I'm going to expand on the previous post about brioche basics and talk about two of the common brioche decreases, the brRsl and brLsl decreases -- basically right slanting and left slanting brioche decreases.
The easiest way to explain them is in a video format, so I've created a tutorial video showing you how these two decreases are done. I hope you'll give brioche a try if you haven't already and that you try out some patterns using increases and decreases.
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