Whole Wheat Pain de Mie - Bruno Albouze

[@maineventcody]

You are extremely underrated Bruno. Your video recipes are top notch.

[@hlm760]

Chef Wang je suis d'accord!

[@nasyua98]

Exactly!!

[@Kylalaytongamez]

I make this every two days, we don’t buy bread anymore 😊 Now your channel is my go to food recipes. Thank you chef!!

[@lwstallsmith]

You do a great job of teaching intermediate and advanced dishes without ever talking down to your audience. You're awesome and the channel is great!

[@howardryburn9646]

Bruno , you are one of the few I follow faithfully to get this right. Thank you for being " The Real Deal " . You are the only one whose recipes I refer to my friends .

[@BrunoAlbouze]

Howard Ryburn Thank you :)

[@icehotchilli]

Made this today by hand. This is the softest whole wheat bread I've ever made, I finally found a recipe that make me succeed. Thank you so much for the recipes, I'm sooooo additive to your channel haha.

[@nancyalfaro5074]

Made this yesterday evening and sliced it this morning. Came out exactly as shown on video. This weekend I will try making the Croque Madame sandwiches. Everything I have made following your recipes and techniques have come out perfect. Can’t wait!

[@BrunoAlbouze]

Nancy Alfaro told ya 😋🙏🍾

[@ppyeah8356]

All his dishes are so delicate. The best chef ever !!

[@CubanCigars]

Best KZbin chef!!! Salut.

[@isabellelarcher7955]

This is a amazing pain de mie recipe, I love it .... your videos are so simple and explicit. Every time I baked from your video it was a success.I hope in the future to see a multi grains bread with a levain starter. Thank you

[@BeautifullyBroken05]

Your cooking is flawless!

[@alexj4608]

His voice and background music is so dramatic XDD I love it!!!

[@tikakurn]

Bruno you are the best chef on youtube! So profesional yet so easy to understand

[@labinotgangsterarbneshlabs8890]

Bruno you're the King in Kitchen

[@BunnyFett]

Alchemy and decoration are my favorite aspects of baking.

[@debrad9968]

You make it look sooooo easy!!! thank you chef.

[@unchistejaja]

You have the most interesting kitchen appliances.

[@olgamillan947]

delicioso todo lo q cocina y al hablar un acento precioso. bendiciones.

[@MillaCho44]

everything you've done looks so professional and beautiful.

[@scottab140]

Wheat bread. The production of such baked goods often includes the addition of eggs, butter, sugar are enrichments. Mix wet ingredients 1 & 1/4 cup Milk 1 egg 2 Tbsp cup sugar 1 tsp Instant yeast Mix dry ingredients 2 tsp baking powder 1/2 cup Whole wheat flour 2 cup White flour 1 tsp salt 1 Tbsn Butter, soften for pan. Common Enriched Breads and Their Ingredients Hamburger Buns: 420 grams flour, 227grams water, 1 large egg, 50 grams sugar, 1 1/4 teaspoons salt, 1 tablespoon yeast Hotdog Buns: Same as hamburger buns, just shaped differently. Pizza Dough: 400 grams flour, 280g water, 1 1/4 teaspoons salt, 25g olive oil, 1 teaspoon yeast Rolls: 400 grams Flour, 225 grams milk, 50 grams water, 20 grams butter, 10 grams sugar, 1 tablespoon yeast Sandwich Bread: 480 Grams Flour, 340 grams water, 30 grams honey, 1 1/2 teaspoon salt, 28 grams butter, 30 grams powdered milk, 2 1/4 teaspoons yeast Tortillas: 300 grams four, 50 grams shortening, 220 grams water, 1/2 teaspoon salt, 1 teaspoon baking powder Flatbread (Naan): 400 grams flour, 28 grams butter, 100 grams milk, 180 grams yogurt, 1 1/4 teaspoon salt, 1 teaspoon baking powder, 2 teaspoons instant yeast

[@scottab140]

Sicilian bread is special; it has a golden crumb due to the fine durum semolina flour used to make it and a nice nutty taste on the crust's top provided by sesame seeds. Sicilian Bread Yield: 1 large loaf or 2 smaller one 1/2 cup (110° to 115°F) water 1/4 teaspoon active dry yeast 1/2 cup unbleached all purpose flour Dough Ingredients 1 teaspoon active dry yeast 2 cups warm (110° to 115°F) water the prepared cresciuta 2 teaspoons fine sea salt 4 to 5 cups fine durum semolina flour 1 teaspoon wheat gluten Cornmeal for sprinkling or parchment paper Water 1/3 cup sesame seeds Directions To make the cresciuta, in a small bowl,dissolve the yeast in the water. Let it stand 10 minutes until foamy. Stir in the flour, cover the bowl, and let the mixture sit in a warm place for at least 4 hours, or overnight. In a large bowl, dissolve the yeast in 2 cups of the warm water. Let stand, covered for 5 minutes, or until foamy. Stir the cresciuta into the yeast and water mixture and blend well. Add 2 cups of the semolina flour, wheat gluten and the salt and mix until a pancake like batter forms. Add additional flour a little at a time until a smooth ball of dough is obtained. Turn the dough out onto a floured surface and knead it with closed fists for about 20 minutes. Place the dough in a large bowl and cover with plastic wrap. Let it rise until doubled about 1 1/2 hours. Punch down the dough, divide it in half and roll each half into a 30-inch long rope. Curl the dough back and forth on itself leaving a 6 or 7 inch tail. Lay the tail over the top of the loaf. Do not tuck it under. This form is called mafalda.The dough may also be formed into the eyes of St Lucy (S shape). Place the dough on a peel sprinkled with cornmeal or just line the peel with parchment paper. Cover and let rise in a warm place for about 2 hours until doubled in size. Preheat the oven to 450F if baking on a stone. Place a baking stone on the bottom rack to preheat for at least 30 minutes. (If not using a stone, preheat oven to 375F.) Brush the top of the dough with water and sprinkle with sesame seeds. Lightly press seeds in. If using cornmeal, sprinkle it on the baking stone just before baking the bread. Slide the loaf from the peel onto the baking stone. Bake the bread for about 30 minutes, or until nicely browned and hollow sounding when tapped on the bottom. Let the bread cool on a rack before slicing.

[@scottab140]

Multigrain Bread 1 1/4 c. warm water 3 T. olive oil 2 T. honey 2 T. brown sugar lightly packed 1 1/2 c. wheat flour 1 1/2 c. all purpose flour OR 3 c. white flour and 3 T. vital wheat flour gluten 1 1/2 t. salt 1 T. dry active yeast 1/2 c. old fashioned oats, 1/4 c. ground flax seeds 1/4 c. sunflower seeds 2 T. each chia seeds, raw pumpkin seeds, whole flax seeds and sesame seeds 1/2 c. Multigrains for coating 350 F for 30 minutes

[@scottab140]

Scandinavian Rye Breads 1) Finnish Wheat Bread 1 package (1/4 ounce) active dry yeast 2 cups warm water (110° to 115°) 1 cup whole wheat flour 1/4 cup butter, melted, divided 1 tablespoon brown sugar 2 teaspoons salt 4-1/2 to 5 cups all-purpose flour In a large bowl, dissolve yeast in water. Add whole wheat flour, 2 tablespoons of butter, brown sugar, salt and 2 cups of flour; beat until smooth. Add enough remaining white flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bread pan and grease top of dough. Cover and let rise in a warm place until doubled, about 1 hour. Fill a heatproof container with water and place it the bottom rack of the oven. Put the Dutch oven in the oven. Bake at 400° for 60 minutes. 2) Sage and onion Dinner Roll 150ml whole milk, plus extra for glazing 150ml water 400g white bread flour 1 tsp sugar 7g dried yeast 1 tsp fine sea salt 15g butter 1 Tbsp vegetable oil, plus extra for greasing 1 large onion, peeled and chopped 1 garlic clove, crushed 15-20 sage leaves, chopped, plus extra for garnish freshly ground black pepper Put the milk and water into a glass container and heat the it slightly in the microwave until just lukewarm. In a large bowl place the flour and sugar. With your fingers rub in the yeast on one side and the salt on the opposite (yeast get killed in contact with salt). Add the milk and water. Knead it until the dough is smooth and elastic (about 10 minutes). You can use a stand mixer as well. Cover the bowl with a tea towel or cling film and let it rest for an 1-1 1/2 hours or until it doubles in size. Melt the butter and oil in a pan. Fry the onion and garlic until they soften. Add the sage and fry for few more minutes. Season it with black pepper and leave it to cool. When the dough is ready add in the onions and knead until combined nicely. Divide it into 8 and shape into balls. Put them into a greased spring pan. They should be touching. Cover the pan with cling film and leave it to rise until it doubles in size (I’ve left it to rest over the night in the balcony). When the dough is almost ready preheat the oven to 180°C/160°C fan. Brush the top with a little bit of milk, place sage leaf on the top and bake for around 20 minutes (it got me much longer around 30-40 minutes) or until golden brown. 3) Bread Buns with oats 313g lukewarm water 83g rolled oats 375g strong white bread flour 125g whole wheat flour 50g milk 33g honey 33g vegetable oil 11g salt 1 1/2 tsp quick yeast a handful of rolled oat for sprinkling over the top Add all remaining ingredients and knead the dough (the dough should be relatively soft). Place the dough into a bowl and cover with cling film. Then place it into a fridge for a night or at least 8 hours. Next day take the dough from the fridge and leave it to come to room temperature (around 1-2 hours). Pour water over rolled oats and leave it to soak for 20 minutes. The oats should be soft enough so you could crush them between your fingers Divide the dough into 12 equal pieces (around 86g). Shape into ball shape. Dunk the top of the roll (the one without seam) into water and then into the rolled oats and place it on the baking pan and leave it to rise for 1 1/2 - 2 hours somewhere warm (I leave it in the oven with just the light turned on) Bake in the preheated oven to 240ºC/220ºC fan for 15 minutes, then lower the temperature to 220ºC/200ºC fan and bake for another 10-15 minutes until golden. 4) Scandinavia Sourdough Bread (Pain de campagne) “Bread from ciabatta to rye” 450 g white flour... 2 cups + ¾ cup + 1 tbsp 30 g butter... 2 Tbsp 1 & 1/2 tsp salt 200 g sourdough starter (wheat) 1 cup and 1/2 cup 325 g lukewarm water... 1 cups + ¼ cup + 2 tbsp Fill a heatproof container with water and place it the bottom rack of the oven. Put the Dutch oven in the oven. Bake at 400° for 60 minutes.

[@scottab140]

Pretzel or Pretzel Bun (Hamburger, Bratwurst, Hoagie) The pretzel is an old European symbol that has become associated with bakeries. By 1440 the pretzel’s form was a symbol of good luck, long life and prosperity. Pretzels get their sheen and distinct texture and flavor from being dipped in a lye solution before being baked. In fact, pretzels can be shaped into different forms according to the theme. A prime choice for any sandwiches and burgers. Pretzel Dough 500 g bread flour 15 g instant yeast or 30g fresh yeast 300 g spring water at 20ºCor 50/50 water and milk 10 g salt 7 g sugar 50 g butter, chilled and cubed 20 g sesame seeds Lye 1000 g water 60 g sodium hydroxide or baking soda* Directions In a stand mixer fitted with the paddle attachment, mix together all ingredients but the liquid for 30 seconds or so. Add liquid and mix on low until combined - increase mixer speed to medium-high and continue mixing for 4 minutes more. Form dough into a tight ball and place in an oiled container. Cover and let ferment for about 2 hours until double in size. Shaping Transfer dough onto a clean surface (do not deflate excessively nor add extra flour). Split dough in two and divide each half into six 2.5 ounces/70g portions. Deflate and turn them into tight rounds. Arrange rounds onto a baking tray, cover and freeze for a couple of hours to firm up. Transfer buns to the refrigerator until the next step. At this juncture, buns can be kept frozen for a week. Let them thaw in the refrigerator for a few hours prior to move to the next step. Lye Solution Lye (sodium hydroxide) is an alkaline compound that is strongly corrosive and thus must be handled with precaution. Wear gloves and glasses. Add lye in warm water and whisk. Flatten buns all around the edges to resemble flying saucers. Place them onto a greased baking mat (do not use parchment). Submerge buns for about 8 seconds. Score and top with sesame seeds. Cover with plastic wrap and let proof at 80ºF/27ºC for about 90 mins. *If using baking soda instead of lye, bring water and baking soda to a boil. Drop 1-2 pretzels into the simmering water for 10 seconds. Using a slotted spatula, lift the pretzel out of the water and allow as much of the excess water to drip off. Place pretzel onto prepared baking tray. Baking Preheat oven to 450ºF/230ºC. Lower temp to 400ºF/200ºC if using a fan oven. Bake pretzel buns for about 12 minutes. Keep an eye on them the first 5 mins of baking.. lower oven temp if it colors too fast.

[@scottab140]

Sour Cream Bread Ingredients: 5½ cups all-purpose flour 2 tbsp sugar 1 tsp sea salt ¼ cup melted butter ¼ cup oil, vegetable or canola 2¼ tsp yeast, traditional or fast rising ½ cup warm milk ½ cup warm water, more if needed 1 cup sour cream 1 large egg Method: In a small bowl add warm water, sugar and yeast, stir together and let rise for five minutes. In large bowl add flour and sea salt toss together, make a hold in the middle of flour and add melted butter, oil, warm milk, sour cream and mix wet ingredients first together by hand or mixer with a hook, working in the centre bringing in the flour. Add risen yeast and in a small bowl crack one egg and mix with fork and add to wet mixture. Fold in ingredients with a wooden spoon or mixer with hook and mix all ingredients together until all combined and dough is smooth and elastic. This will take 2 or 3 minutes by mixer and 5 minutes by hand. Put dough onto your floured counter top and knead dough for another 3 to 5 minutes, by hands. Form into a large dough ball and oil both sides, cut a cross in top and cover with a large towel or blanket to keep warm. Let rise for about 30 minutes. After risen remove from bowl and place in a deep pan or cast iron pan, keeping the dough round. Cut another cross in top or slashes with a knife. Preheat oven to 350ºF and place dough in oven and bake for 1 hour, check with a internal thermometer and the reading should be 190ºF when baked remove from oven. If you like the crust hard keep it uncovered, if you like it soft, add butter over top and cover with a towel for 5 minutes.

[@berunia]

Thank you!... I made it today and is fantastic!...

[@HamCubes]

Agreed! The croque-monsieur is the best!

[@annakluzsnik5282]

I love your recipes. And you are so humorous and being funny sometimes, I'm smiling a lot 😄🥰🥰🥰🙏🏻

[@Bobognargnar]

Great recipe Bruno, as always! I must also compliment you for the new graphics, a real improvement over the old ones.

[@BrunoAlbouze]

Bobognargnar I am getting butter and butter ;)

[@Bobognargnar]

Bruno Albouze don't overdough it

[@aahkaa]

Bruno, i finally opened a private kitchen based on your recipes......you're awesome!

[@aliciatavizon001]

Watching your videos makes me want to be a chef... Thank you for sharing! My bread is in the oven now :)

[@Nunofyuhbizness]

I love everything this man does

[@sanaasona4888]

Thank you so much for your great and easy to follow video. Nice recipe. Thumb up for you from Morocco.

[@mariamel6644]

Cant wait for the sandwich recipe oh my.. 😍😍😍😍

[@vitajaurina]

My God, everything he made becomes a masterpiece! :O

[@ShiningStar907]

Loved your videos! I love how you keep the video short yet simple! And also I would like to thank you for all the recipes, I loved them. ^^

[@mcomeslast]

Love your channel Chef! I have a question. I want to make this using all bread flour. I also like that your recipe is the only one that doesn't have milk. I tried adjusting a flour company's recipe but it isn't working ( it also bakes at 350. Both 350 and 375 have resulted in bird food)! My question, is do I need to adjust the amount of flour greatly if I don't use the drier whole wheat? The birds are eating great but I would like some bread! Thank you for your videos!

[@NinaNinaNB]

Magnifique! Merci bcp :) I am baking this and then ready for 'le croque Monsieur' YAY! Merci Bruno xx

[@Shannonishere]

I just have to say your mixer is awesome!

[@AussieAngeS]

Oh my that's a beautiful loaf of bread. Those sandwiches look so good. Delicious

[@tatafergomes]

I loved the recipe , congratulations

[@phalaenopsis1212]

Look oh oh so good!!!!! Thank you Chef Bruno

[@InTheKitchenWithJonny]

Wuhu! Nice bread

[@jannel6677]

W.A.W. That bread, this video took my breath away. Man, u r talented! Please keep up the good work. GOD bless. Can't wait for ur croque monsieur / madame vid - a fan from Commonwealth of Dominica, West Indies.

[@nowaynoway915]

My god that looks divine!

[@dolorescastillo5453]

Me encantan tus recetas

[@mariamkaaki1870]

Nice bruno..looks so good.. love your recipes so much.

[@keltoumahlemdrissihireche5110]

Aaa Bruno thank you very much for all your recipes !! U're the best !! Mais dites-moi pourquoi je n'arrive plus aujourd'hui à accéder à votre site ?? 🤔🤔

[@pilarternera]

Woohooo, I finally have something to watch! Bruno upload = instant like! ♡

[@lievevermeiren]

Ik bak voor altijd dit brood, is zo lekker!!!

[@ethanj1598]

Fucking Bruno man :-) everything he does is ART

[@angeld6243]

Hi Chef Bruno.. I have a request for soft fluffy luxurious dinner rolls.. I really want your version of dinner roll which will taste like the ones you get in luxury hotels where I usually put up due to work as I travel a lot.. Your the only chef who's recipes look and taste like real and who gives the measurements for dry yeast, instant yeast and fresh yeast or bakers yeast... Where I live in Mumbai, India, I get slabs of fresh yeast and its real easy for me to use it.. Plus you share the standard metric measurement for all your ingredients which helps me avoid all conversion tables... Your show makes recipes look so simple and really boost the confidence of novice hobby weekend bakers like myself.. It's a brilliant show.. Thanks, Angel.

[@isabelxhy2538]

That bread is so perfect 😭😭

[@meiwong5615]

Hi Bruno! I love your videos! One question, if I wanted to make regular white bread, would I substitute the whole wheat flour with AP flour? Or would there be changes to the recipe?

[@faylinameir]

oh my Bruno how I love your videos

[@malherlove]

Omg looks delicious!!!

[@bylyn9846]

You even make bread look Gorgeous!

[@oz9680]

Can I cover my square baking pan with foil paper to get a similar effect as the covered one ?

[@sanaasona4888]

I have the same question. Thank you for asking it.

[@ArwaMSamir]

It's very nice I ĺove it thanks

[@myonlynick]

I wish i had that rectangular mold. It is already in my wish list!

[@joannepasulo2301]

You need to be on the foodnetwork channel !!!

[@Valentina21131]

Love your style !! thank you :-)

[@lml7]

Hi Bruno. Could I please know what your counter top material is?

[@nathannahtan9861]

Excellent Bruno !

[@ritayousef8328]

So perfect

[@jovan5397]

Hey Bruno! My pullman loaf tin is 8×5×5 inches...the volume is a bit bigger can i still use the same recipe?

[@e.mehrer3745]

Hi Bruno. I really love your recipes. So far I've made your raspberry financiers and they came out perfect, thank you! I tried making your Whole Wheat Pain de Mie recently. The flavor was phenomenal, and I loved that you did not add sugar! But for some reason, my bread did not rise as well as yours and I am thinking it is because the temperature of its environment was not consistent (thanks to central air). The yeast was seemingly fresh, however so I do not have doubts on it too much. Also, I find it more difficult to get bread to rise especially when wheat flour is involved. Would you have a recommendation on ideal temperature environment for proofing the dough, recommended brand for the yeast, and tips on how to lighten the dough? Or is this bread intended to be a little bit heavier than the pain de mie without wheat flour? I'd appreciate any feedback and keeping fingers crossed. Thank you so much for your channel :)

[@cher128bx]

Bruno, can I use straight white bread flour and get a good result or does the recipe need to be altered in some way for white flour only? Hoping you or some commenter with bread baking experience will answer.

[@MetalBunnie]

where did you find that thing with lid on it, i would like to buy that too?

[@babeinpnk]

Amazon.com. Pullman loaf pan.

[@chefmike9945]

Bruno! Outstanding accomplishment yet again. Thank you for sharing this delicious episode. I'm going to check out this mixer, though I'm pretty sure the price will give me pause. Where did you get your Pullman loaf pan? Please keep presenting these talented video's. Blessings ChefMike

[@BrunoAlbouze]

chef mike Sure.. all the links are on my website at Bruno's Store.. or in each video box :)

[@chefmike9945]

Bruno Albouze Thank you. Information right in front of me and I didn't look.LOL

[@JULOC05]

Is there anything you can't cook Bruno? I am ordering the pan of course...😄

[@xxsashabrausxx949]

Now I am hungry I will just make some

[@CHuber83]

very nice!!!

[@chefpeishuenshappinessisho6970]

Amazing

[@hsiao-fangwen2809]

I made this for 2 lb yesterday and my family loved. Only the outside of bread was so hard, very crunchy. Is it normal? How to improve it?

[@101life9]

Wow...lost for words 😅

[@roshif-tv9xd]

I have a favorite hand...its always getting me in trouble though. My other hand is always getting jealous...😉

[@theresabuta3928]

Chef Bruno, I like your bread mixer may I ask where did you get it? Thank you

[@sharvari15]

Can I make this using toaster oven? I have 9×4 pullman bread pan

[@huongbinhnguyen1950]

what' spring water ? thanks for your sharing :))

[@ytsg10]

Can I use 100% whole wheat flour rather than mixing whole wheat with bread flour?

[@DrKingShultz]

Chef Bruno, quick question. Can I replace the whole wheat bread with plain white bread?

[@MM03248]

Awesome

[@seminaan]

U have amazing voice! 😆

[@5Fayruz]

وااااو عجيب

[@profchaos9001]

The recipe in the websites says to add butter but i dont see it here in the video being added, anything we need to know about how to add it, at room temp and at which speed?

[@BrunoAlbouze]

Prof Chaos The written recipe says everything . Just follow the recipe 🧸

[@Enigma8]

Best of the BEST

[@amarit2519]

Great vid! Looks like the website is not working. Anyone has ingredients amount that I can follow? Thank you.

[@ButterHaus420]

Introducing: *The Bread Brick*

[@Precious1988M]

Chef Bruno, may I ask how much yeast (or ratio) should I use if I wish to halve a recipe that calls for a regular package (7g/ 2-1/4 tsp of yeast). Please help me!

[@ando1135]

3.5 grams... I suggest buying an inexpensive scale if you are serious about baking....measuring in grams and ounces is the most accurate, tsp and tbsp are just approximations and shouldn't be used in serious baking.

[@Precious1988M]

I do. But how about the flour and liquids like milk,ect. Can you kindly give me a typical recipe for this?

[@princesse523]

@@Precious1988M scales do it for you. You just need to choose the measure for solids or liquids in European or American grades

[@abdkhan9155]

Wow

[@MNB730]

Im fasting right now and that ham and cheese sandwhich was really unexpected >.>.But it looks good tho :P

[@nourhawarld1358]

❤️❤️❤️wow

[@nanakrisdoggie7375]

When r u sharing the next on sandwich making? Can't wait 😃😊

[@dimemonhat9256]

Good

[@nohasamy77]

every time I try to make a loaf of toast it crumbles a lot when I slice it, even if I left it in the fridge till the next day, do you know why this always happens to me? thanks.

[@anahitahamner5794]

nohasamy77 your knife is not sharp enough. Buy a bread knife.

[@guidotrombettoni]

Mastering

[@52muimui]

Where is the recipes in quantities?

[@nohasamy77]

what is the aim for covering the loaf of bread during baking with that lid please?

[@grenier70]

😋

[@logercyril5896]

bonjour vous façonnez comme une baguette

[@yllkalame2888]

veri veri gud thenkju

[@Mary-k1s7w]

Bravooo

[@sunjay4685]

👌👌👍👍

[@nostalgiakarlk.f.7386]

Whole wheat PAIN.

[@madmadmalak4072]

😋👌