This beautiful ring-shaped artisan bread has a deeply golden, flour-dusted crust and an open, airy crumb full of irregular holes. Steam rises as it’s sliced, revealing a soft, chewy interior perfect for tearing and sharing. It’s the kind of loaf that looks bakery-worthy but is surprisingly approachable at home.
Description
A classic free-form ring (couronne or corona-style) bread made with a high-hydration dough. The shape is created by forming a round loaf and cutting a hole in the center before the final proof. Long fermentation develops deep flavor, while a hot oven and steam produce that signature blistered, crackly crust.
Ideal for beginners who are comfortable with basic bread techniques and sticky dough.
Finished Size (approximate)
- Diameter: 25–30 cm / 10–12 in
- Height: 6–8 cm / 2.5–3 in
- Weight: about 700–900 g
Ingredients
Dough
- 500 g bread flour (or strong white flour)
- 375–400 g lukewarm water (75–80% hydration)
- 10 g salt
- 3 g instant yeast (or 9 g fresh yeast)
- Optional: 50–100 g active sourdough starter for extra flavor
For dusting
- Extra flour (rice flour or semolina works especially well)
Equipment
- Large mixing bowl
- Bench scraper
- Baking stone, steel, or heavy tray
- Sharp knife or lame
- Optional: Dutch oven or roasting pan for steam
Method
1. Mix the dough
In a large bowl, combine flour, water, yeast, and salt. Mix until no dry flour remains. The dough will be sticky and shaggy. Cover and rest 20–30 minutes (autolyse).
2. Stretch & fold
Perform 3–4 sets of stretch-and-folds over the next 1½–2 hours (every 30 minutes). Wet your hands, grab one side of the dough, stretch it up and fold it over itself. Rotate the bowl and repeat 4 times per set. The dough will become smoother and stronger.
3. Bulk fermentation
Cover and let the dough rise at room temperature until doubled and jiggly (usually 1½–2½ hours depending on temperature). For deeper flavor, you can do a long cold ferment in the fridge overnight after the first folds.
4. Shape the ring
Gently turn the dough out onto a lightly floured surface. Shape it into a tight round boule.
Using a floured finger or the handle of a wooden spoon, poke a hole through the center and gently stretch it into a ring about 20–25 cm across. Place on a floured piece of parchment or a well-floured couche.
5. Final proof
Cover and proof 45–75 minutes until the dough looks puffy and springs back slowly when poked.
6. Score & bake
Preheat oven to 250°C / 480°F with a baking stone or steel inside (or a heavy tray).
Dust the loaf generously with flour. Score a few decorative cuts on the top if desired.
Slide onto the hot surface. Create steam by pouring hot water into a preheated tray at the bottom of the oven (or bake covered in a Dutch oven for the first 20 minutes).
Bake 20 minutes with steam, then remove the steam source, lower temperature to 220°C / 430°F, and bake another 15–25 minutes until deep golden brown and the internal temperature reaches 96–98°C / 205–208°F.
7. Cool
Transfer to a wire rack and cool at least 1 hour before slicing so the crumb can set.
Tips & Variations
- Extra crusty: Use a baking stone + steam, or bake in a preheated Dutch oven.
- Sourdough version: Replace the yeast with 100–150 g active starter and extend bulk fermentation.
- Flavor additions: Mix in olives, herbs, cheese, or roasted garlic during the final folds.
- Overnight method: After mixing and one set of folds, refrigerate the dough for 8–16 hours, then shape and proof at room temperature.
Serving Suggestions
Tear into chunks while still slightly warm, or slice and serve with olive oil, butter, soup, cheese, or charcuterie. The open crumb is excellent for dipping.
Storage
Best eaten the day it’s baked. Store cut-side down on a board or in a paper bag for 1–2 days. Freeze well-wrapped slices for longer storage.
This ring bread looks impressive yet relies on simple techniques — high hydration, good fermentation, and proper heat. Once you master the shape, you’ll want to make it again and again.
Happy baking! 🍞🔥
