Cyril Hitz’s French Fougasse Bread2018-03-31
- Print This Recipe
Chef Hitz reveals how to make this delicious Provence Bread, a treat to the eyes and palate !
Don't forget to share your photos once you tried this recipe! HERE
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
The Poolish starter
2. One important note is to avoid tap water : the chemicals in tap water can "kill" the poolish
3. I use filtered water from my fridge dispenser, but you may use bottle purified water or better, a pure water like "Evian" or "Volvic", brands that I can find at my local "Ralph's" supermarkets in the States.
Flour, take a Bread Flour
5. Mix together the
Flour(1 Cup or 150 g), the
Water(⅔ Cup or 150 g) and the
Yeast(1 teaspoon or 2 g)
6. You may use simply a spatula or like me, use a bread machine
7. Cover with plastic wrap
8. Make a small cut to let the air go through so to let the dough breathe
9. Allow to ferment at room temperature
Le pointage17. Place dough in an oiled container and let ferment for about
2 hours, covered with plastic wrap
21. 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)
22. Cover with plastic wrap to prevent a crust to form
23. Transfer onto a silicone mat sprinkled with corn meal
24. Let the doughs rest for about
Baking time33. Bake in preheated oven at 440 °F / 225 °C for about
The result and the pix
Share Your Photos
French Mango Coconut Charlotte
Lenôtre’s Pistachio Raspberry Cakes
Paul Bocuse’s Quiche Lorraine (the chef of the century)
Julia Child’s Sautéed Mushrooms in Madeira Sauce
Claire Heitzler’s Rhubarb Strawberry Tart
Rabbit Stew, a French delicacy
Pierre Hermé’s Pistachio Ice Cream
Easy and Delicious French Crêpes Recipe
Jacquy Pfeiffer’s Christmas Sablés Cookies
Stéphane Tréand’s Olive Oil Ice Cream
Lyonnaise Sausage in Brioche (“Saucisson Brioché”)
Pierre Hermé’s Vanilla Crème Brûlée
Julia Child’s Leek Quiche (“flamiche”)
Thomas Keller’s Dog Treats
Lenôtre’s Chocolate Mousse with the Pâte à bombe technique
Julia’s Child 3 Chocolates Queen of Sheba (reine de saba)
Barbecue Pork Ribs, Highland Park style
Conticini’s Chocolate Pound Cake
Thomas Keller’s Split Pea Soup with Ham Hock (Potage Saint-Germain)
Thomas Keller’s Financiers (French Almond Cookies)
Pierre Hermé’s Orange and Grand Marnier Crepes
Christophe Felder’s Strawberry Tiramisu
Lenôtre’s Raisins Grand Marnier Bread
Sake Pairing, The Ultimate Guide
La Maison Troisgros: The Birthplace Of Nouvelle Cuisine
White on rice couple
Favorite Peach Recipes
Mon petit four
Lavender Creme Brulee Recipe
Cucumber Mint Cooler