Read the recipe here: https://www.gozney.com/blogs/recipes/rosemary-red-onion-pecorino-fougasse-recipe
This is a super tasty bread that is a great dough to make if just starting out with bread making – but no less delicious for its simplicity! The high temperatures and dry heat present in Roccbox gives all bread an incredible crust and Fougasse is 80% crust which means even more deliciousness!
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8 Comments
It is 1/3 not 1/2 when you are going from fresh yeast to dry yeast. Technically you don't "cook" bread you "bake" it. Carry on…..
Looks burnt af on the bottom defs no 360 shots in vid.
Dislike left for the kneading. I want the crust of my fougasse to have some chew, instead of just being crispy.
Cool oven though.
It's burnt
Imagine if u added some sourdough.
OK, no way are you adding a half tablespoon of red onion marmalade. Looks more like a half cup????
Very detailed instructions. Great job. Keep up the good work.
Story from SW France on this : a baker told me that Fougasse were originally from “dough ends” once loaves were formed and were use as a “test” of the residual wood oven temp setting by the bakers. If they didn’t burn/scorch etc the it was ok to launch breads … idea being the cut outs didn’t cost much compared to 50 burned full loaves plus the baker had a quick bread if it worked for food