How to Make a Perfect No-Knead Brioche Dough Without Compromises
As of the time of writing it has been 3 years and 4 months since I started my YouTube channel. For the first 3 years I was a big fan of pre-ferments, and I was really into hand-kneading dough. The whole time I was making videos using the principles that I showed and of course it all worked just fine.
But then I started making my comparison series and discovering new (to me) techniques. One of them being long cold fermentation and the other being the no-knead method. Both of those techniques have changed my breadmaking style forever. I have not kneaded a single dough in 2023 so far and I have very rarely used a pre-ferment. I believe the kneading is a waste of time and energy when it comes to making small batches of dough at home.
And this no-knead brioche recipe is proving my statement even further. See, the thing with brioche up until now (for me) is that it always required a mixer. It was the only dough recipe on my channel that I always used a mixer for and because of the high egg and butter content I never even considered that it could be made properly by hand kneading, and the no-knead method did not ever cross my mind.
There were a couple attempts of me trying to make brioche by hand. It took an extreme amount of time and effort to get the dough together. So much that I would go back to using the mixer afterwards. Brioche had me beat once again. But that was a while ago.
Since I have been exclusively using the no-knead method this year I thought it is time to try it on brioche dough. The thing with gluten is that it develops over time and not by mechanical action. The no-knead method relies on time for gluten development and on folding for gluten strength and tension. It is an extremely simple yet powerful principle that works every time.
📖 Get the recipe ➡️ https://www.chainbaker.com/no-knead-brioche/
----------------------------------------------------------------------------------
🥨 Become a channel member ⤵️
https://www.youtube.com/channel/UCzSKbqj9Z042HuJTQI9V8ug/join
----------------------------------------------------------------------------------
🌾 Support the channel on ko-fi.com ⤵️
https://www.ko-fi.com/chainbaker
----------------------------------------------------------------------------------
🔪 Find all the things I use here ⤵️
🇺🇸 https://www.amazon.com/shop/ChainBaker
🇬🇧 https://www.amazon.co.uk/shop/ChainBaker
----------------------------------------------------------------------------------
🥐 Learn all about bread making here ⤵️
Principles of Baking http://bit.ly/principles-of-baking
The Steps of Baking http://bit.ly/steps-of-baking
----------------------------------------------------------------------------------
🍞 Share your bakes here ⤵️
https://www.flickr.com/groups/chainbaker/
----------------------------------------------------------------------------------
#Bread #Baking #ChainBaker
Видео How to Make a Perfect No-Knead Brioche Dough Without Compromises канала ChainBaker
But then I started making my comparison series and discovering new (to me) techniques. One of them being long cold fermentation and the other being the no-knead method. Both of those techniques have changed my breadmaking style forever. I have not kneaded a single dough in 2023 so far and I have very rarely used a pre-ferment. I believe the kneading is a waste of time and energy when it comes to making small batches of dough at home.
And this no-knead brioche recipe is proving my statement even further. See, the thing with brioche up until now (for me) is that it always required a mixer. It was the only dough recipe on my channel that I always used a mixer for and because of the high egg and butter content I never even considered that it could be made properly by hand kneading, and the no-knead method did not ever cross my mind.
There were a couple attempts of me trying to make brioche by hand. It took an extreme amount of time and effort to get the dough together. So much that I would go back to using the mixer afterwards. Brioche had me beat once again. But that was a while ago.
Since I have been exclusively using the no-knead method this year I thought it is time to try it on brioche dough. The thing with gluten is that it develops over time and not by mechanical action. The no-knead method relies on time for gluten development and on folding for gluten strength and tension. It is an extremely simple yet powerful principle that works every time.
📖 Get the recipe ➡️ https://www.chainbaker.com/no-knead-brioche/
----------------------------------------------------------------------------------
🥨 Become a channel member ⤵️
https://www.youtube.com/channel/UCzSKbqj9Z042HuJTQI9V8ug/join
----------------------------------------------------------------------------------
🌾 Support the channel on ko-fi.com ⤵️
https://www.ko-fi.com/chainbaker
----------------------------------------------------------------------------------
🔪 Find all the things I use here ⤵️
🇺🇸 https://www.amazon.com/shop/ChainBaker
🇬🇧 https://www.amazon.co.uk/shop/ChainBaker
----------------------------------------------------------------------------------
🥐 Learn all about bread making here ⤵️
Principles of Baking http://bit.ly/principles-of-baking
The Steps of Baking http://bit.ly/steps-of-baking
----------------------------------------------------------------------------------
🍞 Share your bakes here ⤵️
https://www.flickr.com/groups/chainbaker/
----------------------------------------------------------------------------------
#Bread #Baking #ChainBaker
Видео How to Make a Perfect No-Knead Brioche Dough Without Compromises канала ChainBaker
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