Couronne Bordelaise

Ingredients

• 650 g Type 65 flour, or a blend of Type 65 and Type 80
• 350 ml water, at ambient temperature, adjusted to achieve 67–70% hydration
• 200 g levain de tout point, active, at peak
• 2 g compressed yeast, optional, to supplement levain
• 13 g fine sea salt, 2% of flour weight

Method

1. 1
   Combine the flour, water, levain, and compressed yeast if using. Mix until no dry flour remains. Add the salt and develop the dough until it is smooth and holds its shape. Bulk-ferment at room temperature with a series of folds during the first hour. The dough is ready when it has increased visibly in volume and holds a gentle dome when the container is inverted.
2. 2
   Turn the dough onto an unfloured surface and divide to a single piece of 800 g–1 kg. Round tightly into a boule, pulling the surface taut. Rest, seam side down, uncovered for 15 minutes. The dough should resist a light press and spring back slowly.
3. 3
   Pierce the centre of the boule with both thumbs. Work the opening outward, rotating the ring steadily and evenly, until the circle measures approximately 30 cm in diameter with a central opening of 12–15 cm — make the hole larger than appears necessary, as it will shrink by 30–40% during proofing and baking. The ring must be uniform in thickness throughout: thinner sections will overbake and dry out before thicker sections are done. This is where the couronne lives or dies.
4. 4
   Transfer the ring to a linen couche or parchment-lined peel. Place an inverted ramekin in the central opening to maintain it during proofing. Using a bench scraper, make 8 deep cuts evenly spaced around the outer circumference, each angled toward the centre but not cutting completely through. Proof for 60–75 minutes. The dough is ready when it has puffed noticeably and a floured finger pressed lightly leaves an impression that fills back slowly.
5. 5
   Heat the oven to 230–240 °C with a baking stone or steel on the sole position and a steam vessel below. Remove the ramekin. Slide the couronne directly onto the hot sole. Introduce steam immediately and bake for 10–12 minutes. The surface should have set and begun to colour.
6. 6
   Remove the steam source and continue baking in dry heat for a further 20–25 minutes. The couronne is done when it is deeply golden across the crown points and produces a clear, hollow sound when tapped firmly on the base.