The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Couronne

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Erzsebet Gilbert's picture

My bread is bigger than me!

October 17, 2009 - 11:23pm -- Erzsebet Gilbert

O no!  Playing in the garden, I learned from the music across the courtyard it was my neighbor Istvan's birthday!  What to do to wish him the best...?  Bread, because I can't make much else!  But something special, so it wouldn't be just another loaf - a secret ingredient absolutely nobody could guess but everybody seemed to like...


Vanilla! Since I love the couronne shape and Istvan's got a lot of mouths to share with, I tried a big loaf and kneaded up this:

dmsnyder's picture
dmsnyder

Sunflower Seed Rye


Sunflower Seed Rye


Sunflower Seed Rye Crumb


Sunflower Seed Rye Crumb

The Sunflower Seed Rye from Peter Reinhart's "Bread Baker's Apprentice" is made with a pumpernickle rye soaker, bread flour and toasted sunflower seeds plus yeast, salt and water. It is shaped in a couronne and marked with a square around the hole with a dowel.

 Reinhart's instructions are to make a boule from the divided dough and, after resting, punch a hole in the middle and enlarge it. I shaped these couronnes by rolling them into a 24" "rope" and joining the ends. My technique in marking the loaves apparently didn't work. I did dust the grooves with rye flour, which was supposed to keep them from closing, but they sure disappeared! I don't know if I didn't make the grooves deep or wide enough or I just got too much oven spring. Whatever.

 Visual aesthetics aside, this is a very tasty bread. My wife ate a slice with apricot preserves as soon as it was cooled and declared her approval. We had some with a crab louie for dinner.

 Gotta work on that groove, because I sure like the couronne shape. It makes for a great crust to crumb ratio for crust guys like me.

David
bshuval's picture
bshuval

This weekend I decided to bake a couronne. I used my sourdough for it. I am not entirely happy with the shape, but the crumb and taste were great. I've written about it at length here.

For now, here's a picture of the finished couronne:

And here's a picture of the crumb:

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