Couronne Gascon Bordelaise

My new friend, Rhody Rye (Susan) introduced me to this great French bread shape. Since I am easily amused, and always on the lookout for impressive, loaves that are easily accomplished. You can see why I am infatuated with the Couronne Bordelaise. 

While scoring the internet, during my extensive research, I landed on a interesting formula. (Eye Roll)

Actually I stumbled on to the formula that is the basis for my latest version. Additionally, I learned that the couronne where originally constructed using eight or nine dough balls. Couronne Bordelaise that use six are known as Gascon Couronne. As far as I can tell Gascon is a area in the Southwest (Bordelaise) region of France. Be that as it may, enough with the useless information, and on to brass tacks. 

Below is the original formula link.

Claudia and Julia By way of Bake Street.

One uncertainty about the formula is the use of the term "flour of force." I interpreted this to mean high gluten flour. Below is the makeup of my interpretation. 

Since the mass of the final dough was substantially greater than the Breadtopia formula, I used a 12" pie plate.

High gluten flour (Sir Lancelot) - 46%

AP Flour - 15%

Extra fancy Durum - 15%

Whole Rye - 15%

Whole Wheat - 8%

Hydration 72%

Total Flour 650g

Salt 1.8%

Instant yeast .6%

Process

Overnight, cold room temperature preferment

Autolysis 20 min. (Preferment & flours)

Final dough mix ( Bosch #1, 2.) With rests in-between 10 minutes active 10 minutes rest.

Shape & proof at room temperature of 70°F. 60 minutes

Bake 20 minutes full steam, Purge, 20 minutes dry.