This is my attempt at a sourdough version of the couronne recipe from here, see my previous post for a peanut and raisin yeast version.
To convert the recipe I used about 150g of sourdough starter which should have a similar rising potential as 7g yeast. The amount of flour and liquid you then subtract from the recipe is dependent on the the hydration level of the starter.
Everyone claims a slightly different weight but it seems generally a cup of active starter weighs approximately 230g. So assuming it’s equal weight flour and water (100% hydration), it contains 115g of each. In volume it is around 2 parts flour to 1 part water because water is approximately 2 x heavier than flour, so it would be 1 cup of flour to half a cup of water. But I think it’s more reliable to work by weight, volume isn’t as accurate because your starter will have a different volume depending on its activity.
So as I’m using 150g of starter I need to subtract 75g of flour and 75g of water from the recipe. There is no water in the recipe, so I subtracted 75g of milk instead and added 1tbsp of milk powder.
It is never quite the same as the original recipe, but it does work and tastes yummy.
- 150g active starter (100% hydration)
- 175g strong white flour
- 5g salt
- 50g unsalted butter (softened)
- 30g milk
- 1 tbsp milk powder
- 1 egg (beaten)
- 120g unsalted butter (melted)
- 140g light muscovado sugar
- 200g chopped hazelnuts (there might be a faster way to do it but I chopped whole hazelnuts by hand. It worked but they were flying everywhere…!)
- 100g cocoa powder
- 200g icing sugar
- sesame seeds or more hazelnuts
1) Mix all the ingredients in with the starter.
2) Knead until smooth and passes the window pane test.
3) Cover and leave to rise in a warm place for approx four hours. It will take much longer than yeast dough and won’t rise as much!
4) Meanwhile, mix butter and cocoa powder to a paste and add sugar.
5) Roll the dough into a rectangle. About 33 x 25cm. Ensure there is plenty of flour underneath as you don’t want it sticking. You can also use a little oil to prevent sticking if you prefer. But not oil AND flour!
6) Have the long end facing you. Brush filling on top, and sprinkle over hazelnuts.From the longer end, roll up into a sausage.
7) Cut in half lengthways. You should now have two equally long strands of your dough, with some of the filling peeking out at the sides.
9) You now need to twist these two length together to make a crown. You want the filling to face up, so position it like this as you are twisting. You can make a straight rope first, then join the ends together to make the crown.
10) Prove for approx 4-6 hours whilst covered. The rise time depends on your starter and the temperature of your room. You know it is ready when it has doubled in size. It’s best to cover with a plastic bag, otherwise a skin will form on top and prevent it from reaching a peak rise. Towards the end of the rise, preheat the oven to 200C (fan assisted).
11) Bake for 25 to 25 minutes until nicely browned. Can cover with aluminium foil if browning too quickly. Especially keep an eye on the filling as you don’t want it to burn.
12) Whilst the loaf is still warm, you can glaze it with some apricot jam mixed with a little warm water (optional). Let cool, then drizzle over the icing. Sprinkle with sesame seeds or more hazelnuts.