Recipe

Bread with herbs from provence

  • 9 April 2019
  • min
  • For people
  • Prep Time
  • For people
  • Prep Time

Frédéric LALOS – Meilleur ouvrier de France 1997

Les meilleures RECETTES des Meilleurs Ouvriers de France – Volume 1

Best Recipes - Editions GLD

Ingredients :

  • 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
1

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.

2

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.

3

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.

4

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.

5

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.

6

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

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