The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Homemade No Knead Brioche(Butter 50%)

Homemade No Knead Brioche(Butter 50%)

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mukgling

Description

No Knead Brioche

Summary

Yield
ea
Prep time
Cooking time
Total time

Ingredients

Instructions

** Video subtitles can be set in two languages: Korean and English **

** You can set subtitles on screen **

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How To Make Almond Topping

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70.0g Almond Powder

70.0g Sugar A

27.0g Water

 8.0g Rum

30.0g Egg White

25.0g Sugar B

 9.0g Soft Flour(Cake Flour)

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1. Put almond powder in the bowl.

2. Add sugar A and mix evenly.

3. Add water and mix evenly.

4. Add Rum and mix evenly.

5. Add egg white and mix evenly.

6. Add sugar B and mix evenly.

7. Add Cake flour and mix well.

8. Put the finished almond topping in the Pastry bag.

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How To Make No Knead Brioche

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(B's (%) = Baker's Percentage = Bakers Percent)

(Tr (g) = actual input amount = Truth Input)

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Total Dough Formula

 

B's (%): 50.0%, Tr (g): 150.0g Strong Flour(Bread Flour)

B's (%): 50.0%, Tr (g): 150.0g All Purpose Flour

B's (%): 35.0%, Tr (g): 105.0g Whole Eggs

B's (%):  1.3%, Tr (g):   3.9g Instant Yeast

B's (%): 50.0%, Tr (g): 150.0g Butter

B's (%): 12.0%, Tr (g):  36.0g Sugar

B's (%):  2.0%, Tr (g):   6.0g Salt

B's (%): 25.0%, Tr (g):  75.0g Water(36℃)

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Process

1. Put water in the bowl.

2. Put the instant yeast.

3. After 1 minute, mix evenly the instant yeast.

4. Add eggs and mix well.

5. Add sugar and mix well.

6. Add salt and mix well.

7. Add melted butter(36℃) and mix well.

8. After adding flour,

   Mix evenly until the flour is invisible.

   (Dough temperature: 21℃)

9. After 20 minutes of rest,the first fold(folding)

10.After 20 minutes of rest,the second fold(folding)

11.After 20 minutes of rest,the third fold(folding)

12.After 20 minutes of rest,the fourth fold(folding)

13.Refrigerated fermentation: 4℃, 8hours

14.After refrigeration fermentation,

   Place the dough at room temperature for 2 hours.

15.Push in a square shape.

16.Square division: 135g

17.Slightly push the dough, 15 minutes of rest

18.Apply butter in the bakeware.

19.Final molding: roll and fold.

20.Put the dough in the bakeware.

21.Second Fermentation(Final Proofing):24 ℃, about 3 ~ 4 hours

22.After completion of the second fermentation,

   Topping the almond toppings on top of the dough.

23.Sprinkle an almond slice.

24.Oven temperature 190℃ Preheating

   Preheat the lodge in a fully-heated oven for at least 20 minutes.

   (Lodge LCC3 Cast Iron Combo Cooker, Pre Seasoned, 3.2-Quart)

25.Put the dough into the preheated lodge 10-inch combo cooker floor

26.Cover the lodge 10-inch combo cooker lid.

27.Put in the oven

28.After baking for 15 minutes, 

   remove the lodge cover and continue baking for about 5 minutes

   (20 minutes in total)

29.Remove the bread from the oven and cool

30.Tasting after completion of bread

 

 

Test results

1. It is possible to make brioche dough easily at home 

   by applying No Knead Dough Method(no kneader is needed)

   You do not need to use a lot of power for dough.

2. It is a very soft texture.

3. It is advisable to use a lodge combo cooker 

   for small sized home ovens.

4. Fermentation time is not absolute. 

   Time adjustment required according to room temperature

   (Because of winter shooting, room temperature is low,

   so the fermentation takes a long time)

 

* Note: Always be careful when using the oven

(It is very hot, so use it after wearing very thick oven gloves)