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Provence sourdough bread

Putting herbs into my bread is not a new experience for me. I have tried different types of aromatic herbs to see how they fit with the taste of bread. In all cases, these breads bring something specific. They are not just simple breads, they are specialized breads with a specific aroma. The aroma is super strong. Each time I try to do a herbal bread it makes me remember that it does not fit with all kind of food. For example, spreading just some butter on a a slice works great, and sprinkling some salt over it makes it perfect. However, if on top of the butter you add some jam, things starts to taste weirdly. You might like it but for me, this is not a perfect match.
More, Herbes de Provence contains strongly aromatic herbs. Savory foods are simply complemented by this bread.
In particular, for this recipe, I made a visit to an organic shop and I have filled my pantry with some organic flours. Special flours, special aroma... the direction was clear for me to pick this incredible combination of herbs. As again I targeted the sandwich shape of the bread, using bread pans was the chosen option.
This bread is really special, you love it or you hate it. On top of the taste, this bread in particular brings me back amazing memories from Provence, so you can imagine that I appreciated a lot this bread.
Now lets see how to do it...

Ingredients:
  • 850ml water
  • 185g sourdough (100% hydration)
  • 165g organic spelt flour
  • 135g organic whole wheat flour
  • 100g organic rye flour
  • 850g white wheat flour
  • 100g sunflower seeds
  • 15g gluten
  • 15g salt
  • 20g herbes de Provence

Directions:
  1. Day 1, 22:00 Mix all ingredients with a standing mixer for 15 minutes. 
  2. Day 1, 22:15 Cover the bowl with a lid and let it stand in a cold room (13ºC) / outside for the first fermentation. 
  3. Day 2, 13:00 Take the dough out of the bowl and shape it in 2 oblong loaves. 
  4. Day 2, 13:15 Put the loaves in floured baking pans and let them raise at normal room temperature (19-21ºC) for the 2nd fermentation, covered with a towel. 
  5. Day 2,18:00 Bake in the preheated oven at 250ºC for 15 minutes and reduce the temperature to 220ºC continuing to bake for another 30 minutes.

2 comments:

jassuncao645 said...

I have a good feeling about this particular bread. I make sourdough bread every two weeks or so. I try to make it whole grain, knowing although it will be a denser one . But this bread recipe of yours looks very interesting to me. I am going to make it as soon as I figure out what the herbs of providence is like.
I am fowling you by Email, but because I am a vegan I only can choose your bread recipes that are free of animal products. I will send you a picture and a comment about the bread when it is done. Thanks

Denisa V said...

jassuncao645, Herbes de Provence is a mix of dried savory, marjoram, rosemary, thyme, and oregano. Let me know about the result ;)

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