French Couronne

Preparation info
  • Makes


    • Difficulty


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.


For the Chef

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


  1. 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.