I watched British Bake-off with my daughter last night. It was Botanicals week, and the bread challenge was Fougasse. Not being one to turn down a challenge...
I find the flour here in the UK to be a bit of a challenge in itself, being used to Canadian bread flour. The dough was very, very sticky and took a long time to develop. I ended up with so much stuck to me and the bench, even after 10-12 minutes of slapping and folding, that there was barely enough left for the bread! Oh well, a challenge is meant to be challenging, after all.
I should have stretched it a bit more so the cuts stayed more open, but it seems crispy enough just the same. We'll have it with dinner and let you know!
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Our star baker this week :)
I love the shape, colour and perfect scoring.
I'm sure Paul whatsit would have found something to criticize. :)
I'm with Abe, this would have earned you star baker. Even if Paul whatsit and Mary whatshername could find something to criticize, i certainly can't :)
I'm sure it was very tasty.
Happy baking :0
I will surely enjoy that one especially the crust to crumb ratio.
Great looking bake! Looks beautiful to me and I'm sure will taste great too!
Regards,
ian
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It was very good; would have been nice with some dipping sauces too. It staled fairly quickly though so you'd want to eat it fresh.
The thing about them is that you have to open the slits like the hole of a bagel or the darn things just bake up shut from the spring. I don't think you can really make the slits too big but I always make them too small even as I say bagel, bagel, bagel when making them:-) This one has to be tasty with the bit of herbs on top. Well done and happy baking.