Provence Bread

1. Stage

Mix the flour, yeast, salt and warm water in a bowl until smooth, just a few minutes. Cover and leave on the table overnight (at least 12 hours, you can up to 24 hours). For example, put it in the evening, so that you have fresh bread for breakfast.

2. Stage

This is how well the dough will infuse. It will increase in size three times.

3. Stage

Sprinkle the table with flour (about 80 grams) and put the dough on the table.

4. Stage

Fold it several times, collecting the flour. It is not necessary to collect all the flour, you just need to form a kolobok.

5. Stage

Grease a mold with 1 tbsp of oil and place the dough in it. Cover and let stand for about an hour.

6. Stage

Take a mixture of Provençal herbs (rosemary, thyme, basil, marjoram, sage, savory, oregano, mint) - I had a ready-made dry mixture, but you can use fresh herbs - mix with 2 tbsp of oil. Peel and mince the garlic.

7. Stage

When large bubbles appear on the surface of the dough, it is ready to bake. It's just about an hour or so.

8. Stage

We grease our bread with a mixture of oil and herbs, sprinkle it with garlic. Sprinkle a little salt, just a pinch. We pierce the dough at random with a finger and send it to the oven heated to 220 degrees for 25-35 minutes. The time depends on the bread mold and your oven. You can check the readiness with a dry match and there will be a thud when tapping on the crust.

9. Stage

This is how beautiful we get. We wrap it in a towel and let it cool. Crispy crust and aroma... Mmmm