Sourdough Brioche | 酸種布裏歐修
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- Опубліковано 29 чер 2021
- How to make fluffy and shreddy sourdough brioche!
🔺Remember to turn on the subtitle by clicking "cc"
Recipe makes two loaves of brioche
Sweet stiff starter (triple in 4-5hr at 28C)
120g starter
120g flour
40g water
20g sugar
Dough ingredients
400g high protein flour
70g sugar
8g salt
100g milk
3 egg (165g)
140g unsalted butter
All the sweet stiff starter
Loaf tin size 20x10x10cm (450g loaf tin)
*Bake settings for Unox
Preheat 170C, bake 160C 25mins Fan 1
** Bake settings for other home oven
Bake 180C 35-40mins
** For overnight sweet stiff starter, you may use this ratio. It took me 7-8hrs to triple at 28C.
50g starter
150g flour
70g water
25g sugar
🔺請記得開啓中文字幕 （cc)
奶香濃郁，柔軟拉絲的布裏歐修
食譜做兩條布裏歐修
糖硬種
120克 天然酵種
120克 麵粉
40克 水
20克 糖
麵糰材料
400克 高筋麵粉
70克 糖
8克 鹽
100克 牛奶
3粒鷄蛋 （165克）
140克 無鹽黃油
全部糖硬種
土司模具 20x10x10 公分 （450克）
** 烘烤 設定
Unox 烤箱預熱170摄氏，烤160摄氏25分鐘
家用烤箱 烤180摄氏35-40分鐘
** 糖硬種的隔夜比例，可以在28摄氏下耐大約7-8小時
50克 天然酵種
150克 麵粉
70克 水
25克 糖
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❤️如果喜歡我頻道,可以點贊和幫我訂閱喔！
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查看更多我的食谱和视频
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Awesome! Looks so inviting. Thanks for the recipe!
Thank you for the video Chiew See. Will try it out soon. I’m so impressed with Unox oven, so canggih!
Thank you for the recipe, my first time try to make your recipe, my daughters approved, they love it so much 🥰🥰🥰
Thank you for the video! Tried many recipes before, this was the best one by far! Very soft and would easily tear apart
thank you. Glad to know that. Cheers!
Thanks for the video tutorial. Always admire your creation. You're such a great baking artist!
Thank you for dropping by
I just want to say big thank you .I tried this recipe and it is so good ,my family loved it .I enjoy all your videos .you are very talented !
Thank you so much!
Amazing! So buttery & pillow-y ❤️
Tried 2x and more to come. Wonderful. 👍 Enjoyed making and eating, too. Thank you 😘
Thank you so much 🤗
Thank you Chiew See for this wonderful Brioche recipe. The brioche turned out very soft, using hand kneaded. Very challenging and it was well worth the while. Thank you
Thank you! Amazing that you hand knead the dough 😍
This recipe is the best ever! I tried it and the result was perfect. Thank you so much for sharing your talent and passion, you are a gift 😊
Thank you so much for your kind comment 😊🥰
Amazing brioche with sourdough!!! Thanks u !!!
Big thanks for your recipes Chef!
Thank you for your support 😊
Thank you for the recipe. It’s my first time making SD anything other than country loaves and it came out perfect. So pillowy soft ❤️
Thank you 😊
الو بس يف
Made this yesterday. I hand kneaded but it still turned out soft and nice. Thanks for the recipe!
Welcome
Thank you, very nice recipe amd video ❤️
Thank you for the video, clear and concise. Exactly like my teacher taught us.
Most welcome 🤗
Супер! Дякую за рецепт він неймовірний 😊❤
Best recipe! The stiff sourdough starter is a game changer 👍
Spot on! Thank you for your feedback
Thank you 🙏for this amazing recipe
Perfect
🤗🥰
it's awweeeesome!!! we need more videos like this xoxo. i'm on day 12th of my natural yeast adventure. can't wait to try ur recipe!!
Thank you! We used your dough recipe to make cinnamon buns! OMG! The dough is perfection🙏 soft fluffy great combination of sweet and slightly sour😃
Thank you 🥰 glad your family loves it ❤️
好吃 非常好吃 我今天照著做一遍 烤好後 在溫溫的時候吃 外酥內嫩 一口接一口竟然停不下來 全家都吃得很高興 耐心的等待得到了回饋 相當滿足 非常謝謝妳
谢谢。这是我最喜欢的食谱之一😊
Przepyszne !!!! To jest moj ulubiony przepis . Pieklam juz wiele razy. Dziekuje !! !!!!!
昨天做了吐司，很柔软很好吃😋
值得一试🥰
好棒啊！謝謝！
I have tried to make it, so delicious and soft. thank you for the video 😘😘😘😘
🤗❤️
Thanks for your recipe , I’m try today and turn out so yummy ❤️
well done! ☺
I made it today, woow fabulous, so soft, so tender 👏👏👏
Thank you, glad you like it 😊🥰
I followed this video and my bread is iinnnn the oven. So exciting. It’s my first sourdough bread that I’m baking! 🎉
And it turned out perfectly ❤
Aww I’m so happy for you! 🤗💪🏻
I got my answer reading the previous comments. Thanks!❤
Waaah amazing.. it takes a lot of patience to make the sweet soft starter😍
Thank you 😊
Hi. Just made it. Superb result. Thank you for detailed explanation, Autumn. I added some vanilla and lemon rind grated finely for additional flavour.
Aw wow that sounds divine! I’ll try that too 😊
Thnks for sharing recipe itwas really delicious even need patient to take good result .... Iam really love it
Thank you for trying 🤗
Wonderful recipe ❤
Thank you 😊
Thank you so much for sharing, i uust made, it turned out so nice. ❤
Thanks for your feedback ❤️
Thank you for showing two settings, one for unox (which I'm considering purchasing) and one for home oven.
Welcome 🤗
Did this today with duck eggs. 🤯 Thanks for sharing and for the awesome presentation.
🤗🤗
Thank you
Thank you for the recepe
🤗
me salió buenísimo, mi familia lo apreció y despareció, gracias por la receta.
glad to know that! thank you for your kind feedback ❤😊
Just made this im so excited to eat it
Yay! 💪🏻
我今天做了这吐司，很松软，吐司切片后软到站不住😄我家孩子，老公都很喜欢。谢谢你。
谢谢🙏🏻，我替你开心😃
I really love your channel. Thank you for sharing your recipes and tips. Your clear demonstration really inspired confidence. ❤️I'm happy to say my first attempt yesterday was successful 🎉 I'm a beginner (only 2 months into sourdough). Really looking forward to learn more about enriched sourdough bread from you. I 'm thinking about using your brioche recipe to make a babka and maybe some savory bread. 🙏
I’m so happy to know that. Yes brioche make into babka is absolutely awesome!
@@autumn.kitchen Thank you for your reply. My family is so pleased I've found your channel since they prefer soft enriched sourdough to crusty boules (to be specific, tough frisbees😰).
用这个配方做了迷你餐包，赞啦
谢谢啦😊❤️
I like this recipe! My bread came out so gorgeous, and I had red bean paste for the filling! Taste so soft and the texture like a pastry bread to me. Thank you for sharing the recipe! Hope to see more recipes from you.
thank you for trying out!
Excelente tu receta gracias por compartir!! Pero no entiendo que le agregas al último,que es lo de la bolsa?
Thanks for sharring
Thank you
I made this brioche last Monday and I have to say, that was the best brioche I have ever made in my whole life!
The only thing is that I should have added a little more water to the sweet stiff levain cause it was definitely a little bit too dry, and also a dash of milk to the main dough (my flour must be thirsty). Except for that, there is nothing to change to this recipe.
It will become my main to go recipe from now on. Thank you so much ❤️
Thank you for the feedback ☺️
How could you make it ? I don’t understand her oven setting screen
@@myavaphillips2912hey, when you have a regular oven you just have to bake it at 180°c for 35-40min
🎉🎉🎉 i enjoy the video so much
Thank you 😊
Superrrrr!!!!!!!! ❤
Thank you 😊
Hi. Can you please share the method to make the stiff starter? Thank you
I got the ingredients measurement. Thank you
How long your dough was fermenting after mixing all the ingredients? Thank you ❤️
Thanks for your awesome instruction! Just wondering, is it possible to convert the stiff starter to normal 100% hydration starter? If possible then what are the recommended percentage? *Because i love tangy bread hahahaha* Thank you again!
awesome recipe!
anyway, after adding in the butter (and the butter dissolve), is it necessary to increase the speed for a while? or did u maintain it at gear 1 on the entire mixing process? :)
Depending on mixer. For my mixer I only need speed 1 all the way.
Lo prepare, el pancito Brioche, pero 365 F , creo es mucho tiempo o muy alto el fuego de mi horno ,,, hayyy pero estuvo muyyy rrico,, gracias soy tu seguidora 🎊 😊 🙏🙏
Thank you 🥰❤️
I love this recipie and the final product looks absolutely amaizing! I would like to try and male it but was wondering if i could use lievito madre discards instead of the sourdough starter ? Would you advise against it?
It might taste sour with lievito madre discard
Bánh rất ngon ạ.
thank you
Have been following your recipes!!! Can you do more videos on the oven alone? Thank you so much
😊😊thank you. Video on unox?
@@autumn.kitchen Yes please!!! It'd be so helpful as I am considering to invest in one. 😘
Terimakasih sudah berbagi resep dan vidionya,salam dari Indonesia🙏
Terima kasih 😊
@@autumn.kitchen wahhh....bisa bahasa indonesia jga ce
Hi, may I know what is the brand of the scale that you are using? I'm also trying to find a scale with 0.1g precision
Hi, I tried your recipe. The taste,flavour and fluffy 👍👍 thank you. My bread is nit as tall as yours and the dough was sticky and not elastic even after refrigerated it overnight. I don't have bubbles during the last rise. I proof a but longer because it was slow to rise and it became a bit more sour after baking it. Thank you
It might be due to your starter strength. Also if your flour is not strong, you can consider reduce milk by 10-20g as every flour is having different absorbing ability.
@@autumn.kitchen thank you for your reply. I will reduce the milk next time and I was using Pan Syokunin flour. May I know what flour do you use?
Great video! Can I put the stiff starter in the fridge in case I can’t make the bread on the same day?
any starter that goes into fridge for hibernation wont be as active
Love this recipe! I was curious if I could make round buns instead of loaves and if so, how would the instruction change for that?
Yes you absolutely can make brioche bun, most burger buns are brioche based. After first proof, split into small dough (60-80g depending your preference), round it up and final proof
May I know what’s speed should I use if I am using kitchen aid mixer pls?
This is so easy to understand. Thank you. How long was your final proof, before you baked it?
At least 4-5hrs depending on starter condition
Thanks for always sharing great recipes. May I know what cream do you use on the dough before you sent them to oven? May you share the recipe of it too please? Thanks 🙏🏼
It’s softened butter. You can turn on the subtitle (cc) in my video.
Thank you very much. I tried it many time!
If I want more rich brioche, Is it okay to increase the percent of butter straight in? Do I have to change any of recipe?
Yes you definitely can, just be cautious when you mix in butter, knead until gluten is strong and window pane achieved.
lovely loafs here - thanks for sharing.... one question please... once shaped in the the respective tins, you should proof again for a specific amount of time and temperature or you wait until they reach a specific size - say double for instance?? thanks.
That is a good question. This is related to starter strength too, the amount of dough is meant to proof to certain volume (with suggested timing & temp) in the tin. But if the starter is not strong to rise to that level, by then the dough get to that volume, it might be an over proof dough too. Hence dough volume (with specific time & temp) is to do with the starter strength too.
thanks so much for your recipes! May I ask how long u take time for final proof?
About 3.5hr at 28C. Please remember to turn on the subtitle (click the “) for full process description.
You are such an inspiration. Truly! Thanks for sharing your recipe, and easy-to-follow steps. Amazing! Indeed, what brand / specifications is the mixer that you use?
Thank you. The mixer in this video is CN , a Taiwanese mixer
@@autumn.kitchen Thank you! Best of luck and success! Keep inspiring.
Boa tarde!
Qual o tipo de massa que você usa?
Türkçe çevirisi olması beni mutlu etti benim kalıbım 30-10-10 hepsini bir kaba koysam olur herhalde
Great video! really calming I followed your sourdough croissant video first and it turned out pretty underbaked in the middle with mine (that's my bad though, I didn't use an oven). However, I realized that the sourdough starter to total flour ratio in this brioche is pretty high about 70%. Is there a reason behind this? does it ferment the bread faster?
Usually for sweet bread it is much higher than artisan bread
Great video and recipe! :) How do you get your sourdough starter so active?
Always feed at peak, don’t starve your starter
@@autumn.kitchen Thank you!
Looks beautiful! If you don't have a bread mixer can you mix by hand?
It’s very challenging for enriched dough like brioche
This is amazing. Thank you for your work. I know it’s all about sordough but I really would like to try this recipe with dry yeast. Anyone knows how to make the conversion? Thank you very much
Hi you can use 4g instant yeast. Substitute the sweet stiff starter with 180g bread flour and 100g milk
Thank you very much for taking the time to reply!
Have to used so many eggs (3)?
Hilook so yummy…i Will try soon…Can i ask for The sweet stiff starter receipy…The flour that u using is it normal flour or high protein flour?😊
High protein flour. The flour I use to feed my liquid starter usually
Thanks to your amazing recipe and video tutorial presentation I was able to make a great sourdough Easter Tsoureki ❤.
Traditionally made using fresh yeast, my tsoureki, thanks to you, is now risen with the game changing sweet stiff sourdough. The dough behaved so predictably and is billowy silky soft 😊 and I managed to create a warm* environment in my oven chamber for the starter/ dough by placing closed tupper containers filled with hot water.
I added mahlepi, crushed mastic and orange zest to the dough. And infused crushed cardomon seeds and vanilla powder in the milk. As well, I used aigoprobeio butter (made from 100% fresh Greek pasteurized goat & sheep's milk).
I didn't have enough time to wait for the full length of the final proof after shaping the dough (tsoureki braided & covered with sesame seeds) so it was placed in the fridge overnight. The next morning I brought it to room temperature then placed it in a '*warm' oven chamber to rise to 90% before brushing it with an egg wash and studding it with skinned almonds then baked it in the oven.
A second batch was made as the above simultaneously, with only one difference in that I replaced 50g of the milk with 50g of fresh orange juice.
All of the above thanks to your masterpiece of a video on sourdough brioche ❤.
Thank you ! 😊❤
Oh wow thank you so much for your lengthly sharing. I’m glad your brioche turned out well. And appreciate you taking the time to write the feedback here. Thank you so much 😊
Thank you for sharing the video. I have bought your book , fr there started my SD journey. All your baked are so impressive. My started has never rise to triple but it passed float test . What should I do?
Continue feeding. Never miss the peak, don’t starve your starter. U can add 5-10% rye to boost it
@@autumn.kitchen thank you for your reply😀
Why isn't my sweet stiff starter tripled after 8hrs? Hv to wait till tripled? Is it bcos I fed with All Purpose flour? Tq
Hi, thank you for your generous sharing. I have two questions:
1) May I ask the ratio of your sweet stiff starter can be modified? Example add more sugar to make the baked goods void of any sour taste?
2) is there a preferred ratio of sweet stiff starter to flour use in any recipe?
Thank you.
1) yes u can have more sugar in sweet starter, but overly adding it might stress the bacteria in your starter.
2) the % is personal preference, i usually use 50-70% to have a not too long proofing time
@@autumn.kitchen thank you very much for explaining.
May I know how to do Starter?
Thank you for the lovely recipe. I made this 3rd time now, but when I remove from the tin the sides cave in- like a hourglass shape. Curious to know how you kept yours in shape..?
It means slightly underbake. Try to bake extra few minutes and demould immediately out of oven
I made my stiff starter at 8.45pm, by 12 midnight it risen, but I’m too sleepy to mixed the dough so I put the starter in the fridge. 6am, I put out the starter from the fridge, should I wait for it to room temperature or can I mixed it straight away? Will the bread rise up if I used the starter that already been in the fridge for 6 hrs? Thank you for your reply 🙏🏻
If it has triple you can use it
If I want to make the bread slightly more sweet, then how much sugar should I add, If I add more sugar in the recipe, about 10 grams, then how much does it change the texture of the bread ? Thank you very much for your videos !
yes you can add 10g as a start. watch out the fermentation, if your starter slow down a lot due to extra sugar you may want to adjust it
How do you.make your starter?
Can I use less salt?
Hi Autumn. I will attempt this today! Two questions:
1. What if my starter does not rise to 3 times? I've never seen triple, the most has been 2.3x?
2. In most of your proofing, you say 28C, like in the first proof it is 2 hrs at 28C. The temperature here in Boston is now at 0. How will that this affect the rising time?
Thanks for your help!
If starter not active enough, it might affect the final product. But you can try with your 2.3x starter. As for temp, too low the temp your dough might take forever to rise. You will need proofer to warm spot to proof it. It does not need to be 28C, if you can get 20 -24C, it’s still ok. First proof does not need to be double, just 2-3 hours to relax the dough. Final proof is to proof until 80-90% of the pad tin, you judge with the volume not the timing since your temperature is much lower
If I want to bulk proof overnight should it be in the fridge? Thanks amazing video
Yes
Yes
Beautiful bake! For home oven do I need to use fan as well?Thanks for sharing.
fan or without both ok. Dan mode needs to be lower by 10-20C
Thanks for sharing. Would love to bake this. For the sweet stiff starter - can I begin with regular sourdough starter ? I have maintained the regular sourdough starter with feedings of 1:1:1 - I am asking this because with the stiff starter water % changes, hence the confusion. Can begin with a 100% hydration sourdough starter to make the stiff starter ?
The sweet stiff starter on the recipe is built based on the liquid starter. You can just follow the amount stated to prepare your sweet stiff starter. But remember to use active and strong liquid starter (not directly from fridge)
Thanks for the recipe. What did you put on top of the dough after cutting it with scisors?
It’s softened butter 😊
I know an Armenian recipe, they put on top eggs for glazing
Thanks for the sharing, it turned out really good , d texture was fantastic, exactly d look like urs.
Wonder if I cut down the quantity of sugar , d result will it b d same ? I baked yesterday n my family members were commented too sweet ..
Yes you can reduce the sugar in the dough. 😊
@@autumn.kitchen thanks 🙏🏻
Thanks for this lovely recipe. I am trying to make it today, half recipe for only 1 loaf. the dough became very soft after I added butter. is it the texture normally like this, or can I reduce the milk or the butter? thank you
This is how the brioche is. High fan sugar and egg make the dough super soft. You can always cut down the butter sugar yolk to make a lighter version
@@autumn.kitchen Thank you, it turned out to be very good both in texture and taste. Do you have the recipes for multiseed sourdough loaf bread?
Thanks for such a wonderful recipe. I have some questions, nevertheless, if I’d rather retard to the dough under refrigeration (overnight or longer) how long would you recommend for bulk fermentation? I’ve learned somewhere that sourdough enrich dough needs more than 2 hours of bulk fermentation at room temp before refrigeration.
Since baked brioche tends to dry out the day after, I was wondering if I could implement tangzhong or yudane technique to prolong the moist and softness. Have you ever tried or had any advise on the idea?
Thank you!
I have not tried retard during bulk proof stage, but ya I would at least let it proof half way before retard. Brioche is enriched, the loads of egg and butter helps to keep it soft, I wouldn’t use tangzhong or yudane on brioche instead I would apply on normal sandwich loaf
@@autumn.kitchen Thanks for the reply. I tried the recipe, although the finished product tastes good, it’s quite tangy still (I used the overnight ratio for sweet stiff starter). If you could provide your two cents on what the issue is. Overall, I was 85% successful.
My first proof was around 4 hours at room temp, then in the fridge overnight.
@@MrQuoc87 usually the tanginess is to do with the starter activeness. Try to refresh the starter more and make ti strong before proceed to build the sweet stiff starter
Amazing video
Please how much protein in your flour
About 12%
Awesome! What's the creamer you put on top before baking?
That’s soften butter. You may turn on subtitle to read ;)
thats soften butter, ya you can turn on the subtitle. Enjoy!
Hi I am new to your channel. Lovely recipes you have created. Firstly can this dough be made in the bread maker and secondly can I view your book before purchasing. Thank you
Hi, I'm making this brioche at the moment and once shaped, it's taking a long time to rise to 90% of the pan. It is winter here where I am. Any tips? How long can I leave the bread to rise in room temperature once shaped to get to the size we want? Thank you.
Perhaps too cold make the fermentation slow down a lot. Too slow and long proofing might cause sourness in bread, Try to place at warm spot of your house.
Thank for sharing. Could I increase butter as 160g?
yes if your flour can take that much of fat