21 fluid ounces Water (temperature controlled)
1 1/2 fluid ounces Olive oil
3/4 ounce Salt
3/4 ounce Granulated sugar
2 pounds Bread flour
1/2 ounce Instant yeast
1 pound Old Dough (Pâte fermentée) (optional) room temperature
2 ounces Fresh parsley, finely chopped
1/2 ounce Fresh thyme, finely chopped
5 ounces Onion, small dice
8 ounces Carrots, coarsely grated
Yield: 3 Loaves
1. Place the water, olive oil, salt and sugar in a mixer bowl fitted with a dough hook. Add the flour and instant yeast. Blend on low speed to combine. Knead at medium speed until dough is almost fully developed.
2. Add the Old Dough in small pieces, if using, and continue mixing until the dough is smooth and elastic. The dough should reach 77°F (25°C) and pass the windowpane test. Knead in the herbs and vegetables on low speed just to incorporate.
3. Cover and ferment the dough until doubled, approximately 1 hour.
4. Punch down, divide the dough into three uniform pieces and shape as desired.
5. Proof at 80°F (26°C) until the loaves increase 50%, approximately 30-45 minutes.
6. Score the loaves. Bake at 400°F (210°C) with steam injected into the oven during the first few minutes of baking until well browned, approximately 40 to 45 minutes.
Notes: Method: Straight dough or Old dough
Fermentation: Old dough, 4 to 6 hours. Final dough, 1 hour. Proofing 35 to 40 minutes
1 1/2 fluid ounces Olive oil
3/4 ounce Salt
3/4 ounce Granulated sugar
2 pounds Bread flour
1/2 ounce Instant yeast
1 pound Old Dough (Pâte fermentée) (optional) room temperature
2 ounces Fresh parsley, finely chopped
1/2 ounce Fresh thyme, finely chopped
5 ounces Onion, small dice
8 ounces Carrots, coarsely grated
Yield: 3 Loaves
1. Place the water, olive oil, salt and sugar in a mixer bowl fitted with a dough hook. Add the flour and instant yeast. Blend on low speed to combine. Knead at medium speed until dough is almost fully developed.
2. Add the Old Dough in small pieces, if using, and continue mixing until the dough is smooth and elastic. The dough should reach 77°F (25°C) and pass the windowpane test. Knead in the herbs and vegetables on low speed just to incorporate.
3. Cover and ferment the dough until doubled, approximately 1 hour.
4. Punch down, divide the dough into three uniform pieces and shape as desired.
5. Proof at 80°F (26°C) until the loaves increase 50%, approximately 30-45 minutes.
6. Score the loaves. Bake at 400°F (210°C) with steam injected into the oven during the first few minutes of baking until well browned, approximately 40 to 45 minutes.
Notes: Method: Straight dough or Old dough
Fermentation: Old dough, 4 to 6 hours. Final dough, 1 hour. Proofing 35 to 40 minutes
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