The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Fougasse

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leucadian's picture
leucadian

Fougasse

Fougasse is my favorite easy sourdough: I love the extra crust and the ease of pulling it apart. I made these with my version of Pierre Nury's and Zolablues Light rye: 65% hydration 5% rye, 20% levain (approximate) and 1.8% salt. The levain was kept in the fridge for a couple of days before I made this bread. Overnight retard following minimum stretching/folding. Rolled in poppy seeds and fennel seeds, brushed with olive oil, baked on stone 500/400 degrees F.



 

Comments

wally's picture
wally

Also one of my favorite breads - and a big favorite among friends who really take notice of the unusual shape.  Hats off to Provence for giving us this wonderful snack food!


Larry

dmsnyder's picture
dmsnyder

I love the idea of making fougasse with the Nury Light Rye dough.


David

weavershouse's picture
weavershouse

I like this better than a pretzel. Nice job. I'll have to try Nury's made into fougasse.


weavershouse

leucadian's picture
leucadian

When I'm in  rush or just a little preoccupied as the baking day progresses, I know I can make these fun breads and they'll be a big hit. I love the addition of rye for flavor and color.


I've heard of filled fougasse, but does anyone have experience with them?


Stewart

leucadian's picture
leucadian

When I'm in  rush or just a little preoccupied as the baking day progresses, I know I can make these fun breads and they'll be a big hit. I love the addition of rye for flavor and color.


I've heard of filled fougasse, but does anyone have experience with them?


Stewart