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Try SavoraCouronne Lyonnaise: A Crown of French Bread
This beautiful crown-shaped bread, the Couronne Lyonnaise, is a French classic. Its flour-dusted top and slightly tangy flavor make it the perfect centerpiece for any meal, especially when served with creamy cheeses like Saint-Marcellin. This recipe uses a combination of bread flour and all-purpose flour for a delightful texture.
Ingredients
- Bread flour300 g
- All-purpose flour200 g
- Active dry yeast7 g
- Warm water320 ml
- Salt10 g
- Olive oil1 tbsp
- All-purpose flour2 tbsp
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Learn MoreMethod
In a large bowl, combine the warm water and yeast. Let stand for 5 minutes until foamy.
Add the bread flour, all-purpose flour, salt, and olive oil to the yeast mixture. Mix until a shaggy dough forms.
Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 6-8 minutes.
Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size.
Punch down the dough to release the air. Turn it out onto a lightly floured surface.
Divide the dough into 8 equal pieces. Roll each piece into a rope about 12 inches long.
Arrange the ropes in a circle on a baking sheet lined with parchment paper, overlapping the ends to form a ring. Pinch the ends together to seal.
Using kitchen shears or a sharp knife, make cuts about 2 inches apart around the outside of the ring, angling the cuts slightly inward.
Gently pull each section outward to create the crown shape.
Cover the couronne with a clean kitchen towel and let rise for another 30-45 minutes.
Preheat oven to 450°F (232°C).
Dust the top of the couronne generously with all-purpose flour.
Bake for 25-30 minutes, or until golden brown and the internal temperature reaches 200°F (93°C).
Let cool on a wire rack before slicing and serving. Enjoy with your favorite cheeses!
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