It’s time for another BreadBakingDay, and host Eva (Sweet Sins) chose “Shape” as this month’s excellent theme. I opted to make a couronne Bordelaise (Bordeaux-style crown), because it was about time I put my oddly-shaped couronne banneton, which I’ve had for a few months now, to use.
What I wish I had figured out before I spent a small fortune ordering this 12″ linen-lined banneton from France, however, is that you absolutely don’t need it. You can rig up a perfectly good stand-in with an inverted cereal bowl inside any flat-ish basket (even a large pie plate would do), and a piece of linen draped over them. I made one couronne in the “real” banneton and one in the mock-up, and I truly couldn’t tell the difference in the final loaves. The diameter of my basket is about 11″, and of the bowl, about 4.5″.
