Sourdough couronne bread is a ring of connected small sourdough rolls baked into a golden, crown-like loaf. It’s an elegant, eye-catching bread that makes a stunning centerpiece for holidays and gatherings.
SOURDOUGH SERIES – PART 6
This post is part of my ongoing sourdough series and focuses on the couronne, a Bordeaux-style crown bread. It looks like a lot of work but is surprisingly straightforward — the payoff is all in the presentation.
If you don’t own a specialized couronne proofing basket, no worries: you can improvise one with a large bowl or basket, a kitchen towel and a small ramekin. For a 12″ crown you’ll need about 750 grams of dough total. Weighing ingredients makes a real difference in baking, so measure carefully.
I was deep in dough while making this and didn’t capture every step in photos, but the method is simple and I’ll explain it clearly below.
Sourdough Couronne Bread
The day before baking, combine the sourdough starter, warm water, a pinch of dry yeast and part of the flour in a large bowl. Cover loosely with a flour-dusted towel and let the mixture ferment in a warm spot for 10–12 hours until bubbly and active.
While the starter ferments, prepare your couronne form: place an upside-down ramekin in the center of a 12–14″ basket or bowl, drape a flour-dusted kitchen towel over the rim and shape it around the ramekin so it creates a raised center — this will form the crown’s hub.
The next morning, fit a dough hook to your mixer or food processor. In the working bowl combine the sourdough sponge, salt, honey and the remaining flour. Knead until the dough pulls together into a cohesive ball. Cover with a damp towel and rest for 20 minutes, then knead again until the dough is smooth and elastic, adding a little extra flour if needed. The dough should be firm enough to hold its shape.
Place the dough in a lightly greased bowl, cover, and allow it to rise until doubled, about 90 minutes. When risen, divide the dough into six portions of 100 grams each and one portion of 150 grams.
Roll the 150 g piece into an 8″ flat disk, like a small pizza. Drape that disk over the center ramekin to form the crown’s hub. Arrange the six 100 g balls evenly around the ramekin, on top of the central disk. With a knife, make three cuts across the center disk (radiating outward) so each cut produces a triangular tab. Pull each triangular tab up and over the adjacent dough ball, tucking it lightly to secure the balls together.
Cover the shaped couronne with a lightly floured towel and proof for about an hour. When the dough is fully proofed the balls should be touching and the shape well-defined.
Carefully invert the whole assembly onto a peel or board so the top (which was the basket bottom) becomes the outer surface of the crown and the tucked triangles sit under each roll, holding them together. Slide the couronne onto a preheated baking stone or baking sheet.
Preheat your oven to 475°F (245°C). Bake the couronne for about 30 minutes, or until the crust is deeply golden and crisp. Remove from the oven and allow it to cool slightly before serving.
The result is a crunchy, flavorful sourdough crown that’s perfect for serving whole at a party. Try filling the center with herbed compound butter, or sprinkle seeds and nuts on top before baking. You can also make this with whole wheat flour or other flour blends — there’s plenty of room to adapt the recipe to your taste.
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 Bread
6 servings
13 hours
30 minutes
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)
- 1 tsp salt
- 1 tsp honey
- 2 1/3 cups 300 grams unbleached white flour (sifted)
Instructions
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Sourdough prep:
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The day before baking mix the sourdough starter, warm water, dry yeast and flour in a large bowl. Cover loosely with a floured towel and let ferment in a warm place for 10–12 hours until bubbly.
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Kneading with machine:
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The next morning attach a dough hook to your mixer. Add the starter sponge, salt, honey and remaining flour to the bowl and knead until the dough forms a ball. Rest 20 minutes under a damp towel, then knead until smooth and elastic, adding flour as needed so the dough holds its shape.
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Place the dough in a greased bowl, cover and let rise until doubled, about 90 minutes. Divide into six 100 g balls and one 150 g ball.
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Roll the 150 g piece into an 8″ disk and drape it over the center ramekin. Arrange the six 100 g balls evenly around the center. Cut the center disk three times to create triangular tabs, then pull each tab up and over a surrounding ball to secure it. Cover and proof for about an hour; the balls should be touching.
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Preheat oven to 475°F (245°C). Invert the couronne onto a peel or board and transfer to a baking stone or sheet. Bake about 30 minutes until golden brown.
Nutrition
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Carbohydrates: 73g
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Protein: 9g
The nutrition information is an estimate and should not replace professional advice.