The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Couronne Bordelaise

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susanfnp's picture
susanfnp

Couronne Bordelaise

I made couronne Bordelaise for this month's BreadBakingDay ("shape" theme; deadline tomorrow so all you bread-shapers get yours in quick if you want to participate!)

Couronne Bordelaise

Detailed instructions here: http://www.wildyeastblog.com/2008/01/31/shape-crown-couronne/

This is a pretty easy shape to do, and does not require a special banneton although they make them and I was sucker enough to get one. This is a good shape for slashophobes since no slashing is required.

Comments

Thegreenbaker's picture
Thegreenbaker

I just visited yourblog. I am drooling beyond control!

 

That is a beautoful loaf. I am going to try that one day....when I have guests coming over.....seve it with some nice french bordeaux red perhaps and some other food I suppose ;)

 

You are an inspiration! I loved looking at your yule log by the way....VERY artistic and yummy looking!

bwraith's picture
bwraith

Susan,

Wow, what a beautiful loaf. You've done it again. Your blog is just great, by the way. You've assembled a wonderful resource for bread making, and it gets bigger and better all the time.

I'm still a huge fan of your sourdough bagel recipe, by the way. I did another batch just recently.

I don't know if it's just something in my browser, but it looks like there is an error in the link above, or at least I get an error when I try to use it. It gives a file not found error for me.

Thanks again for a great post.

Bill

 

manuela's picture
manuela

Susan, this is wonderful! (as all of your breads always are)

susanfnp's picture
susanfnp

Thanks everyone!

Thegreenbaker, I hadn't though of it, but of course a Bordeaux would be the perfect wine!

Bill, thanks for the heads up on the link -- fixed now. 

Manuela, your rolls are stunning too! 

Susanfnp

http://www.wildyeastblog.com

ehanner's picture
ehanner

Susan you are quite the Artist. A masterful job at a complicated project and very nicely documented. Great job!

 Eric

zolablue's picture
zolablue

Susan, that is a beautiful jewel of a loaf! Absolutely stunningly beautiful as is everything you do. I love your blog as well and was having minor withdrawal over the holidays as I thought you weren't baking as much. (heehee)

 

I saw that type of banneton being used in a Julia Child video but have never found a source. Also, I've looked all over for a long, narrow linen-lined banneton and cannot find a source anywhere. Do you know if this is a shape available from your source in France? I'd love to know.

 

Again, I'm so pleased to see your latest bread. Please keep baking more and more and sharing it with us. We love it!

 

weavershouse's picture
weavershouse

Wow, what beautiful bread. I don't know how you did it but I'm going to your blog right now to find out. Just perfect!                                                                                                     weavershouse

KipperCat's picture
KipperCat

What a pretty bread!  I made a plain couronne once, and was underwhelmed by the simple appearance.  But your bordelaise is really nice.

susanfnp's picture
susanfnp

Eric, thanks a lot. I promise it is not as complicated as it looks.

ZolaBlue, here is the link for the banneton supplier, but I don't think they have long ones that are linen-lined: http://www.boissons-vaisselle.com/patisserie/boulangerie.php I will warn you that shipping to the US is exorbitant and I will definitely not do this again!

I actually prefer loose linen to that which is sewn to the basket, because sometimes it's nice to leave the linen out to get the wicker pattern on the loaf. Also if the dough is a little sticky it's good to be able to dump the proofed loaf out of the basket with the the linen stuck to it, and the linen is then usually pretty easy to peel off (at least easier than trying to gently pry the dough out of the basket).

Weavershouse, if you have had a look you have seen that the shaping is actually quite simple.

KipperCat, I like the plain couronnes too but sometimes I'm just in the mood for ruffles :)

Bill, I'm glad you're still making & liking the bagels. They are a favorite around here for sure.

susanfnp

http://www.wildyeastblog.com

KipperCat's picture
KipperCat

I might have been happier with my couronne if I rose it in a banneton instead of flat.  Next time I'll get out my 12 inch colander and try that.

Mini Oven's picture
Mini Oven

I just love great and easy ideas that look like a million bucks!  Thanks!  And thanks too for taking the time and energy to show them to us!  

Mini O

weavershouse's picture
weavershouse

And easy like you said. It makes lots of crusty crust which is just what we love. Thanks so much for this great idea.                                                                                                       weavershouse

zolablue's picture
zolablue

Susan, you are right that I should just look for baskets in the shapes I'd like. (duh) Why do I forget this. It would be so much easier and I do have extra linen I bought from SFBI so, again, thanks for the reminder.