📝 About This Recipe
Hailing from the historic wine region of Bordeaux, the Couronne Bordelaise is a masterpiece of French boulangerie, distinguished by its unique crown shape and a delicate 'flap' of dough that circles its center. This rustic sourdough or yeast-leavened bread features a crackling, flour-dusted crust and a chewy, airy crumb that is perfect for tearing and sharing. It is as much a centerpiece for your table as it is a delicious vessel for artisanal cheeses and salted butter.
🥗 Ingredients
The Dough (Le Pain)
- 500 grams Bread Flour (High protein content, preferably T65 or Type 00)
- 325 ml Warm Water (Approximately 75°F (24°C))
- 7 grams Active Dry Yeast (One standard packet)
- 10 grams Fine Sea Salt
- 1 teaspoon Honey (To help with browning and yeast activation)
The Laminate (The Collar)
- 2 tablespoons Neutral Oil (Grapeseed or light olive oil for brushing)
- 2 tablespoons All-Purpose Flour (For dusting the work surface and the dough)
👨🍳 Instructions
-
1
In a large mixing bowl or the bowl of a stand mixer, whisk together the warm water, honey, and yeast. Let it sit for 5-10 minutes until it becomes frothy and fragrant.
-
2
Add the bread flour and sea salt to the yeast mixture. Using a dough hook or a sturdy wooden spoon, mix until a shaggy dough forms and no dry flour remains.
-
3
Knead the dough on medium-low speed for 8-10 minutes (or 12-15 minutes by hand) until the dough is smooth, elastic, and passes the 'windowpane test' (you can stretch a small piece until translucent without it tearing).
-
4
Shape the dough into a ball and place it in a lightly greased bowl. Cover with a damp cloth and let rise in a warm, draft-free spot for 1 to 1.5 hours, or until doubled in size.
-
5
Gently deflate the dough. Weigh out 100g of dough and set it aside; this will be for the center collar. Divide the remaining dough into 6 equal portions (approx. 120-125g each).
-
6
Roll the 6 portions into tight, smooth balls (boules). Cover them with a towel and let them rest for 15 minutes to relax the gluten.
-
7
Take the reserved 100g piece of dough and roll it out into a thin circle, about 8 inches in diameter. Place this circle onto a well-floured proofing basket (banneton) or a baking sheet lined with parchment, centered over an inverted small bowl to create the 'crown' hole.
-
8
Brush the outer 2 inches of the dough circle lightly with oil. This ensures the balls don't fuse completely to the collar, allowing the characteristic 'flap' to form.
-
9
Arrange the 6 dough balls in a circle on top of the edges of the flat dough disc. They should be touching slightly.
-
10
Using a sharp knife or lame, cut the center of the flat dough disc from the middle outward toward each ball, creating triangles. Fold these triangles back over the top of each ball.
-
11
Cover the crown loosely and let it proof for another 45-60 minutes. Preheat your oven to 450°F (230°C) with a baking stone or heavy tray inside.
-
12
Dust the top of the crown generously with flour. Carefully slide the dough (on parchment) onto the hot stone. Pour a cup of hot water into a tray at the bottom of the oven to create steam.
-
13
Bake for 15 minutes at 450°F, then reduce heat to 400°F (200°C) and bake for another 20-25 minutes until deep golden brown and the bread sounds hollow when tapped.
-
14
Transfer to a wire rack and allow to cool completely for at least one hour before breaking into the crown.
💡 Chef's Tips
For the best crust, use a baking stone or cast iron surface to provide immediate heat to the bottom of the loaf. Don't skip the steam—it’s the secret to the shiny, crackly French crust and allows the bread to expand fully. If the dough is too sticky to handle, lightly oil your hands rather than adding too much extra flour. Ensure the oiling of the collar is precise; if you oil the whole thing, the balls will slide off, but if you don't oil enough, the flap won't lift.
🍽️ Serving Suggestions
Serve alongside a platter of Camembert or Brie de Meaux and fresh figs. Pair with a glass of full-bodied Bordeaux red wine to honor its regional roots. Use the individual 'beads' of the crown as high-end dinner rolls for a formal multi-course meal. Excellent when served with a rich Beef Bourguignon to soak up the savory red wine sauce. Lightly toast slices the next day and top with salted butter and a drizzle of chestnut honey.