Rak Posted December 21, 2015 Report 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.
MacKenzie Posted December 21, 2015 Author Report Posted December 21, 2015 Rak, then you have it made with the Brioche. I followed that recipe to a T absolutely no changes
Rak Posted December 21, 2015 Report 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
MacKenzie Posted December 21, 2015 Author Report Posted December 21, 2015 Rak, I hope you do, mine was baked in the kitchen oven:)
Rak Posted December 21, 2015 Report 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?
MacKenzie Posted December 21, 2015 Author Report 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
tony b Posted December 22, 2015 Report 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
Rak Posted December 22, 2015 Report 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.
MacKenzie Posted December 22, 2015 Author Report 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
MacKenzie Posted December 22, 2015 Author Report 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:)
tony b Posted December 22, 2015 Report Posted December 22, 2015 Just across the border in Vermont, MacKenzie. You could do a road trip and stock up.
