1/2 Photos of Pain De Provence (Herb French Bread)
16 hrs 25 mins
Galley Wench's Note:
Herbes De Provence is a mixture of savory, thyme, fennel, and lavender, however you can use herbs of your choice; such as rosemary, dill, basil, thyme, mint, chives, etc. If you choose to make with herbs other than Herbe de Provence you may want to reduce the amount. This recipe comes from an internet site called The Fresh Loaf. Prep times includes time required to ferment the poolish. UPDATE: Please note that the dough should be tacky, add additional flour a couple tablespoons at time if the dough is sticky!
My Private Note
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- 2 cups bread flour or 2 cups unbleached all-purpose flour
- 1/2 cup herbes de provence (or to taste)
- 1 1/2 teaspoons instant yeast
- 1 teaspoon salt
- 1/4 cup Grand Marnier (orange juice or water can be substituted) or 1/4 cup similar liquor (orange juice or water can be substituted)
- 1/4-1/2 cup water, as needed
- 1The night before baking, make the poolish by mixing together 1 cup of flour, 1 cup of water, and 1/2 teaspoon of yeast to make a batter.
- 2Cover the container with plastic wrap and set aside for 8 to 16 hours.
- 3Next Day:.
- 4In large bowl combine the remaining flour with the remaining yeast, salt, and herbs.
- 5Add the poolish, the liqueur, and 1/4 cup of the additional water.
- 6Mix the ingredients, and, if necessary, add more water or flour until the proper consistency is reached (tacky but not so sticky that the dough sticks to your hands).
- 7Knead by hand for 10 to 15 minutes or in a mixer for 5 to 10 minutes.
- 8Place the dough in a well-greased bowl and cover the bowl with plastic wrap.
- 9Set aside to rise until doubled in size, approximately 90 minutes. Remove it from the bowl and gently degas it, then return it to the bowl, cover it, and allow it to double in size again.
- 10Remove the dough from the bowl and shape it into a ball or long loaf.
- 11Cover the loaf with a damp towel and allow it to rise again until doubled in size, which takes between 60 and 90 more minutes.
- 12While the loaf is in its final rise, preheat the oven and baking stone, if you are using one, to 450.
- 13I also preheat a broiler pan, or cast iron skillet, into which to pour a cup of hot water just after placing the loaf in the oven. This creates steam in the oven which increases the crunchiness of the crust.
- 14Just prior to placing the loaf in the oven, score the top of it with a sharp knife or razor blade.
- 15Place the loaf in the oven and bake for 20 minutes at 450, then rotate it 180 degrees and reduce the oven temperature to 375 and baked it another 25 minutes.
- 16The internal temperature of the loaf should be approximately 200 degrees when you remove it from the oven.
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Nutritional Facts for Pain De Provence (Herb French Bread)
Serving Size: 1 (685 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 1388.6
- Calories from Fat 36
- Total Fat 4.0 g
- Saturated Fat 0.6 g
- Cholesterol 0.0 mg
- Sodium 2342.9 mg
- Total Carbohydrate 289.2 g
- Dietary Fiber 11.8 g
- Sugars 1.0 g
- Protein 41.8 g
The following items or measurements are not included:
herbes de provence