I love the way that the Fougasse look just like Monstera deliciosa leaves. It’s all the more appropriate when you think of the common names for this plant… Mexican Breadfruit… Swiss Cheese Plant.
Well, it tickles my funny bone at least. YMMV.
Fougasse – from Richard Bertinet’s “Dough”
Basic White Dough from 500g flour. Made 6.
All did not go well today. On the plus side – the dough was a lot easier to work with, having used less water and rested it for less time.
On the negative side… I think that I bit off more than I can chew today. Yesterday’s bug still seems to be taking its toll and my head is definitely not properly in gear. My coordination also appears to be lacking…
I failed to notice that the Fougasse do not prove after shaping, but go immediately into the oven. My oven was not on.
With the oven thing remedied belatedly, I attempted to get the Fougasse onto my heated stone and tray. Two of the leaves did a belly flop and had to be man-handled. The floor was covered in flour… and only half the breads made it into the first baking.
When the first lot came out, I cranked up the heat again before popping the remainder of the breads in. Only I forgot to turn it back down again when I closed the door.
My intention was to part-bake the first three, for freezing and re-heating, and to fully bake the second there, for lunch. As things worked out, all the Fougasse seem to have a similar level of bake.
Anyway (*sigh*) we have something out of the oven in time for lunch. The soup is made too.
My tummy is rumbling. French Onion Soup, topped with Gruyère, and with a side order of freshly-baked monstrously delicious rolls? Oh, yes. That will do.