Rhody_Rye's blog

This is my first time attempting the couronne Bordelaise. I followed the instructions given by Susan at Wild Yeast Blog, using her Norwich Sourdough recipe as well, though I scaled the recipe down by 25% to produce two (roughly) 750 gram loaves. I did a test run two days ago, which turned out pretty well, though I had some problems with execution. I rolled the center disk out too much, and that piece didn't separate to produce the "crown" effect. The first of the two I baked this morning similarly failed to crown thoroughly.

Made these two to give away (one sent priority mail along with a spelt boule), so unfortunately I have no pictures of the crumb. They smelled delicious and I got great oven spring. They are both just under 25% whole wheat (a mix of mostly HRSW with some Kamut that I had on hand, all freshly ground), with the remainder being half AP and half bread flour. My starter is 100% hydration organic whole wheat. Formula makes two loaves, amounts are in grams.

Got some lovely oven spring and good crumb with this 80% sprouted whole spelt loaf (70% hydration). Very pleased how this turned out. I mixed the dough up around 6:30 pm -- no complicated process, I mixed everything together all at once. Let it rest for about an hour, then performed four stretch and folds in the bowl every half hour over the next two hours.

This was inspired by Rushuyama's beautiful Fig & Walnut multigrain posted a few years ago here. I scaled the ingredients to 70% of the original to make one larger loaf. I didn't have any spelt on hand (we love spelt and it disappears) so subbed in some Kamut, used freshly and finely ground durum instead of semolina, and I added chopped date along with the chopped figs, since I didn't have enough of the latter.