Couronne bordelaise

Preparation

1. STEP 1 OF 17

   In a bowl, mix the water with the yeast and malt and pour it over the sifted flours.

2. STEP 2 OF 17

   Knead until all the flour is hydrated.

3. STEP 3 OF 17

   Cover the bowl with plastic wrap and let it rest for 30 minutes.

4. STEP 4 OF 17

   Then add the salt and knead until you obtain a smooth and homogeneous dough.

5. STEP 5 OF 17

   On a lightly floured work surface, form a ball and place it in a greased bowl, cover with plastic wrap and refrigerate overnight.

6. STEP 6 OF 17

   The next morning, divide the dough into 7 pieces of about 150 g each and form balls, while with the remaining dough, form a disc with a rolling pin.

7. STEP 7 OF 17

   Take a 24cm springform pan, an 8cm bowl, and a clean cloth.

8. STEP 8 OF 17

   Place the bowl in the center of the pan.

9. STEP 9 OF 17

   Cover the entire pan with the cloth, securing it with kitchen string.

10. STEP 10 OF 17

    Generously dust the cloth with flour. Place the dough disc in the center of the pan and brush it with a little oil.

11. STEP 11 OF 17

    Place the balls on the dough disc.

12. STEP 12 OF 17

    With a kitchen scraper, cut a triangle of dough and fold it over each ball, dust with flour and cover with a cloth until doubled in size.

13. STEP 13 OF 17

    Preheat the static oven to 220°C.

14. STEP 14 OF 17

    Line a baking tray with parchment paper and flip the bread onto the tray.

15. STEP 15 OF 17

    Spray some water inside the oven to create steam and bake for about 45-50 minutes.

16. STEP 16 OF 17

    Halfway through baking, lower the temperature to 200°C and bake the last 10 minutes with the door ajar.

17. STEP 17 OF 17

    Let cool on a wire rack.

General Information

Analysis

Macronutrients (100 gr)