Comments on: Shaping a Couronne Bordelaise

By: julie

julie — Mon, 20 Jun 2011 04:09:55 +0000

Thank you, thank you for your great recipes, explanations, photos and tips! I’ve only just started baking my own bread and I am so inspired by your work, I mixed my own sourdough starter this morning. Can I wait the 5-7 days before I start folding, proofing, shaping and slashing ???? It’s going to be a challenge!!! Can’t get any of the flour brands that you use in Melbourne Australia ….. but nothing ventured, nothing gained!
Can’t wait to see more of your baking.

By: Jane Marten

Jane Marten — Tue, 14 Jun 2011 04:10:11 +0000

Thank you for your detailed explanation on how to make this gorgeous looking bread and also improvising for the basket. I made this bread for the first time last weekend and I can truly say it turned out perfectly. I made a larger version and it was like a centre piece in the middle of the table with all the family tucking in. It was also a big talking point as to how it got it’s final shape, it looks so much more complicated than it actually is. Please keep your tips coming, they are much appreciated.

By: sheila @ Elements

sheila @ Elements — Mon, 28 Mar 2011 14:48:09 +0000

Wow!!! It’s almost too beautiful to eat!!! Thanks so much for all the step-by-step photos and for showing us how to make this without the special banneton. You’ve definitely inspired me to make this!! Thank you!!

By: How to make a Couronne Bordelaise | Zeb Bakes

How to make a Couronne Bordelaise | Zeb Bakes — Fri, 18 Mar 2011 13:34:09 +0000

[...] I learnt the technique from looking at two wonderful sites. One of my first ‘discoveries’ when I started internet baking was the lovely Le Petit Boulanger. Here’s the link to their couronne page ; I’ve also seen it beautifully illustrated by Susan of Wild Yeast here. [...]

By: Jo

Jo — Sat, 26 Feb 2011 20:52:51 +0000

Thank you for the beautiful step by step. It worked a treat tonight and you’re right it’s not as hard as it looks. As I am incapable of rolling out circles, I just got a dinner plate and cut the dough roughly round it once I had rolled out my usual ‘not circle’ shape.

By: Nick

Nick — Mon, 07 Feb 2011 01:50:49 +0000

Susan,

I don’t know what to say, I took a look at this post and had to make it. I am an experiences bread baker, and work at a bakery, so I just followed your directions and even made it with your Norwich sourdough variation and it came out swimmingly! Beautiful, easy, delicious!

Take a look how gorgeous:
http://yfrog.com/hsnalbgj

Thanks for the inspiration!

Nick

By: AP269

AP269 — Wed, 06 Jan 2010 08:35:03 +0000

Wow, what a great couronne! I mentioned this photo tutorial in my post about my pain de campagne. I made an épi then, but if I had found your post earlier, I definitely would have tried the couronne. Next time…

By: BBA Challenge #22: Pain de Campagne « Family & Food

BBA Challenge #22: Pain de Campagne « Family & Food — Tue, 05 Jan 2010 21:15:53 +0000

[...] time I might try a Couronne Bordelaise which is explained here because it looks REALLY pretty. I also want to make the épi again, just to see if it makes a [...]

By: Salome

Salome — Thu, 16 Jul 2009 20:48:56 +0000

Hi Susan,
I just followed your instructions. Thank you a lot.
I wrote about the shaping and baking on my blog, check it out if you like to!
http://oventv.wordpress.com/2009/07/16/5-grain-levain-couronne-experiment/

Salome

By: 5-grain levain: Couronne experiment « Oven TV

5-grain levain: Couronne experiment « Oven TV — Thu, 16 Jul 2009 20:46:10 +0000

[...] by my “standard shape”, the round loaf baked in the iron pot. I remembered the special Couronne shaping that I discovered a long time ago on wildyeastblog.com and that I had on my to-do-list for a long [...]