The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Auvergne Crown

LeadDog's picture

Auvergne Crown

I thought I would try to make this bread from "Local Breads".  I wasn't sure how it would turn out since this is the first time I had tried making this bread.  When I was shaping the crown it picked up to much flour from the counter and the ends of the rope didn't want to seal together.  I just twisted them around each other and it didn't come apart.  The bread looked a little light to me so I left it in an extra 10 minutes.  I'm going to cut it later tonight and see how it tastes.

Auvergne CrownAuvergne Crown 

staff of life's picture
staff of life

Not traditional, but I like the twisting!


Thegreenbaker's picture

That bread look beautiful :) I like the effect the twisting had :)


Hows it taste~?





LeadDog's picture

The twisting came about from me trying to seal the ends together.  I gave up before I made a mess of the dough.  Here is a picture of the sliced bread.

Crown CrumbCrown Crumb

 The crumb was very moist.  I'm glad that I cooked the bread an extra 10 minutes.  Next time I would cook it another 5 minutes.  The book said to cook the bread at 400° F which is about 50 to 60 degrees lower than I normally cook bread.

 The bread tastes great and the people at work loved it too.