I’m new and this is my first post. In my copy of Cake Bible (printed in 1988) it says to use bread flour for brioche. But I noticed that in the Bread Bible it says to use all purpose flour with no mention of bread flour. Any ideas why the change? I thought that bread flour gave brioche it’s great texture.

Barbara in Florida

I bet you could use either one, probably just a matter of preference.  I always think of brioche as a soft bread, so I like to use unbleached all purpose.  Bread made with bread flour tends to be chewier and firmer—although there are so many tenderizing ingredients in brioche, I wonder if the difference is less pronounced.