By Galley Wench on August 08, 2008
Photo by PaulaG
Photo by PaulaG
"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!"
Serving Size: 1 (685 g)
Servings Per Recipe: 1
"The texture is wonderful and chewy with the herbs providing a delicious taste treat. I would have liked the bread to develop more of a crust. It was baked on a baking stone and prepared as specified. The sponge was mixed up in the morning and the bread completed late evening. Used all water as I didn't have Grand Marnier or OJ. I would highly recommended adding the last bit of water sparingly. Made for *ZWT5*"
"No fault of the recipe, but this recipe did not work for me this time. After consulting several places I found that I've most likely overproofed the dough and it subsequently deflated during baking. What I plan to do next time is not letting it quite double because it is such a wet dough and by allowing it to double it can cause overproofing. It smelled wonderful while baking though. Thank you for posting this recipe and I'll try to make this recipe again and hopefully can post a picture of my success next time."
"This bread is through the roof. The dough was really sticky but I resisted the urge to add more flour. The bread had a light texture with a nice chewy crust. I loved it."