Thought I’d try another recipe from the Weekend Bakery. This time it is their no knead brioche.
- 250 g AP flour
- 100 g butter, melted
- 70 g water, room temperature
- 2 eggs (~110 g) – surprisingly I weighed my eggs and they were each 55 g (makes me wonder if they weigh eggs to separate em out into the various sizes they sell in the supermarket)
- 50 g honey (recipe said runny honey, I just used the honey I squeezed outta my container)
- 5 g salt
- 3 g yeast (my scale is a bit finicky so I may have somewhere between 3-4 g in my recipe)
I started by mixing together the eggs, honey, water, salt, and melted butter. Whisked it for about 30-60 seconds. Then I added the yeast+flour mixture and mixed it until it was homogenous.
Then I let it sit for 2 hours.
I did a stretch and fold 3-4 times. The dough was fairly well together so I placed the entire thing in a bowl, covered it with plastic wrap, and put it in the fridge for about 48 hours. Now you have the option of dividing the dough into 6 balls to create 1 loaf, or you can do petite brioches. Since I didn’t have time to let a full loaf proof for 2-3 hours, I decided to make 6 small petite brioches. So I divided the dough into 6 pieces and formed them into balls. These were placed in my muffin tin that I greased with butter.
To let it proof, I just tossed the whole tray into my microwave (so I wouldn’t have to fuss with putting something to cover them and possibly getting them to stick). The site I was basing the recipe off of said to let them proof for 30 minutes. I found that it took about 50 minutes to proof to my liking.
I had pre-heated my oven to 375F. I baked it for 7 minutes at this temperature
Then I dropped the temperature to 320F and kept on going (the site said 8 minutes but they weren’t golden brown at that time so I kept them in). I probably baked it for a total of about 30-45 minutes.
I glazed the top with some melted butter and set them on a cooling rack.
They came out delicious. Good structure on inside, very buttery. Wife approved.