The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


Floydm's picture


I tried baking a Couronne this weekend:

The bad news: the dough was too slack for me to shape very well, so it didn't turn out terribly pretty.

The good news: the slack dough made wonderful bread. Even with a quarter of the flour whole wheat, it was light and airy. We gobbled it up.

The recipe was roughly the rustic bread I've baked many times. I think I went a little heavier on the whole wheat than usual, but I wasn't paying close attention.


BruceMcDermott's picture


I've not heard of Couronne. Any source of information and the recipe.


Floydm's picture

Bruce -

Check out the comments on this article. That covers the sum total of my knowledge of Couronne (and also includes the recupe I used, roughly).

Tonight I'll see if can look it up and learn more about what a couronne traditionally is. As I said, I was totally winging it here.

hotbred's picture

I have a detailed exact recipe from JULIA CHILDS baking book if u would like the exact recipe & the way to do it,please let me know. Ive made it before. Yours looks very good,its not to be sold, its to be eaten fantastic color too HOTBRED!!!

Bakenstein's picture

Hi hotbred,

I saw the show but do not have the Julia Childs baking book.

If you could post the recipe I'd be obliged.

marc's picture

There is a great video on the masters series of Julia Childs on PBS with Steve Sullivan of ACME...that displays how to make a masterful couronne. There's even a little trick to making the hole instead of rolling a log and connecting the ends. I have yet to try, even though I recently acquired some vintage french bannetons with the cone in the center just like those in the video. Just need to have the linen redone.

I hope this link works for you. Since upgrading my mac, for whatever reason I am unable to play the video anymore.

RobynNZ's picture

Thanks Marc, the video is well worth watching for the dough handling alone. 

I presume you tried upgrading the player or using a different one. My mac hard drive failed recently, so I've had to download a bunch of stuff to get back to my working mode, had no problem with this using realplayer.

marc's picture

I finally got the video to play too. I recently loaded RealPlayer and maybe that was the fix.

I originally saw that episode on TV one sunday morning about a year ago, and it's the catalyst that prompted me to jump into making pain au levain. I had begun making various breads using Bigas, but when I saw the process with the firm starter and the look of the bread, it reminded me of the bread I get at Balthazar in NYC and I knew—that's the kind of bread I want to learn how to make. Now my wife says, this is "better than Balthazar." But, maybe she's just being nice.