Cyril Hitz’s French Fougasse Bread2018-03-31
Chef Hitz reveals how to make this delicious Provence Bread, a treat to the eyes and palate !
About this recipeFougasse is a traditional southern France bread.
So beautiful, his shape makes an impression on my guests, and so tasty !
The kind of bread that makes you travel to Provence and Saint-Tropez. Every time I bake it, it smells Provence in the kitchen, and I start dreaming about vacations in beautiful Southern France
This bread is particularly excellent when served as an appetizer, used to dip in tapenades and tomato garlic spreads
Between you and me, this bread is soooo tasty that I eat it just with butter, and it's enough to make me happy !
Note that this bread cannot be stored until the next day. But if this was a problem, let me tell you : Fougasse is so good that I never saw a fougasse survive more than a couple hours after baking them at my home....
Source of the recipeA recipe that I found in the Magazine "Pastry and Baking"
The recipe is in the Magazine Volume #7, Issue #5 (2013), on Page 60.
The Chef here is Cyril Hitz, a well known Baker in USA from Rhode Island, author of a series of bread books.
Modifications to the original recipeI modified only a few things...
For 1 fougasse
The Poolish Starter½ Cup Flour (75 grams). Bread Flour⅓ Cup Water (75 grams)½ teaspoon Yeast (1 gram)
The Bread1 ½ Cup Flour (225 grams)½ Cup Water (110 grams)½ teaspoon Yeast (1.5 grams)1 teaspoon Salt (6 grams)½ Cup Black Olives (75 grams)0.05 Oz Rosemary (1.5 grams)
ToppingsA small quantity of Olive OilA small quantity of Parmesan Cheese
Flour, take a Bread Flour
2. Mix together the
Flour(1 Cup or 150 g), the
Water(⅔ Cup or 150 g) and the
Yeast(1 teaspoon or 2 g)
3. You may use simply a spatula or like me, use a bread machine
4. Cover with plastic wrap
5. Make a small cut to let the air go through so to let the dough breathe
6. Allow to ferment at room temperature
KneadingKnead with a bread machine or with a stand mixer (like a Kitchen Aid appliance), using the hook (or manually)
Le pointage13. Place dough in an oiled container and let ferment for about
2 hours, covered with plastic wrap
17. You should obtain 2 rectangles, of dimensions 7.87" (or 7 7/8" or 20 cm) by 14.17" (or 14 11⁄64" or 36 cm)
18. Cover with plastic wrap to prevent a crust to form
19. Transfer onto a silicone mat sprinkled with corn meal
20. Let the doughs rest for about
Baking time29. Bake in preheated oven at 440 °F / 225 °C for about
The result and the pix
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