Is it possible to hand-knead brioche?
Is it possible to hand-knead the brioche dough? I'm thinking to make one with about 30-40% butter percentage.
I looked at Michel Roux's Pastry books, in which he suggests making most, if not all, pastries by hands. However, even Michel Roux suggested using machine to knead brioche due to its high butter content.
I don't have access to the food mixer in the next couple of days and will need to make things by hands.