Sourdough Around the World 🌏: France 🇫🇷 La COURONNE Bordelaise

In this episode of "Sourdough Around the World," we will be baking La Couronne Bordelaise from France 🇫🇷. This iconic sourdough, originating from the Bordeaux region, is famous for its unique crown shape and rich, rustic flavor. This loaf of bread is sure to be a highlight on any party table or charcuterie board.
Whether you're a sourdough enthusiast or a baking aficionado, this video will immerse you in the art of sourdough, exploring one country at a time!
#sourdough #traditionalbread

❇️ Crown Bread from Bordeaux Recipe

Ingredients:
60g (5-6 tbsp) active sourdough starter (I fed my starter with 90% all-purpose flour and 10% freshly milled rye flour)
320g (1 1/2 cups) water (room temperature)
500g (4 cups) high-quality bread flour
5g (1 tsp) salt

Instructions:

Day 1:
1. Feed the sourdough starter 4-6 hours in advance.
2. In a mixing bowl, combine the sourdough starter with the water.
3. Add the flour and salt, mixing thoroughly using a Danish dough whisk or your hands.
4. Cover the bowl and let it rest for 1 hour.
5. Perform a series of stretch and folds every 30 minutes (four total).
6. Place the dough in a well-floured proofing basket, cover it, and let it proof overnight in a cool place (like a pantry or fridge).

Day 2:
7. The next morning, lightly dust your work surface with flour and transfer the dough onto it. Divide the dough into 6 balls: 5 small ones for the Couronne and one slightly larger ball for the center.
8. Shape each small piece into a tight ball. Do the same with the larger piece.
9. Place the larger dough ball on a floured work surface and roll it into a flat, pizza-like disk.
10. Drape the disk evenly over the center in your basket, ensuring it reaches about halfway to the basket’s walls.
11. Oil the rim of the disk using a brush.
12. Place the balls seam-side up in the basket. They should not touch it at this point.
13. Using scissors, cut the center of the disk, creating points centered over the five balls. Fold each point back over the corresponding dough ball.
14. Cover the basket and let the dough proof at room temperature for about an hour. When fully proofed, the dough should have expanded enough for the balls to touch, forming a cohesive loaf.
15. Preheat the oven to 470°F (245°C) at least 45 minutes before baking. If you're using a Dutch oven, place it in the oven during preheating.
16. Invert the loaf onto a piece of parchment paper for transferring it to the preheated oven and dust with bread flour. No scoring is required!
If baking directly on a baking stone or sheet, introduce steam to the oven by placing a pan of hot water on the bottom rack during the first 10 minutes of baking to help develop a crispy crust. Bake at 470°F for 40 minutes.
If using a Dutch oven, carefully transfer the dough into it, cover with the lid, and bake for 20 minutes. After 20 minutes, reduce the oven temperature to 220°C (430°F), remove the lid, and continue baking for another 20 minutes, or until the bread is deep golden brown and sounds hollow when tapped on the bottom.
17. Let the bread cool on a wire rack for 1 hour before slicing to allow the crumb to fully set.

Enjoy your delicious, rustic French sourdough!

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