Oregano Flower Boule

Making homemade bread is incredibly therapeutic...and the more you make it, the better it gets. You learn to get a feel for the dough...the consistency, texture, the rise...it's all quite lovely. I have been working on this recipe for awhile and fold in different flavors every time I bake this glorious bread...whether it's adding a different herb or a handful of olives, it's always delicious and truly, quite simple to make. I would love to hear from you if you have made any of my homemade breads! Leave a comment on the post or follow me on Instagram + tag your photos with #decotartelettekitchen. Can't wait to see your photos! Happy Baking!Oregano Flower BouleIngredients:3 cups organic unbleached bread flour3/4 teaspoon yeast + 1/4 cup filtered water2 teaspoons rose salt1 1/4 cup filtered water1 tablespoon organic sugar4 tablespoons fresh, organic flowered oregano, chopped (feel free to substitute with your favorite herb)Directions:Place yeast in a bowl with 1/4 cup filtered water. Stir and let sit for 10 minutes.Meanwhile, place flour and salt in a large bowl. Stir. Add the yeast mixture to the flour mixture. Mix. Begin to slowly add the water until combined. Fold in the sugar and flowered oregano. Cover with plastic wrap and let rest for about 8 hours (this will vary depending on the temperature in your kitchen so keep an eye on the dough and make sure it continues to slowly rise…it should at least double in size)Preheat oven to 450 degrees. Place a 5.5 quart enameled cast iron french oven in the stove with the lid on for 30 minutes. Meanwhile, place the dough on a heavily floured surface (the dough is super sticky so be sure to also flour your hands before handling) and form into a ball. Cover and let rest while the french oven is preheating. Using a sharp serrated knife, cut 1/4" deep cuts across the top of the loaf. Then, place the dough in the french oven and cover with the lid. Bake for 30 minutes. Remove the lid and bake for an additional 15 minutes until the crust is beautifully browned. Let cool slightly. Store in a paper bag or wrap in parchment paper.Recipe + Photography by Cassie Winslow