- Joined Aug 8, 2004
I'm pretty new to bread baking and have been expiramenting with my new cook book The Bread Baker's Apprentice. Contained within is a picture of a couronne bordelaise but no discussion of how to make one. I was hoping to bring bread into work in a shape that was easy for everyone to sample, and this looked both impressive and functional. If anyone has any suggestions for me, either how to shape this varitation of a couronne or another appropriate shape, I'd love to hear them.