Pain Couronne
- 25 minutes
-
25 minutes
- 2 hours 45 minutes
Ingredients
For 2 bread(s)
-
600 g
Dough preparation
-
100 g
Mix for Oat Brand bread
-
100 g
water
-
2 g
fresh yeast
Dough
-
500 g
Mix for Oat Brand bread
-
15 g
fresh yeast
-
260 g
water
-
10 g
salt
Preparation
-
Dough preparation
- Put the flour in a mixing bowl. Crumble the yeast into it. Add the flour and mix well with a wooden spatula. Cover the bowl with a kitchen towel and set in a warm place for 2 hours.
-
Dough
- Knead the flour, yeast, water, salt, and pre-dough together into a smooth dough. Let the kneader knead for 5 minutes on setting 1, then knead for another 5 minutes on setting 2. Cover with a kitchen towel and allow initial rising for 30 minutes.
- Divide the dough into two equal pieces and roll into balls. Allow to to rest under a kitchen towel for 15 minutes.
- Sprinkle some flour on your work surface. Press the dough balls nearly flat and make an opening in the centre of each ball. Gently stretch the opening larger to form a ring.
- Take a baking ring or glass of about 10 cm, butter the outside. Take a baking tray, lay baking paper on it, place the dough on it and place the baking ring in the opening. The baking ring prevents the dough from closing up again.
- Cover with a kitchen towel and allow to rise for 60 minutes.
- Carefully remove the baking ring. Using a sharp knife, make a few shallow incisions in the dough ring.
- Slide the baking tray into a preheated oven at 240°C. Lower your oven temperature to 200°C. Bake the couronne for 20 to 25 minutes. Allow to cool on a wire rack.
Tip!
This bread becomes even tastier on a bread baking stone. This should be preheated in the oven for at least 30 minutes. At first, place your baking sheet on an inverted baking stone. Then when the oven heats up, carefully slide the baking sheet with the dough onto the baking stone. Be careful because the brick is red-hot.
Desire an even crispier crust? Then warm a small stone dish with some pebbles in the oven. When the oven is hot, carefully pour 50 ml of water onto the pebbles. Be careful because steam is released immediately. For the last 10 minutes, leave your oven door slightly ajar. To do this, put a knife between the door. Beware some ovens do not allow this. They stop baking when the door is ajar!
