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How to Make a 100% Butter Brioche by Hand | Don't Try This at Home!

Regular brioche with its 40% – 50% butter is already quite rich. But I wanted to see whether a 100% butter dough would even be possible to make. It totally is! Any fat that is added to bread dough inhibits gluten formation. The more fat is added the more difficult it is to develop the gluten and the longer it takes to a achieve sufficient gluten strength. For this reason, even regular brioche can take 25 minutes of mixing. The longer a dough is mixed the more it warms up. Temperature control is extremely important in breadmaking, so all ingredients for this dough must be stone cold. I have spoken extensively about both points in the videos of the Brioche and Principles of Baking playlists on my channel, so I will not get too deep into it here. I will assume that you know the principles of making brioche. 📖 Get the recipe ➡️ https://www.chainbaker.com/100-brioche/ ---------------------------------------------------------------------------------- 🥨 To learn more about bread making click here ⤵️ Principles of Baking http://bit.ly/principles-of-baking The Steps of Baking http://bit.ly/steps-of-baking ---------------------------------------------------------------------------------- 🔪 Find all the things I use here ⤵️ 🇺🇸 https://www.amazon.com/shop/ChainBaker 🇬🇧 https://www.amazon.co.uk/shop/ChainBaker ---------------------------------------------------------------------------------- 🌾 If you would like to support my work click here ⤵️ https://www.ko-fi.com/chainbaker ---------------------------------------------------------------------------------- 🍞 Share your bread pictures here ⤵️ https://www.flickr.com/groups/chainba... ---------------------------------------------------------------------------------- #Bread #Baking #ChainBaker ---------------------------------------------------------------------------------- Disclosure I participate in the Amazon Influencer Program which will earn commissions from qualifying purchases at no extra cost to you.