The French cousin to the fantastic focaccia is the leaf formed fougasse. The final time I made fougasse was as a buddy bake, 12 years in the past! One other model is our bake for this month with each a yeast and a sourdough possibility. Our host selected the scrumptious possibility of a rosemary and sea salt leaf. I, being me, have chosen a barely completely different taste profile. Apricot ginger fougasse, with poppy seeds. And since I used to be simply given the unbelievable present of three forms of native wheat to check out, I made a decision to make use of 30% recent floor purple wheat. To enhance and mood the stronger taste of purple wheat, I switched a number of the water to orange juice.

(I am unable to wait to check out extra of this wheat from a household farm that has spanned 5 generations over the previous 125 years!)

We’d like to have you ever check out this beautiful, leaf formed bread with us this
month and share the way it turned out and what you thought!  New recipes
are posted each different month on the sixteenth. (Subsequent bake in February 2024).  Try our Facebook group to see
the contributors’ baking outcomes throughout that point.  If you want to
publish your outcomes with a Buddy badge on a weblog, tell us within the
feedback or on the Fb web page.

Right here is my model of the fougasse, maintain scrolling for the unique rosemary model beneath!

Fruited Fougasse
Makes one massive leaf or two small leaves

Preferment:
⅛ tsp energetic dry yeast
1 cup lukewarm water (not scorching), divided
1 cup bread flour, divided

Combine
collectively yeast, ½ cup lukewarm water and ½ cup
bread flour in a bowl.  Cowl frivolously and let sit for 1 hour. Add an
extra 1 cup lukewarm water and and extra cup bread flour and
combine till all new elements are included. Let sit for a minimum of an
hour for taste (or refrigerate in a single day, then convey to room
temperature).

Dough:
the entire Preferment (I additionally added a spoon of sleepy sourdough starter)
2 tbsp olive oil, divided
2 tbsp lukewarm water
½ cup orange juice, room temperature
⅛ tsp energetic dry yeast
2 – 2¾ cups flour (I used 135g recent floor Palouse purple wheat, the rest all objective)
1 tsp salt
3 dried apricots, finely chopped (~30g, ¼+ cup)
1 slice candied ginger, finely chopped (~14g, 1+tbsp)
1 tsp poppy seeds
1-2 tbsp olive oil for brushing

½ tsp poppy seed for garnish

In
the bowl of a stand mixer place the Preferment.  Add 1 tbsp of
the olive oil and blend briefly simply till the oil is blended in.

Take the two tbsp water
and add the dry yeast in a small bowl. Let sit 5 minutes till foamy.

Add
the bloomed yeast, the orange juice, and about half the
flour (~1 cup) to the combination within the stand mixer bowl.  Combine with the
paddle.

Swap to the dough hook. On low pace add the remaining
flour, a half cup or so at a time, including only some tablespoons at a
time towards the top for a delicate dough.  Add the salt, apricots, ginger, and 1 tsp poppy seeds, and knead on low to medium low pace for about 6 minutes,
till the dough cleans the edges of the bowl and is clean.  If
vital, add sufficient flour, as much as a further cup, in order that dough is delicate however
agency.  Flip the dough out on a frivolously floured floor and
knead a number of occasions to ensure all flour is included.

Type the
dough right into a ball and coat with the remaining tbsp olive oil.  Place in a big
bowl  and canopy.  Then let
rise in a heat spot till doubled in bulk.  This often takes a few hours, however
test usually. Dough is prepared when a finger poked into the dough go away an
indent that continues to be.

Shaping: About an hour earlier than baking the
fougasse, flip the dough out onto a frivolously
floured board. Knead a number of time to totally degas the dough, and
divide it into two equal items or form into one bigger leaf.  Take a
piece and press out right into a leaf form about ½-1 inch excessive.   Moist
palms if vital in order that dough would not stick.

Place the formed dough onto a bit of baking
parchment which has been positioned on a baking sheet.  Utilizing the top of a bench scraper
or stiff plastic scraper or one thing comparable, minimize into the dough to
make leaf ‘veins’ – see photograph at high of publish.  Gently
unfold out the dough to open up the cuts, sustaining the leaf form.  Repeat with the opposite dough piece if making two.

Cowl with
frivolously oiled plastic wrap, oiled facet down, and let rise for about 30 -50
minutes.  The leaf will get puffy.  If the holes shut up, gently open them once more
along with your fingers after eradicating the plastic wrap.

Whereas the bread is rising, preheat the oven to 425ºF.  If utilizing a pizza stone, put it in to preheat too.

Use a pastry brush to frivolously brush the floor of the leaf with olive oil, then sprinkle with poppy seeds.

Bake
within the preheated oven for 15-20 minutes till darkish golden brown. Take away
from oven, cooling for some time on a wire rack.  Serve whereas nonetheless heat, breaking off items of the leaf,
or slicing into parts.

The remainder of the Bread Baking Babes

 If you want to make the rosemary model of fougasse, learn on for the unique recipe!

Fougasse with Rosemary and Sea Salt
Makes FOUR leaves (recipe could also be halved)

Preferment:
¼ teaspoon energetic dry yeast
2 cups lukewarm water (not scorching), divided
2 cups bread flour, divided

Combine collectively ¼ teaspoon energetic dry yeast, 1 cup lukewarm water and 1 cup bread flour in a bowl. Cowl frivolously and let sit for 1 hour. Add a further 1 cup lukewarm water and and extra cup bread flour and blend till all new elements are included. Let sit for a minimum of an hour for taste (or refrigerate in a single day, then convey to room temperature).

Dough:
all of Preferment
4 tablespoons olive oil, divided
1 cup water, divided
¼ teaspoon energetic dry yeast
4 – 5.5 cups unbleached bread flour
2 teaspoons salt
2-3 tablespoons olive oil from brushing
1-2 tablespoons chopped rosemary
1-2 tablespoons sea salt for sprinkling

Within the bowl of a stand mixer place the Preferment.  Add 3 tablespoons of the olive oil and blend briefly simply till the oil is blended in.

Ensure the water for the dough is lukewarm, not scorching. Take 1/4 cup of it and add the dry yeast in a small bowl. Let sit 5 minutes till foamy.

Add the re-hydrated yeast, the remainder of the nice and cozy water, and about half the flour (2 cups) to the combination within the stand mixer bowl. Combine with the paddle.

Swap to the dough hook. On gradual pace add the remaining flour, a half cup or so at a time, including only some tablespoons at a time towards the top. The dough might be delicate. Add the salt after which knead with the dough hook on low to medium low pace for about 6 minutes, till the dough cleans the edges of the bowl and is clean. If vital, add as much as a further cup flour in order that dough is delicate however agency. Flip kneaded dough out on a frivolously floured board or counter and knead a number of flip to ensure all flour is included.

Type the dough right into a ball. With the remaining tablespoon olive oil, oil a big bowl  and switch the dough ball within the oil to coat. Cowl with oiled plastic wrap or a clear bathe cap and place in a heat place and let rise till doubled in bulk. This often takes a few hours, however test usually. Dough is prepared when a finger poked into the dough go away an indent that stays.

Shaping: About an hour earlier than baking the fougasse, punch dough down, and switch the dough out onto a frivolously floured board. Knead a number of time to do away with the additional trapped fuel, and divide it into 4 items weighing about the identical. Take one of many items and press it out right into a leaf form. Use your clear palms to press it to about 10-11-inches on a facet and about 1/2 – 1-inch excessive. Moist palms if vital in order that dough would not stick. (I formed it right into a tall triangle.)

Place the formed dough onto a bit of baking parchment which has been positioned on a baking sheet. Utilizing a bench scraper or stiff plastic scraper or one thing comparable, minimize into the dough to make leaf ‘veins’ – see photograph at high of publish. Use your fingers to softly unfold out the dough to open up the cuts. Preserve the leaf form. Repeat if desired with the opposite items of dough, making 4 leaves, or retailer remainder of dough, coated, in fridge, till prepared to make use of.

Cowl with frivolously oiled plastic wrap, oiled facet down, and let rise for about half-hour. Leaf will get puffy. If holes shut up, gently open them once more along with your fingers after eradicating the plastic wrap.

Whereas leaf is rising, preheat the oven to 425 levels F. When you have a pizza stone, put it in to preheat too.

Use a pastry brush to frivolously brush the floor of the leaf with olive oil, then sprinkle with rosemary and sea salt.

Bake within the preheated oven for 15-20 minutes till darkish golden brown. Take away from oven, cool a bit on a wire rack after having eliminated it from pan and parchment. Serve whereas nonetheless heat, breaking off items of the leaf, or slicing into parts.

Do not look after rosemary and sea salt? Simply change these along with your favourite enhancements.

 



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