This bread takes it name from the capital of the famed Aquitaine of France, Bordeaux. Most noted for its deep red wines, Bordeaux is also one of the industrial capitals of France. Much overlooked is this magnificent loaf, “The Crown of Bordeaux.” Couronne means crown and Bordelaise is the name given to the citizens of Bordeaux. Baguettes and boules are beautiful in their simplicity, while the epi and braided loaves are rhythmic. The couronne bordelaise is the queen of French bread. Its sting on pearls around the top and its harmonious round shape are a feast for the eyes.
There is some debate on the type of bread used to make the couronne. Some insist on using pain de campagne, others claim plain white dough (a la baguette) should be used. No doubt pain de campagne will give you a thicker crust and a longer shelf life. In this recipe I used the baguette recipe. Proofing is done in a special banneton which is about 12″ wide with a 5″ center. I have not as of yet been able to source these banneton in the US. They run about $80 plus the cost of shipping from France. Too rich for my blood!! So I rigged a banneton from a 12″ flat wicker basket, covered it with a cloth serviette dusted with rice flour, then place a serviette covered bowl in the center. Worked like a charm! I didn’t cook this one as dark as I normally would but to a medium golden brown. The results were still outstanding.
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