My First Fougasse
Olive Rosemary Fougasse from Around My French Table by Dorie Greenspan, baked with French Fridays with Dorie
I tried very hard to come up with something interesting/coherent/funny to say about this bread and the making of it.
After several tries, I gave up.
So, I am giving you some randomness today.
1. The dough was easy to make, but then I forgot about it and left to rise for several hours instead of just one. It quadrupled. Oops. I just stirred it down and stuck it in the fridge.
2. When I checked on it in the morning, it had more than doubled. This sure was a really active dough! But, I fretted over whether the yeast would have enough oomph to make it to the end.
3. The dough was sticky and difficult to shape. I was lazy and just did it on the parchment sheet and used no flour. I might oil my hands next time. They were not very pretty.
4. I baked it on a stone. I bake almost every bread on a stone.
5. Dorie says it will not get very dark and she was right. This is pretty pale bread, but I worried needlessly about whether the dough would “spring” in the oven. It did fine.
6. The texture was great; soft and springy with a little crustiness. The lemon zest was interesting.
7. I liked the first 4 olives I ate, then I did not want any more. Next time, I will make one with olives and one without.
8. There probably won’t be a next time. Maybe it’s because I have been baking so much sourdough lately, but I found this bread, overall, to be rather underwhelming. I am looking forward to trying the recipe in Baking with Julia. That one looks yummier to me.
9. Despite my mediocre feelings about this bread, it did make for some yummy sandwiches the next day. So, maybe, it’s the kind of bread that is better with something rather than by itself.
Well, I think I have said all I can think of about the fougasse I made this week. How did yours turn out?