Couronne means “crown” in French. After reading the recipe for this French loaf, I Googled images of couronne and it looked so fancy that I had to bake one.

Acknowledgement: The full and original version of this recipe can be found in The New Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking. Feel free to visit their website artisanbreadinfive.com. In addition, I took the photographs from this post. If you think it’s nice enough to use, please let me know.

Ingredients:

  • 1/2 cup lukewarm water
  • 1/2 tablespoon granulated yeast
  • 3/4 tablespoon kosher salt
  • 3 1/4 cups all-purpose flour

You’ll also need a pizza peel, a baking stone and a broiler tray.

Mix all the ingredients in a big bowl, then cover it with plastic wrap and let it rest for 2 hours. Grease a nonstick loaf pan. When you’re ready to do some baking, dust your hands with flour and shape the dough into a ball. Press the center of the ball using your thumb. Yes, you will be making a hole right smack in the center of the dough. Make sure the hole is wide enough. You wouldn’t want the hole to close while it’s baking.

Let it rest on a pizza peel with parchment paper for 20 minutes.

Couronne

Put your baking stone in the oven’s middle shelf and the broiler tray on the lowest shelf. Preheat your oven to 450°F.

Unfortunately, I forgot to dust the dough with flour before baking. Oooops! I was too excited to start baking. Good thing I remembered to create the outward slits on the top of the bread. See?

Couronne

Anyway, to continue…

Put the loaf with the parchment paper on the baking stone. Pour 1 cup of hot water into the broiler tray, and close the oven door fast. (You don’t want to get burned.) Bake for 25-30 minutes.

Here’s the final product!

Couronne
Couronne

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