Today, La Belle Assiette invites you to put yourself in the shoes of a real baker with the recipe of the bread with herbs of Provence of the chef Simon Provost!
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Recipe of the bread with herbs of Provence of the chef Simon Provost
Ingredients:
600 g flour T 55 (or other flour)
425 g of water
2 tablespoons of salt
6 g fresh yeast
Herbs of Provence
Preparation:
Make the dough
In a bowl, mix the flour and salt with a spatula. Add the 400 g of water to the mixture. Temper the remaining 25 g that you will have to mix with the fresh yeast. Add to the mixture and knead with the spatula for 5 minutes. Let the dough rest for 7 hours, covering it with cling film.
Work the dough
Once the 7 hours have passed, break the dough on a floured work surface: the goal is to fold it on itself for about 1min. Place on a piece of parchment paper, giving it a "ball" shape and let it rise for 1 hour, covering it with a film or tea towel. Using a brush, lightly soak the bread in order to place the herbs de Provence. Then make an incision in the bread to allow it to rise better during cooking.
Cooking
Put the bread in a stewpot, with the lid on, and bake for 22 minutes at 230°C. Remove the lid and bake for another 22 minutes at 200°C. Once cooked, remove the loaf from the pan and let it cool before cutting it. Chef's tip: put a jar of water at the bottom of the oven
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