Rak Posted December 21, 2015 Report Share Posted December 21, 2015 Rak, things are a lot easier for me at least if I use weight measurements. I hope you have a scale that measures grams. I do! I'm a real newbie when it comes to baking, but the one thing I learned (especially with my pizza dough) is how much better I can control ratios when using weight rather than volume. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted December 21, 2015 Author Report Share Posted December 21, 2015 Rak, then you have it made with the Brioche. I followed that recipe to a T absolutely no changes Quote Link to comment Share on other sites More sharing options...
Rak Posted December 21, 2015 Report Share Posted December 21, 2015 Rak, then you have it made with the Brioche. I followed that recipe to a T absolutely no changes It won't be cooked on a KK, but I'll still post a picture of the finished bread if thats ok Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted December 21, 2015 Author Report Share Posted December 21, 2015 Rak, I hope you do, mine was baked in the kitchen oven:) Quote Link to comment Share on other sites More sharing options...
Rak Posted December 21, 2015 Report Share Posted December 21, 2015 MacKenzie or any other baker.... I don't have bread flour, would AP be ok to use? And whats the difference? Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted December 21, 2015 Author Report Share Posted December 21, 2015 Rak, Robin Hood makes a bread flour. I think you would be able to find it at any supermarket. I think it had a little more gluten than the regular all purpose flour they make but I'm not sure maybe they have just added a bread enhancer to the regular flour. All purpose will work though. 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted December 22, 2015 Report Share Posted December 22, 2015 Not the baker that MacKenzie is (we're not worthy! ), but the flour can often make a difference. I'm a King Arthur flour fan. I have pizza flour, pasta flour, and bread flour in addition to the AP everyday flour. 1 Quote Link to comment Share on other sites More sharing options...
Rak Posted December 22, 2015 Report Share Posted December 22, 2015 ok great. Thank you! I'll pick up some bread flour from the store. For my pizza I use "00" and I know that makes a huge difference from AP. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted December 22, 2015 Author Report Share Posted December 22, 2015 MacKenzie or any other baker.... I don't have bread flour, would AP be ok to use? And whats the difference?Rak, it just takes occurred to me about the yeast I use, it Fleischmann's Bread Machine yeast. That is what is on the label. I like it a lot even though I never use a bread machine. 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted December 22, 2015 Author Report Share Posted December 22, 2015 Tony, you are giving me too much credit, but thanks anyway. I just wish I could get that selection of flour here. Then again I can get Canadian wheat flour:) Quote Link to comment Share on other sites More sharing options...
tony b Posted December 22, 2015 Report Share Posted December 22, 2015 Just across the border in Vermont, MacKenzie. You could do a road trip and stock up. Quote Link to comment Share on other sites More sharing options...
