The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


le boulonger86's picture
le boulonger86


Hi Guys
I made this Fougasse loaf today and it tasted wonderful

pmccool's picture

What kind of cheese did you use?  Were there any other inclusions, like herbs?


isand66's picture

Very nice.

what formula did you use?

le boulonger86's picture
le boulonger86

Hi Paul
The cheese I used was French Comte (as I'm in France) but Cheddar would work fine.

isand ............

350g type 55 flour
1 tsp instance yeast
2 tbsp Olive oil
100g Lardons
pinch of salt

I fry the lardons off, allow to cool a little then add to the flour with the olive oil and yeast mix well, I did not measure the water, I add about 150ml of water and mix adding water until the flour is incorporated fully I now cover and leave for 10 minutes I now add the salt and knead for about 10 minutes oil the dough and place in a bowl and cover, leave to double in size.
Remove the dough from the bowl onto a floured baking sheet, do not punch it down, removing it from the bowl will deflate it enough, gently roll out trying not to squeeze out the air, now slash the dough in the pattern you see pull the dough to enlarge the cuts in the dough anoint the dough with olive oil and sprinkle on the cheese, cover with a piece of oiled plastic bag and allow to rise for 45 minutes to an hour have your oven pre-heated to it's hottest setting (mine does 250°C) place tray in oven and turn heat down to 220°C for 35 minutes, slide loaf tray onto oven grid, turning loaf and cook for a further 5 minutes.
Remove Fougasse and place on a cooling rack, once cooled cut a slice off and lavish with unsalted butter and enjoy
(Please do not use yellow axle grease)

dabrownman's picture

make any bread better, or just about anything else!  Compte is available all over the USA and is on of my favorites.  Love the fancy scoring.  I'm guessing that a smoked bacon would be good too or a smoked gouda with the lardons? 

Looks delicious! Well Done! 

DavidEF's picture

I'm assuming you mean margarine. It's hard for me to believe now, but I used to love margarine. Now, nothing but real butter will do. Axle grease may be a real viable use for that stuff!

le boulonger86's picture
le boulonger86

Why thanks Da, the lardons were smoked can be done with small pieces of crispy pork belly

le boulonger86's picture
le boulonger86

I think they had lots of axle grease but not enough axles this left them with loads of spare grease and nowhere to put it, then some bright spark mixed some yellow colouring to it, you know the rest of the story.