Every weekend I try to bake or make something, this weekend was no exception. It was the best and worst baking moment so far, I tried to make a Couronne loaf, which is basically a loaf of bread with a hole in the middle, my first attempt was a disaster, the dough just didn't want to rise, I think it was down to me not activating the yeast properly. Well I am still learning about this stuff. A chocolate sponge rose beautifully in the oven but decided to stick to the silicone baking tin that I'd used. What a pain to get the damn thing out. I covered it in chocolate in a vain attempt to disguise it. needless to say there will not be any pictures of my failures. A second attempt to make a Couronne went wrong as well, not because of the dough, far from it, it came out perfectly. I placed an oiled glass in the middle of the dough while it was rising just to make sure there was a hole. When the dough was baked however it closed up resulting in a loaf that looked rather rude.
The loaf was given an extra 12 minutes at a higher temperature which gave it a lovely burnt crust, not black burnt but well baked, nice and dark. I have to say it is the best loaf I've baked so far due to its taste and texture if not for it's appearance.More practice required but if I can reproduce the second loaf I will be very pleased.
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