December 1, 2019 - 2:40pm
I made this before using Eric's instructions here: https://breadtopia.com/couronne-bread-ring/
Today I used a recipe and method according to Eric Kayser. I think it's this book (The Larousse Book of Bread ). The method is somewhat different but the result nonetheless appealing.
Looks fabulous. How did it taste?
Nice and firm, there is a hint of rye that you can detect.