September 23, 2019 - 6:29am
Couronne Bordelaise
Just wanted to share this attempt to bake a traditional bread from France.
From the book "Pains des boulangers" by Mouette Barboff.
Happy Fall Season to all!
Share
Just wanted to share this attempt to bake a traditional bread from France.
From the book "Pains des boulangers" by Mouette Barboff.
Happy Fall Season to all!
Comments
Your bread is beautiful! Care to share the formula and method?
I need ta bake me suma’ dat...
Danny
IMG_3079.jpeg
IMG_3080.jpeg
325 g water
200g starter or fermented dough
100 g rye flour
1- kneading about 10 minutes
2- first rise about 3 hours with 2 folds at hour 1 and 2.
3- depending on the size of the "couronnne" (wreath) you want to achieve divide in 6 portions of 100g portions and one of 125g (also possible 7x125+ 1x140g)
4- shape in rolls, flatten one to put at the bottom of the lined basket (see picture) oil the edge of the disc and put the other rolls on top. Cut out the center end cover each roll with the created triangle.
5 -let rise for 1h to 1hour30.
6- turn out of the basket upside down and bake in preheated oven at 450F for about 30 to 35 minutes to your taste.
Moulin, is the 100g rye indicating the flour used in the levain?
I wonder, is it difficult to turn out the dough once proofed?
I assume, “oiling the edge of the disc” is to cause a slight separation between the disc and the balls once baked. Is this correct?
Thanks for sharing...
Danny
Hi Danny,
1-Actually with "starter" I meant a well fed ready to use starter, I made it with white flour but any starter would work.
2-I put the peel right over the basket and then turned it upside down and lastly took out the basket and cloth.
3-Yes this is for the visual effect.
Please share your experiment and comment if you get a chance to try it. Thanks.
“500g bread flour
325 g water
200g starter or fermented dough
100g rye”
I am questioning the formula because the 100g rye is at the bottom of the formula under the levain (starter).
Are you mixing 500g BF + 100g rye + 352g water with 200g @ 100% hydrated starter? I calculate the hydration at 61%. Is this correct?
F I bake this, I want to get it right...
Dan
Yes, absolutely.
I apologize I did not pay attention to the ingredient order AND I just noticed that I omitted the SALT.
I usually use 15g salt per 1000g flour but you can go up to 20g salt per 1000g flour which is more common.
Best and sorry for not being very professional, I will do better next time!
and I have a really, really soft spot for all those traditional French shapes like this one, the Fendu and the Tabatiere is also on my to do list...What a beauty! Kat