Fougasse…..Yes my guilty pleasure.

I have a confession to make, and if you haven’t guessed all ready “I love bread”.

Fougasse is one of those yeasted doughs Ive seen in books and watched bakers on food networks prepare and serve, Its always intrigued me. I have had it on my to-do list for a while now, I couldn’t think of anything better to make on a grey wet day like today.

Now I know Dan Lepard will not mind me putting one of his recipes to the “Recipe Review Test” so I have a copy of his book “Exceptional Breads” and on page 124 Roquefort and walnut fougasse. Just a little oversite on my part NO Roquefort and NO walnuts ……plain Fougasse with sesame seeds it is.

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The dough is a little softer and stickier but don’t be tempted to add more flour than required. Before flipping it onto the sesame seeds brush with a little water……thats all just a little water and rest the wet side onto the sesame seeds. Lift and flip again place on a baking tray.

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Be a little gentle with this dough it has a lovely tender texture, I have used my kitchen scissors to cut 7 to 8 slashes to create the design just putting the tip into the dough to make the hole then just pulling it into the required shape.

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Put them on the baking tray and let them rest for about 20 minutes or till they have risen again about half their size again.  Into a preheated oven at a lovely hot 220 degrees they go to bake for a further 15 – 20 minutes and the result is an amazing golden almost soft pretzel like delight. If you can let them rest on a cooling rack after they come out of the oven you are a more restrained baker than I am.

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Happy baking, and thanks for the inspiration Dan Leopard.

“This crusty, full-flavoured loaf that results may be the world’s easiest yeast bread”

Artisan Bread for the Home Baker


There is nothing like the smell of freshly baked bread to fill the whole house with warmth, tempt the appetite and get endless praise for the baker!

I teach monthly bread making classes in Melbourne.

Classes are roughly three – four  hours long and are limited to 10 students per date, giving you a much more intimate and hands on experience.

The classes will start with a demo on how to make the perfect home Baked Bread, Pizza bases and Dinner Rolls, using different flour’s- sharing all the tips and tricks you need to ensure success. Then it’ll be time for you to put your new skills to the test and make some delicious bread for yourselves and to enjoy with your freshly baked bread you will also enjoy it with some beautiful freshly made butter.

At the end of the class, you’ll get to take home your tasty creations, recipes from the evening to enjoy and show off to your family.
Tempt your taste buds?

For all expressions of interest please send me a message for available classes times and dated.

Bread

Home baked Bread

The process of making bread is truly a lovely experience, not only are you making a staple of many family homes, its intoxicating smell fill your home with a sense of warmth and comfort.

I love to experiment with different flours like “OO” and Spelt multi Grains but also adding fruits nuts and different herbs and spices which have become my favourites at the moment.

Making bread isn’t  difficult! Its a little time consuming but well worth the effort.

My Recipe is easy to remember and with the aid of a standard mixer like a Kitchen Aid and a dough hook very fast.

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