Artisan Bread - Couronne
A Couronne is a specialty of Lyon and is widely popular for its ring-shape.
Yield: 1 loaf
Ingredients:
1 pound Boule Dough
Flour for dusting
Procedure:
1. Using a serrated knife, cut a pound of the refrigerated boule dough and dust it with flour.
2. While shaping it into a ball, dust the dough with more flour. Rotate and stretch the ball until it is round and bulky.
3. Upon acquiring the ball shape, poke a finger in the middle of the dough and slowly stretch the hole. The hole must be three times the size of the wall of the ring.
4. Put the ring-shaped dough on the pizza peel lined with parchment and flour.
5. Leave the dough to rest for 40 minutes.
6. After the allotted resting time, the dough might become too wide and thick. Reshape it into the ring as before.
7. 20 minutes before baking time, preheat the oven to 450 degrees F. Place a baking stone in the middle rack and place a boiling tray where it will not hinder the rising dough.
8. Slash the top of the dough using a serrated knife like that of a wheel.
9. Carefully, flip the pizza peel so that the dough will be placed inside the heated stone, parchment included.
10. Pour a cup of hot water in the broiler. The water will help in providing moist so the bread will be crusty.
11. Bake for approximately 30 minutes. More or less depending on the size of the bread.
12. After baking, put it in a wire rack to cool.
13. Serve and enjoy!
A Couronne is a specialty of Lyon and is widely popular for its ring-shape.
Yield: 1 loaf
Ingredients:
1 pound Boule Dough
Flour for dusting
Procedure:
1. Using a serrated knife, cut a pound of the refrigerated boule dough and dust it with flour.
2. While shaping it into a ball, dust the dough with more flour. Rotate and stretch the ball until it is round and bulky.
3. Upon acquiring the ball shape, poke a finger in the middle of the dough and slowly stretch the hole. The hole must be three times the size of the wall of the ring.
4. Put the ring-shaped dough on the pizza peel lined with parchment and flour.
5. Leave the dough to rest for 40 minutes.
6. After the allotted resting time, the dough might become too wide and thick. Reshape it into the ring as before.
7. 20 minutes before baking time, preheat the oven to 450 degrees F. Place a baking stone in the middle rack and place a boiling tray where it will not hinder the rising dough.
8. Slash the top of the dough using a serrated knife like that of a wheel.
9. Carefully, flip the pizza peel so that the dough will be placed inside the heated stone, parchment included.
10. Pour a cup of hot water in the broiler. The water will help in providing moist so the bread will be crusty.
11. Bake for approximately 30 minutes. More or less depending on the size of the bread.
12. After baking, put it in a wire rack to cool.
13. Serve and enjoy!
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Happy baking!
Happy baking!
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