Do you like the smell of bread baking in the oven? We love it! Making your own bread is not rocket science, even without a bread machine!


Ingredients :

- 500g of flour: T55 flour (classic) or semi-complete flour T110: T55 flour will give the crumb a very elastic side. In the case of semi-wholemeal flour, it will have to be worked with a larger amount of water when kneading.

- ½ cube of fresh yeast: it can be bought at the baker or in supermarkets.

- 300ml of water

- 10g of salt

- Possibly seeds if you want to make a seed bread. You can use linseed, sesame, sunflower ...

The making :

In a large bowl, pour the flour and salt and mix.

Dilute the yeast in a bowl with 100ml of lukewarm water. Make a well in the flour, pour in the yeast-water mixture and mix. Add the remaining 200ml of water.

Add the seeds if you wish.

The work begins ... You have to knead!


Mix vigorously with a wooden spatula until a homogeneous mixture is obtained. The dough should come off the spatula.

Continue to knead by hand, at least 10 minutes. To do this, fold the dough back on itself, press with the palm of your hand, then bring the dough back onto itself, and so on.

The lifting

Sprinkle the bottom of the bowl with a little flour, and place the dough in it. Cover with a tea towel and let the dough rise for at least 2 hours (up to 5 hours maximum).

If you are in a hurry, you can raise the dough in the oven at 40 ° (about 20 minutes). The dough must double in volume.

Tip: To find out if your dough has risen enough, stick your finger in it; if the mark disappears, the dough is ready for shaping.


Gently take the dough (without tearing it) and place it on the work surface.

It must be degassed. To do this, pound your fist in with a frank, sharp gesture. You can divide the dough at this time if you want to make several buns.

Cover a baking sheet with baking paper and place the dough (s) on it.

Shape it into the desired shape (into a ball, a cob, a baguette, etc.) and lightly flour it.

You can add some seeds on top.

Score the dough with a sharp knife.

The cooking

Leave the dough to rest for 20 minutes under a tea towel to preheat the oven to 240 °. Add a container of water to the bottom of the oven (a pan or a small dish). This allows the bread to have a nice crust.

Bake the bread halfway up for about 30 minutes.

Remove the bread from the oven, checking that the underside of it is also cooked, otherwise extend the baking for a few minutes.

Once out of the oven, let the bread rest for about ten minutes.

Savoury Spreads

Black tapenade

Traditional Provencal tapenade made with black olives from Provence.
Savoury Spreads

Green tapenade

Traditional Provencal tapenade made with green olives from Provence.
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