The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Herbed Table Loaf

Breadifornia's picture

Herbed Table Loaf

This is a nice dinner bread I like to make when the herb garden is in full swing.  The thyme and sage give it a wonderful savory touch that is not too heavy.  You can adjust the herb amounts to taste. Dried herbs are more concentrated, so I use smaller amounts than fresh.


60 g 100% hydration starter (active)

300 g water

300 g bread flour

90 g whole wheat flour

8 g salt

2 Tblsp. finely chopped fresh sage

2Tblsp. finely chopped fresh thyme


Combine starter and water until dissolved.  Add flours.  Rest 1/2 hr. Add salt and fresh herbs, ensuring even distribution of herbs.  Bulk proof 2.5 to 3.5 hrs with stretch and turns every 35-40 mins. (25-30% rise.) Shape.  Retard 8-16 hrs. Bake 25 mins covered @ 232C/450F.  Continue baking uncovered until desired crust color. Enjoy!