Couronne Bordelaise recipe - Cook at home

Couronne Bordelaise recipe - Cook at home with La Cocina De Guna
First of all, mix 460 g of baking flour with 1/4 tsp. of dry yeast. Then add the dry mass to 300 g of pure water. It is the quantity of water that will ultimately give the desired level of hydration. Mix well and add 1 tsp. salt (6 g). Leave the dough overnight in a warm place. In the morning, divide the dough into 6 equal parts of 100 gr. and roll into balls. To the remaining part, add cuttlefish ink and knead well. Place 6 balls in a baking dish. You can put a narrow glass in the middle of the dish so that the dough does not stick together. Roll out the black dough into a round layer, cut out a flower of 6 petals. Cut the edges of each petal with a knife. Cut off the middle as in the video. Then lay the petals neatly on the balls. Cover the bread with cling film and let rise in a warm place for 1 hour. Preheat the oven to 210°. And bake for 15 minutes with a lid and 15 minutes without a lid. The bread is ready! Enjoy your meal !
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