This was an easy one and wonderful with chowder earlier today. 1 hour’s proof after mixing, divide and shape then, baked at 230°C/450°F for 10-12 minutes.
Recipe appears in the books Dough and Crumb by Richard Bertinet
- 500g strong bread flour (I used Canadian AP)
- 350g water
- 3g instant yeast (10g fresh yeast)
- 10g salt
- Olive oil for brushing
- Optional add-ins: olives, roasted peppers, garlic powder, rosemary, thyme
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Looks too good to eat! Very nice, and the add-ins are right up my alley.
Was there a second proof after shaping?
.. and in both, after shaping and adding inclusions (fold in half and seal edges), the slits are made, the holes stretched and then the fougasse is transferred into the oven.
there’s a link for another version of this, in the recipe there’s a 20 minutes + 1 hour first proof and then 5 minutes for the divided dough:
https://www.sustainweb.org/realbread/bake/fougasse_richard_bertinet/
What I do is either let it proof in my oven until it’s almost doubled depending on the temperature and then shape the fougasse and bake.
Maybe the missing or short second proof (and steam) helps keep the shape of the fougasse.
That’s really beautiful and well done.
Benny
I love making these. Mostly because I like the artsy bit of it and the smell from the herbs while baking.
They taste even better with a preferment too.
- Christi
The smell of your home must be wonderful! nicely done!