CookEat Recipe
Shaped French Couronne Before Baking
A raw French bread ring shaped with a central groove, joined by hand and proofed under a cloth in a lightly buttered pan.
Method
Steps
Step 1
Use one half of one completed batch of French Bread Dough for this ring, keeping the other equal half separate for another use. Work on a clean surface lightly dusted with flour. Round the selected half by rolling and pressing it with your hands for about four minutes, then cover with a clean dry cloth and rest for about ten minutes away from draughts.
Step 2
Roll the rested portion evenly by hand to eight inches long. Let it rest for about two minutes.
Step 3
Roll it into a round strand twenty-two inches long. Sprinkle a little cornmeal over its surface to prevent sticking to the pan.
Step 4
Lay a clean food-safe rolling pin or straight narrow rolling rod, twenty-four inches long and half an inch in diameter, along the centre of the strand. Press briskly along its length to half the depth of the dough, leaving the lower half intact. Turn the pin three or four times, then lift it away.
Step 5
Firmly join the two ends to make one ring. Lightly butter a tin pan large enough to hold the ring as it rises, and carefully lay the ring in it with the grooved side underneath.
Step 6
Cover with a clean dry cloth and leave in a place maintained around 80°F for the final rise, allowing about one hour. Check that the ring is visibly risen and aerated; the time is a guide.
Step 7
Use the risen ring promptly for subsequent baking. Keep it raw and unbaked at this stage, and do not eat or taste the raw dough.
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