Comments on: Shaping a Couronne Bordelaise

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 [...]

By: Nesrin

Nesrin — Thu, 26 Mar 2009 03:32:32 +0000

hi i like this way tooooo much and i will try it ti day
thanx

By: Sandy S

Sandy S — Fri, 21 Nov 2008 19:04:19 +0000

This is a spectacular-looking bread. I happened upon your site because I have sourdough proofing right now, getting ready for the oven and I have no banneton, so looking for subs. I am so glad I found your site – I’m hooked!!

By: Bread cetera » Blog Archive » Pain de Campagne Redux - Diadème

Bread cetera » Blog Archive » Pain de Campagne Redux - Diadème — Sat, 13 Sep 2008 19:15:42 +0000

[...] always been intrigued by the shape known as a couronne, or crown. To produce this shape classically requires a specialized proofing basket , which can [...]

By: Breadislife

Breadislife — Tue, 08 Jul 2008 21:39:32 +0000

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

Caramella Mou — Tue, 26 Feb 2008 11:35:15 +0000

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

Susan — Fri, 08 Feb 2008 05:10:24 +0000

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.