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Submitted by Floydm on November 15, 2005 - 5:16pm.

Couronne


I tried baking a Couronne this weekend:

The bad news: the dough was too slack for me to shape very well, so it didn't turn out terribly pretty.

The good news: the slack dough made wonderful bread. Even with a quarter of the flour whole wheat, it was light and airy. We gobbled it up.

The recipe was roughly the rustic bread I've baked many times. I think I went a little heavier on the whole wheat than usual, but I wasn't paying close attention.


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Submitted by BruceMcDermott on November 17, 2005 - 12:53pm.

Couronne - tell me more.

Floyd,

I've not heard of Couronne. Any source of information and the recipe.

Thanks.


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Submitted by Floydm on November 17, 2005 - 12:59pm.

Couronne info

Bruce -

Check out the comments on this article. That covers the sum total of my knowledge of Couronne (and also includes the recupe I used, roughly).

Tonight I'll see if can look it up and learn more about what a couronne traditionally is. As I said, I was totally winging it here.


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Submitted by hotbred on November 28, 2005 - 9:41pm.

YOUR COURONNE !!!

I have a detailed exact recipe from JULIA CHILDS baking book if u would like the exact recipe & the way to do it,please let me know. Ive made it before. Yours looks very good,its not to be sold, its to be eaten fantastic color too HOTBRED!!!


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Submitted by Bakenstein on November 29, 2005 - 10:45am.

Couronne

Hi hotbred,

I saw the show but do not have the Julia Childs baking book.

If you could post the recipe I'd be obliged.


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