Especially Danish butter! I remember the wonderful dairy products in Denmark in 1970....I loved ymer!
@Foodgeek
4 жыл бұрын
Oh yeah. Ymer! We used to eat it with brown sugar in the 70's 🤤
@czrmartins
4 жыл бұрын
Man... I added the butter and it appears that my bread changed to a pudin. I'm keeping the faith that it will work Tomorrow, when it's cool. But for sure is different from yours.
@michaeljohnrizzo6643
3 жыл бұрын
I did round one yesterday and incorporating the butter was a true challenge; It became so wet that I had to toss it all into the mixer and finish the process with a dough hook because the dough became so stringy and seemed to stop taking in more butter. I double and triple checked to make sure I didn’t use more butter than called for but no….. I am waiting 48 hours to complete the process so hopefully tomorrow I will be happy with the outcome. Right now the dough resembles a gigantic, hard butter ball 😆 I do agree with one comment that laminating a la the puff pastry process may have been less messy but I am confident Sune chose his method for a reason.
@jirapornrangsitphol5468
3 жыл бұрын
Thank you very much for this recipe. It made me Wow!! after try Brioche first time.
@Foodgeek
3 жыл бұрын
If you like butter, this is your bread 😋😋😋
@fuzhen327
4 жыл бұрын
Thanks for posting this video. I made a sourdough babka like loaf with brown sugar, cinnamon, and chopped walnut on the top. It turned out really well. I think it is critical to rub the butter in after the dough is formed.
@yellowbirdie007
5 жыл бұрын
Great presentation, awesome looking brioche! thanks!
@SergioCesaretti
4 жыл бұрын
I think that you have invented a new tongue twister : "The most delicious butter-loaded blueberry swirl sourdough brioche bread. "
@Foodgeek
4 жыл бұрын
🤣 Let's just say that I had to practice it a couple of times before recording it 🤣
@barbrafite9876
4 жыл бұрын
This looks incredible! great video. I have a lot of frozen cherries if I chopped them and made the jam do you think that be good. Maybe add lemon zest and a touch of cinnamon after cooking to offset the sweetness of the cherries?
@natalialopes719
4 жыл бұрын
Thank you for keeping me company for a good part of the day. I have my sourdough Rising. I've had a starter for over a year and I'm hooked. Your videos are wonderful and this bread looks delicious I will definitely try this blueberry brioche
@momc1134
4 жыл бұрын
my mouth is watering...thank you for such a beautiful video. I am glad I found your channel. I have been watching for the past couple of weeks and you do a very good job!
@pirvanescuisabela
4 жыл бұрын
In Romania this is called cozonac, but the recipe is a bit different and the filling is usually with milled nuts with cacaoa. I love your blog, their content is so good :). I will try to adapt your receipe to make cozonac. Yuhuuu.
@Foodgeek
4 жыл бұрын
That sounds delicious too. Please share a picture afterwards. 🤤
@alinarotarumusic
3 жыл бұрын
@@Foodgeek I guess cozonac (RO) or kozunak (BG) should be on your baking list as well. It's something between brioche bread and panettone (more like brioche in my opinion), anyway truly fantastic.
@aveesharma8762
3 жыл бұрын
Lots of love sir. Thnx for the recipe
@rebeccashuman6199
3 жыл бұрын
Awesome looking bread man!!!! 👏👏👏👏 Yum! 😋🤤
@iane.millais2982
4 жыл бұрын
Great recipe Thanks. The guitar playing I trust was yours. Nice sounds man! Keep up the great bread and bring us more great tunes. All the best
@catherinecolbert7148
4 жыл бұрын
Well, I guess I know what bread I'll be baking next! That looks amazing! Yum.....
@Foodgeek
4 жыл бұрын
Thank you
@samleddon4406
4 жыл бұрын
I'm going to use your method for a strawberry cream cheese dough. I'm wondering if I should whip the cream cheese into a spread or dip instead of baking it in I think it loses allot of it's allure when it gets dry during baking. Awesome looking loaf Sune!
@ameg2707
3 жыл бұрын
Will try this one 🤤
@gabza
4 жыл бұрын
Watching this I’m wondering if you’ve done any experimentation comparing a milk based culture versus water. My mom’s sourdough came from a very old source and apparently the pioneers in the us used milk based culture for sweets. Also, have you tried a brioche or challah or zopf with egg substitute?
@neliprota
5 жыл бұрын
Oh man I'm salivating! I just don't know if I have the patience to incorporate all that butter.... maybe some day
@Foodgeek
5 жыл бұрын
Yes, but mmmh... butter! :D
@lorivicory5635
3 жыл бұрын
Wondering if you could roll and cut like cinnamon rolls? Maybe adjust bake time? Thinking of topping with a cream cheese lemon glaze...
@Foodgeek
3 жыл бұрын
I think absolutely. It'll be your buttery dream of a cinnamon roll 😍😍
@Teelirious
4 жыл бұрын
Ok, by wildest coincidence I watched a Pitch Meeting IMMEDIATELY before this. The super easy barely inconvenient quote felt so weirdly supernatural I almost crapped myself. Woopsie!
@dadob8458
4 жыл бұрын
you have epic ideas, this is a great video again
@Foodgeek
4 жыл бұрын
Thank you ❤️ I'm happy you are enjoying them 😁
@mikeman230
4 жыл бұрын
Do you have a link or size of the container you raise your gouge in ? I didn't see it in your list. Thanks. Your giving me lots of great ideas to try while I'm snowed in this winter
@jillk2316
4 жыл бұрын
You are amazing... only you and one are are my favorite!s!!!!! I was actually going to ask on your "sandwich bread" recepie if this could be done somehow with cinnamon and raisens but i "think" you could put it in here instead of the berries if you so chose???? I LOVE berries but love cinamon toast in the am also ;)
@leahmantooth6731
4 жыл бұрын
Yum! I can’t wait to try this using raspberry jalapeño jelly! How much does the fat content in the butter make a difference? As I understand it, American butter has a lower fat content than European butter.
@Foodgeek
4 жыл бұрын
Not so much in this application. It's much more important when you make laminated doughs like croissants :)
@saltlessdinners
5 жыл бұрын
I used room temp butter, and it sort of all melted in. I tried Rhubaud'ing the hell out of the dough but it's still quite wet. Is it recoverable? Should I let it sit in the fridge or have I ruined the consistency of the dough at this point? :(
@Foodgeek
5 жыл бұрын
I think it should be okay. Use more flour when you shape. I hope it'll be great.
@samleddon4406
4 жыл бұрын
I had this same issue Drew. I added 20 or so grams of bread flour till it was cohesive. When it came out the fridge it was very hard. I dunno if I over did the butter or what. How did your turn out?
@richardportelli1983
4 жыл бұрын
Yum!
@cyndifoore7743
2 жыл бұрын
Looks delicious! You didn’t give us a taste test though. Have you thought about a poppyseed brioche?
@hristianagrozdanova5775
4 жыл бұрын
Hi, I was looking for a plain brioche recipe? Do you think I could skip the jam?
@Foodgeek
4 жыл бұрын
Absolutely. It's an amazing brioche all alone 😁🍞🤤🤤
@hristianagrozdanova5775
4 жыл бұрын
@@Foodgeek thank you for the reply! keep on with the inspiring work! I love your "science" projects when you prove a theory '-)
@sparkoforigin2062
4 жыл бұрын
I can confirm this, I did it without the jam and it was absolutely amazing. It smelled and tasted just like croissants to me and the texture was to die for
@davidcaballero9641
4 жыл бұрын
So generally when making enriched doughs with sourdough tge percentage is around 30percent and above?
@shorttimer874
4 жыл бұрын
Wow
@cheriecanelas2325
2 жыл бұрын
Can I do this with yeast? If so how much yeast would I need?
@Foodgeek
2 жыл бұрын
It could be converted to yeast, but then you'd have to change the entire method as well :)
@jumbanimatorman
4 жыл бұрын
I tried following the recipe to the T twice. Somehow the dough refuses to rise after the incorporation of the butter. I made sure the starter I used was viable and strong, too. Any idea what's going wrong Sune? After refrigeration I'm able to shape it but again no luck with the proofing to double size.
@Foodgeek
4 жыл бұрын
What temperature do you bulk at? I find that enriched doughs want higher temperatures (30C/86F)
@jumbanimatorman
4 жыл бұрын
@@Foodgeek I live near the equator, so ambient temperature is always around 30-32 C.
@Foodgeek
4 жыл бұрын
How long did you proof? 😊
@jumbanimatorman
4 жыл бұрын
@@Foodgeek first attempt, post butter incorporation I let proof about 4 hours, checking every hour or so. I thought I had messed up on the levain for the first one so I decided to redo the recipe again. Second one, even longer close to 5 hours, and then 1 hour trying to proof after shaping and spreading the jam. Still ended up with no rising and something closer to a pastry than a brioche :(
@tcbursey
4 жыл бұрын
You need to just leave it to take as long as need be with a sourdough, I left mine over night to get the best proof also do it I the fridge much better proof extremely light bread
@mavdoc6668
4 жыл бұрын
perfect :)
@Foodgeek
4 жыл бұрын
Thank you
@RylieCollins
4 жыл бұрын
How far apart is each set of stretch and folds?
@darrylalder2541
3 жыл бұрын
is the recipe in print?
@lukebaker7389
3 жыл бұрын
Can you please tell me the dimensions of your bread tin?
@lwkljxlxh
4 жыл бұрын
What size tin did u use?450g/500g /750g
@Foodgeek
4 жыл бұрын
This pullman pan: fdgk.net/buy-small-pullman-loaf-pan
@lwkljxlxh
4 жыл бұрын
@@Foodgeek thanks
@Jusserts
4 жыл бұрын
Where can I find the full recipe please?
@Foodgeek
4 жыл бұрын
It's linked in the description, but here it is: fdgk.dk/blueberry-swirl-sourdough-brioche-bread-recipe
@altekameraden6279
4 жыл бұрын
Bonjour camarade Sune Tres Gourmant la brioche est ce que tu peut nous réaliser une pâte levée feuilletée , spécialités savoureuse "Wienerbrød de copenhague" ? Mr Pierre ville de Saint-Germain-en-Laye France
@Foodgeek
4 жыл бұрын
It should be possible. If it's possible to make a sourdough croissant :) I'll make some tests :)
@gilleek2
3 жыл бұрын
Why do you cover the breads with damp dish cloth? Why damp specifically
@Gizzardthehappycat
2 жыл бұрын
That didn't look so hard. Your experiment video on melted or cubed butter in brioche made it sound like kneading in cubes of butter was going to be hard and very time consuming. I was picturing cold butter and the need for a dough cutter!
@nenben8759
2 жыл бұрын
It's a bit time consuming and the dough gets real soft and wet
@mikaelbauer3818
4 жыл бұрын
Raisin bread?
@jillk2316
4 жыл бұрын
I was hoping to see an answer for this. I was going to give it a shot anyway i think.
@jillk2316
4 жыл бұрын
uh ohhhhhhhhh,,,,, what the heck happened to my dough :( While squishing in the butter, my dough turned to strings :( It's sitting now waiting to do a rise but i really doubt it can do that with the way it looks right now.... what the heck did i do??? Im kind of laughing because this is my first bread fail it it appears to be a big one... Im going to continue, but still going to be curious what ever did i do to cause this..
@jillk2316
4 жыл бұрын
Well, 4 hours later and my bread has risen enough to pop in the fridge for the night. Will see what happens tomorrow
@jillk2316
4 жыл бұрын
ok, just encase anyone reads this ;) It turned out beautifully!!!!!!! I truly cant believe it as it didnt even feel like dough this morning when i went to roll it out. It felt like a cube of butter not at all like beautiful dough and STILL!!!!!!!!! It's tender and ohhhhhhhhhhhhhhh so delicious!!!
@nenben8759
2 жыл бұрын
This kinda happens, if the bits of dough get greased up and stop adhering to itself. You just keep working it until it comes back together, and then you can add more butter
@HarveyCohen
4 жыл бұрын
Why not sheet cold butter and laminate it into the dough (a la puff pastry) rather than knead in cubes?
@javiermescua2260
4 жыл бұрын
Dude theres some bread in your butter.
@paskrell
4 жыл бұрын
Autolyse: i challenge you with regular vs machine fold vs overnight autolyse
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