adapted the recipe to almost exactly what you have here for _The French Chef Cookbook_ to accompany her TV series. I don't think I could tell the difference in a taste test, but the original recipe, if followed meticulously, I find to be consistently more reliable; which is to say all my failures have come with the shorter version. _Mastering the Art_ along side Ginette Mathiot's _Je Sais Cuisiner_ are the twin bibles of all things to do with French cooking in this house. 😀

[@danahalfares8860]

Dear Helen.. we don't get bread flour here.. what do u suggest in my case ? Thanks

[@helenrennie]

Try unbleached all-purpose.

[@danahalfares8860]

@@helenrennie much thanks

[@RossMyher]

Fantastic video! I'm afraid that I'll be in the 99% who don't try this at home, though! That looks like soooooo much effort! LOL! On my way to the store to buy some brioche now!

[@dillspitzen]

Conversion of American to German flours make me cry..And then King Arthur diverges from that. It took me years to figure out that „all purpose“ in the US isn‘t our type 405 (which is the most commonly sold flour), but somewhere between 550 and 1050.. 😭

[@sindelar10]

Oh golly, that Brioche looks delicious! But I am not going to lie...this recipe is too complicated and too much work/effort for me. I loved the video nevertheless it was very entertaining to watch and I really appreciate the tipp with the hot water in the oven for making yeast dough to rise. So thanks Helen. Greetings from Germany.

[@larryhofbauer2243]

Hi Helen, I just finished making your brioche recipe from your part 2 tutorial. I wanted to let you know how it all turned out. This was the first time I made a yeast bread recipe, with the exception of some no-knead breads. Your instructions were perfect. I used a KitchenAid Pro mixer so I had to make a double batch. It appears that both loaves came out just right. I very much appreciate all your tutorials. I especially enjoy the detail you provide and the possible pitfalls you warn against. Please continue making these videos. They are very helpful to those of us struggling to cook. I would send you a picture, but I don’t know how to attach it to this comment. Thank you, Larry Hofbauer

[@evonnelai6758]

@helenrennie how did I not have the wisdom to watch your video for brioche?!! I watched two videos and made two recipes; 1st was disastrous because its instructions wasn’t detailed and I did not mix dough until smooth 🥲🥲, 2nd recipe brioche turned out okay but it had a hard crust after baking 😭😭. Now I know where I went wrong!

[@keithdinant3047]

I should have said, hand kneading through the entire process.

[@GoBooYourself]

This is great. If only I can find a decent gluten free version but I guess I’m talking blasphemy.

[@grex-nyc]

Your channel is *so* fantastic, Helen! I only discovered it a few days ago -- thank you for making such helpful, educational and entertaining videos!

[@tgc4204]

Is there an alternative if I do not want to wait for the dough to proof overnight. In the fridge but proof it in the oven or at room temperature?

[@AirrowRocket]

Just subscribed. Great channel!

[@jesuisteresa]

Can I use saf instant gold label?

[@helenrennie]

yes.

[@agnesyeo1418]

Will this work if my kitchen temperature is around 30 deg C?

[@helenrennie]

That sounds way too hot. wait for the colder months

[@myshinobi1987]

Great video Helen. I wonder how the recipe would turn out using fresh yeast and also how much would it require? I tend to prefer fresh yeast when making my cold fermentation pizza dough and it yields better results than dried. I'm not sure whether it would suit brioche though.

[@TheCanadianFrenchie]

There are many types of brioche. I suggest making Brioche Vendeenne. It's the best brioche I have eaten so far. Only problem: it's very hard to find the exact recipe for it (I still don't have the right one).

[@edwardasher2110]

Hi Helen, I have an Oster Kitchen Center with the Double Dough Hooks. Can I use this to make Brioche Bread. Can I use just Bread Flour ?

[@helenrennie]

Just bread flour should work fine. I haven no idea what oster kitchen center is. If it kneads dough like a stand mixer, I don't see a problem.

[@folkmetalflorid]

Your videos are incredibly informative! Thank you!

[@julian3274]

What is the protein content of your "bread flour". Its Useless to be precice in every step but the protein percentage different

[@helenrennie]

12.7%

[@Maha_s1999]

Hi Helen, thank you for the very detailed video. I think the issues with the side sagging are to do with the strength of the flour. Panettone is usually made with very strong flour and the sourdough fermentation further strengths the dough and gives it more body. It is a completely different (and much more complex) process too so it’s hard to make comparisons. Congratulations on your perseverance, the end result looks yummy!!

[@frederiquekerr3288]

Dear Helen, I don’t remember how I came upon your channel, but it has been a fantastic discovery , especially since I have so much time on my hands with the pandemic. I have always enjoyed cooking, a lot, but your videos brought my skills up a notch; quite a bit actually. I do appreciate your precision, all the details and information you provide. I have done some of your savoury dishes, with success. Then your superb Apple galette, often requested since. I have been making our bread since the start of the pandemic, and feels now emboldened to try more tricky doughs as your brioche. Thanks to your reliable instruction, I get a lot of gratification and pleasure from my cooking and baking, and make many people happy (I can’t possibly eat all that I bake, that would be disastrous). I salute your generosity in sharing your knowledge and experience. Thank you.

[@helenrennie]

I am glad you are enjoying cooking! That's one thing that keeps me sane in a pandemic too :)

[@fanniexmas]

Omg Hellen! Thank you! So detailed, wonderful. I can't wait to try to make brioche again! Hopefully it will work better this time. :) you rock.

[@sothathappened]

you are simply delightful! thank you so much for letting us join you on your brioche journey!

[@emilyconroy2963]

Thank you for explaining the difference between the two types of dough hooks and mixers! I couldn't figure out why my c hook classic kitchen aid mixer was requiring me to stop and scrap off the bowl and hook so often. Now I know that I need to buy a kitchen aid that comes with a spiral hook. Thank you!

[@lelynperezdealtieri1854]

Congratulations, great tutorial. Thank you Helen. Following you from Panama.

[@izabelaczyszczon1587]

Helen, thank you so much! I've tried many brioche recipes but this one is the best. Finally I know how to make it correctly. I love your videos. A lot of knowledge. Greetings from Poland!

[@helenrennie]

so glad your brioche turned out well :)

[@jwillisbarrie]

please add actual captions as usually done, automatic captions don't work as well

[@lawrencekellie]

Is there any merit in doing the "letter fold" on other bread recipes? Would it help?

[@NC-qc7wd]

Great tutorial, and beautifully explained, but I am surprised to hear that people buy a bag of yeast when it is easier to buy the one that comes in small individual packages ready to use. Do I still have to get rid of it?

[@038edisonvijaysundar6]

#realcomment Ma'am, the only available yeast in my place is the one that requires activation at a lukewarm condition. Should I activate it and make it cold before adding it to the recipe? Is it possible to use that? Btw what is SAF yeast? Too many questions! Can you please make a separate video dedicated to yeast types maybe? Awesome video as usual :)

[@helenrennie]

Here is an article about yeast that explains differences, pros and cons, substitutions, etc: www.seriouseats.com/2018/03/all-about-dry-yeast-instant-active-dry-fast-acting-and-more.html Yes, you can use active dry yeast. You'll need to use warm milk and increase the amount of yeast. 1tsp of instant yeast = 1.25 tsp of active dry. If your kitchen is pretty cold, you don't need to make any other adjustments. If you are doing this on a very warm day, you might want to chill the flour and your mixer bowl to compensate.

[@helenrennie]

by the way, where are you located? SAF is just a brand of yeast (probably french, but easily available at Whole Foods in the US and on amazon). Some countries have Dr. Oetker's instant yeast more easily available than SAF.

[@038edisonvijaysundar6]

@@helenrennie I'm from India ma'am and we don't get either of the brands here

[@helenrennie]

No problem. Any yeast works in brioche :)

[@empressswiss2080]

I find that I can use all purpose with breads if I mix in some dough conditioner instead of worrying about what flour to use. Will try it with this bread when I get around to it.

[@candicehawkins2676]

Helen....I use Ghee to grease my loaf pan with no problems but another baker told me never use butter since it will burn the butter. I believe since the ghee has no milk then its okay but Ive greased my pans with butter for years. What is your take on this? By the Way the ghee I use is one of many Ive tried and it works so wonderfully that I swear by it. Its from grass fed cows and as organic as ghee can be.

[@helenrennie]

butter is totally fine. You are baking in the oven, not searing in the skillet over high heat on the stove top. Most baked goods (pie, brioche, etc) are loaded with butter and as you can see nothing terrible happens in the oven. Greasing the pan with butter is a pretty standard procedure for professional bakers.

[@candicehawkins2676]

@@helenrennie thx so much for your help. I believe Im ready for Brioche so will line up my ingredients and let you know.

[@luisbravo4008]

Thank You Helen! I made a double batch in my 7qt and it came out wonderful. I made 2 loaves and there was enough dough left over for 8 65 gram balls to be baked in a cake pan. Love how thorough this was

[@helenrennie]

Great job! Brioche is a serious undertaking. So glad your efforts paid off :)

[@hanadi2858]

Thank you so much. so helpful 💜

[@myavaphillips2912]

Can you use your proofing setting on your oven

[@DanielAnchondo]

What do you think of cornstarch in some cake flours?

[@helenrennie]

There is nothing wrong with corn starch. it's a tiny amount and it might help keep the flour lump free. I haven't checked if my cake flour contains cornstarch. I know my powdered sugar does and that's very useful for stabilizing whipped cream.

[@SergeyIvanov1337]

Great explanations

[@thomasgodderz71]

If you are having problems with the c-style dough hook of the KitchenAid Go to www.superdoughhook.com/english It worked fine for me and since I bought one I have no more troubles with scraping.

[@helenrennie]

I heard about this company, but was confused about which hook I'd need. Which version of KitchenAid do you have and which hook did you get? Mine is KitchenAid Classic.

[@thomasgodderz71]

I bought the JP12, made of aluminium/zinc which fits for Kitchenaid Artisan, Classic and Ultra Power. It is not dishwasher safe and has a rough surface but is easy to clean, just with the hands and a little bit of water. Much easier than the original c-shaped hook, anyway. I was sceptical but didn't regret it and now my scraping days are over (90 percent of the time) because the hook keeps the dough were it belongs, at the bottom of the bowl. In addition, my kneading results are much better and it saved me a lot of money for the KitchenAid Pro.

[@helenrennie]

That is awesome! Thank you so much for the feedback on that hook :)

[@voelkercpa3623]

Is there a way to calculate the weight of dough needed for the size of the pan? (if my pan is different than yours)

[@patypami16]

Yeah, it would be very helpful to know that. I'm going to start making the brioche tomorrow and the only two tins I have aren't the same as indicated

[@joemechanic2751]

Awesome tutotial. For those that don't mind spending 50 bucks (CAD) there is a spiral dough hook you can but for your KitchenAid mixer. If you make a lot of dough in your mixer I highly recommend it. I got it from Amazon. Update: I use this recipe and the techniques to make cinnamon raisin bread. It turned out fantastic! Best cinnamon raisin bread I have ever made. Adding the weight of raisins and cinnamon sugar, I got two loaves from this recipe. As mentioned above, I purchased a spiral hook for my KitchenAid Artisan from amazon, which worked like a charm. No bowl or hook scraping is required.

[@haynesdarlington792]

Recently turned 85 and found your detailed tutorials brilliant …they remind of my university days when I was studying for my PharmD (pharmacy) exams.

[@francischarette7050]

I simply love what you are doing - your passion and smile are contagious. Made ths recipiie with a friend - even followed your suggestion downing a shooter of alcohol at every scrap so it was a great brioche party! Results were amazing!

[@tracydr01]

I’m going to give his a try. I’ve never made a brioche or very heavily enriched dough before. Do you have a tutorial for a heavy sour Finnish or Russian style rye bread?

[@redshirt256]

Thank you for making this tutorial so in depth, it really helped me who has never made brioche or any similair bread before. My loaf turned out almost perfect on my first try but there is always room for improvement 😜

[@caasr57]

Hi Helen. I have just finished baking this brioche. This time, instead of using a loaf tin, I baked it in silicone bundt pan, a Dutch oven, for 20 min, preheated @ 180ºC. The outcome was amazing!!! The best brioche I've ever made.

[@helenrennie]

Glad it turned out well :)

[@candicehawkins2676]

Sorry Helen I was just pulling your leg. I know BS means Bubble Snot.

[@43ShaDey]

I turn my oven off but light on to proof breads

[@caillumhector9706]

can you use this dough to make a babka

[@helenrennie]

yes

[@caillumhector9706]

@@helenrennie thanks for responding. i’ve been using your recipe for 3year and it’s perfect

[@james.randorff]

::applause::

[@deannaad5429]

Cant wait to try,

[@RyanSmith-pe9wy]

Thank you

[@Vsor]

I assume this can't be done by hand

[@helenrennie]

Nope :(

[@SkiLLFuNSCHOOL]

БРАВО!!!!

[@raykilleen3555]

This tutorial is the best! I have been unsuccessfully trying Tartine’s brioche method for a month. I used their recipe with your method, and it was the best brioche I have ever eaten. Light, buttery, with a perfect crumb and beautiful crust. Thank you!

[@helenrennie]

Ah -- I was about to cry from happiness when reading your comment.

[@doroth215]

Brioche recipe starts at 8:24 minutes

[@mirelaciucu9299]

Thank you for this great recipe! I followed all instructions, except for the flour, mine was with only 11% proteins. The result was the same and it didn't collapsed :). With double quantities i got 3 loaves.