1465 | How to shape the French Loaf and Ring (or Couronne).
—Take one of the large ball-shaped pieces of dough, and with the hands roll it out evenly to eighteen inches long. Flute a section of the cloth in the pan three inches high by four inches wide, then gently lay the dough in it; cover all with a sheet of paper, and then place the pan in a warm place to rise. Evenly roll out the last ball-shaped dough with the hands, twenty-four inches long, then firmly join (or connect) both ends together, giving it a pretty round ring shape; place it then into a baking pan, lay a sheet of paper over, and put it in a warm place to rise.