Ala,
So here it is, challenge one: Fougasse completed. I wasn't entirely sure this would work as it involved an entirely different method of working the dough. However I am very happy with the results, and they were pretty tasty too.
Here is how I made them:
500g strong white flour (I used Waitrose essentials range)
10g salt
10g yeast (dried fast action yeast- orange packet)
350g water (Richard Bertinet advises you weigh the water for better results)
All seemed pretty simple, flour, yeast and salt first then add luke warm tap water. You spin the bowl with one hand and mix with the other for 2-3 mins. The mixture is very wet and although it feels wrong, Bertinet advises not to add any more flour-including to the surface, so it sticks a little. The mixture continues to feel very sticky and I thought I had got it completely wrong but decided to stick with it (pardon the pun) and followed the recipe to the letter. Bertinet advises to work the dough rather than knead it. So there is a lot of slapping and pulling to get the air in. Finally after 5 mins of this, the dough starts to form and it can be left to prove for one hour.
When it has doubled in size, you carefully remove from the bowl onto a very floured surface. The dough pools naturally so go with it and cut into six equal pieces. Each piece then gets cut seven times and you pull at each cut to create the unique fougasse shape. Bake in a hot oven (180-200) for 10- 12 mins on a pizza stone- mine is from the Jamie Oliver range.
And there you have it... Fougasse. A bit fancy but worth the extra effort for the added wow factor.
I ate mine with iberico ham and a glass of vintage cava. Ah, the good life (champagne taste on a lemonade budget!)
Polly
x
