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fougasse provenale + rustic white bread

fougasse provenale + rustic white bread Recipe

  • 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
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