The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Making a Couronne sourdough

SallyBR's picture
SallyBR

Making a Couronne sourdough

Yesterday I made the Auvergne Crown from Local Breads - turned out very good, excellent tasting bread, mild sourdough, crumb moderately open but not excessively so

I wanted to make sure the ring would not deflate too  much during transfer to the oven, which is always a problem for me, so I used a cake ring pan for the rising after shaping, and placed the pan in a hot roasting pan for baking. Turned out great, so I'm sharing the method with you.  

 

Mirko's picture
Mirko

Great looking bread, nice shape.

Mirko

SallyBR's picture
SallyBR

Thank you!

dabrownman's picture
dabrownman

amazed at what an inexpensive and common turkey (or chicken) roaster can do to put a beautiful crust on bread.  Yours is a  gorgeous example.  It's no wonder Chad Robertson and Tartine are so famous.

Are you still living in the 'Other Manhattan'?  I graduated from Solo Tech many moons ago.  The first, and only, house I ever designed and built is right outside of town if it hasn't collapsed :-)  Such fond memories of the Flint Hills.....

Nice baking Sally.   

SallyBR's picture
SallyBR

Yes, we've been living in the "Other Manhattan" for 4 and a half months now,  amazing how time passed quickly this year

The Flint Hills are very beautiful, and I must say even with the cold temperatures we are having, I am happy we moved here.  It's been good on many levels for us... 

hanseata's picture
hanseata

And a beautiful loaf!

Happy New Year,

Karin

SallyBR's picture
SallyBR

Happy New Year for you too!