Hamelman Vermont SD as a Couronne
Don't post much anymore but still breathing & baking. I was rummaging around the far depths of the kitchen cabinet and came across a Bundt pan. It was nestled inside of one of those "coffee cake" ring pans, which we may have used twice in a decade or more.
Several years ago I tried to shape a couronne with just a ring of dough, to somewhat disappointing results. But yesterday I figured why not try it a more traditional way employing a less than traditional baking pan.
For my money there is no easier levain dough to make than this one, and if there were to be any missteps I didn't want the composition of the dough to take the blame.
It turns out that this was a fairly easy task to complete using 1000g dough divided into 6 167g balls. Due to the height of the central tube, adding the center leaf-over dough was not an option. C'est la vie.
The sesame seeds were an afterthought. For a first time out of the starting gate, there's not much to complain about, but the next should exhibit more consistent scoring.