I measured carefully - haven't had this problem with other recipes from the book.
I store my flour in the refrigerator (south Florida = bugs) so it tends to be drier than when it is stored on the counter or in a cupboard so I use a tad...
I tried to make the Rich Man's Brioche from the Bread Baker's Apprentice. it was a disaster - so greasy from all that butter that i just oozed fat and was almost hollow and inedible. what did I do wrong or are the proportions wrong?
