No Knead Brioche (onlinecookingschool)

3 1/4 c bread flour
2 1/4 t instant or rapid rise yeast
1 1/2 t salt or to taste
7 large eggs
1/2 c water, room temp
1/3 c sugar
16 T unsalted butter, melted and cooled slightly
vegetable cooking sprays

Whisk bread flour, instant or rapid-rise yeast and salt together in large bowl. Whisk 6 large eggs, water and sugar together in medium bowl until sugar has dissolved. Whisk in melted and slightly cooled unsalted butter until smooth. Add egg mix to flour mix and stir with wooden spoon until uniform mass forms and no dry flour remains, about 1 min. Cover bowl with plastic wrap and let stand for 10 min. Holding edge of dough with your fingertips, fold dough over itself by gently lifting and folding edge of dough toward middle. Turn bowl 45 degrees; fold again. Turn bowl and fold dough 6 more times (total of 8 folds). Cover with plastic and let rise for 30 min. Repeat folding and rising every 30 min, 3 more times. After fourth set of folds, cover bowl tightly with plastic and refrigerate for at least 16 hours or up to 48 hours. Transfer dough to well floured counter and divide into 4 pieces. Working with 1 piece of dough at a time, pat dough into 4″ disk. Working around circumference of dough, fold edges of dough toward center until ball forms. Flip dough over and, without applying pressure move your hands in small circular motions to form dough into smooth, taut round. (If dough sticks to your hands, lightly dust top of dough with flour.) Repeat with remaining dough. Cover dough rounds loosely with plastic and let rest for 5 min. Grease 2 8 1/2 x 4″ loaf pans. After 5 min, flip each dough ball so seam side is facing up, pat into 4″h disk and repeat rounding step. Place 2 rounds, seam side down, side by side into prepared pans and press gently into corners. Cover loaves loosely with plastic and let rise at room temp until almost doubled in size (dough should rise to about 1/2″ below top edge of pan), 1 1/2 – 2 hours. 30 min before baking, adjust oven rack to middle position, place baking stone on rack and heat oven to 350 F. Lightly beat 1 large egg with pinch salt. Remove plastic and brush loaves gently with egg mix. Set loaf pans on stone and bake until golden brown and internal temp registers 190 F, 35 – 45 min, rotating pans halfway through baking. Transfer pans to wire rack and let cool for 5 min. Remove loaves from pans, return to wire rack and let cool completely before slicing and serving, about 2 hours. Makes 2 loaves.

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