Persevering with with the French custom and searching for one thing extra … fancy than a easy boul, and many others, I remembered yesterday that I might additionally bake a “Bordeaux crown”. The final time I baked a Couronne Bordelaise (with recent yeast) it was 3 years in the past.

This time I went for a recipe with lievito madre. Really it was extra a freestyle compilation of two yeast base recipes (homebaking.at and marcelpaa.com):

10% low extraction rye flour

45% Ruchmehl (or First Clear within the US)

45% white flour

25% LM

2% salt

70% general hydration

The unique thought was to bulk ferment at 26ºC till double, deflate the dough, let it double once more, form, last proof at 24-25ºC and bake at 210ºC with steam. The objective was to get good even crumb with small common alveoli.

After mixing I noticed that it is too late within the day for bulk at 26ºC. I made a decision to bulk over evening at 16ºC. After I wished to punch to dough down it already nearly tripled in quantity and the gluten construction was not so good as I anticipated. I fully forgot, that with larger extraction flour (Ruchmehl) and rye a too lengthy fermentation just isn’t essentially a good suggestion. Punching down the dough when the quantity will increase by 50% would have been in all probability a greater thought. Too late.

With no plan B, I punched down the dough, let it rise once more by 50%, form it … (the gluten construction 😬)

last proof at 25ºC, bake at 220ºC on steal with steam.

And a crumb shot (could not wait till it fully cooled down):

Not fairly as initially deliberate. A superb motivation to make it higher subsequent time 😉