Galette des Rois Provençale

Technical stages for Galette des Rois Provençale :

• The day before, prepare the levain: Diluate the yeast in 8 cl warm water.
• Pour in a bowl and add enough flour from the total quantity to obtain a soft dough.
• Cover the bowl with a cloth and leave it in a warm place until the next day.
• The day after: Place this levain in the bowl of a mixer.
• Add the rest of flour, thinly grated zest, sugar, salt, olive oil, orange flower water, and whole egg.
• Begin to knead by adding 10 to 15 cl water to obtain a flexible dough that does not stick to fingers. Add a bit of water if too hard or a bit of flour if too soft.
• Roll the dough into a ball and place in a large salad bowl.
• Cover with a cloth and leave to prove 2 hours in a warm place.
• Place the dough on a slightly greased baking sheet in the shape of round galette.
• Cover and leave to prove another 30 minutes.
• Glaze the galette with egg yolk.
• Draw square lines using a knife.
• Bake in hot oven at 210°C for 45 to 50 minutes.
• When finished, leave to cool on a wire rack.
• Serve warm or cold.