The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Confessions of a French Baker

BreadLee's picture
BreadLee

Confessions of a French Baker

I got this little book for a buck at the local used book store.  It's got a good story and simple recipes from a 4th generation french baker. 

Anyway,  I used his ladder bread/fougasse recipe to make a spicy/sweet loaf of goodness. Used little sugar,  no egg or milk. 

For the filling,  I made a date puree.  Then diced up jalapeno and banana peppers and blended them into the date puree. I mixed up the dough,  proofed then rolled it flat.  Rolled it up while spreading the date pepper puree inside as I rolled.  

Let it rise again.  Baked at 425f for 30 minutes.  

Haven't sliced it yet but it should be good.  

BreadLee's picture
BreadLee

Here's the crumb with filling