Wednesday, September 28, 2011
Fresh from the oven was Fougasse.Claire from Purely food challenged us to bake Fougasse from Richard Bertinent
500g All purpose flour
10g yeast (fresh if possible)
10g (1 level tsp) sea salt
Preheat oven to 190C
Prove the yeast in a little warm water. Let it froth up.
Pour this yeast mixture into the flour. Add salt. Mix well and knead it into a soft dough
Transfer this to a wooden board, and knead the dough till it becomes pliable. Nearly 7-8 minutes.
Keep it covered in a warm place to rise..atleast 45 minutes.
Now transfer this to a wooden board and shape it into an oblong shape. Cut it into two. Now make slits along the veins
Bake it for 12-15 mutes or till it starts to become brown
I added rosemary and thyme to the dough. It had great flavour.
Surely i am going to bake this frequently.
Thank you claire !!!!!!!
Till then Happy Baking!!!