A colleague confessed that he doesn’t bake because it isn’t practical. I thought about it and he is right, but that is the very same reason why I love baking. Because baking isn’t necessary, it doesn’t feel like an obligation, it’s more fun. Both cooking and baking are creative activities, but another reason why I choose baking is that you bake one thing, it’s done, it’s not a sum of parts like dinner (a salad, main and side). Also the product of baking lasts longer, it doesn’t necessary need to be eaten straight away and it’s easier to make photos. Baking is always special even when it is something as basic as bread. I try more breads lately. James’s book is still amazing (I told you about when we talked about the foccacia), that’s the first book I take my way through and bake every second recipe. All of them turn out amazing.
Pain de Provence was total surprise for me. I like herbs, but not in excess. Herbes de Provence are Tomek’s love, but I find them often too strong, they often overwhelm the dish, but in this recipe even though there is 3 tablespoons of them, the bread tastes amazing (I will add 4 next time). It is aromatic, but not too much and it actually goes well with everything.
Recipe from James Morton book "Brilliant bread"
- 400g strong white flour
- 100g wholemeal flour
- 7g (2 tsp) fast-action yeast
- 10g (1 1/2 tsp) salt
- 3-4 Tbsp dried herbs de Provence
- 350g tepid water
- 2-4 Tbsp orange liqueur like Cointreau