Woody's Bread Saga Continues
Feb 06, 2011 | From the kitchen of Rose
Many people think of brioche as a challenging bread but Woody discovered that with the right type of flour it's actually one of the easiest recipes!
In the photo on the left he used Gold Medal unbleached all-purpose flour. Then he made the same recipe using the Gold Medal Better for Bread flour. The difference in crumb is quite astounding. The higher protein content yields more structure for greater loft but as Better for Bread flour has a slightly lower protein than most available bread flours it maintains a gossamer, tender texture!
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Julie
02/08/2011 09:42 AM
Woody, congratulations on a beautiful brioche! It's one of my favorite breads to make. I love seeing the difference a little extra extensible protein makes!
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