Sourdough Couronne Bread

Name: Sourdough Couronne Bread
Prep time: 13 h
Cook time: 30 min
Total time: 13 h 30 min
Yield: 6 servings
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)

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5.0

12 reviews

Excellent

Prep Time
13 hrs
Cook Time
mins
Total Time
13 hrs 30 mins
Servings
6 servings
Calories
351 kcal
Course
Bread
Cuisine
International

Sourdough Couronne Bread

Sarah Armstrong

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Sourdough couronne bread is a ring of small sourdough rolls, connected and baked to look like a golden brown crown.

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Ingredients

Servings

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)

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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 Information

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Calories 351kcal (18%) Carbohydrates 73g (24%) Protein 9g (18%) Sodium 391mg (16%) Potassium 96mg (3%) Fiber 2g (8%) Sugar 1g (2%) Calcium 14mg (1%) Iron 4.2mg (23%)