Who say's you can't bake in the summer???
Yeah it's hot, and yes it's always difficult to bake in this atrocious heat, and what with my beautiful but sometimes overheated wife nagging… well, regardless, a baker must bake!
Here was my last loaf; a Pain Provençale studded with olives, herbes de provençe, garlic and my secret midi favorite, you guessed it… anchovies. Yes, that's right. The additions are fantastic, especially adorned with some goat cheese. The surprise salty and fishiness of the anchois with a milky tangy goat cheese is just unctuous, or if you prefer less high-minded descriptions, deliciously funky!
My mother who comes from the Riviera and lived in the Var as a child, was really liking this loaf…we toasted it and had it with some Comte, my dearest wife was not having a slice after her first bite of anchovy, she had wanted straight olive bread, but I needed a more Gallic accent redolent of the land and sea….
1 750g loaf
A.P. Flour 354g 100%
Water 212g 60%
salt 7g 2%
Levain 141g 40%(liquid levain)
Herbs 3.5g 1%
Olives 35g 10%
Anchovies…hmmm I guess I snuck in two filets, chopped
Mix flour, water and levain. Give an autolyse for about 20 minutes. Mix again to get a medium development and mix on 2nd speed for about 2 minutes, finally adding in salt and the remaining ingredients either by machine or by hand. I also gave two folds during the bulk proof.
Proof for about 2 to 21/2 hours.
divide and shape if you make a larger batch…second proof 3 to 4 hours.
Bake for about 40 minutes at 450 F