Current fav with meals: fougasse
Submitted by Kistida on March 24, 2021 – 5:22pm.
This was an easy one and wonderful with chowder earlier today. 1 hour’s proof after mixing, divide and shape then, baked at 230°C/450°F for 10-12 minutes.
Recipe appears in the books Dough and Crumb by Richard Bertinet
- 500g strong bread flour (I used Canadian AP)
- 350g water
- 3g instant yeast (10g fresh yeast)
- 10g salt
- Olive oil for brushing
- Optional add-ins: olives, roasted peppers, garlic powder, rosemary, thyme