December 26, 2012 - 7:22am
Making a Couronne sourdough
Yesterday I made the Auvergne Crown from Local Breads - turned out very good, excellent tasting bread, mild sourdough, crumb moderately open but not excessively so
I wanted to make sure the ring would not deflate too much during transfer to the oven, which is always a problem for me, so I used a cake ring pan for the rising after shaping, and placed the pan in a hot roasting pan for baking. Turned out great, so I'm sharing the method with you.
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Great looking bread, nice shape.
Mirko
Thank you!
amazed at what an inexpensive and common turkey (or chicken) roaster can do to put a beautiful crust on bread. Yours is a gorgeous example. It's no wonder Chad Robertson and Tartine are so famous.
Are you still living in the 'Other Manhattan'? I graduated from Solo Tech many moons ago. The first, and only, house I ever designed and built is right outside of town if it hasn't collapsed :-) Such fond memories of the Flint Hills.....
Nice baking Sally.
Yes, we've been living in the "Other Manhattan" for 4 and a half months now, amazing how time passed quickly this year
The Flint Hills are very beautiful, and I must say even with the cold temperatures we are having, I am happy we moved here. It's been good on many levels for us...
And a beautiful loaf!
Happy New Year,
Karin
Happy New Year for you too!