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I am happy with my first run of Brioche buns, following Peter Reinhart recipe from Crust and Crumb.   If I had taken the buns off 5 minutes sooner they would have been prefect.  I used 150 g for buns so next time I will reduce to 100 g.   The 150 g were almost too big to put a mouth around.  The last bit of dough I made loaf which I took off on time so the crust is better..   I had coated the buns with black sesame seeds after egg wash.  The first run was close call had I taken them off 5 minutes later they would have been burned,     Burgers were very good.    

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