Artisan bread in five minutes - Brioche/challah
I have started making the Brioche/challah recipe from Artisan bread in five minutes. I don't own the book, I got the recipe off the internet and the instructions do not say anywhere that the dough should be kneaded. I made the dough yesterday and set it in the fridge to chill. The dough is actually a thick batter. It is very loose. This morning after a night of chilling the dough it is firmer but still pretty sticky and very soft. The dough is supposed to be rolled out soft, sticky and all and then baked after an hour's rest.
Can I use the french fold method to give the dough some integrity or will the brioche turn out tough?