Yummy Experiment #9: Couronne

Yummy Experiment #9: Couronne

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.


  • 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.


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?


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!


This post contains affiliate links, which means I receive compensation if you make a purchase using the links in this post. All opinions are my own.

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