The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

My arteries can't take this

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leucadian's picture
leucadian

My arteries can't take this

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?


http://upload.wikimedia.org/wikipedia/commons/b/b5/Fougasse_de_Foix.jpg


Stewart

nbicomputers's picture
nbicomputers

this sounds like it is for people that just don't care anymore

carbjunkie's picture
carbjunkie

i think it looks DELICIOUS!!!!!

dmsnyder's picture
dmsnyder

You have to drink a lot of red wine to balance the cholesterol loading!


Surely this was what the authors of Leviticus had in mind when they formulated Jewish dietary laws.


David

holds99's picture
holds99

Foix in the Pyrenees sounds like a cardiologist's dream town.  Next thing one of the U.S. fast food chains will pick up on this concoction and turn it into a "Pyrenees' Deal Meal" with extra large fries and 64 oz. drink for $3.99...which can, for an additional 99 cents, be upgraded to a "Mega Pyrenees' Biggee" ...I'm thinking massive coronary arrests at or near the drive-thru windows.  For real synergism, the corporate "suits" need to locate the fast food operation selling the "Pyrenees' Deal Meals" next door to hospital emergency rooms.


Howard

PaddyL's picture
PaddyL

That bread looks absolutely delicious!  Maybe one little piece every year or two?  After all, look at all the gooey cheese on pizza, or the mounds of delectable butter cream mousseline on a yearly birthday cake!

erina's picture
erina

I would definitely try to make this minus the bacon due to dietary restriction. Gruyere and creme fraiche, yummm... Life is short, and twice a year indulgence on this is a stress remedy for me

Yerffej's picture
Yerffej

Am I the only one who thought that this would make a good daily loaf ???!!!


Jeff

mcs's picture
mcs

...a cardiologist or thoracic surgeon trying to drum up some business.

Richelle's picture
Richelle

I don't see how this bread is very different (artery clogging and calorie-wise) from a supersize American style pizza with bready dough and oozing with mozzarella and salami or bacon.... My husband put in a request to put it on my 'to bake' list as soon as he caught a glimpse of the picture! Quite reasonably priced as well, have you noticed?


richelle

leucadian's picture
leucadian

Personally, I think it looks great, if a little over the top. I'll certainly make it, serve it, and eat it, if slowly. But how is this a fougasse? Not flat, not pierced, not quick baking. And what of sweet fougasse?


I've heard two stories of the origin of fougasse: first, as a convenient way to bring an order of bread up to a certain weight, and second, as a test bread immediately after the oven is fired, which is also given to the workers as a morning snack. These make sense for the pierced flat bread, but not for a filled loaf.

marc alzieu's picture
marc alzieu

Hello! This bread on the picture is NOT fougasse at all! You shouldn't trust wikipedia too much...  The name of this loaf, as (partly) readible on the picture is "Pain (= bread, no fougasse!) aux lardons, gruyère et crème fraiche". And yes, perhaps is it a bit too much cholesterol, but finally not so different from many pizzas or super-sized burgers you can get, not only in France I guess... And no, Howard, Foix is definitely not a cardiologist's paradise (I  am an intensivist in this town hospital)! Haven't you heard about the so-called "french paradox"?...

 The bakery where this loaf comes from is the most artisanal one you can find in Foix, the chief town of Ariege department, with about 11,000 inhabitants Ariege,  nearly 85 km  south of Toulouse. The name of this (very small) bakery is  "Boulangerie Hébrard", the baker is Mr Thierry Massat, and I can swear you he makes wonderful sourdough loaves (and wanderful sourdough fougasses, too!), in an old wood fired oven. If you get the chance to visit this small medieval town (with a very impressive castle), don't forget to taste his breads, particularily his "fournée d'antan" (something like "the old times' batch"). And this is not commercial advertising ; this bakery is just by far my favourite one since I was a kid... and I am now fifty years old!

thomaschacon's picture
thomaschacon (not verified)

I sure hope so.

If a hot dog looks like a fougasse in heaven, they (They?) can send me back.