Grande Tête Brioche

Preparation info
    • Difficulty


Appears in

By Jeffrey Hamelman

Published 2004

  • About


  1. Dividing and Shaping: Refer to the illustrations for a visual description of the shaping process. This traditional shape (which translates to “big head”) is formed using 2 balls of dough, in this case 1 ball weighs 9 ounces and the second weighs