Country-style loaf fragrant with Mediterranean herbs.
Recipe ingredients and methods are available in both English and Thai.
| Dough | |
|---|---|
| Artisan Full Mix | 200 g |
| Bread flour | 800 g |
| Dried yeast | 15 g |
| Water | 650 g |
| Salt | 20 g |
| Country herbs base | 150 g |
| Total | 1835 g |
Step 1: Mix all ingredients to full development.
Step 2: Bulk ferment 45 minutes, scale and shape into boules or batards.
Step 3: Prove, score and bake at 230 °C with steam for 30–35 minutes.
Temperature: 230 °C · Time: 30–35 min
Products
Serving suggestionBakels
Complete artisan bread mix for baguette, ciabatta, focaccia, pretzel and hard rolls with crisp crust and open crumb.
Serving suggestionBakels
High-activity dried yeast with strong, reliable gassing power for all yeast-raised doughs. Long shelf life, no refrigeration needed before opening.
BreadsClassic French baguette with a crisp, crackling crust and open, creamy crumb from Artisan Full Mix.
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BreadsRustic Italian ciabatta with a thin crust and large, glossy holes.
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All products used in this recipe are available from our Phuket warehouse.
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