Frédéric LALOS – Meilleur ouvrier de France 1997
Les meilleures RECETTES des Meilleurs Ouvriers de France – Volume 1
Best Recipes - Editions GLD
- 1 1/3 cups water
- 2 tablespoons olive oil
- 1 teaspoon active dry yeast
- 1 lb bread flour
- 1 teaspoon gluten
- 2 teaspoons salt
- 1 1⁄2 teaspoons dried Provençal herbs
Select the simple kneading program. In the bowl of the kneading machine, combine the water, olive oil and dry yeast. Add the flour, gluten and salt.
Knead for 5 to 6 min. on first speed until all ingredients are well combined. Knead for 20 min. on second speed until the dough is smooth and pulls away from the sides of the bowl.
Add the herbs and knead on first speed for a few min. until well combined. Remove the dough from the bowl and let rest on the work surface, covered with a clean kitchen towel, for about 1 hour.
Place the dough in the center of the kitchen towel dusted with flour. Spread out the dough with your fingertips to form a rectangle of about 1⁄4 inch thick. Cover with the towel and let rise for 1 hour and 20 min.
Preheat the oven to 475°F. Using a sharp knife, cut slits in the dough. Transfer to a baking sheet covered with cooking parchment and place in the preheated oven. Sprinkle a little water in the drip pan underneath the baking sheet to produce a little steam, close the oven door quickly.
Cook for about 20 min. until nicely browned. Remove from the oven and let cool on a rack before tasting.
Laisser cuire pendant 20 min. Surveiller la cuisson afin d’obtenir un pain bien blond.
Laisser refroidir sur une grille avant de déguster.
The chef's advice
WINE RECOMMENDED : AOC Costières de Nîmes rosé • Fraîcheur, fruits et charpente légère • 2008 • 10°C Château de la Tuilerie • (xx) LOREM