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fougasse provenale + rustic white bread
- 2 envelopes yeast
- 1/2 cup warm water at 110F
- 8 ounces bacon
- 2 cups water, divided
- 1 tablespoon herbes de provence
- 4 3/4 5 3/4 cups bread flour
- 1 cup whole wheat flour
- 1 tablespoon salt
- 1. Whisk yeast into 1/2 cup warm water and set aside.
- 2. Chop bacon and saute until lightly browned. Do not overcook. Remove bacon, place on absorbent paper and blot off grease. Reserve and refrigerate 4 tablespoons of the bacon fat. (Butter can be used as a replacement if your, um, lard quantity comes up short.)
- 3. Bring 1 cup of water to a boil, remove from heat and add herbs. Steep 15 minutes and add 1 cup cold water.
- 4. Combine flours and rub in solidified bacon fat until completely incorporated.
- 5. Make a well with the flour and add salt, herb/water mixture and yeast/water mixture. Form a dough and knead smooth.
- 6. Place in an oiled bowl, cover and ferment until doubled. Deflate and knead in bacon. Cover dough and let rest 10 minutes.
- 7. Divide into 3 or 4 pieces. Place the first piece of dough in a lightly floured work surface and gently press and stretch it into a slightly elongated half-oval that measures about 8 inches across at the base. Transfer it to a parchment lined pan. Repeat with the remaining pieces of dough.
- 8. Use a pizza wheel to cut 2 slashes down the center of the half-oval, and 3 or 4 diagonal slashes on either side of the center slashes.
- 9. Cover the fougasse with a towel a repeat with the remaining dough.
- 10. Let the fougasses rest for about 10 minutes, and then gently pull in both directions to make the fougasse a couple inches wider and longer, opening up the slashes. Proof 100%.
- 11. Bake at 450F with steam for 20 to 30 minutes.
- 2 cups warm tap water, about 110 degrees
- 2 1/2 teaspoons (1 envelope) active dry yeast
- 5 1/4 to 5 1/2 cups unbleached, all-purpose flour
- 4 teaspoons salt
- 1/3 cup flour for dusting the loaves
- Cornmeal for the pans
- 2 small cookie sheets or a large (at least 1117-inch) jelly roll pan
Directions:View on Smitten Kitchen
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