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Grande Tête Brioche
Preparation info
- Difficulty
Medium
Appears in
Published 2004
Method
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
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Components
- Grande Tête Brioche
Part of
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