• 1/2 cubes (21 g) fresh yeast
  • 600 g + approx. 100 g wheat flour (type 405)
  • 1 1/2 EL Salt
  • 2 EL Olive oil
  • 4–5 stalk (s) fresh thyme
  • 1 small sprig of rosemary
  • Flour
  • baking paper
60 minutes
Yeast in 500 ml ice cold Dissolve water. Mix 600 g flour and salt and add to the yeast water. Add olive oil and quickly mix everything with a wooden spoon to a soft dough. Then stir 100 g of flour into the dough again. Put the dough in a bowl that is at least twice as large, seal it airtight and let it rise overnight in the refrigerator
The next day, let the dough stand for about 30 minutes at room temperature. Wash the thyme and rosemary, shake dry and pluck into pieces
Place the well-risen soft dough on a well-floured work surface and cut in half (do not knead the dough, so that the air in the dough remains!). With plenty of flour, form 2 narrow loaves of bread approx. 30 cm long. Place on a baking sheet (32 x 39 cm) lined with baking paper. Spread the herbs on the bread and press lightly. Let rise for another 10–15 minutes. Bake in the preheated oven, 2nd rack from the bottom (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for about 40 minutes. Allow to cool on a wire shelf
Wait approx. 12 3/4 hours
1 portion approx.:
  • 80 kcal
  • 330 kJ
  • 2 g protein
  • 1 g fat
  • 17 g carbohydrates


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