I am looking for a formula for Bauerruch. I found a great photo of one in Jerome Assire's The Bread Book, but have not been able to find a specific formula anywhere. I am also wondering if anyone has ever made a sweet fougasse?
Ryan
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Could this be Baroucks? A savory filled roll?
A hand written recipe card fell out of an old cookbook I was looking at today. It has ingredients but no mixing or baking instructions. If you think this is it I'll copy it out for you.
Patsy
http://www.decosucre.be/gale/diapo%20boul/index.htm
I'll revive this old thread, because it's the #1 google hit for "Bauerruch".
Bauerruch, according to "The World Encyclopedia of Bread and Breadmaking" by Christine Ingram and Jennie Shapter, is a Swiss bread, "a rounded crusty loaf shaped in a swirl like a turban or a seashell. It is a fairly dense white or brown bread with a thick golden crust."
Cheers,
Matt