20 Sep 2015

Fougasse Recipe

Fougasse

I've overdosed on holidays this year and have just come back from a lovely motoring holiday taking in the Lake District and Scotland where I came across some amazing independent bakery shops.

Now back home and refreshed I rolled up my sleeves and made Fougasse which is crisp on the outside, light within and is lovely for tearing up and eating with a bowl of soup. I've also been making tiger/giraffe bread recently but the crust can be a bit stubborn to achieve the perfect look and as yet mine still isn't blog worthy.

This is my first attempt at shaping a Fougasse and I found a pizza cutter really useful for cutting the slits of the leaves. My shaped bread isn't perfect but nevertheless it was fun to make and tastes great. I love the way the fan in my oven has moved the flour and semolina around the tray and created it's own unique pattern.

I'd definitely recommend using a stand mixer for this because it's an extremely wet mixture, I know many bakers like to make bread by hand and this one will keep you occupied for ages!

As much as I love my breadmaker this mixture won't form a successful dough because this is a very wet mixture.

Makes: 4 large or 6 small

500g strong white flour
350ml warm water
1 sachet easy blend yeast
10g salt
Fine semolina for shaping and dusting

1. Tip the flour into the bowl of a mixer. Add the salt to one side and the yeast to the other side. Using the dough hook and on a slow speed, gradually add the water to form a soft wet dough.  Knead in a stand mixer for 10 minutes.
2. Oil a large bowl and place the dough into the bowl, cover with a shower cap and leave to rise for an hour until double in size.
3. Preheat the oven to 220°C.
4. Place the risen dough gently onto a lightly floured board and cut the dough into six.
5. Dust a large tray with semolina and flour. Take one of the pieces of dough, place onto the tray and dust with semolina and flour. Shape gently into a leaf shape. Using a pizza cutter make a series of cuts to form a leaf design. Stretch out the holes to help prevent them closing up whilst baking.
6. Leave to rise for 20 minutes covered with a tea towel.
7. Bake for approximately 15 minutes until crisp and golden.
8. The remaining pieces of dough can be wrapped individually in clingfilm and frozen.  Defrost in the fridge, shape and bake as above.