France Β· Western Europe
Pain Couronne
Also known as Crown bread
A crown-shaped ring of joined dough balls that pull apart at the table, giving far more crust surface than a single boule of the same weight.
Method
Deck Oven Β· Crown-Shaped
Hydration
70%
water to flour
Glycemic index
82
High GI
Energy
275 kcal
per 100 g
Sensory profile
- sourness
- 3
- sweetness
- 1
- crispiness
- 8
- chewiness
- 5
- aroma
- 6
- moistness
- 4
Scale 0β10
Nutrition
per 100 g| Energy | 275 kcal |
|---|---|
| Protein | 8.7 g |
| Carbohydrates | 54 g |
| of which sugars | 1 g |
| Fat | 1.2 g |
| Fiber | 2.1 g |
| Sodium | 500 mg |
Typical values; recipes vary.
Texture
- Ring of joined rolls
- Crackling crust
Typical ingredients
- Wheat Flour
- Water
- Yeast
- Salt
Similar breads
Closest sensory profiles in the Atlas.