If Pain de Campaigne (Week 59) is the king of breads, then the Couronne Bordelaise is most definitely the queen. It’s easier to make than it looks so give it a try! Professionals use a special basket to shape the crown, but you can make one at home with a 9″ cake pan and very small heat-proof bowl/ramekin.
Day 1: Make dough
- 340g bread flour
- 40g whole wheat flour
- 4g sugar
- 7g salt
- 1/4 tsp yeast
- 300g room temperature water
- 15g olive oil
- (additional ingredients below)
- In a large bowl, whisk flours with sugar, salt and yeast to combine.
- Add water and olive oil and mix thouroughly, so there are no dry bits left. You can use your hands, a dough whisk, or the handle of a wooden spoon.
- Scrape sides down to clean it off and incorporate all the dough into one place. It’s very wet and sticky, so that’s fine.
- Cover, and let rest overnight.
- Scrape dough out of bowl into a very well floured surface, about 2 level tablespoons worth.
- Knead to incorporate flour into the dough so that it’s not as sticky and easier to work with, using a bench scraper if it starts sticking to the counter.
- Seperate dough into into seven pieces, six weighing 110g and one a bit larger, weighing 124. (Total weight should be around 784g.)
- Shape pieces into a ball by flattening them out, then folding the edges up over towards the middle. Turn over and shape into a ball. (See video page for a visual)
- Cover the six smaller ones so they don’t dry out.
- Flatten the larger ball and roll out to an 9″ disc. Dust with flour if necessary if it is sticking to the countertop.
- Brush outer edge with oil so that it won’t stick to the dough balls
- Prepare the cake pan:
- Place a heat proof glass bowl/small ramekin in the center of the cake pan.
- Coat a tea towel with flour and rub it in.
- Drape the tea towel over the ramekin, into the cake pan.
- Drape the dough disc over the ramekin as evenly as possible. You want a good amount of dough to be on the bottom so that it covers well the dough balls.
- Place the dough balls around in a ring evenly spaced, seam side up.
- Cut across the top of the dough that is stretch over the ramekin, then cut 2 more lines to create 6 triangles.
- Fold the triangles back over onto the dough balls.
- Cover and let rest about 30 – 60 minutes until dough balls have expanded and puffed.
- Meanwhile preheat oven to 450 degrees.
egg white, salt, herbs de provence, sesame seeds
- Beat the egg white with 1 Tbsp water and a pinch of salt
- Place parchment paper over the dough, then the baking sheet (I use a10-1/2″ iron skillet) and flip. Remove the tea towel and ramekin.
- Brush tops with the egg white wash, then sprinkle with the herbs de provence and sesame seeds
- Bake for about 30 minutes, until golden brown, and 190 degrees inside.
This video shows how to shape the crown once you’ve made the dough