CRUST: BRIOCHE

[@andresmauriciofontalvocruz9407]

Mr Bertinet! I have seen this video a year ago in another chanel, after that, I decided start to learn how made bread; you inspire me and make me find in the bakery something more than a dough baked, thank you so much for your passion and your for his teachings

[@busybee3817]

I havent done anything dif since. This is ZEN OF BAKING. THIS IS ANCIENT

[@escamelom]

This book was the best present I have received. And now, all these videos are the perfect complement to the information and recipes you can find inside these marvelous pages. I can only add that my bakery was broken like BC/AC (before crust/after crust).

[@nanetteorchid6680]

Thank you for these videos. They are beautiful and, I believe mostly in real time (minus the 1 hour/ 14 hour proofing times lol). I appreciate the repetitive movements, as that is how I learn best! Many folks want videos that are cut for speed. Not I. Thank you again for sharing!

[@espenstoro]

Wow, I didn't think brioche was viable to mix by hand. That's some skill.

Thatnks to this man i discovered, like 2 years ago, that I wanted to learn how to make every kind of bread in the world

[@estrellapolar5920]

HELLO, I JUST WANT TO SAY, THANKS A LOT FOR YOUR TEACHING. I LOVE IT!!! CULIACÁN SINALOA MÉXICO

[@dl3472]

This is like watching an alchemist from the medieval times

[@gettem6341]

I like that you show how to make it by hand, too many of these other videos are using kitchenaid mixers, not good.

[@verodesigner]

Bonjour Mr. Bertinet, un coucou directement du Brésil, on en parle beaucoup ici de votre technique Slap and fold, et vraiment elle est bien intéressante, je suis amoureuse de brioche depuis mon enfance, ma grand mère en faisait, je fait une version adaptée ici pour notre climat « plus light » mais j’aimerais beaucoup déguster la vôtre, est-ce vous pouvez me passer les quantités de votre recette soit en % ou g ? Merci d’avance, autre question, vos livres on les trouve en français aussi ou qu’en anglais ? Merci 🥰❤️🍞🥖🥐

[@dimaalhourani3369]

So happy to see your chanel. How can you explain that brioch after baking has no gaps while panettone has big gaps.

[@jacysh]

Amazing skills 👍🏻

[@jennaleighmusic]

Do you have to slap and fold? What if I’m making large quantities, can I use my spiral mixer?

[@FarhadShareef]

Nice job I hope to learn more from you

[@sybilvane645]

I am expecting my books ( Crust and Dough) to arrive, in the meantime I learn your technique. Thanks

[@jeffdunas6721]

Je suis impressionné par votre method et la façon que vous été toujours emballée par votre profession! Es ce que vous fait des vidéos en français aussi? Jeff

[@isabela.aponte1564]

Gracias por compartir💐

[@deliciososincomplicaciones4866]

C'est si bon. Merci.

[@busybee3817]

This is ANCIENT KNOWLEDGE!!

[@rosanecasagrande9555]

Hi! Your videos are amazing! ☺ My English is poor😢, please, I need English or Portuguese subtitles😁 Thank you!👍

[@hermione5330]

Turn on the closed captions (CC) button on the top right of the video.

[@caasr57]

Oi Rosane. Clique nos 3 pontinhos logo abaixo do vídeo e à direita de Salvar e então selecione Abrir Transcrição para abrir uma janela com a transcrição dos diálogos. Na janela de transcrição, clique nos 3 pontinhos verticais e desabilite a visualização da data e hora. Posicione o cursor no início do texto, pressione o botão esquerdo do mouse e, mantendo-o pressionado, arraste até o final . Com o texto marcado, solte o botão esquerdo e pressione ctrl-c para copiar para a memória. Abra uma nova janela no seu navegador e digite translate.google.com. Posicione o cursor no painel esquerdo e clique ctrl-v. No painel direito, selecione PORTUGUÊS na lista de idiomas. Pronto!

[@dreid2935]

Very good رآئع جدا

[@marlameyer460]

Thank You!

[@juanmazapan9044]

So you still have courses for bread making and where?

[@johannrobertofreirefreire3143]

His school is located in London England

[@zora.merci.depargermohamed6589]

Bra

[@zora.merci.depargermohamed6589]

Bravo

[@mistery00t29]

But why don't ypu put the measurements? How do we know how much of everything goes in

[@TSSC]

I was about to ask the same … and would also appreciate information on the baking time and temperature. Else, thanks for a great video.

[@fernando-ribeiro-photo]

You can find the recipe in the book "Crust". Here's a link to amazon: amzn.to/38NONvs

[@shauleen]

He made Brioche in this one and it had measurements kzbin.info/www/bejne/iJKqqKeibq2Eja8

[@khodayehrangekaman315]

❤❤❤❤❤❤❤

[@eridesu]

Did you say rest for 14 hours? @ 9:34

[@jinngeechia9715]

I made it before. Yes, 14h in the fridge. The dough has a high percentage of fat so you need to firm up as well.

[@ikerdanielmorteraromero2592]

Does anyone know the amounts?

[@joshliu4428]

Here ya go @ikerdanielmorteraromero2592 500g strong white flour 50g caster sugar 15g fresh yeast 10g salt 350g egg (shelled weight), roughly equivalent to 6 large eggs 250g unsalted cold butter (use the wrapper for greasing) 1 egg beaten with a pinch of salt 1 hour before it is needed, to make an egg wash

[@user-xy3mk6mf2p]

@@joshliu4428 many thanks, brother! God bless

[@mrhappy7281]

Ingredients?

[@shyokyu754]

So good

[@federiconussbaum2242]

Worst cameraman in the history... the best baker

[@Harlizzlee]

how far do you take the dough before you add the butter? do you develop the gluten completely?

[@frenchis19]

Ruchard , can you show me how to creat a carb free or low carb breads using alternative flours??

[@FarhadShareef]

Kindly, where can I find the recipe?

[@joshliu4428]

Here: 500g strong white flour 50g caster sugar 15g fresh yeast 10g salt 350g egg (shelled weight), roughly equivalent to 6 large eggs 250g unsalted cold butter (use the wrapper for greasing) 1 egg beaten with a pinch of salt 1 hour before it is needed, to make an egg wash

[@dontheeconomist]

Excellent but you didn't say what quantities of the ingredients you used. Also, did you let the dough rest and warm up after taking it out of the refrigerator? How long?

[@armandocamorra2488]

Buy the book😅

[@joshliu4428]

He’s an economist, ofc he’s gonna use the most efficient way to get the recipe. 500g strong white flour 50g caster sugar 15g fresh yeast 10g salt 350g egg (shelled weight), roughly equivalent to 6 large eggs 250g unsalted cold butter (use the wrapper for greasing) 1 egg beaten with a pinch of salt 1 hour before it is needed, to make an egg wash

[@dontheeconomist]

I did. @@armandocamorra2488

[@jillcrook4481]

Yum :-)

[@oceanside88]

Sexiest Chef Alive !

[@dimaalhourani3369]

No milk no water. Not like other recipes

[@joemorgenstern9846]

Brioche recipes vary including those with only egg.

[@nathalienathalie9475]

Pourquoi vous parlez en anglais 🙈 pourquoi vous expliquez pas en français puisque vous êtes français!

[@christianras259]

Hey.Richard.is.it.your.personal.choice.to.use.high.hydration.bread.doughs.i.would.appriciate.it.if.you.could.comment.on.it.i.am.christian.from.Aotearoa.new.zealand.Happy.New.Year