Ive always fancied having a crack at baking a Couronne Bordelaise. Its an ok first attempt. The fluting didnt separate evenly all the way around (Ive craftily photographed the best side). The dough only uses 1g of dried yeast and the whole dough is proved overnight at room temperature for around 12-14 hours, so its a nice long fermentation. Although it looks elaborate the technique is fairly straightforward, so long as youre happy working with reasonably wet dough (around 65% hydration). After proving, inverting the dough and getting it into my baking dome was a little tricky. I dont have a pizza peel so used an oiled and floured baking sheet. Unfortunately I didnt flour it enough and had trouble sliding the dough off the sheet (due to its form it cannot be lifted). A little encouragement with a spatula did the trick! This one is a simple white. Next time I might bake it as a wholegrain with herbs.
Posted on: Mon, 25 Aug 2014 14:58:32 +0000
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