Name: French Couronne
Yield: Makes 1 Loaf
Ingredients: 2.5 ml/½ tsp easy bake dried yeast; 115 ml/4 fl oz/½ cup water; 115 g/4 oz/1 cup organic white bread flour; 65 ml/4½ tbsp water; 45 ml/3 tbsp water; 5 ml/1 tsp granulated sugar; 240 ml/8½ fl oz/generous 1 cup cold water; 115 g/4 oz/1 cup unbleached white bread flour; 7.5 ml/1½ tsp salt; 50 g/2 oz/½ cup organic white bread flour; 325 g/11½ oz/scant 3 cups unbleached white bread flour, plus extra for dusting; 0.6 ml/⅛ tsp easy bake (rapid-rise) dried yeast

Preparation info

Makes
1
Loaf

Difficulty
Medium

Appears in

The Ultimate Bread Machine Cookbook

By Jennie Shapter

Published 2010

About

This crown-shaped loaf is made with a chef starter, which is fermented for at least 2 days and up to a week; the longer it is left the more it will develop the characteristic sourdough flavour.

Ingredients

For the Chef

0.6 ml/⅛ tsp easy bake (rapid-rise) dried yeast
50 g/2<

Bread
Vegan

Method

Mix the yeast and organic white bread flour for the chef in a small bowl. Add the water and gradually mix to a stiff dough with a metal spoon. Cover the bowl with oiled clear film (plastic wrap) and set aside in a warm place for 2—3 days.

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Ingredients

For the Chef

Method

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