Although up to my knees in sour dough starters and liquid levains and with a whole bunch of formulas to scrutinize for my croissant project that is going to be unfolding (as it were) the coming weeks, I couldn’t pass on the opportunity to share this video on how to form a “couronne bordelaise“.
I like this shape a lot, because it doesn’t involve slashing and usually yields a nice ear.
The dough traditionally used for this form is a pain de campagne but I used a 10% rye sourdough, which works just as well.
To add extra effect to the loaf; dust it with rye flour right before putting it into the oven; the rye flour stays nice and white and contrasts with the dark crust. After cooling the individual rolls can be easily broken of the couronne.
Back to the formulas and my belching and farting sourdoughs for the croissants!