I love dramatic breads! | The Fresh Loaf

Loved making the couronne bordelaise. Thank you Susan (susanfnp) for the very nice "norwich sourdough". I'm still finding out the tweaks for European flour (I need to firm up the dough a little more), but it's a very nice dough to work with already! Also I need to give my starter a little more time, I was impatient :-)

and here a view of the crust

happy baking!!!

X Freerk

Looks great Freerk! Did you adjust the hydration, then? And what happened to that third miche you promised to make, or did I miss it? :)

regards,

Syd

That third miche was a fail! I used a new flour that behaved weird! I had quite a disastrous baking weekend with one brioche that somehow caved in, and a poor crumb In the miche ( the taste is still great). This couronne was for consolation ;-) I have adjusted the hydration somewhat, but it turned out still a little ttoo slack. I'm approaching it from the wet side, so I keep track and the next batch will get a little more flour yet again. I really start to get a feel for dough by now. With one eye on the numbers I find myself following my heart, gut and common sense more and more. Makes it even more fun :-) I'm putting together a version of a Frisian sugar bread right now. It turns out to be a bigger challenge than I anticipated: it has big lumps of sugar in it, lots of it! I need a sturdy yet "briochy" dough. The sugar doesn't melt in the bake. The "rich man brioche" didn't work well with all that sugar... Any suggestions are welcome! Freerk

Sorry to hear about the miche but you made up for it with the courronne. My only suggestion for the Frisian sugar bread would be to make sure you use osmotolerant yeast.

Syd

Hello Freerk, Your couronnes you've made are very pretty - very nice shaping and great photos.
Thanks, from breadsong