Sourdough Bread

• Yield: 2 round loaves (approximately 900g each), shaped as a crown or couronne. This recipe can be baked on the same day or proofed overnight in the refrigerator.

Mixing

• In a stand mixer bowl, combine the water, yeast, flours, salt, and levain. Mix on low speed for 12 minutes to combine and develop strength, then increase to medium speed and mix for a further 3 minutes. The dough’s final internal temperature should be 75–77°F (24–25°C).

Bulk Fermentation

• Place the dough in a lightly greased bowl, cover it, and let it rest at room temperature for 3 hours. Halfway through the fermentation (at about 90 minutes), gently degas and fold the dough to strengthen it (this is often called "punching down").

Shaping

• Transfer the dough to a floured work surface and divide it in half. Gently degas each half. You now have two options:

  A. For Two Round Loaves (Boules): Shape each half into a boule, taking care not to make it too tight.

  B. For One Couronne Bordelaise: Shape one half into a boule. Divide the other half into eight 90g (about 3 oz) portions. Shape each portion into a tight round.

To Shape the Couronne Bordelaise

• Prepare two floured bannetons (or linen-lined crown baskets). Using the large boule, form a flat disk. Place it in the center of one banneton, ensuring it covers roughly half of the bottom. Brush a little vegetable oil around the seam (edge) of the disk.

  Arrange the eight smaller rounds seam-side up around the central disk, nestling them against it. Gently open the center of the large disk and fold it over the tops of the smaller rounds to enclose them, creating the traditional "blanket."

  To Shape a Simple Crown: For the other half of the dough (the boule), use your elbow to gently press down and create a central hole, stretching it slightly to form a ring. Flip it over (so the smooth side is down) and place it in the second prepared banneton. Cover both bannetons with a couche, a damp kitchen towel, or plastic wrap for the final proof.

Proofing

• Let the loaves proof for about 2 hours at room temperature, or until nearly doubled in size. Alternatively, for an overnight rise, let them sit at room temperature for 1 hour, then refrigerate for approximately 12 hours of slow, cold proofing. If using a temperature-controlled proofer: Set it to 50–54°F (10–12°C) and 90% humidity for the overnight proof.

Baking

• Place an oven rack in the lower third position and set a pizza stone on it. Preheat the oven to 550°F (290°C) for a full 30 minutes.

  Dust the loaf with semolina flour. Flip it onto an overturned baking sheet lined with parchment paper or a silicone mat to create a makeshift peel. Score the top with a razor. Slide the loaf (on the parchment) onto the hot stone. Add steam now: Spray water quickly into the oven corners (avoiding light bulbs or heating elements) to create a burst of steam. Bake at 550°F for 5 minutes.

  Reduce the oven temperature to 450°F (230ºC) and bake for an additional 30 minutes, or until the crust is a deep golden brown. Cool the loaf thoroughly on a wire rack.