As of the time of writing it has been 3 years and 4 months since I started my YouTube 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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