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Tutorial on how to make a super tasty three herb Fougasse. A double bulk ferment ensures plenty of flavour is developed in this dough and the herbs add wonderful aromas to this classic French bread.
7 Comments
Another brill video mate , will be giving this a go tonight
Fougasse will be for this Saturday supper.
LOVE!
I hope everyone gives these a go because the only thing better than how easy they are is how impressed your family and friends will be, and of course they taste amazing! Really nice tutorial 🙂
Hi
That looks so good. Can't wait to try this out.
This look really good and pretty simple to make I do have fresh Rosemary but not fresh thyme. Next I am going to watch your video for the Fig and Walnut Sourdough Christmas special. It’s not Christmas but that bread sounds wonderful and good for a number of special days.