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oregano bread pain de champagne Recipe

Ingredients

How to make it

  • mix all the dried ingredients in the bowl of your stand mixer with dough hook attached. slowly add the water, while the machine is running. knead for about 10 minutes until everything has come together to a smooth dough, add some more flour if dough is too moist.
  • put in a clean bowl, cover with clingfilm and let rise on a warm place for about 1,5 hour.
  • flour a willow banneton (french dough rising basket) or line & dust a baking sheet. tip the dough onto a lightly floured surface and roll into a ball. dust with flour and put into the banneton (or onto the prepared baking sheet). cover & let rise for about 1 hour.
  • heat the oven to 220c°.
  • when using a banneton, tip risen dough onto a lined and lightly floured baking sheet. this will look as if the dough is deflating somewhat, but it will rise again in the hot steaming oven.
  • using a spray bottle filled with water, quickly spray both sides of the oven and close oven asap. then bake the bread in the middle of the oven for about 30 minutes until golden brown and crisp. transfer to a rack to cool.
  • keeps for about 2 days - altough tastes best fresh out of the oven.

Reviews & Comments 2

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  • dahlka 16 years ago
    I have an oregano plant growing in my windowbox! Thanks for a great way to use it! Looking forward to trying this!
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  • unswissmiss 16 years ago
    Is 270 g of wheat flour right? The ratio of flour to water and yeast seems a little low, though I'm not used to working with rye, so perhaps that changes the equation.
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The Cook

onceuponatart Zurich, CH

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