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Pain de Provence recipe

How to make Herbes de Provence:

This recipe will yield you a total of 1 cup of Herbes de Provence. You will need cup for this recipe- so you can use the rest for another loaf as you like. The dried rosemary and fennel seed do need grinding in a food processor or mixing vessel. The rest can be off-the-shelf herbs you buy at the store and stored in a plastic container. Here’s what you need:

Equipment

  • Medium-sized mixing bowl
  • Large mixing bowl
  • Baking stone
  • Mixing spoons
  • Measuring cups
  • Kitchen mixer with bread hooks
  • Silicone pastry matt
  • Large bread knife

Ingredients
  

  • 2 Tablespoons Rosemary (dried)
  • 2 Tablespoons Fennel seed
  • 2 Tablespoons Savory (dried)
  • 2 Tablespoons Thyme (dried)
  • 2 Tablespoons Basil (dried)
  • 2 Tablespoons Marjoram (dried)
  • 2 Tablespoons Iavender flowers (dried)
  • 2 Tablespoons Italian parsley (dried)
  • 1 Tablespoons Oregano (dried)
  • 1 Tablespoons Tarragon (dried)
  • 1 Teaspoons Bay powder

For the Poolish (make this mixture 8-18 hours before you start your dough mix)

  • 1 Cup Bread flour
  • 1 Cup Water
  • 1 Teaspoon Instant yeast

For the bread dough

  • The Poolish mixture from a day before
  • 2 Cup Bread flour
  • 1 Cup Herbes de Provence (see instructions)
  • 1 Teaspoon Instant yeast
  • 1 Teaspoon Salt
  • Dash of sugar (for yeast activation)
  • ¼ Cup Grand Mariner (orange liquor)
  • ¼ Cup Warm water (95-105F degrees)