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UNEVEN CRUST ON BRIOCHE BUN

post #1 of 2
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ON THE COOLING  PROCESS AFTER BAKING THE BRIOCHE BUN AND ROSEMARY GARLIC FOCACCIA TE BUN IS KIND OF SHIRINKING ON THE TOP LOOKS LIKE COOLS DOWN THE AIR LEAVE SOME POCKETS MAKING THE THE TO P OF THE BUN WEIRD!

post #2 of 2
I am pretty sure there is a question in there somewhere...right?
If so the routine info provided with the cry for help is...
A. recipe, including the instructions
B. anything you did different if you veered away from the recommended instructions
C. this is key if the final appearance is unexpected, a pix or three.

mimi

* actually if you wanna just post the pictures there are those who can probably help you out by just looking at the end result.
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