Laminated Fougasse - someone stop me from laminating
Sending this to Yeastspotting [1].
Click here for my blog index. [2]
Or not. Because my laminating obsession is resulting in all kinds of delicious breads. This one is inspired by a blog post I came across sometime ago [3], whiich has interesting backstory and detailed shaping instruction. The filling is laminated into the dough rather than directly kneaded in. My previous fourgasse(see here [4]) was airy and crispy all around, this one is crispy on the outside, soft/slightly chewy on the inside - a different kind of yummy.
I used the Rustic Bread recipe from "Bread" for the dough, and two kinds of fillings.
Laminated Fougasse (inspired by "Bread" and this post [3])
Note: Makes two one pound loaves
--Poolish
Bread Flour, 267g
Water, 267g
instant yeast, 1/8tsp, i.e. a very small pinch
1. Mix and let rise at room temp for 12-16hours.
-Final Dough
Bread Flour, 267g
Water, 102g
Salt, 2tsp
Instant Yeast, 2.8g, a scant tsp
Poolish
- Fillings
Savory Filling: black olive, ham, cheese, 115g, chop finely and mix well
Sweet Filling: cranberries, almonds, pistachios, sugar, cinnamon, 115g, chop finely and mix well
2. Mix poolish, flour, and water, autolyse for 30min. Add salt and yeast, mix at medium speed for 3-4 min until gluten starts to develope.
3. Let rise at room temp until double (about 70min at 75F), S&F at minute 25 and 50.
4. Shape as this blog [3] instucts. One with savory filling, and the other with sweet filling.
5. No proofing, bake right away at 425F for about 25min.
I like how the filling color shows through
Crispy on the outside, soft and chewy with intense filling flavor on the inside, whats not to love
I think it's the best eaten warm from oven