Sourdough Couronne Bread

5 from 4 votes

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Sourdough couronne bread is a ring of small sourdough rolls, connected and baked to look like a golden brown crown. It’s an impressive, beautiful loaf that will make a beautiful presentation on your holiday table!

Sourdough couronne bread is a ring of small sourdough rolls


SOURDOUGH SERIES – PART 6

This is another post in my ongoing sourdough series and today, it’s all about sourdough couronne – a Bordeaux-style crown bread. This is one of those breads that looks like a lot of work, but it isn’t.

It’s all about presentation, eating with our eyes, and for this it all works and it’s a beauty.

Now there are certain couronne proofing baskets out there, I just made my own. Who needs to spend money when you can make it yourself with a basket, towel and ramekin, right? You will need a total of 750 grams of dough for a 12” crown. Remember when baking to weigh your ingredients, it does make a difference.

I was elbow deep in flour and prep for this one and didn’t get as many step-by-step photos for you, but will try to explain the procedure. Let’s do this!

Sourdough Couronne Bordelaise - Bordeaux-Style Crown Bread. www.keviniscooking.com

Sourdough Couronne Bread

The day before you want to bake the bread mix together in a large bowl the sourdough starter, water, yeast and flour. This needs to sit, covered loosely with a flour towel or light kitchen towel, in a warm place to ferment and bubble for 10 to 12 hours.

While the sourdough is making it’s magic, let’s put together that couronne forming dish. All you need is a 12-14″ basket or bowl, a ramekin and a kitchen towel. Place the ramekin in the center of the basket or bowl upside down. Drape the towel over the basket or bowl and form fit the towel around the ramekin shape (see below photo). Dust with flour and you’re good to go!

Sourdough Couronne Bordelaise - Bordeaux-Style Crown Bread. www.keviniscooking.com

The next morning when ready to bake the bread, put the dough hook on your food processor. To the working bowl add the sourdough sponge mixture, salt, honey and flour. Knead until dough comes together and forms a ball. Cover with a damp, light flour towel or dish towel and allow to stand for 20 minutes. Knead the dough again until elastic and smooth, adding more flour if necessary. The dough should hold it’s shape and be firm. Place the dough in a greased bowl, cover with the damp towel and allow to rise until doubled, about 90 minutes. Once dough has risen, divide it into 6 balls of 100 grams each and one ball of 150 grams.

Roll the 150 gram dough ball into a flat 8” pizza-like circle. Drape it over the center cup of your couronne form and then place the 6 balls evenly around the cup on top of the center piece of dough. Cut the center disk of dough thats resting on the ramekin with a knife three times crosswise. Basically you’ll now have a triangle piece of dough to pull up and on top of each dough round.

Sourdough Couronne Bordelaise - Bordeaux-Style Crown Bread. www.keviniscooking.com

Here’s from the second batch…

Sourdough Couronne Bordelaise - Bordeaux-Style Crown Bread. www.keviniscooking.com

Cover with a light flour or kitchen towel and let proof for an hour. Dough balls should be touching at this point.

This is how the dough looks flipped over on to a peel or board (I use my pizza board!). The pulled triangle tips of the center dough you cut is now under the dough balls. The top, which was the bottom, is now covering the dough balls and ready to bake!

Sourdough Couronne Bordelaise - Bordeaux-Style Crown Bread. www.keviniscooking.com

Preheat oven to 475°F. Slide the inverted dough crown onto a baking stone or baking plate of choice. Bake for about 30 minutes until golden brown.

Just look at that beauty! Crunchy, delicious sourdough bread in a crown shape, all ready to present. I have brought this to parties with an herbed compound butter in the center, sprinkled nuts and seeds on the top before baking and made this with wheat flour, too. The possibilities are endless so have fun.

Complete sourdough recipe series

Sourdough Starter

Sourdough Pancakes

Sourdough Waffles

Sourdough Hot Dog Wraps

Sourdough Everything Bagels

French Style Round Sourdough Bread

Bordeaux Crown Bread

Sourdough Couronne Bordelaise - Bordeaux-Style Crown Bread. www.keviniscooking.com

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Sourdough couronne bread is a ring of small sourdough rolls

Sourdough Couronne Bread

5 from 4 votes
Sourdough couronne bread is a ring of small sourdough rolls, connected and baked to look like a golden brown crown.
Servings: 6 servings
Prep: 13 hours
Cook: 30 minutes
Total: 13 hours 30 minutes

Ingredients 

  • 1/2 cup sourdough starter
  • 1 cup warm water
  • 1/4 tsp dry yeast
  • 2 cups 256 grams unbleached white flour (sifted)
  • tsp salt
  • tsp honey
  • 2 1/3 cups 300 grams unbleached white flour (sifted)

Instructions 

  • Sourdough prep:
  • The day before you want to bake the bread mix together in a large bowl the sourdough starter, water, yeast and flour. This needs to sit, covered loosely with a flour towel, in a warm place to ferment and bubble for 10 to 12 hours.

  • Kneading with machine:
  • The next morning when ready to bake the bread, put the dough hook on your food processor. To the working bowl add the sourdough sponge mixture, salt, honey and flour. Knead until dough comes together and forms a ball.
  • Cover with a damp, light flour towel or dish towel and allow to stand for 20 minutes. Knead the dough again until elastic and smooth, adding more flour if necessary. The dough should hold it’s shape and be firm.
  • Place in a greased bowl, cover with the damp towel and allow to rise until doubled, about 90 minutes. Once dough has risen, divide it into 6 balls of 100 grams each and one ball of 150 grams.
  • Roll the 150 gram dough ball into a flat 8” pizza-like circle. Drape it over the center cup of your couronne form and then place the 6 balls evenly around the cup. Cut the center disk of dough thats resting on the ramekin with a knife three times crosswise. Basically you’ll now have a triangle piece of dough to pull up and on top of each dough round. Cover with a light flour or kitchen towel and let proof for an hour. Dough balls should be touching at this point.
  • Preheat oven to 475°F. Invert the whole thing onto a peel or board and then slide onto baking stone or baking plate of choice. Bake for about 30 minutes until golden brown.

Nutrition

Calories: 351kcal | Carbohydrates: 73g | Protein: 9g | Sodium: 391mg | Potassium: 96mg | Fiber: 2g | Sugar: 1g | Calcium: 14mg | Iron: 4.2mg

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

Course: breads
Cuisine: Melting Pot
Have You Made This Recipe? Let Me Know on InstagramTag @keviniscooking or tag me #keviniscooking!

Kevin

Whether in the kitchen or on the grill, you’ll find me cooking American favorites with a love for BBQ, Mexican and Tex Mex. I’m passionate about making tasty food because life’s too short to be bland!

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16 Comments

  1. Hi Kevin, I would love to give this a go, but it would be great to know how much 1/2 cup of starter is in grams (for us in the UK). I have a starter but looking at my 1/2 cup measurer, it seems like I won’t have enough to use that amount. Any tips on this front? Thanks! Francesca

  2. I love to bake bread, and this loaf looks like a lot of fun. What an impressive presentation it’d be at a party. But hey, thanks for mentioning the antivirus!

  3. 5 stars
    That’s horrible, Kevin! Not the bread – your experience:) I mean, I’m a very new blogger, but I’m afraid of that day someone decides on hacking the blog. I’m not a savvy at all, and even a small error always makes me crazy and frustrated. I just don’t want to imagine my reaction if a serious situation occures. And all these hackers are just gruesome and callous people. All right. Enough about sad. The most important thing is that you’ve back and not alone – in a company of this delicious and handsome bread!:) Well done!

    1. Thanks Ben, that bread making was a nice distraction and quite tasty, too!
      Just change your passwords often and have virus and site protection Ben. It was beyond annoying.

  4. Hey Kevin! We are all happy to hear from you – you have been missed! You are entitled to rant after all you’ve been through! This bread looks amazing! I love rustic/artisanal breads! Can’t wait to try this. 🙂

    1. Thanks Dorothy, I’ve missed interacting you all of you readers out there and posting.
      How’s your back? As for this sourdough post, I hope you do give it a try.

  5. Oh my gosh, Kevin…this bread is amazing! I see that you have been hard at work while your site has been down at least. I’ve never made this style of bread, but I totally want nothing more than to go up to my kitchen right now and start baking it up! I’m also glad you are back…I can’t imagine how frustrating it had been lately. But you’re back which it he most important thing! Onward to bigger and better things! 🙂

    1. Thanks Dave! I have missed posting and interacting with readers, but have learned some valuable lessons and have THE best guy to fix things if you ever need him, but hopefully you never will. 😉

  6. 5 stars
    Missed you, Kevin! So glad you’re back! I’m not sure there is anything more comforting than warm bread out of the oven…just what you needed after your unfortunate situation! Love the photos! I want to tear a big piece off and slather it in butter… oh my!

  7. 5 stars
    Welcome back! I actually wasn’t joking when I said that seeing your posts reminds me to feed my starter. I saw this email and I jumped right up to feed it! This looks so glorious. Truly glorious. I am tempted to give it a try!

    1. Thanks it feels so good to login, comment and post again!
      Today’s post is so fun to bring to a party with a dip or compound butter, I hope you give it a try.