April 7, 2010 - 8:10am
Fougasse
Fougasse is my favorite easy sourdough: I love the extra crust and the ease of pulling it apart. I made these with my version of Pierre Nury's and Zolablues Light rye: 65% hydration 5% rye, 20% levain (approximate) and 1.8% salt. The levain was kept in the fridge for a couple of days before I made this bread. Overnight retard following minimum stretching/folding. Rolled in poppy seeds and fennel seeds, brushed with olive oil, baked on stone 500/400 degrees F.
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Comments
Also one of my favorite breads - and a big favorite among friends who really take notice of the unusual shape. Hats off to Provence for giving us this wonderful snack food!
Larry
I love the idea of making fougasse with the Nury Light Rye dough.
David
I like this better than a pretzel. Nice job. I'll have to try Nury's made into fougasse.
weavershouse
When I'm in rush or just a little preoccupied as the baking day progresses, I know I can make these fun breads and they'll be a big hit. I love the addition of rye for flavor and color.
I've heard of filled fougasse, but does anyone have experience with them?
Stewart
When I'm in rush or just a little preoccupied as the baking day progresses, I know I can make these fun breads and they'll be a big hit. I love the addition of rye for flavor and color.
I've heard of filled fougasse, but does anyone have experience with them?
Stewart