📖 Find the written recipe in the link below the video. 🥨 Become a channel member ⤵ ru-vid.com/show-UCzSKbqj9Z042HuJTQI9V8ugjoin 🌾 Support the channel on Ko-Fi ⤵ www.ko-fi.com/chainbaker 🔪 Find all the things I use here ⤵ 🇺🇸 www.amazon.com/shop/ChainBaker 🇬🇧 www.amazon.co.uk/shop/ChainBaker 🍞 Share your bread pictures here ⤵ www.flickr.com/groups/chainbaker/
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 ❤
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!
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…😂
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.
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.
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😊
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 🥳
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 🎉
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.
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.
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.
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 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!
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.
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'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!
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.
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.
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!)
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!
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 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.
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!
Mr. Baker, I've just mixed the ingredients and I have to say you truly levelled up the recipe with the way you mix the butter. There is no judgment-day stickiness!!! This would bore me to death about making brioche and now it is no longer an issue. I thank you immensely for that.
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
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!
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 🤷🏻♂️.
@@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
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 😊
Perfect timing. I said I'd make diner rolls for a dinner party on Friday and planned to follow the brioche burger bun recipe but make a roll rather than bun. .Tomorrow (Thursday) afternoon I'll start this brioche recipe and then make the buns on Friday afternoon in time to bring to the party fresh from the oven.
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.
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. 🙏👌🏻👏🏻
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 :)
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🇲🇾
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.
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!
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.
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.😅
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!
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 😁
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.
Ok, definitelly going to give it a shot. I was keen on trying to make brioche ever since i started making bread year ago, but all the extra steps of cooling and what not made me not want to even attempt, same was with puff pastry. But with "cake" technique it makes absolute sense. Baking, just like cooking in general, will always work, as long as you get to end result, no matter what technique you've used. If ingredients, ratios, time and consistency is same in the end - it will work.
Hello, Charlie. I finally made the brioche bread. I made them for a family member's birthday cookout and they turned out beautiful, if I do say so! I'm not sure about uploading a picture on Flickr but I will try as I did take one. I made 18 large burger buns in the large bun tins I purchased. Thanks for an easy recipe!
I'm not sure I uploaded the picture correctly. I can't see it with your other pics. I'll check later. If it isn't there, I'll ask for help from a grandson.
i tried this and it completly worked. this is exactly a gamechanger also i attempted this method for your 100%brioche recipe i had thought it is imposible though, it became less sticky to some extent after 15th⁉😂 fold and enjoying this bread now
