I made this Walnut Couronne before I fell ill, so only had the chance to post now. Couronne means "crown" and it's shaped by first shaping the dough into a large donut, followed by using a long tin rod(I used a chopstick) to make four indentations, therefore producing a square within the round dough.
Unfortunately my shaping did not turn out very well, so the indentation lines kind of closed up during the second rise and subsequent baking. Nonetheless, here's a look at it:
This is actually modified from BBA's cinnamon walnut raisin bread. As I am not a big fan of raisins, I decided to turn it into a savoury loaf and used only walnuts(yes, nuts again :p).
Hmm... I realized that I still love bread making the most, among cakes, tarts and cookies. What about you?