Comments on: Shaping a Couronne Bordelaise http://www.wildyeastblog.com/2008/01/31/shape-crown-couronne/ Notes from my kitchen, in which I bake bread and raise a few other matters Wed, 20 Aug 2008 13:36:20 +0000 http://wordpress.org/?v=2.6.1 By: Breadislife http://www.wildyeastblog.com/2008/01/31/shape-crown-couronne/#comment-4039 Breadislife Tue, 08 Jul 2008 21:39:32 +0000 http://www.wildyeastblog.com/2008/01/31/shape-crown-couronne/#comment-4039 Absolutely amazingly inspiring! Even though it's 10:30pm I am running to the kitchen to get my dough ready to make this tomorrow!! Absolutely amazingly inspiring!
Even though it’s 10:30pm I am running to the kitchen to get my dough ready to make this tomorrow!!

]]> By: Caramella Mou http://www.wildyeastblog.com/2008/01/31/shape-crown-couronne/#comment-2715 Caramella Mou Tue, 26 Feb 2008 11:35:15 +0000 http://www.wildyeastblog.com/2008/01/31/shape-crown-couronne/#comment-2715 Hi Susan, I spotted this piece of art on your blog and have been yearning to try it out. Last week-end I got my chance. I've never baked with sourdough before, but had a spelt wheat recipe lined up for trying, so I used that instead. Unfortunately I committed several silly mistakes and it was far from your beautiful couronne. But I'm not going to give in just yet. <a href="http://caramellacooks.blogspot.com/2008/02/dinkelbrd.html" rel="nofollow">Here </a> are some photos for a laugh. From looking at the final result, I would never have worked out how to do a couronne (never even heard of the concept before), so many thanks for the instructions and pictures. Panettone is next, I think. Oh dear, there goes the waist line... Thank you, thank you, thank you, Caramella Hi Susan,

I spotted this piece of art on your blog and have been yearning to try it out. Last week-end I got my chance. I’ve never baked with sourdough before, but had a spelt wheat recipe lined up for trying, so I used that instead. Unfortunately I committed several silly mistakes and it was far from your beautiful couronne. But I’m not going to give in just yet. Here are some photos for a laugh.
From looking at the final result, I would never have worked out how to do a couronne (never even heard of the concept before), so many thanks for the instructions and pictures. Panettone is next, I think. Oh dear, there goes the waist line…
Thank you, thank you, thank you,

Caramella

]]> By: Susan http://www.wildyeastblog.com/2008/01/31/shape-crown-couronne/#comment-2525 Susan Fri, 08 Feb 2008 05:10:24 +0000 http://www.wildyeastblog.com/2008/01/31/shape-crown-couronne/#comment-2525 Aparna, I'm glad BBD is strictly non-competitive but thanks so much for the compliment! Big Boys, yes, simple -- that's why I like it! Lien, you're welcome. I really enjoy doing different shapes and I'm glad you find the photos helpful. David, you know I am a big fan of both your and Jeremy's breads, and you definitely have me blushing. I'm sure the ciabatta from your wood-fired oven is just outstanding and it makes me happy that you found some inspiration here. No sound on the video because I don't think anyone really wants to hear me talk :-) Poonam, thanks! Welcome to my blog, I'm glad you stopped by. Mily, what a gorgeous couronne! And as I have said before, <strong>all</strong> of your breads are fantastic. I'm especially liking the 80% rye with flax and sunflower seeds. Aparna, I’m glad BBD is strictly non-competitive but thanks so much for the compliment!

Big Boys, yes, simple — that’s why I like it!

Lien, you’re welcome. I really enjoy doing different shapes and I’m glad you find the photos helpful.

David, you know I am a big fan of both your and Jeremy’s breads, and you definitely have me blushing. I’m sure the ciabatta from your wood-fired oven is just outstanding and it makes me happy that you found some inspiration here. No sound on the video because I don’t think anyone really wants to hear me talk :-)

Poonam, thanks! Welcome to my blog, I’m glad you stopped by.

Mily, what a gorgeous couronne! And as I have said before, all of your breads are fantastic. I’m especially liking the 80% rye with flax and sunflower seeds.

]]> By: Mily http://www.wildyeastblog.com/2008/01/31/shape-crown-couronne/#comment-2516 Mily Thu, 07 Feb 2008 18:00:02 +0000 http://www.wildyeastblog.com/2008/01/31/shape-crown-couronne/#comment-2516 Susan, the bread is of such beautiful form and color and texture, it's such expression of, for lack of a better word, beauty ... and your visual instruction is such a perfect tutorial. Thanks for sharing. You have inspired me over the Fendu shaping and now this Couronne Bordelaise. Last weekend I just happened to make my weekly Norwich SD hence had the dough ready; when I checked out your latest post and on the spur of the moment I decided to try it out and I am glad I did. Please check out the photos to see the outcomes as well as my Couronne Bordelaise stand-in, inspired totally by you: http://www.flickr.com/photos/sierravalleygirl/2248135291/in/set-72157600905528460/ I also baked other types of bread the same day: they all came out with tight crumbs. I think the house was a bit cold hence the dough didn't get proofed enough. And I tried at the same time to convert a Hamelman's recipe to a sourdough one... too many new things to introduce in one day of baking, etc. I wanted to post the photos and send this comment to you right away but the last big storm in the Sierra caused the loss of Internet connection for a good few days, then I was busy with other things until now... Last but not least: you're a great "sensei"! Thanks! Susan, the bread is of such beautiful form and color and texture, it’s such expression of, for lack of a better word, beauty … and your visual instruction is such a perfect tutorial. Thanks for sharing.
You have inspired me over the Fendu shaping and now this Couronne Bordelaise.

Last weekend I just happened to make my weekly Norwich SD hence had the dough ready; when I checked out your latest post and on the spur of the moment I decided to try it out and I am glad I did.

Please check out the photos to see the outcomes as well as my Couronne Bordelaise stand-in, inspired totally by you:
http://www.flickr.com/photos/sierravalleygirl/2248135291/in/set-72157600905528460/

I also baked other types of bread the same day: they all came out with tight crumbs. I think the house was a bit cold hence the dough didn’t get proofed enough.
And I tried at the same time to convert a Hamelman’s recipe to a sourdough one… too many new things to introduce in one day of baking, etc.

I wanted to post the photos and send this comment to you right away but the last big storm in the Sierra caused the loss of Internet connection for a good few days, then I was busy with other things until now…

Last but not least: you’re a great “sensei”! Thanks!

]]> By: Poonam Phatak http://www.wildyeastblog.com/2008/01/31/shape-crown-couronne/#comment-2465 Poonam Phatak Tue, 05 Feb 2008 22:48:30 +0000 http://www.wildyeastblog.com/2008/01/31/shape-crown-couronne/#comment-2465 woW....woWWWWW..WoWWWWWW.... woW….woWWWWW..WoWWWWWW….

]]> By: David Aplin http://www.wildyeastblog.com/2008/01/31/shape-crown-couronne/#comment-2463 David Aplin Tue, 05 Feb 2008 20:35:40 +0000 http://www.wildyeastblog.com/2008/01/31/shape-crown-couronne/#comment-2463 Hi Susan, You are now officially my number one bread baking resource on the internet. Jeremy's stirthepots.com was number one, mainly because of the interviews (and cuz J is my friend) but you have edged him out of the number one spot. I am trying to "work" my own blog as much as I can but invariably I usually check in here before heading to my blog. If I see that there's a new post, it spurs me to do something, and work hard at it, 'cause WildYeast is now the standard by which I measure. This recent Couronne Bordelaise is outstanding, it's a must do on my list of breads to conquer...er...master....er...ok, get to know. You may recall that I had good raves when I made your version of the Semolina Baguette with Pine Nuts, Fennel and Dried Figs, that was an exceptional formula that garnered many compliments on New Years Eve. We were going to add it to our line up to sell, the additions are considered to be premium and for now we won't produce it, but it'll be a definite seasonal add for Easter or next Christmas. We have been making Ciabatta for a couple of years with mixed inconsistent results. Making up the final dough was such a matter of timing; quite often the oven was simply way too hot to bake whenever the Ciabatta was screaming "NOW!" I can tell you that while under-proofed bread is a disappointment, over-proofed bread makes you want to DIE. Anyways, I kept looking at your form' for "Overnight Ciabatta" thinking, yes this is a good practical idea, retarding in bulk, we used to do this with a few of our early sourdoughs, the final dough would be mixed the night before we baked and left in a covered bin in the cantina where it's cold. The results were very good as long as the leaven was robust and properly fed, good spring and excellent flavour. To make a short story long, your technique showed me the way again and I'm very pleased to say that this will be the new way for this bread. Thanks a million, it's great to be able to learn continuously and I appreciate your blog so much. The wheels are turning. I do prattle on don't I? Happy baking. -David PS: One more thing, the folding video you posted also got the wheels turning. I incorporate folding into all of the slack doughs we do, but it's just good seeing someone else doing it. How come no sound? Hi Susan, You are now officially my number one bread baking resource on the internet. Jeremy’s stirthepots.com was number one, mainly because of the interviews (and cuz J is my friend) but you have edged him out of the number one spot. I am trying to “work” my own blog as much as I can but invariably I usually check in here before heading to my blog. If I see that there’s a new post, it spurs me to do something, and work hard at it, ’cause WildYeast is now the standard by which I measure. This recent Couronne Bordelaise is outstanding, it’s a must do on my list of breads to conquer…er…master….er…ok, get to know. You may recall that I had good raves when I made your version of the Semolina Baguette with Pine Nuts, Fennel and Dried Figs, that was an exceptional formula that garnered many compliments on New Years Eve. We were going to add it to our line up to sell, the additions are considered to be premium and for now we won’t produce it, but it’ll be a definite seasonal add for Easter or next Christmas. We have been making Ciabatta for a couple of years with mixed inconsistent results. Making up the final dough was such a matter of timing; quite often the oven was simply way too hot to bake whenever the Ciabatta was screaming “NOW!”
I can tell you that while under-proofed bread is a disappointment, over-proofed bread makes you want to DIE. Anyways, I kept looking at your form’ for “Overnight Ciabatta” thinking, yes this is a good practical idea, retarding in bulk, we used to do this with a few of our early sourdoughs, the final dough would be mixed the night before we baked and left in a covered bin in the cantina where it’s cold. The results were very good as long as the leaven was robust and properly fed, good spring and excellent flavour. To make a short story long, your technique showed me the way again and I’m very pleased to say that this will be the new way for this bread. Thanks a million, it’s great to be able to learn continuously and I appreciate your blog so much. The wheels are turning.
I do prattle on don’t I?
Happy baking.
-David
PS: One more thing, the folding video you posted also got the wheels turning. I incorporate folding into all of the slack doughs we do, but it’s just good seeing someone else doing it. How come no sound?

]]> By: Lien http://www.wildyeastblog.com/2008/01/31/shape-crown-couronne/#comment-2436 Lien Mon, 04 Feb 2008 20:47:24 +0000 http://www.wildyeastblog.com/2008/01/31/shape-crown-couronne/#comment-2436 I just fell in love with this gorgeous bread. I will have to give this a try. I have a sort of rising basket like that, so I could use that with a towel in it. It looks great. I agree with Aparna, this is a price winner!! BTW I also saw your other photo explanations about shaping (a.o. fendu) really clear and helpful. Thanks! I just fell in love with this gorgeous bread. I will have to give this a try. I have a sort of rising basket like that, so I could use that with a towel in it. It looks great. I agree with Aparna, this is a price winner!!
BTW I also saw your other photo explanations about shaping (a.o. fendu) really clear and helpful. Thanks!

]]> By: Big Boys Oven http://www.wildyeastblog.com/2008/01/31/shape-crown-couronne/#comment-2431 Big Boys Oven Mon, 04 Feb 2008 16:08:44 +0000 http://www.wildyeastblog.com/2008/01/31/shape-crown-couronne/#comment-2431 Gosh after reading, I only found that it is simple. I got to say you did it so sell and so easy! Gosh after reading, I only found that it is simple. I got to say you did it so sell and so easy!

]]> By: Aparna http://www.wildyeastblog.com/2008/01/31/shape-crown-couronne/#comment-2430 Aparna Mon, 04 Feb 2008 14:50:34 +0000 http://www.wildyeastblog.com/2008/01/31/shape-crown-couronne/#comment-2430 Your beautiful bread takes my breath away. If there was a prize at BBD you've just got it. Your beautiful bread takes my breath away. If there was a prize at BBD you’ve just got it.

]]> By: Susan http://www.wildyeastblog.com/2008/01/31/shape-crown-couronne/#comment-2411 Susan Sat, 02 Feb 2008 17:20:52 +0000 http://www.wildyeastblog.com/2008/01/31/shape-crown-couronne/#comment-2411 Astrid: Thanks, I hope you have fun with it. Baking Soda: Yes, those Bordeaux bakers really hit on something. Ulrike: Thanks and you're welcome. Katy: I'm pretty sure you can do this. Helen: Shall I look for a green, yellow, and purple couronne on your blog? Baking History: You're welcome, I think you'll like it. Petra: Thanks! Oliverde: You're welcome, thanks for stopping by. Chou: Wish I had though of it sooner! Elizabeth: Thanks! Boaz: Your type of couronne, although it looks simpler, is actually harder than the Bordelaise, IMO, and I think yours came out just lovely. Mimi: A linen dishtowel is fine. I use unbleached heavy weight linen from a fabric store. I never wash it. Just let it dry thoroughly before storing to prevent mold, and scrape off any visible dried dough. Laura: I'm sure you <strong>can</strong> do it. Have fun! I'm not sure why you had trouble posting a comment on the panettone, but I'm glad you liked the recipe. Zorra: Thank you! Colette: You are welcome. Thank you for visiting me and leaving such a nice comment. Jeremy: The shipping to US is outrageous. I searched everywhere for one to buy here, but I'm convinced there is no source. I guess there is just not much demand. Tanna: Thanks, I'll look for a couronne from you soon! Tartelette: More like an apprenctice, but I always like to learn how to do new things. Eva: Yes, this is good for people who have a fear of slashing. Thanks for hosting BBD! Tracy: A lot of bang for the buck with this one, it's really not hard. Astrid: Thanks, I hope you have fun with it.

Baking Soda: Yes, those Bordeaux bakers really hit on something.

Ulrike: Thanks and you’re welcome.

Katy: I’m pretty sure you can do this.

Helen: Shall I look for a green, yellow, and purple couronne on your blog?

Baking History: You’re welcome, I think you’ll like it.

Petra: Thanks!

Oliverde: You’re welcome, thanks for stopping by.

Chou: Wish I had though of it sooner!

Elizabeth: Thanks!

Boaz: Your type of couronne, although it looks simpler, is actually harder than the Bordelaise, IMO, and I think yours came out just lovely.

Mimi: A linen dishtowel is fine. I use unbleached heavy weight linen from a fabric store. I never wash it. Just let it dry thoroughly before storing to prevent mold, and scrape off any visible dried dough.

Laura: I’m sure you can do it. Have fun! I’m not sure why you had trouble posting a comment on the panettone, but I’m glad you liked the recipe.

Zorra: Thank you!

Colette: You are welcome. Thank you for visiting me and leaving such a nice comment.

Jeremy: The shipping to US is outrageous. I searched everywhere for one to buy here, but I’m convinced there is no source. I guess there is just not much demand.

Tanna: Thanks, I’ll look for a couronne from you soon!

Tartelette: More like an apprenctice, but I always like to learn how to do new things.

Eva: Yes, this is good for people who have a fear of slashing. Thanks for hosting BBD!

Tracy: A lot of bang for the buck with this one, it’s really not hard.

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