PROVENÇAL LOAF
Ingredients
100 g of active starter
300 to 350 g of water
450 g of type T65 (high-gluten) wheat flour
50 g of whole wheat flour
30 g of oil-free dried tomatoes, chopped into small pieces
1 tablespoon of dried oregano, thyme, and basil mix
10 g of salt
STEPS
Autolysis: Pour the water, herbs, and two kinds of flour into a large bowl. Mix briefly with a wooden spoon to thoroughly combine. Let stand for a 40-minute autolysis.
Adding the starter: Add the starter by mixing it into the dough using a wooden spoon or a food processor with a kneading hook. Knead until the starter is completely incorporated.
Cover with a cloth and let stand for another 20 minutes.
Incorporating the salt: Add the salt and knead again until it is well integrated into the dough.
First rise, adding the tomatoes, and folds: Lightly round the dough with wet hands. Cover and let stand for 2 to 3 hours, depending on the room temperature.
Make a first fold after 30 minutes, mixing in the chopped dried tomatoes. Then make three more folds at 45-minute intervals.
Dividing and pre-shaping: Turn the dough out onto the work surface and either divide it in half with the pastry cutter or leave it as is to make one large loaf. Pre-shape, without pressing too hard.
Relaxation and shaping: Let the dough stand for 15 minutes at room temperature before shaping it into a round or rectangular loaf or loaves. Put the loaves into bannetons floured with rice flour.
Second rise: Let the dough stand for another 3 to 4 hours, depending on the room temperature, or put it into the refrigerator to slow down the process overnight.
Scoring: Transfer the dough to a piece of parchment paper and score as you see fit.
Baking: Quickly transfer the dough into a baking dish that has been preheated for 30 minutes in the oven at about 480°F (250°C). Bake covered for 20 minutes. Uncover the dish and bake for another 20 minutes.
