{"id":4622,"date":"2019-08-15T23:17:20","date_gmt":"2019-08-15T21:17:20","guid":{"rendered":"https:\/\/brodandtaylor.eu\/?p=4622"},"modified":"2019-08-19T12:47:00","modified_gmt":"2019-08-19T10:47:00","slug":"no-knead-brioche-recipe","status":"publish","type":"post","link":"https:\/\/brodandtaylor.eu\/en\/no-knead-brioche-recipe\/","title":{"rendered":"No-Knead Brioche Recipe"},"content":{"rendered":"

This brioche is beautiful, delicious, and surprisingly simple to make.<\/span><\/h1>\n
\n

Brioche is a wonderful bread \u2014 rich, fragrant and versatile. But classic recipes are complicated, often starting a day or two ahead and involving a pre-ferment, a long, two-part mixing\/kneading session, and an overnight in the refrigerator.<\/p>\n

It turns out all that fuss isn\u2019t really necessary. We have developed a dough that works beautifully with the stretch-and-fold technique. This technique is fast and easy, and it preserves more of the flour\u2019s natural flavor, so the brioche\u00a0tastes great without the need for a pre-ferment or refrigerator time. It\u2019s easy enough for beginners and is ready in just a few hours, but tastes like it was fussed over for days.<\/p>\n

Brioche is delicious served for breakfast with butter and good jam, makes terrific grilled cheese or sandwiches, and can even be fashioned into gourmet\u00a0hamburger buns. Enjoy!<\/p>\n

Yield:<\/strong>\u00a0One loaf,\u00a08 x 4\u201d \/ 20 x 10 cm.<\/p>\n

Timing:<\/strong>\u00a0Start this bread about 4 hours before serving.<\/p>\n

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\nIngredients:<\/strong><\/p>\n\n\n\n\n\n\n\n\n\n\n\n
<\/td>\nU.S.
\nVolume<\/strong><\/td>\n		U.S.
\nWeight<\/strong><\/td>\n
\nMetric<\/strong><\/td>\n
\nBaker\u2019s\u00a0%<\/strong><\/td>\n<\/tr>\n
Milk, cold<\/td>\n\u00bd C + 1 tsp<\/td>\n4.4 oz<\/td>\n125 g \/ 123 ml<\/td>\n50%<\/td>\n<\/tr>\n
Instant yeast<\/td>\n1\u00bd tsp<\/td>\n0.18 oz<\/td>\n5 g<\/td>\n2.0%<\/td>\n<\/tr>\n
Egg, cold<\/td>\n1 large<\/td>\n1.8 oz<\/td>\n50 g<\/td>\n20%<\/td>\n<\/tr>\n
Unsalted butter, cold<\/td>\n3\u00bd T<\/td>\n1.8 oz<\/td>\n50 g<\/td>\n20%<\/td>\n<\/tr>\n
Bread flour<\/td>\n1\u00bd \u00a0+ 2 T*<\/td>\n8.8 oz<\/td>\n250 g<\/td>\n100%<\/td>\n<\/tr>\n
Salt, fine<\/td>\n\u00be tsp<\/td>\n0.16 oz<\/td>\n4.5 g<\/td>\n1.6%<\/td>\n<\/tr>\n
Sugar<\/td>\n2 T<\/td>\n0.9 oz<\/td>\n25 g<\/td>\n10%<\/td>\n<\/tr>\n
Additional egg, for glaze<\/td>\n1 T<\/td>\n0.5 oz<\/td>\n15 g<\/td>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

*Measure by dipping the cup into a container of flour, then removing the excess with the flat side of a knife.<\/p>\n

Equipment:<\/strong>\u00a0Folding Proofer, bread pan 8 x 4\u201d \/ 20 x 10 cm.<\/p>\n

Get ready.<\/strong>\u00a0Set the Proofer to 85\u00a0\u00b0F \/ 30\u00a0\u00b0C and fill the water tray half full with water.\u00a0Put the cold milk, yeast and egg into a container and stir, then add the cold butter. Set the mixture in the Proofer to warm for an hour.\u00a0Grease the pan with shortening or butter and lightly coat it with flour.<\/p>\n

\"\"<\/p>\n

Mix the ingredients.<\/strong>\u00a0Add the flour, sugar and salt to a mixing bowl and stir to combine. Stir the milk mixture again to disperse the yeast and add it to the dry ingredients. Mix until the dough is uniform, with no dry flour or butter lumps.<\/p>\n

Rise and fold the dough.<\/strong>\u00a0Put the dough in the Proofer to rise. During the first 30 minutes that the dough is in the Proofer, give it three folding sessions. To fold, scrape a section of dough from the side of the bowl, lift it, and fold it to the center. Do this eight times for each folding session, rotating the bowl to work all of the dough evenly.<\/p>\n

After the three folding sessions, allow the dough to rise undisturbed until it has doubled (reached a volume of about 4 C \/ 1 liter ) in 30 minutes more. Total rise time for the first rise is 60 minutes.<\/p>\n

\"\"<\/p>\n

Shape the dough.<\/strong>\u00a0When the dough has doubled, turn it out onto a lightly floured work surface and deflate it by gently pressing it down and forming a rectangle. With a sharp knife, cut the dough into three pieces (about 5.8 oz \/ 165 g each).<\/p>\n

Shape each piece into a ball. To do this, gently stretch each side of the piece and fold to the center. After four stretch and folds, the dough should resemble a square. Next, stretch and fold the corners of the dough until a round shape is formed, being careful not to tear the dough. Turn the ball seam side down and allow it to rest while shaping the other two pieces of dough.\u00a0Arrange the three rounds seam side down\u00a0in the prepared bread pan.<\/p>\n

Proof the bread.<\/strong>\u00a0Place the loaf in the Proofer and allow it to rise for about one hour. In most pans, the loaf will rise a little higher than the rim of the pan. The loaf is ready to bake when a finger poked gently into the side of the dough makes an indent that springs back slowly.<\/p>\n

\"\"<\/p>\n

Preheat the oven.<\/strong>\u00a0While the loaf is proofing, preheat the oven to 350\u00a0\u00b0F \/ 175\u00a0\u00b0C, and lightly beat the egg for the glaze.<\/p>\n

Bake the brioche.<\/strong>\u00a0When the brioche has finished proofing, brush the top with the beaten egg and bake until nicely browned, about 25 minutes. If you are taking the internal temperature, it should read at least 190\u00a0\u00b0F \/ 88\u00a0\u00b0C. Cool in the pan 10 minutes. Loosen the sides of the loaf by running a table knife around the edge of the pan, then unmold the brioche and finish cooling on a rack.<\/p>\n

Alternative Shape \u2013 Braided Brioche<\/h2>\n

To make a braided brioche, follow the recipe as written above until it comes time to shape the dough. When the dough has finished its first rise, deflate it by pressing it into a rectangle. With a sharp knife, cut the dough into three long pieces (about\u00a05.8 oz \/ 165 g each). Flatten each long piece and roll into a cylinder, pinching the seam to seal.<\/p>\n

\"\"
\nPress the three pieces together at one end, then braid by bringing alternate outside pieces to the center. Press the ends together at the end of the braid to seal, then arrange in the bread pan. Proof, glaze and bake according to the recipe, above.<\/p>\n

\"\"<\/p>\n<\/div>\n

<\/div>\n","protected":false},"excerpt":{"rendered":"

This brioche is beautiful, delicious, and surprisingly simple to make. Brioche is a wonderful bread \u2014 rich, fragrant and versatile. But classic recipes are complicated, often starting a day or two ahead and involving a pre-ferment, a long, two-part mixing\/kneading session, and an overnight in the refrigerator. It turns out all that fuss isn\u2019t really[…]\n","protected":false},"author":1,"featured_media":4759,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[9],"tags":[],"class_list":["post-4622","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bread-sourdough-recipes"],"acf":[],"_links":{"self":[{"href":"https:\/\/brodandtaylor.eu\/en\/wp-json\/wp\/v2\/posts\/4622","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/brodandtaylor.eu\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/brodandtaylor.eu\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/brodandtaylor.eu\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/brodandtaylor.eu\/en\/wp-json\/wp\/v2\/comments?post=4622"}],"version-history":[{"count":0,"href":"https:\/\/brodandtaylor.eu\/en\/wp-json\/wp\/v2\/posts\/4622\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/brodandtaylor.eu\/en\/wp-json\/wp\/v2\/media\/4759"}],"wp:attachment":[{"href":"https:\/\/brodandtaylor.eu\/en\/wp-json\/wp\/v2\/media?parent=4622"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/brodandtaylor.eu\/en\/wp-json\/wp\/v2\/categories?post=4622"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/brodandtaylor.eu\/en\/wp-json\/wp\/v2\/tags?post=4622"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}