Wild Yeast

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 ...