Dr Doughlittle | Simple French Herb bread

A simple and quick bake using the usual method.

277 gms warm water.( 1 1/3 Cup.)
1/2 tsp dry yeast.
40 gms Semolina.( 1/4 Cup )
360 gms All Purpose flour

1 tbs dried French herbs.
2 tsp honey
1/2 tsp sea salt
1 tbsp oil. ( For greasing the bowl).

Measure and pour the warm water into a mixing bowl and add in the yeast.
Let this stand at room temperature for about 10 to 15 minutes.

Then add in the All Purpose flour and the Semolina flour, 2 tsp honey and the salt. Mix  well with a spatula and then transfer to a Table top mixer. I use a Kitchen Aid. At slow speed, using a dough hook, knead the dough for 7 to 10 minutes until the dough is smooth and elastic and comes off the sides of the wall of the bowl.

Then transfer the dough to a floured surface and fold it several times. Form into a ball and place the dough back into the mixing bowl which has been greased with a tablespoon of vegetable oil. Cover with a cloth or glad wrap for 30 minutes. 

After this time, return the dough to the floured surface and fold again several times, finally shaping into a loaf or batard. Set this on baking sheet and proof for 45 minutes. After the first 15 minutes, heat up your oven to 230˚C.

At the end of 45 minutes, the dough would have double it’s size. Score the loaf and place in the oven with a shallow metal tray containing 1/2 cup of boiling water for steam.
Bake for about 30 minutes or till brown. Transfer to a metal rack to cool before slicing.

Dr Doughlittle | Simple French Herb Bread

Toasted lightly, the crust is crispy, the crumb chewy and soft.

“The only failure is not to try” — Sister Madonna Buder


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