Sourdough Couronne Bordelaise - Bordeaux-Style Crown Bread.
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5 from 4 votes

Sourdough Couronne Bordelaise - Bordeaux-Style Crown Bread

This Sourdough Couronne Bordelaise - a ring of small rolls of sourdough bread that's all connected, baked and appears like a crusty, golden brown crown.
Prep Time13 hrs
Cook Time30 mins
Total Time13 hrs 30 mins
Course: Bread
Cuisine: French
Servings: 6
Calories: 351kcal
Author: Kevin Is Cooking


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


  • 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.


Calories: 351kcal | Carbohydrates: 73g | Protein: 9g | Sodium: 391mg | Potassium: 96mg | Fiber: 2g | Sugar: 1g | Calcium: 1.4% | Iron: 23.3%