Bread flour or AP Flour Brioche
Posted: 10 December 2010 10:27 PM   [ Ignore ]
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I have been baking for some time now , mostly cakes and cookies ..however i would like to attempt baking brioches , cinnamon raisin buns and special breads .
The Brioche recipe i am considering mentions the use of Bread Flour ..and there r some brioche recipes that state Unbleached AP flour .
will the choice of Flour produce a superior / inferior quality Briache ..a k a rich mans / poor mans brioche   ???
would appreciate the input . grin

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Posted: 11 December 2010 02:15 AM   [ Ignore ]   [ # 1 ]
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klueless - 11 December 2010 02:27 AM

The Brioche recipe i am considering mentions the use of Bread Flour ..and there r some brioche recipes that state Unbleached AP flour .  will the choice of Flour produce a superior / inferior quality Briache ..a k a rich mans / poor mans brioche   ???
would appreciate the input . grin

I doubt you’d be able to tell the difference between one made with bread and one made with AP, unless you compared them side by side; even then, your technique might have mattered more than the slight differences between the flours.

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Posted: 11 December 2010 08:43 AM   [ Ignore ]   [ # 2 ]
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AP will give a more tender texture, but the quantity of butter will be more important in determining the texture and flavor.  Less butter will give a lighter, higher brioche, while more butter will give a denser, richer, more cake-like brioche.  At least one overnight in the fridge will boost flavor as well. 

It is probably worth using the flour called for in the recipe, as a change to the flour may also mean you need to make adjustments to the hydration.

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