June 29, 2008 - 5:32pm
Auvergne Crown
I thought I would try to make this bread from "Local Breads". I wasn't sure how it would turn out since this is the first time I had tried making this bread. When I was shaping the crown it picked up to much flour from the counter and the ends of the rope didn't want to seal together. I just twisted them around each other and it didn't come apart. The bread looked a little light to me so I left it in an extra 10 minutes. I'm going to cut it later tonight and see how it tastes.
Auvergne Crown
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Not traditional, but I like the twisting!
SOL
That bread look beautiful :) I like the effect the twisting had :)
Hows it taste~?
TGB
The twisting came about from me trying to seal the ends together. I gave up before I made a mess of the dough. Here is a picture of the sliced bread.
The crumb was very moist. I'm glad that I cooked the bread an extra 10 minutes. Next time I would cook it another 5 minutes. The book said to cook the bread at 400° F which is about 50 to 60 degrees lower than I normally cook bread.
The bread tastes great and the people at work loved it too.