Flour for an Italian recipe (Pan Brioche)

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Flour for an Italian recipe (Pan Brioche)

The translated recipe for this sweet braided bread (see photo below) calls for:
250g flour 00
250g flour Manitoba

From what I find online, I think that I might use those amounts of AP flour and bread flour, but perhaps simply using one or the other for the full 500g would be more appropriate.

Any suggestions?