I made this before using Eric's instructions here: https://breadtopia.com/couronne-bread-ring/
Today I used a recipe and method according to Eric Kayser. I think it's this book (The Larousse Book of Bread ). The method is somewhat different but the result nonetheless appealing.
Tom
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Looks fabulous. How did it taste?
Nice and firm, there is a hint of rye that you can detect.