Turn the dough out onto a lightly
floured work surface again and divide it into four pieces.
Flour the work surface again and roll the large piece of brioche dough into an 8 - by -12-inch rectangle about 1/4 inch thick.
Flour the work surface again.
Flour the work surface again, and divide the dough in half, then divide each half into 3 equal pieces.
Flour a work surface again, turn the dough out, and divide it in half.
Not exact matches
Again,
flour a
work surface.
Punch down the dough and once
again place it onto a
work surface (lightly
floured if necessary).
Turn the contents of the food processor out onto a lightly
floured work surface —
again, it will look too dry and crumbly to possibly be pie dough, but have faith.