The Couronne Bordelaise is a typical golden crown bread, coming from Bordeaux.
To prepare it, it is used a couronne banneton, but I’ll show you how to prepare the proofing basket at home.
An eating with your eyes bread, crunchy, delicious, easy to prepare.
Ready to impress your guests? Let’s go……
- 2 cups + ¼ (300 g) strong bread flour
- 2 cups + 1/3 cup (300 g) pastry flour
- 5 g fresh yeast
- 1.5 cups + 1 tbsp (350 g) water
- 1 tsp barley malt syrup or granulated sugar
- 1.5 tsp + ¼ tsp (13 g) salt
To prepare the couronne banneton you will need:
An 11 inches – 28 cm springform pan or a large pie plate, a small bowl, about 4 inches and a clean towel.
Place the bowl in the centre of the pan and cover all with the towel, trying not to make folds and set aside.
To prepare the dough:
In a small bowl, combine water, yeast and malt.
Sift the flower in the bowl of a stand mixer, pour over the water and knead just to combine.
Cover with plastic wrap and let sit for 30 minutes.
Then, add salt and knead until you get a smooth dough.
On a lightly floured surface, shape the dough into a ball and place into a bowl.
Cover with plastic wrap and refrigerate overnight.
Divide the dough into 8 pieces of 100 grams each, and shape into balls.
Flour the towel inside the pan.
With a rolling pin, shape the remaining dough into a flat disc.
Drape it evenly over the center hump in your pan.
Place the dough balls (seam side up) over the dough disc, evenly spaced.
With a razor blade or sharp knife, cut the center of the disc so that it has 8 points centered over the 8 balls.
Fold each point back over its corresponding dough ball.
Dust with flour, cover with plastic wrap and let rise until double in size.
Heat oven at 430F – 220°C.
Line a baking sheet with baking paper.
When ready to bake, invert the loaf on the paper.
Bake for 45-50 minutes.
Let cool on a wire rack.