Sesame Semolina Couronne
But since it is "Italian bread", let's go with sesame semolina corona. This is the Jeffrey Hamelman semolina dough with my 125% hydration rye liquid levain in lieu of his 125% bread flour liquid levain.
Neighbors due Friday afternoon for homemade torta di riso, rice cake - courtesy of my better half, home "brewed" limoncello, cheese -courtesy of various cloven-hooved beasts, and bread. As I've made them my sesame semolina baguettes before, I decided on tackling a new shape, and have a preliminary run-through before subjecting any guests to it without a test bake.
Without a specialty banneton of any kind, it was time for some simple improvisation. Using a 2 part Angel Food pan, I took the entire dough, already bulk risen and retarded, opened a hole in the center and dropped it into the pan. Then back to retard it went for an overnight nap. With a teflon-coated pan, there was no issue with the dough releasing cleanly. A healthy swipe across the surface of the dough with a wet paper towel allowed the sesame seeds to adhere nicely.
15 minutes under steam, another 15 minutes after rotating and a final 2 minutes venting. I've never baked anything greater than 750g , and then perhaps only twice, so this was a new adventure for me in a few ways. Still too fresh out of the oven to cut open. If all goes as planned, I'll prep the real thing today for a Friday afternoon bake and better form a round hole in the center.
Crumb shot added
1250g x 1 corona
Comments
Nice job on the corona, Alan. Have you seen this video that Steve Sullivan made with Julia Child on a Baking with Julia episode (and the book by the same name). He shapes a boule, then uses his elbow to create the hole in the center. Fun to watch.
-Brad
Had not seen that one before. However, I cannot see the incomparable Ms. Child without thinking about the Dan Aykroyd skit from ~40 years ago. 40 years - yikes, where has my life gone!
Definitely enlightened me on a technique or two for next time, although I'll keep my elbows well away from the countertop. As I only bathe maybe once a year in late summer, not a good idea. At least I wash my hands monthly!
I've also never used pate fermentee/old dough before, so it was educational in that front as well.
thanks, alan
Your couronne looks very tasty.
David
like they had bathed recently and enlisted them. Thanks, alan
from how huge this loaf looks, it almost makes your usual baguettes look like the "doughnut hole" from this massive miche of a "doughnut"...
That is truly a funky shape and nicely thought out usage of that cake pan! I'm betting that the flavour will be just about what you want them to be --- and that your "company" loaf for tomorrow will be even better (lucky, lucky neighbours).
Can't wait to see the crumb shot!
take 2 is on the way...
thanks, alan
The only time I made this shape was several years ago when I made Proscutto corona from the Bread Bible! look forward to crumb shot! lucky neighbours
Leslie
prosciutto corona sounds wonderful! Thanks, alan
but did not get the results you did. I can sense the creative energy surrounding the making of that hole in the middle and scorings all around. Just lovely! You've inspired me to go back to the drawing board and bake this bread again.
Back to the drawing board for me too and for today's take 2. Thanks, alan