Having battered myself attempting to conquer (well...make peace with?) baguettes - hampered by still developing scoring techniques and an old gas oven that simply won't retain steam - this morning I decided to treat myself to something less daunting. I've been looking at some of the flatbread recipes in Hamelman's Bread, and his fougasse recipe caught my interest. It's simple and has a pleasing scoring pattern (no gringes, thank you very much).
I came across this on the French Wikipedia: a loaf filled with gruyere, bacon lardons, and creme fraiche. I thought a fougasse was the flat bread with holes cut in it, but this is entirely different. It's from Foix, in the Pyrenees. Anyone dare to make it?
Has anyone any advice to offer on fougasse? I've only had it a couple of times, at the Standard Baking Co. in Portland (Maine), but I occasionally find myself obsessing about it. They make one that is completely crusted in poppy seeds, sesame seeds and salt, and is the most amazingly decadent (and messy) thing to eat.
I've looked at Hamelman's recipe but haven't tried it yet because it didn't seem, well, over the top enough. His looks more like interestingly shaped regular bread.
I got my copy of the BBA about two weeks ago, and it's been really great, I read through it in just two days and have started trying out various recipes and techniques, Here are some pics of the results, I have been very very happy with them all so far, and below are actually shots of my first attempts at each recipe :)
- Here is a Boule and a Tabatiere made with the Pain de Campagne recipe