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Published on Oct 25, 2013
Baker Mark Sinclair shows how to make by hand with three different brioche variations: Brioche Nanterre, Brioche à Tête, and the Belgian sweet bread Craquelin. Recipe: 870g flour (6.5 cups) 72g sugar (1/4 cup+2Tbsp) 18g salt (1 Tbsp) 12g yeast (1 Tbsp, 1tsp)