Fou…Fou…Fougasse….Fresh from the oven…
Carrying on my crush on lovely Richard Bertinet, I decided I really should try his Fougasse as it looks so easy!!
This recipe is from his first book “Dough”.
It seems to be quite simplistic, but for people who have never baked bread before, he gives you delicious recipes, confidence and a full belly..
And before you know it, you are onto the complex buggers like Gubana or Panettone!!
“You are on your way baby…”
I like to call it the breaking in book…If I have a crappy baking week, I choose one of his recipes to give me a boost!!
looking like the mask in Scream!!
This bread does though remind me of the mask in Scream.
Can you see it? Or am I mad?
Anyhow enough blathering…you will not believe how easy this recipe is!!
LETS GET YEASTY!!!
What will you need?
15g dried yeast
500g Strong Bakers flour
350 mls water..
Easy peasy dough…
Warm the water and add in the dried yeast and allow to become frothy.
Combine flour and salt and give it a mix, then add in the yeasty water and form a soft dough.
Knead for about 10 minutes until smooth and elastic.
Place in lightly oiled bowl and cover, standing for an hour.
ready to bake..
Preheat oven to 250 celsius.
Sprinkle semolina on the baking tray paper or onto the baking stone but if doing on the stone, do 5 minutes before bread goes in:)
Turn dough out on floured bench/ board.
Cut into 4 pieces .
Be very gentle and roll out or use fingertips to spread out the dough as my pictures above show.
There is no right or wrong shape really.
Then slice 4-5 cuts in the dough and pull apart.
Place on baking tray. and sprinkle with a little flour or semolina.
Open oven, give a quick mist on the walls, place the tray in the oven and shut the door.
Turn the heat to 230 celsius and bake for about 10-12 minutes or until golden brown.
Remove from oven and cool on racks.
look at it!!
ready to eat!
Someone has had a bite!!
And another…almost gone.
I will try a more complex recipe that I have, and let you know how that goes.
A wheaty one too maybe nice….maybe I could slip in the wholemeal again:)
Great bread for dips and salsa’s.
ENJOY, ENJOY, ENJOY!!