Sunday, 20 February 2011

Couronne-shaped country loaf

Couronne-shaped country loaf

Ingredients: (for a 600 g loaf, as pictured)


  • 120 g T55 white bread flour
  • 120 ml water, at room temperature
  • 3 g instant yeast

Bread dough:

  • 200 g T55 white bread flour
  • 60 g rye flour
  • 100 ml water, luke warm
  • 3 g instant yeast
  • a pinch of sugar
  • 0.8 tsp salt


Twelve hours before baking, prepare the poolish by mixing all ingredients in a dish. Cover with plastic wrap and leave to ferment.

Prepare the bread dough.

Take out about 15-20 ml of the lukewarm water, add the sugar and the instant yeast. Leave for 5-10 minutes or until bubbly.

In a large and deep dish, mix together the white and rye flours with the salt. Add the yeast mixture and the poolish and mix, gradually adding the leftover water until the dough aggregates. Knead for 8 to 10 minutes, adding a little flour if necessary.

Shape the dough in a ball, place in a lightly oiled container, cover with a damp towel and leave to ferment for 2 hours or until the dough has doubled in volume.

Punch the dough to degaze it. Shape the dough as a boule (round ball) by pushing its bottom side inward, increasing surface tension. Poke a hole in the middle and stretch it outwards to obtain the couronne shape. The diameter of the hole should be about 7 centimeters.

Place the dough on a non-stick baking sheet, cover with a damp towel and leave to proof for about 45 minutes.

Pre-heat the oven to 250°C.

When the oven is ready, place a small oven-proof dish on the bottom, and add boiling water to it. Dust the dough with flour and slash it with a knife. Place in the middle of the oven and toss a little cold water on the oven's sole to generate steam. Close the oven door.

Bake at 250°C for 10 minutes, then lower the temperature to 230°C and keep baking for about 20 minutes.

Leave to cool on a rack for two hours before serving.

Couronne-shaped country loaf

Submitted to YeastSpotting.


  1. Un vrai pain de professionnel, parfaitement levé, à la croûte épaisse et craquante... à mon goût bien meilleur qu'un gâteau ! En plus tu possèdes le vocabulaire des pro : le mot "grigne", que j'ignorais... bravo ! Françoise

  2. Je note le "poolish" comme je fais crever le levain encore plus rapidement que mes plantes vertes, avec cette méthode j'arriverai peut-êter à quelque chose. Faut juste penser à le faire la veille ou le matin très tôt.

  3. Il semble magnifiquement bon ce pain !
    Merci pour votre petit mot :)



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