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VIDEO: Brioche Dough Tips

VIDEO: Brioche Dough Tips

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November 17, 2011

By

Ali Rosen, Daily Meal Video

Johnson Yu of the International Culinary Center gives his secrets for perfecting brioche

Brioche Dough Tips

Johnson Yu of the International Culinary Center gives his secrets for perfecting brioche

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  • Brioche Dough Tips 3:40 mins

Brioche


Brioche: The no knead version

It sounds almost too easy, but the delicious truth is….it really works!

I tried several version of this recipe, each with just tiny changes because the first version I tried already turned out quite perfect. Except for one thing: The crumb needed just a little bit of help to get it from a slightly cake-like stage to something a bit more cohesive. So, just before I pop the dough in the fridge for a well deserved 48 hours rest, I give it one or two stretch & folds.

I also tried versions with slightly more (5ml) and slightly less water. The version you find on this page is the recipe that works best for me. I am very pleased with the result.

Also check out the short video we made of the making and baking of the brioche.

Ingredients for the No Knead Brioche
makes 1 Brioche loaf
250 g French Type 55 flour / all purpose flour / plain flour
100 g fresh dairy butter, melted
70 g water at room temperature
110 g organic eggs (1 medium egg is about 55g)
50 g runny honey / 2.5 tablespoons (flower /acacia)
5.5 g (sea) salt
3 g instant yeast

Open WKB Dough Calculator


Brioche: The no knead version

It sounds almost too easy, but the delicious truth is….it really works!

I tried several version of this recipe, each with just tiny changes because the first version I tried already turned out quite perfect. Except for one thing: The crumb needed just a little bit of help to get it from a slightly cake-like stage to something a bit more cohesive. So, just before I pop the dough in the fridge for a well deserved 48 hours rest, I give it one or two stretch & folds.

I also tried versions with slightly more (5ml) and slightly less water. The version you find on this page is the recipe that works best for me. I am very pleased with the result.

Also check out the short video we made of the making and baking of the brioche.

Ingredients for the No Knead Brioche
makes 1 Brioche loaf
250 g French Type 55 flour / all purpose flour / plain flour
100 g fresh dairy butter, melted
70 g water at room temperature
110 g organic eggs (1 medium egg is about 55g)
50 g runny honey / 2.5 tablespoons (flower /acacia)
5.5 g (sea) salt
3 g instant yeast

Open WKB Dough Calculator


Brioche: The no knead version

It sounds almost too easy, but the delicious truth is….it really works!

I tried several version of this recipe, each with just tiny changes because the first version I tried already turned out quite perfect. Except for one thing: The crumb needed just a little bit of help to get it from a slightly cake-like stage to something a bit more cohesive. So, just before I pop the dough in the fridge for a well deserved 48 hours rest, I give it one or two stretch & folds.

I also tried versions with slightly more (5ml) and slightly less water. The version you find on this page is the recipe that works best for me. I am very pleased with the result.

Also check out the short video we made of the making and baking of the brioche.

Ingredients for the No Knead Brioche
makes 1 Brioche loaf
250 g French Type 55 flour / all purpose flour / plain flour
100 g fresh dairy butter, melted
70 g water at room temperature
110 g organic eggs (1 medium egg is about 55g)
50 g runny honey / 2.5 tablespoons (flower /acacia)
5.5 g (sea) salt
3 g instant yeast

Open WKB Dough Calculator


Brioche: The no knead version

It sounds almost too easy, but the delicious truth is….it really works!

I tried several version of this recipe, each with just tiny changes because the first version I tried already turned out quite perfect. Except for one thing: The crumb needed just a little bit of help to get it from a slightly cake-like stage to something a bit more cohesive. So, just before I pop the dough in the fridge for a well deserved 48 hours rest, I give it one or two stretch & folds.

I also tried versions with slightly more (5ml) and slightly less water. The version you find on this page is the recipe that works best for me. I am very pleased with the result.

Also check out the short video we made of the making and baking of the brioche.

Ingredients for the No Knead Brioche
makes 1 Brioche loaf
250 g French Type 55 flour / all purpose flour / plain flour
100 g fresh dairy butter, melted
70 g water at room temperature
110 g organic eggs (1 medium egg is about 55g)
50 g runny honey / 2.5 tablespoons (flower /acacia)
5.5 g (sea) salt
3 g instant yeast

Open WKB Dough Calculator


Brioche: The no knead version

It sounds almost too easy, but the delicious truth is….it really works!

I tried several version of this recipe, each with just tiny changes because the first version I tried already turned out quite perfect. Except for one thing: The crumb needed just a little bit of help to get it from a slightly cake-like stage to something a bit more cohesive. So, just before I pop the dough in the fridge for a well deserved 48 hours rest, I give it one or two stretch & folds.

I also tried versions with slightly more (5ml) and slightly less water. The version you find on this page is the recipe that works best for me. I am very pleased with the result.

Also check out the short video we made of the making and baking of the brioche.

Ingredients for the No Knead Brioche
makes 1 Brioche loaf
250 g French Type 55 flour / all purpose flour / plain flour
100 g fresh dairy butter, melted
70 g water at room temperature
110 g organic eggs (1 medium egg is about 55g)
50 g runny honey / 2.5 tablespoons (flower /acacia)
5.5 g (sea) salt
3 g instant yeast

Open WKB Dough Calculator


Brioche: The no knead version

It sounds almost too easy, but the delicious truth is….it really works!

I tried several version of this recipe, each with just tiny changes because the first version I tried already turned out quite perfect. Except for one thing: The crumb needed just a little bit of help to get it from a slightly cake-like stage to something a bit more cohesive. So, just before I pop the dough in the fridge for a well deserved 48 hours rest, I give it one or two stretch & folds.

I also tried versions with slightly more (5ml) and slightly less water. The version you find on this page is the recipe that works best for me. I am very pleased with the result.

Also check out the short video we made of the making and baking of the brioche.

Ingredients for the No Knead Brioche
makes 1 Brioche loaf
250 g French Type 55 flour / all purpose flour / plain flour
100 g fresh dairy butter, melted
70 g water at room temperature
110 g organic eggs (1 medium egg is about 55g)
50 g runny honey / 2.5 tablespoons (flower /acacia)
5.5 g (sea) salt
3 g instant yeast

Open WKB Dough Calculator


Brioche: The no knead version

It sounds almost too easy, but the delicious truth is….it really works!

I tried several version of this recipe, each with just tiny changes because the first version I tried already turned out quite perfect. Except for one thing: The crumb needed just a little bit of help to get it from a slightly cake-like stage to something a bit more cohesive. So, just before I pop the dough in the fridge for a well deserved 48 hours rest, I give it one or two stretch & folds.

I also tried versions with slightly more (5ml) and slightly less water. The version you find on this page is the recipe that works best for me. I am very pleased with the result.

Also check out the short video we made of the making and baking of the brioche.

Ingredients for the No Knead Brioche
makes 1 Brioche loaf
250 g French Type 55 flour / all purpose flour / plain flour
100 g fresh dairy butter, melted
70 g water at room temperature
110 g organic eggs (1 medium egg is about 55g)
50 g runny honey / 2.5 tablespoons (flower /acacia)
5.5 g (sea) salt
3 g instant yeast

Open WKB Dough Calculator


Brioche: The no knead version

It sounds almost too easy, but the delicious truth is….it really works!

I tried several version of this recipe, each with just tiny changes because the first version I tried already turned out quite perfect. Except for one thing: The crumb needed just a little bit of help to get it from a slightly cake-like stage to something a bit more cohesive. So, just before I pop the dough in the fridge for a well deserved 48 hours rest, I give it one or two stretch & folds.

I also tried versions with slightly more (5ml) and slightly less water. The version you find on this page is the recipe that works best for me. I am very pleased with the result.

Also check out the short video we made of the making and baking of the brioche.

Ingredients for the No Knead Brioche
makes 1 Brioche loaf
250 g French Type 55 flour / all purpose flour / plain flour
100 g fresh dairy butter, melted
70 g water at room temperature
110 g organic eggs (1 medium egg is about 55g)
50 g runny honey / 2.5 tablespoons (flower /acacia)
5.5 g (sea) salt
3 g instant yeast

Open WKB Dough Calculator


Brioche: The no knead version

It sounds almost too easy, but the delicious truth is….it really works!

I tried several version of this recipe, each with just tiny changes because the first version I tried already turned out quite perfect. Except for one thing: The crumb needed just a little bit of help to get it from a slightly cake-like stage to something a bit more cohesive. So, just before I pop the dough in the fridge for a well deserved 48 hours rest, I give it one or two stretch & folds.

I also tried versions with slightly more (5ml) and slightly less water. The version you find on this page is the recipe that works best for me. I am very pleased with the result.

Also check out the short video we made of the making and baking of the brioche.

Ingredients for the No Knead Brioche
makes 1 Brioche loaf
250 g French Type 55 flour / all purpose flour / plain flour
100 g fresh dairy butter, melted
70 g water at room temperature
110 g organic eggs (1 medium egg is about 55g)
50 g runny honey / 2.5 tablespoons (flower /acacia)
5.5 g (sea) salt
3 g instant yeast

Open WKB Dough Calculator


Brioche: The no knead version

It sounds almost too easy, but the delicious truth is….it really works!

I tried several version of this recipe, each with just tiny changes because the first version I tried already turned out quite perfect. Except for one thing: The crumb needed just a little bit of help to get it from a slightly cake-like stage to something a bit more cohesive. So, just before I pop the dough in the fridge for a well deserved 48 hours rest, I give it one or two stretch & folds.

I also tried versions with slightly more (5ml) and slightly less water. The version you find on this page is the recipe that works best for me. I am very pleased with the result.

Also check out the short video we made of the making and baking of the brioche.

Ingredients for the No Knead Brioche
makes 1 Brioche loaf
250 g French Type 55 flour / all purpose flour / plain flour
100 g fresh dairy butter, melted
70 g water at room temperature
110 g organic eggs (1 medium egg is about 55g)
50 g runny honey / 2.5 tablespoons (flower /acacia)
5.5 g (sea) salt
3 g instant yeast

Open WKB Dough Calculator