Ingredients

Ingredients

n This is rustic Provençal bread flavoured with ingredients typical of the region. This recipe makes 2x500g loafs.

500g Strong Bread Flour

300g Water

10g Salt

3g Fresh Yeast

200g Liquid Levain

3g Herbs de Provence

50g Olives, oil cured and chopped finely

Method

Place all ingredients except the salt into an electric mixer and mix on slow speed for 3 minutes. Then mix for 2 minute 30 seconds on high speed then while switched on slowly add the salt on high speed for last 30 seconds. The mix will be soft but have structure.

Lightly oil a non-metal bowl and shape the dough into a neat ball, place into the bowl and cover with clingfilm. Leave at room temperature for 3 hours to prove. During this period the bread will double in size - when this happens fold the bread by pushing the air out of the bread and folding each side of the dough from left to right and top to bottom. The number of times will depend on temperature of room, however it should be 2 to 3 times.

Shape the bread into a round and place in a wooden round or oval banneton (proving basket) or use a lightly oiled bowl (however a banneton is recommended). This is a tricky skill to master but you can find many good online videos on shaping bread.

Place in the bowl upside down so that the seam faces upward. Cover with damp cloth and prove for a further 1 hour 30 minutes approximately until doubled in size again.

Place into a preheated oven with a preheated metal tray on bottom shelf. Place the bread onto a tray or hot pizza stone, which will now have the seam at the bottom. Slash the bread and quickly place in the oven with 3 ice cubes placed onto the hot tray. This will create steam and help the bread to rise. Cook at 230C for 30 minutes. The bread will sound hollow when tapped when ready. Allow to cool fully before cutting the bread.