Bread Corona (master class)

Category: Yeast bread
Bread Corona (master class)

Ingredients

1. Take any recipe for bread with a total amount of flour for 300-400 gr.
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2. It's best to take a proven recipe that will give you a very strong rise in the oven!

Cooking method

  • Crown - for lovers of delicious crispy crusts and beauty !!!

  • The bread in the photo was made according to the recipe:

  • Bread Corona (master class)

  • Anyone who wants to can cover it with a towel on top, sprinkle it with flour and lay out all the parts on it, it will knock it together and all the seams will smoothly transfer to the dough
  • There are special covers for proving such bread:

  • Bread Corona (master class)


  • 2. We choose in advance how many petals our crown will be and divide the entire dough into this number of equal pieces +1, that is:

  • - 8 petals - into 9 pieces
  • - 6 petals - 7 pieces
  • - etc

  • Gently form them into balls and cover them so that they do not dry out while we work with the cape.

  • Roll out the cape from one ball, sprinkle the bottom with flour well and put it on a bowl.

  • Bread Corona (master class)


  • 3. In order for the cape in the final product to undermine a little from the rest of the dough, it must be greased with olive oil along the rim.

  • Attention:

  • - if you lubricate very widely from 1 to 2 cm - then the crown will come off high
  • - if you lubricate 3-5-8 mm along the edge - then the undermining will be like from an incision
  • - if not lubricated, the crown may not leave the bread


  • 4. After lubrication, you can lay our koloboks.

  • Bread Corona (master class)


  • 5. Now we make a hole in the dough in the center of the bowl, cut the cape into petals with scissors and wrap them on buns:

  • Bread Corona (master class)


  • 6. We cover with a lid and our workpiece went to the final proofing before baking.

  • 7. Preheat the oven. It is best, of course, to spread the dough on a well-heated stone or cast iron, but a hot baking sheet sprinkled with bran is also suitable:

  • Bread Corona (master class)

  • Bake for about 35-45 minutes.


  • From the bottom side, we get this beauty:

  • Bread Corona (master class)

Note

The appearance of the Crowns is amazingly diverse!
It depends not only on the recipe itself - how the dough will open at high temperatures, but also a lot depends on the baker's hands!

Then I will give examples of different options for Crowns in order to increase the scope for imagination and understand which one I like best.

julifera



Bread Corona (master class)
julifera
There is another way - it is done for each bun separately, and then they are typed in a circle:

Bread Corona (master class)

Bread Corona (master class)
Omela
WOW!!!! Wow!!!! What a beauty!
Axioma
julifera !
Thank you for such beauty, my breath caught!
julifera
Omela and AXIOMA - I'm glad that I liked the Crown!

Very often we think - and how is it done in famous bakeries such sophisticated cuts?
The answer is simple - they use wraps!
dopleta
Oh thank you, julifera, finally wrote about this bread! And then I also often bake it (another option, much easier), but I was lazy to write Bread Corona (master class)
We are at Mila007 in "Portuguese Christmas Pie" Queen"this topic was raised.
Tatiasha
juliferaif there is no tajin, as I understand it, it can be simulated, that is, its middle is convex ?? I liked the round crown more.
Gypsy
There's a plate in the middle upside down
Tatiasha
Gypsy thank you for opening the peephole, but I also thought: what a beautiful unusual plate
julifera
Quote: Tatiasha

Gypsy thank you for opening the peephole, but I also thought: what a beautiful unusual plate

I probably would have thought for a long time what the question was, thanks to Gypsy

But I wanted to post a photo of the tajin without an inverted bowl
Tatiasha
And all the fault - my "super attention", because it was written at the beginning of the MK and about the bowl and about the plate. Sorry for the distraction with such questions.
Olima
Quote: julifera


7. Preheat the oven.It is best, of course, to spread the dough on a well-heated stone or cast iron, but a hot baking sheet sprinkled with bran is also suitable:

I have a question, but lay it out like after proofing: turn it over or carefully shift it? And won't the dough fall off too much after that?
And one more question: I have a microwave oven with convection, will it be possible to bake this bread in it or is it not worth trying?
julifera
Quote: Olima

I have a question, but lay it out like after proofing: turn it over or carefully shift it? And won't the dough fall off too much after that?

1. Need to turn upside down

2. If you have a dough made of strong flour, the piece will never fall off too much!
Even if it contains up to 10% rye or other low-gluten flour.

If the flour is of poor quality, it floats, then it may fall, I somehow "got" to such flour.
If you are worried, for elasticity, you can add ascorbic acid to the dough at the rate of 0.5 grams per 500 grams of flour.
julifera
The most important thing is to put the Crown in a very preheated oven - 240 C.
Then she will immediately give the maximum growth!
After 10 minutes, reduce to 200 C
metel_007
How long was I going to do this miracle and this is what happened
Bread Corona (master class)
julifera
metel_007 - bread - SUPER !!!!!!!!!!!!!
What a delicious crust
mur_myau
Class! Baking recipes queue.
Pulisyan
Yulenka! Thanks a lot for the unusual shape! I prepared the bread according to your recipe. The crumb is very good, the crust crunches, but it's just a little hard. Probably because of the high temperature regime. But this also has its own charm. Next time with this molding I will try some butter bread. And now I apply the method of this dough, which is put in the refrigerator overnight, to rolls and to other breads! The dough turns out to be softer and more fluffy (this is especially important for lean dough)! Thank you very much!
Bread Corona (master class) Bread Corona (master class)
julifera
Alexandra - a beautiful crown turned out

I'm generally a crust maniac, the whole family is already laughing at me - I can bake some bread for myself and while it's hot - I gnaw the whole crust, and then I finish the crumb with grief in half with some jam
And in the crown - this is sheer happiness - so much crust
Pulisyan
Yeah! Korkomania is serious! ... Have you tried such a molding for a butter bread and grease a little with an egg? After the post, I would like to try ...
julifera
No, I have not tried it, we rarely eat baked goods, I can imagine how it will unfold beautifully

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