(Sesame Semolina) Couronne V2.
I made several process improvements. Last week's Vermont SD version was to dip my toe in the water giving the couronne a try.
- Replaced the Vermont SD with my standard Sesame Semolina dough
- 8 balls @125g each rather than 6 balls at 167g (thanks to Will for referencing the 8 config in his writeup)
- Moistened balls and rolled in bowl of sesame seeds, rather than sprinkled on as was last week's afterthought.
- Placed directly on parchment inside a bottomless springform pan with a round container in the center to give it shape. Both removed prior to placing the ring back in retard for another several hours.
- Scored consistently at the same level all around
Baked at the same 460 dF with steam.
Because the balls are constrained by being placed shoulder to shoulder, there isn't a lot of room for internal expansion of the crumb. But they will still make tasty accompaniments at the dinner table.
The training wheels have been removed. This was the test to decide whether a third bake will accompany us to a friend's house for dinner next week. It will.