How to Make a Perfect No-Knead Brioche Dough Without Compromises
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- เผยแพร่เมื่อ 30 ก.ย. 2024
- As of the time of writing it has been 3 years and 4 months since I started my TH-cam 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.
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📖 Find the written recipe in the link below the video.
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I just realized why you are always my goto source for doughs… As you stated, you “make it up as you go”… I learned from my maternal grandfather, who was a butcher and chef, to cook by feel, taste, and smell… Thus, I have a hard time following a recipe exactly, and therefore usually don’t follow a recipe at all… With doughs, I frame everything in relation to the rule of thumb for a baguette (72% hydration, 2% salt, yeast varies but usually 2%).. I figure as long as I am close, I should have a problem, rather it is up just how other liquid (egg yolks, oil, milk, butter) impact the dough… Thus, your videos have saved me a ton of trial and error attempts as you figure it out first and explain it the way I want to hear it (as impact, not some recipe to accomplish xyz)!
I’m a chain baker educated bread maker 😂 and so very inspired by the no knead, no fuss style you have been using. My brioche was yummy! Thank you so much for sharing all your hard earned wisdom with all of us ❤
OMG-Charley, this may be the biggest video on your channel! Way to go! Now, I wonder what would happen if I could sub out the yeast for starter and add a little whole wheat? This is going to be my next loaf. Thanks for being a bread making myth buster. I love your channel.
There's only one way to find out 😁
I’m on it!
@@SandiHooper- I’m curious, did you make the attempt?
@@sabatino1977They died in the process, unfortunately.
I am still fan of hand-kneading, as it's relaxing for me, but I finally may be able to make some brioche dough with this no-kneading method. Thanks for all your work!
Yes, there's definitely something soothing about hand-kneading!
Follow up-I did this loaf with a kiss of whole wheat. I subbed 100 g of starter for the yeast, and 50 g of whole wheat for 50 g of the bread flour. It took 6 hours to rise, but it came out great! Warning-when Charley says soft butter, make it soft. Otherwise, it’s a lot of work to incorporate it. My results were great. One of the most satisfying brioches ever. Great technique-a real game changer. I’m afraid of how much brioche I’m going to be eating in the future…😂
Awesome work! Cheers for the tips 😁
Excellent work. I've avoided brioche in the past. That changes this week. Thanks for everything you share.
Could you give us a no knead challah recipe with honey and oil instead of sugar and butter?
You can convert my old recipe to no-knead using the no-knead guide.
Here's the recipe th-cam.com/video/i4uZSqQj0L8/w-d-xo.html
This channel has revolutionized baking for me
✌️😎
I recently made this bread with my 5-year old. It was super easy for her, as she loves whisking and this involved plenty of that. We braided the loaf together and baked it. It was great and so easy, a 5-year old can do it! Thank you for sharing all of your knowledge and great recipes! I find myself incorporating a lot of techniques you present. Cheers!
✌️😎
Thanks to your videos, I discovered that the no-knead method and cold fermentation are truly game-changers; they're far simpler and provide results that are on par with, if not better than, those produced by the traditional kneading. I'm eager to see what other innovative recipes you'll create using this dough; I think it will make a fantastic foundation for croissants 🥳
Just made it, and it looks fabulous. Can't wait until it cools enough to taste it. Thanks again for making brioche accessible to me now that I no longer have my mixer😊
So how did it taste?
@@camelbro It was very good!
Once again Charlie you nailed it! I'm baking today and I was thinking this am; in fact that I have yet to tackle a decent brioche. You are so in tune with the baking algorithm! Looks sublime 🎉
😁
I used a different full-fat brioche recipe with this method (mine needed a couple extra folds), made a braided loaf and burger buns, turned out amazing. Thanks so much!
I wanted to thank you for making videos like this one that make bread making seem easier and more approachable. I've always enjoyed bread a lot, but haven't made any myself in the past becuse the recipies I found seemed to be very involved or have too many new things for me to learn to do at once. I recently used a few tequniques I learned from your channel to make my first non-flat bread with cold fermentation and folding and it came out great.
Cheers, Will! 😊
Brioche has always looked so tasty but too fussy/sticky for me to bother with. However, this recipe with only one step working with the sticky stuff is really inspiring. I'm really believing the no-knead, cold ferment the way you do it is the future of home made bread.
This is unbelievable!! Thank you!! ❤
Very neat! That flour thickening idea to mix in the butter was quick! Thanks for the recipe❤️ will definitely try this week!
Thanks once again, I love your presentation and the great detailed written recipes.
Second time I've used this recipe. I turned this dough into dinner rolls for Easter. Massive hit all the way around. I've been threatened by family that these are a must from now on. Thanks.
'threatened' Haha I love that 😄
This recipe is fantastic. Best method I have seen so far. Thank you Chef for sharing.
So glad to see this video. I've been doing no-knead "brioche-style" loaves for a few months, but now I'm going to use the cake batter butter- folding method. So much simpler, and way less messy, than the old way. Your videos are brilliant.
🥇 *No-knead Baker Award of 2023* goes to Charlie, the ChainBaker!
😍
Update: delicious buns!! I forgot to give them a pat on the top, so they REALLY domed up! My neighbors just raved over them and they added more than just bread taste to my BETs. I need to make some more, now that my heirloom tomato plant has started producing. Thank you VERY much for this super easy, TASTY recipe!!
I'm making brioche with a hand mixer right now and it just won't form. I will switch it to this method. I'll let you know if it worked 😅
Looks so good. So much work though - I m new to bread making mostly because I don’t like how much ultra processed chemicals is added to bread in the uk supermarkets….i will try to make this 🎉
Awesome... What about with a Tangzhong as well ?
That would work. You'd need to replace some of the egg with milk or water.
Looks delicious! I've been making your no-knead 24 hr cold fermented ciabatta recently and getting rave reviews from friends and neighbors. It's interesting to understand that time develops gluten, not kneading. I have a stand mixer that I haven't used for weeks. I'll definitely be making this brioche as well. So much bread to make and so little time to make it. I need to retire from my day job!
😄
Looks amazing! Would it be worth implementing Yudane into this recipe, or would that not work with this method? If I were to try it how would I go about portioning that out?
The only liquid in this recipe comes for the eggs, so you'd have to make the yudane separately with extra flour and liquid. I don't think it would add much to a brioche dough anyway. It's so full of butter and eggs that it's already yudane-like.
I've baked this brioche some weeks ago. It's FANTASTIC! I made some pastries with chocolate chips on them, so I reduced the amount of salt and increased the quantity of sugar, and it turn out to be very, very nice. I will bake some again this weekend. So, thank you very much for this recipe! Greatings from Buenos Aires!
This recipe is a game changer for sure, I need to give it a try as soon as possible🤩 Thanks CB👍
Thank god for this video. My brioche is always making me compromise, but now I'll have the tools to stand up for myself. (Jokes aside, mixing the butter in a sort of batter is genius!)
First time I’ve ever made Brioche was this weekend, and it was perfect 👍🏼 Thanks Charlie!
I just made this today and it is delicious. Thank you so much for the recipe and made it easier for all of us.
If ya can make a brioche without kneading, I think just about anything can be made no-knead. I'm definitely trying this soon!!! Thanks for another great video!
I made this yesterday and it was fantastic! I’ve tried brioche twice by hand and it failed both times. This really is a wonderful method. I might bump up the amount of yeast next time because mine didn’t rise as aggressively as yours during the final proof, but it was still absolutely delicious.
Challah... 😉without the kneading... (OK, a challah would not have butter in it.)
As always, sincerely appreciated 😊❤.
The only thing I tried & have so far failed with making brioche is to have that soft skin like the brioche you get from Whole Foods. I’ve double foiled the tin, put steam tray underneath but still 🤷🏻♂️.
Try wrapping it in a cloth when it comes out the oven to prevent the crust from drying out 😉
You might try the youdane method, or the tanzong, the milk bread recipes.
@@marianam8643 the inside is very fine & soft, its just the skin and bottom (skin). I don’t know if it’s the oven 🤷🏻♂️ which am changing soon anyway. Many thanks
@@ChainBaker will try , I’ve done the upside down trick of Pantone but little success, but many thanks 🙏🏻
I'm a bit worried that this recipe doesn't call for any liquid beyond the egg, especially since I'm using dry activated yeast.
Although my first attempt turned out very satisfactorily, I'm going to try adding a bit of water or milk to your recipe and see what happens.
Egg is 75% water ✌️
@@ChainBaker I figured that was the case, but this is the first brioche recipe I've seen with no added liquid.
I always used to add liquid too, but then I thought about it and just added an extra egg instead. Makes it simpler and works a treat 😁
I never baked anything right before and I followed all your instructions and even purchased the items i didn’t have! Well it turned out really good and my kids want me to bake a lot of it cause they loved it so much!!!
I'm blown away by this method! The brioche turned out so good and I love your technique of mixing the softened butter into the dough! It worked flawlessly! This no-knead brioche recipe is a keeper!
Groundbreaking
I have zero patience for kneading but a big appetite for bread, so you're making my life much better with all of your no-knead recipes!! Also, I really appreciate that you explain the why of baking rather than just giving instructions. It makes me feel more confident should I need to tweak a recipe or process to suit my means and kitchen.
Eating egg tart while watching this! 🫶🏼
WOW, this bread looks delectable, so tender snd luscious - my mouth is watering! Thanks so much for this recipe❣️ This bread would make a lovely gift 😋 Thank you for all your time and explaining plainly so even the newest baker can follow along and end up with a beautiful loaf of Brioche 😊
Way to go, Charlie💪. I’ll definitely try all those super cool brioche recipes in your channel using this approach.
My favourite recipe! Thank you😊
Perfect
Amazing. This will help me a lot when the holidays come again, as I will be making something with this dough. Speaking of which, it is called Cozonac (sorta like a cross between babka and challah). I do have a problem that I have yet to solve which is this: how to keep a predominant RUM flavor in the final product? From my attempts it just tends to dissapear into the kitchen air.
Could you offer me some ideas, or make a video about keep aromatic flavors in the bread?
You could try and soak the walnuts in rum before you make the filling perhaps. Btw here's my cozonac - th-cam.com/video/gbl8P2FKizo/w-d-xo.html
@@ChainBaker Great! I will try that, and combine this recipe with than one. Is very interesting how you made the filling - I mostly seen it as a combination of melted butter, cocoa powder and poweder sugar, but your method is a lot less fussy so I will try that.
Thanks a lot!
I am attempting to make this brioche dough, in ordder to make brioche burger buns for my summer BETs (bacon-egg-homegrown tomatoes) as it'll absorb the juices from my tomatoes andd won't become a soggy handful! I do have a question re the exact measuring of ingredients: while measuring and adding the exact amount of dry stuff is no problem, I always have a little problem with non-dry stuff (butter and eggs for this). This leaves a thin film when adding the measuredd amt of eggs and bits of butter clings to the container for measuring the butter. I TRY to addd all the measured amt, but I'm wondering how much effort (and time) I should expend getting ALL. . . . or should I just weigh an extra gram of each non-liquid stuff?
Don't worry about a few grams. It'll make no difference.
Thank you so much for sharing this with us! Fantastic work!
Hi Chef, thanks so much for sharing your great recipe! However, I am still not very sure about the weight of each ingredient, besides 250gr of bread flour. Can you tell us in details of every ingredient's weights in this batch, please? Thanks heaps!
It's in the written recipe linked below the video.
Got any recommendations for making this without eggs?
Replace the eggs with milk. It should come together eventually.
No knead rules! Specially for me, a naturally lazy human specimen for kneading! Gracias!
😁👍
Incredible work! Definitely going to be giving this a go!
I am loving this new no-knead series! Keep 'em comin'!!
I rarey if ever leave comments, but man. I did this with melted butter and because my kid was sick i only managed 2 folds and they were 2 hours apart. Cold fermented for 24 hours, baked it for 10 minutes 180 fan off, than lowered it to 160 fan off bc it looked like it was gonna burn, and finally killed the oven after 35 minutes. Result? This is by far the best thing i have ever made. Cant really call it a bread bc it tastes more like a cake. I have no other words. It is out of this world
Nice one! There will be more no-knead brioche recipes coming in December ✌
I have been making no kneed bread for years. It is the best way for me. I have no electric mixer and I hate to hand kneed. You have done a great job. I will try your recipe soon.
My bread has no knees either. I have to carry it everywhere because it has no legs. As long as your bread has the love and support it "kneads", that's all that really matters.
This is awsome, one question, i make potato buns, they have about 10% butter, en 40% hidration of water and then 2 eggs, also it uses yudone, can i make that recipe no knead?
You can make any recipe without kneading. Here's a guide - th-cam.com/video/1knjFj923MQ/w-d-xo.html
Do you know if adding some vanilla extract and cinnamon directly to the dough would work? I'm worried about the yeast possibly dying.
Cinnamon can slow down yeast activity. You could just use a bit more yeast or make the dough slightly warmer.
I attempted a method similar to this, and the results were superb. I used melted butter and did the whisking of all ingredients sans flour, then added all the flour and mixed. I only folded twice, which I think was one or two too few, and your method in this video confirmed my suspicion that it wasn't enough folds. It was amazing in the end, but I think the dough was harder to handle than it needed to be during the shaping process because of it. So with all that said... thank you so much for taking the chance on these recipes for our education! I know it's a lot of ingredients to risk, and it's a fear I think we all share whenever we do an involved bake, but you do so well showing a level of confidence I think we can all aspire for :)
Cheers 😊
I've tried this recipe a few times and it's just not working for me :( should I expect the dough to rise at all during the early stages, or after the overnight in the fridge? It just seems to stay the same and barely grows during the final proof (last time I left it for 7 hours just to see if anything would happen!) I haven't had any trouble with cold fermentation on your other recipes but I get the feeling maybe the cold plus high butter content is making it impossible for the yeast to get busy.
The butter really stops it in its tracks. I would suggest leaving the dough out for an hour or two before cold fermentation. That should help.
I'm sure you've gotten this question a million times, but when I use active dry yeast, even when waiting more than 10 minutes for it to activate, it seems it doesn't want to grow during the final proof. There is some slight oven spring but not much, do you know why this might be the case?
I find it difficult to narrow down the issues when there is so many variables that go into breadmaking, especially because this particular bread I made at my parents place, whereas the bread I made I home I used instant dry yeast and there was normal fermentation there. It could be anything from the yeast to the temperature, but do you think it's the yeast in this case?
If it was growing during bulk fermentation the it should be growing just as well if not better during the final proof. I have not baked much with active dry yeast just because it's an inconvenience. If possible just switch to instant. It's much better.
O. M. G. For me, this has to be the best recipe you've come up with so far... 💜💜💜 I love brioche, but don't own a mixer, and quite frankly, kneading brioche by hand is way too much of a hassle. I've been a fan of your recipes for a while now, but this is the cherry on top! THANK YOU, Charlie!
Hi charley, if you were to add raisins to this bread when/how would you add them?
Add them right at the beginning.
Unfortunately I tried the recipe and my bread didn't rise 😢 should I activate the yeast before? But how if there is no water! #needhelp
Did you use instant yeast or active yeast? Active yeast does need to be first left to sit in liquid. Eggs are 75% water, so you can just activate it in the egg :)
have you thought of making a whole wheat brioche using the no knead method?
I'll add that to my list! :)
Why not melted butter? is it because temperature control? If so using cold flour can help it seems easier mixing with melted butter
Melting butter adds another step. Cooling flour adds another one. Perhaps a method for winter brioche making 😁
No need to knead braid bread
It looks fantastic . Again will be changing my banking plans .😆
😄
I find kneading to be rewarding, I have not tried any no knead recipes before, but this just might be my first one! Brioche is an absolute pain to knead by hand, and I really want to eat it again but do not want to go through that entire kneading process, so this will hopefully be perfect.
What sets the rest at "20 Minutes". Is that a baker's rule or just where you start your trial rest and increase of need be?
I usually let the dough rest between 15 - 30 minutes. 20 seemed appropriate here to let it relax enough that it can be easily folded and for it to not cool down too much that the butter starts setting.
I think 20% more butter will help 2:46
I'll leave that experiment up to you 😁
I will definitely give this a try. I might roll out the dough for a final shape. Spead with butter, brown sugar, and cinnamon. Fold in half, cut into 3 strips and then braid. Might also add some plump golden raisins and then make American French toast with it. Wow, I got really hungry just typing this comment.😅
Sounds pretty good 😁
I really enjoy your channel. Usable content and real good bread formulas and understandable information and techniques that work.
Can you figure this out with sourdough starter instead of yeast?
I think you'll figure it out before I do 😅 my starter has been retired.
Great video! going to try that for burger buns. Thanks.
Great work Charlie
Cheers 😎
Can't wait to try this recipe. I never liked kneading dough anyway! I have a lot to learn from you, but I've always preferred rising my dough in the refrigerator.
You had me at "it's a proper brioche." LOVE your slick videos, ingredient comparisons, and tutelage. 5 stars, friend 🌟🌟🌟🌟🌟
You, good Sir, are truly revolutionizing the entire bread making process. I spent WAY more money than I needed to on a Kitchen Aid mixer. With your techniques, I guess I can go ahead and give the mixer to my daughter! And someday we (Americans) will evolve and finally be able to understand metric. I'm one of the weirdos that already does.
😁👍
Worked like a charm, even with my weak flour and not trying too hard on temperature control. Much obliged :)
Wow this is amazing and a big game changer! Being able to make brioche by hand this way is too cool without needing to...knead (I bet many have done this joke haha). I think it's awesome you're carving out how to do all of this and sharing it. Is your book on no-knead method recipes out yet or are you still working on it? Would be a cool first baking book to buy. I absolutely love your channel man, keep up the awesome content and creative research and discoveries. They are really useful and I have been taking notes and applying certain things I've learned watching your videos lately and it means a lot. ☺
Ingrendents were not specified how much
Link below the video
this recipe didn't work for me. The gluten network ended up being too weak, so the result was flaky. How can I prevent that from happening?
Perhaps your flour is weaker?! Use less butter to make up for it.
@@ChainBaker I'm gonna try with 30% less butter the next time then🧐
I've made it and it worked! It was very good, I was amazed, thank you for the simplified jet very very good brioche bread! 🎉😊🥂🥳
I have a request for a simplified panettone recipe 😁
This beautiful no-knead brioche is a masterpiece, both in terms of its beauty and in showing that we can always update and improve our techniques.
Now, one of the breads I saw on your channel and that I'm most curious to make someday is the pumpkin bread, but I've never had the courage because it involved the use of sourdough, which didn't quite work out for me 😕
So, taking advantage of this idea of updating old recipes in videos, I believe it would be interesting to have a dedicated video on pumpkin bread.
This is awesome! I've been scared to make brioche because it's so messy, I can't wait to try this ASAP.
As I commented on your cold fermentation video, the no knead method is also one of the strategies that I had to experiment and eventually adopt in baking lean and enriched breads. It's convenient for small batch baking and a busy schedule.
My suggestion to make this recipe easier is keep the number of folds but to do them whenever is convenient. I.e. during the cold fermentation period, do the folds at regular (or irregular) intervals anywhere during the timeline making sure you give the dough time to relax.
The dough will tell you if you go too far or not far enough.
I've done a crazy number of experiments. I'd say, for a good 3 years of baking, every bake was different than the previous one. It challenging and fun. Many times, when you try to excel and you worry that you might be disappointed the bake turns out excellent.
Enjoying every bit of your journey. 🙏👌🏻👏🏻
WOWOW! Love it! Now I want this! Been looking all day for a sourdough bread recipe. My ‘Sweet Pea’ has been ready for days, but I can’t seem to find the right recipe. Or even know what to do! Lol. 😂
this is just phenomenal!! i just can believe my eyes and feel like i just have to try it out as soon as tomorrow morning. Thank you for sharing, appreciate it , 👊🏽😎
cheers from Malaysia🇲🇾
I wonder if I can use a no knead method for challah
Definitely. Challah is way easier to make than brioche anyway, so a few folds should do it for sure ✌️
Game changer, indeed!!! Creating a pancake-like batter just makes a lot of sense before finally adding in the rest of the flour. Even through a stand mixer, i had a hard time developing the dough's gluten even if i've added the butter last. By the time the dough's gluten is finally developed, my next challenge is to cool down the dough. 'Coz the machine has already warmed it up a bit by then. And if i wasn't lucky enough, i would've even ended up at 31°C by then which runs the risk of redering out all that butter i've painstakingly kneaded through.
Thanks for sharing this & more blessings for you to come!
flipping amazing.......baking one tomorrow - thank you Chef
I usually stand long time watching the mixer during kneading and adding the butter gradually which usually take 40-45 minutes kneading, and standing which is bothering me do much. With your no knead method i think i will be reliefed. Sill try it and see how it goes. And share with. Thanks alot
Your no-knead brioche with cold proofing is excellent. The other brioche recipe I use is also cold proofed. I noticed, though, that the rise after braiding wasn’t as good as yours. I baked anyway until temp was over 200 degrees F and loaf was delicious. Wish I could show you the picture of completed loaf!
When I make croissanto prelimination I use no need method and it speeds up the process of making croissant cuz he can have temperature control and add the button flour everything in I'm mixing everything together wait 10 minutes before folds do it again after 10 minutes and again you could probably do the same thing with the brioche and just check everything together and fold every 10 minutes four times and that's it
What a sexy cross section on that loaf !!! This is what I am baking tomorrow !!! Thank you Charlie !
Do you think this butter mixing technic works with your garlic monkey bread as well? This is my go to BBQ bread ✌️
Definitely! 😉
@@ChainBaker I will give it a go this weekend ✌️
It occurs to me that the kneading process is a kind of embellishment, like the barber with his leather 'strop'. A charming affectation for keeping the hands busy during idle chat
Very different method for bread making, but this approach produces great results. I’ll make a double recipe next time. It’s been great learning with you.
The timing couldn't be any better as my counter mixer's planetary gear system just gave up its last crumb until I repair it anew... Thanks for this one.