The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Herb blossom fougasse

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hungryscholar's picture
hungryscholar

Herb blossom fougasse

I've been fascinated with the fougasse shape ever since reading about it in one bread book or another, but I finally got to see some examples "in the wild" when visiting Nice earlier this Spring, where it seemed like there was a loaf of bread I couldn't resist at nearly every turn in the maze of narrow streets inVieux Nice. And then there was the socca and pissaladière, but I digress. Here are a couple examples from the market in Nice, one plain, and one filled:

Fougasse in NiceFougasse Provencale

I have a few herbs growing in pots in front of the house and I've been trimming off the blossoms and had a pile of flowering lemon thyme and sage blossoms that I wanted to use that are mixed in the dough which is about 15% medium rye and the rest All Purpose, 70% hydration Lahey style with 1/4 tsp yeast over 10 hours bulk fermentation.

I've made fougasse before but this time tried the shaping technique demonstrated by Ciril Hitz in this video: www.youtube.com/watch?v=JSv4nGAuhig

Basically you make the cuts in the dough with a dough blade and then pick up the dough to stretch it out and place on a baking sheet. I love the shapes the cuts take on as a result. That's one thing I find fascinating watching different shaping videos is the sheer variety of different ways to shape even the most fundamental shape such as a boule.

This time I also tried brushing the dough with olive oil & thyme right after I pulled it from the oven. This bread didn't disappear quite as fast as the earlier focaccia, but it still didn't last long.

Now to contemplate the filled fougasse, or maybe a sweet version. There are just too many possible variations!

Comments

dabrownman's picture
dabrownman

Can't belive it didn't disappear in a flash!  Well done and

Happy baking

v's sis's picture
v's sis

in Nice is amazing!  I have begun making it at home following David Lebovitz and Mark Bittman's recipes, using a cast iron fry pan and the broiler.  Maybe not a match for that amazing wood oven taste, but pretty good!

Your fougasse looks great!

Leah

isand66's picture
isand66

Yours looks great and that one in the bakery looks pale in comparison!