Sourdough was the breakout recipe back in spring but, the burning question is, are you bored of it yet?
For instance, have you considered the simple beauty of a Pain De Campagne? Savoured a homemade crusty and flavourful Baguette? Or, delighted in the Provençal charm of a Fougasse?
They may sound unusual and complex but fear not these babies are super easy to make
I’ll start with a fougasse because it’s so good with meze and tapas (the staples in our house because they’re so quick and easy to make!). Place it in the middle of your table and surround with cured hams, cheeses and dips and get ready to be in tear-and-share heaven!
Sure, sourdough would work as well but where’s the tear-and-share fun in that?
So, let your teeth have a rest (it’ll be for the best) and give these softer doughs a test 🙂
Bread Recipe #2 Fougasse (Quick & Easy Method)
Previously, I walked through the proper artisan method of producing Fougasse, used by most quality bakeries and restaurants because it creates a better flavour and texture. However, as a lot of people are short on time, here’s my quick and easy method instead : )
Prep time: 2 hours (half an hour of real work with an hour and a half for the dough to rise & prove)
Cooking time: less than 15 minutes
Serves: makes two large loaves / four small ones
Ingredients
- 500g strong white bread flour
- 40g wholegrain rye flour
- 8g fine sea salt, plus extra to finish
- 7g dried/instant yeast
- 380ml lukewarm (not hot) water
- A little olive oil for brushing
Method
The fougasse uses a classic baguette recipe with a slightly different method
- In a bowl stir the yeast in to the flours then add the salt and 280ml of the water
- Combine the ingredients using an electric mixer with dough hook attachment set on low speed
- When the dough starts to form, add the remaining water very slowly and mix for a further 10 minutes on medium. Check the dough is ready by stretching it – it should be very stretchy!
- Form a ball with the dough by turning it over and over in your hand then place it back in the bowl and cover with cling film. Leave to rise in a warm place for about an hour to double in size
- Preheat your oven to 250C/fan 230C/gas mark 9 or as hot as it’ll go!
- Line a baking tray with baking parchment paper
- Uncover the dough and, as gently as possible to keep it full of air, divide in two, and on a work surface very gently stretch each one in to a flat oval shape
- Now — and here comes the fun part — make a traditional leaf pattern on the dough. Place your dough onto the baking tray and with a sharp knife (or pizza cutter) make a single cut down the centre of the dough, top to bottom, making sure you cut right through the dough but stop around an inch from each end. Make three cuts either side of the line to finish the leaf pattern
- Gently stretch the dough to widen the cuts and brush with a little olive oil
- Cover the baking tray with cling film and leave to prove somewhere warm for 30 minutes (if you’re really short on time, skip this step and put it straight in the oven)
- Uncover the dough and if the cuts have started to join together gently pull them apart
- Place your tray in the oven and lightly spray inside the oven with water spray
- Bake for 12-14 minutes (or until the fougasse sounds hollow when tapped on the base)
- Remove from the oven, brush with a little more olive oil and add a sprinkle of sea salt
- Serve while still hot (perhaps with a selection of hams, cheeses and dips) and enjoy!
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