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Home > posts > 2021 > 02 > 2021-02-26_No_Knead_Brioche.html
No Knead Brioche
/posts/2021/02/2021-02-26_No_Knead_Brioche.html
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I made No Knead Brioche[@rev]
I initially followed the recipe but it was so unbelievably wet that I had to add a ton of flour. I was just trying to get it to come together so I wasn't measuring but it was as much as another 1/2 cup. Also, while I used bread flour in the main, I added all purpose.
This was before adding more flour. It was so wet:
I was really disappointed that (a) I had to add so much flour and (b) I don't know how much and (c) I didn't note it last time[@rev] either. Meredith seems to recall I had similar issues but again, I didn't note it.
I tried to weigh the dough after everything and got 674 grams. I figured I could backout how much flour I added but, as can be seen below, I ended up with less overall. So that didn't work. I really don't think I messed up any of the measurements though it is a possibility, especially since I came out under. I will be extra careful next time to both make sure I start with the right amount and that I know how much more I add
| Item | Amount | Ounces | Grams | Total (grams) |
|---|---|---|---|---|
| Flour | 1 | 9.125 | 258.7 | 258.7 |
| Yeast | 1.25 | 3.1 | 3.9 | |
| Salt | 0.75 | 5.9 | 4.4 | |
| Eggs | 3 | 35.0 | 105.0 | |
| Butter | 8 | 1 | 28.3 | 226.8 |
| Water | 2 | 1 | 28.3 | 56.7 |
| Sugar | 0.1875 | 198.0 | 37.1 | |
| Total | 692.6 |
The dough felt pretty dry coming out of the fridge. Maybe too much flour? Or it was just cold. Anyway, I followed the rest of the recipe and once it was at about the top of the pan.
I baked for about about 30 minutes. At 25 it was too cool but I took it out at ~195°F at 30 minutes.
One side grew too much. You can't see in the cross section but there was a bubble under that side. Oops.
Otherwise, it was pretty good. Maybe a tad over-proofed. And less tasty (and less shiny) than last time[@rev] but still pretty good.