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 KZbin 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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#Bread #Baking #ChainBaker

[@ChainBaker]

📖 Find the written recipe in the link below the video. 🥨 Become a channel member ⤵ kzbin.info/door/zSKbqj9Z042HuJTQI9V8ugjoin 🌾 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/

[@EarlHayward]

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)!

[@mateusfccp]

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!

[@lizzieboredom3775]

Yes, there's definitely something soothing about hand-kneading!

[@user-jf3ne5ek4m]

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 ❤

[@fahimahmed9567]

This channel has revolutionized baking for me

[@ChainBaker]

✌️😎

[@SandiHooper]

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.

[@ChainBaker]

There's only one way to find out 😁

[@SandiHooper]

I’m on it!

[@sabatino1977]

@@SandiHooper- I’m curious, did you make the attempt?

[@OrdinaryLatvian]

​@@sabatino1977They died in the process, unfortunately.

[@canadianred1970]

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.

[@ChainBaker]

'threatened' Haha I love that 😄

[@SandiHooper]

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…😂

[@ChainBaker]

Awesome work! Cheers for the tips 😁

[@markknecht9416]

Excellent work. I've avoided brioche in the past. That changes this week. Thanks for everything you share.

[@mortonharwood9836]

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!

[@RocketToSleep]

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!

[@ChainBaker]

✌️😎

[@alphaomega6684]

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😊

[@camelbro]

So how did it taste?

[@alphaomega6684]

@@camelbro It was very good!

[@NZtechfreak]

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!

[@vyacheslavbernard6861]

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 🥳

[@sheilam4964]

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.

[@AlishaTownley]

Very neat! That flour thickening idea to mix in the butter was quick! Thanks for the recipe❤️ will definitely try this week!

[@A_T216]

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.

[@lorigail6644]

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 🎉

[@ChainBaker]

😁

[@Mittens5824]

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!

[@alexhurst3986]

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.

[@ChainBaker]

😁👍

[@WhatToCookToday]

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!

[@SandstormCloudwave]

Perfection!

[@willgd6666]

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.

[@ChainBaker]

Cheers, Will! 😊

[@fernanzabalalodoli]

Amazing, definitely gonna try it!

[@raidcrhonos]

Looks so good

[@franciet99]

Thank you so much for sharing this with us! Fantastic work!

[@maureenmanning223]

I've been waiting for this one! Thank you very much!!!

[@CornbreadAndChopstix]

This is unbelievable!! Thank you!! ❤

[@LilRofl]

I am in love with this loaf!❤

[@MelissaSmith1]

I am loving this new no-knead series! Keep 'em comin'!!

[@himmel2436]

Thank you chef, you're keeping your promise. I will try this recipe soon.

[@adamellison5897]

Fabulous! I’m going to try tonight!

[@ahdid6105]

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. 🙏👌🏻👏🏻

[@alinapala]

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!

[@kekiplus1andonly]

Perfect

[@keithjones9546]

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.

[@littlefox01]

Thanks for the recipe!! It looks so good. Will definitely try this out ❤

[@danielsebag1759]

Looking so soft and yummy

[@sandrar8950]

Looks amazing! I cannot wait to try it. Thank you for your generosity and creativity ❤

[@terry-annwilson6748]

I am definitely trying this method.

[@samuelbate-williams680]

Incredible work! Definitely going to be giving this a go!

[@Shanslife360]

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!!!

[@lizzieboredom3775]

I'm giving this a try today!

[@cheeseball3755]

this is game changing

[@lisarct1012]

Thanks once again, I love your presentation and the great detailed written recipes.

[@babeniscrew]

This is perfect

[@doraharrison1642]

how neat !!!

[@susangarland6869]

American friend here. I really appreciate you giving measurements and temperatures in American. Thank you. 😃

[@kathleenchisholm4672]

flipping amazing.......baking one tomorrow - thank you Chef

[@TimothyLam]

i was so excited for this video thank you!!

[@KSt-nv8eb]

You had me at "it's a proper brioche." LOVE your slick videos, ingredient comparisons, and tutelage. 5 stars, friend 🌟🌟🌟🌟🌟

[@lucymwango4834]

This turned out great 💃. So glad to have tried, will be incorporating it in my weekly bakes

[@loganwrider]

Very nice, Charlie. I'll give this method a try later this week. Thanks.🤩

[@tanyanzhi9804]

I have been waiting for this for 1+ year!

[@GPoh_99]

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!)

[@edithgravel9029]

This recipe is fantastic. Best method I have seen so far. Thank you Chef for sharing.

[@agirlisnoone5953]

Oooh I'm excited to try this one! I did like making the mixer version, it is fun.

[@manuraj4749]

Way to go, Charlie💪. I’ll definitely try all those super cool brioche recipes in your channel using this approach.

[@tesskanko5796]

First time I’ve ever made Brioche was this weekend, and it was perfect 👍🏼 Thanks Charlie!

[@cristrivera]

This recipe is a game changer for sure, I need to give it a try as soon as possible🤩 Thanks CB👍

[@kevincahill7358]

I made this and it turned out perfectly. Great technique - will use this recipe again.

[@silvermoon3486]

Looks good 👍🏼. I want to try this recipe. Thanks 😊❤👍🏼

[@Kappa-oj3sz]

This is awesome! I've been scared to make brioche because it's so messy, I can't wait to try this ASAP.

[@cthree87]

Thanks for teaching me how to make bread.

[@angelabadolato5898]

Amazing Charlie Truly amazing Happy holidays

[@SergeyIvanov1337]

I dont care much about youtube in general but I was actually looking forward to this video.

[@HmFood4Thought]

Mind blown, I don't think it's an understatement to say that this is an absolute triumph! So many possibilities, well-done!

[@inigopatch420]

gotta try it

[@cosmicnotepin2102]

Worked like a charm, even with my weak flour and not trying too hard on temperature control. Much obliged :)

[@Hexxicano]

Great video! going to try that for burger buns. Thanks.

[@joer1757]

Gorgeous loaf of brioche

[@roger55es]

Love this recipe Unbelievable loaf Thank you for showing the easiest way

[@roknovak9991]

Great work Charlie

[@ChainBaker]

Cheers 😎

[@NotMyNameGrandma-wz9yx]

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.

[@michelemarch8606]

Say What?? Amazing...thank you Charlie!!

[@ChainBaker]

✌😎

[@antheeamorgan]

This video was a long time waiting 😁😋

[@fist003]

great method. subscribed.

[@alexbowman7330]

Amazing. This has been quite a journey.

[@killualover225]

Thank you for fulfilling my wish. I have requested this from you on many occasions. You are the best. ❤

[@ChainBaker]

😉

[@cooknwoman]

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 😊

[@michelemarch8606]

Thanks!

[@ChainBaker]

Cheers, Michele! 😊

[@caseymclane1972]

Oooooh this one's hype I'm definitely gonna be trying it soon

[@hakiminzubircwr9597]

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🇲🇾

[@dcpotomac20850]

I tried Brioche before, and there were so much of hand kneading. I will definitely give this cold fermentation method a try.

[@MelissaSmith1]

I applied everything here to make your chocolate babka, and it turned out amazing!!

[@barlevi1]

Cannot believe you uploaded this the moment I thought about making some for Shavuot

[@qweasd9153]

brilliant video. I recently did a recipe that had a lot of butter in it too. I used your folding method to incorporate the butter just like your focaccia video. My butter was super soft so I mixed with a lil bit of vegetable oil to be more liquidy and than folded into my dough.

[@nastaran.cakery]

Perfect❤❤❤❤❤❤❤❤

[@condeerogers5858]

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.

[@viridian4573]

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.

[@karenhunt7035]

Wow!

[@matthewbbenton]

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.

[@veronikakotyzova9575]

You are a genius!!!!

[@ChainBaker]

I just have lucky accidents 😂

[@quichenovel]

u r a hero

[@ChainBaker]

😁

[@joaoweslley6383]

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.

[@SteveKalman]

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.

[@doremiancleff1508]

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.

[@markvincentbauzon4849]

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!

[@nimrodtirosh9603]

So there IS such a thing as revolutionary baking!

[@ChainBaker]

😁

[@kriks86]

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 😁

[@niko1even]

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.

[@wok1978]

I never knew brioch can be made by no kneading! I wanna try this method soon!