Instructables
Picture of Fougasse Bread
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For me, there is no better smell than the smell of fresh home made bread baking in the oven, and it is a great fun way to involve all the family. Also, it is much cheaper than the majority of supermarket bread and tastes much much better.

Fougasse is a type of bread from south France, which has slashes in to represent a leaf shape.

Note- in the pictures I am making a double sized batch so if you make it yours will only be of half the size.

If you are using dried yeast or another type of yeast follow the instructions that come with it- some have to be activated in the water or need added sugar for example.

This is my first instructable, I hope you like it! Please give me some feedback!
 
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Step 1: Ingredients

Picture of Ingredients
The ingredients in bread aren't exactly very fancy. All you need is flour, water, yeast, and salt, but sometimes I like to add some olive oil. Perhaps a small handful of chopped olives too.

Ingredients (makes about 4 fougasses)

500g strong white bread flour (high gluten content)
350ml warm water
10g good sea or rock salt (plus a little more to sprinkle on top afterwards)
10g fresh yeast.
(optional) a couple of spoons of olive oil
(optional) a small handful of olives

(If anyone asks, I'm terrible with imperial measurements, but 500g of flour is about 1lb, and 350ml is about a cup and a half. 10g is two spoons full. Just don't rely on these imperial measurements, Its best if you do a quick internet search and get more accurate figures for yourself.)

It is important to use flour with a high gluten content, or it will not rise as well, but fresh yeast can be substituted with dry yeasts. Just follow what it says on the packet.

Sometimes you might need a little more flour or a little more water, it depends on how humid it is where you live and how old your flour is. Usually, you will just know if you need more or less. 

In the pictures I am making a double batch so yours will not turn out to be as big as mine.
dsherlock2 years ago
Using the instructables search and a little help from the MUSTPL I found this delicious looking recipe.

Sherlock / Merlin / TeaCupTime

P.S: In your intro you say "For me, there is no better smell than the smell of fresh home made bread baking in he oven". Should it not be "the oven" as opposed to "he oven"?
OK, you've changed it now!
Mutantflame (author)  dsherlock2 years ago
meh..
meh..
:D

anyways, great i'ble !!
Thanks for sharing...
Mutantflame (author)  londobali1 year ago
You're welcome!
sunshiine3 years ago
Can't wait to try this. thanks for sharing.
Mutantflame (author)  sunshiine2 years ago
You're welcome, please do let me know how it goes!
t.rohner3 years ago
Very nice instructable

a couple of tips from a seasoned (bread)baker... who made many focaccias.
These are quite similar to the fougasse.

1. I would machine knead doughs with >=70% water. (700ml for 1000g flour)
Because at the beginning, it's very sticky. (breadmaker, kneading hooks on hand mixer, Kitchenaid or Kenwood type machines)
I use my breadmaker on the pizza program(doughmaking only) for small batches 500g/1lb flour. For larger batches, up to 1500g/3lb flour i use my Kennwood-Major.

2. As long as you use around 2% (20g for 1000g flour) salt, i never had any fermentation problems with a direct (without preferment) dough.

3. As Mutantflame states in step 5, handle the dough delicately, otherwise you degas it.
You can degas it, but then you need to give it a final rise, otherwise the bread will get dense.

4. If possible, use a pizzastone. It gives a much better oven spring. I normally use falling heat. I start very hot, then after i see the first brown spots, i turn down the heat to 180°C/355F.
For most breads, i try to bake them golden brown. The baking time depends on the largest diameter of your ball-shape-equivalent bread. ( for a flat bread it's the thickness)

If you are interested in the fundamentals, i made some bread related instructables as well.
jblaney13 years ago
Ooooooo v good!
Delicious!! I ate some while it was hot!
Do you think a bread maker would be okay to make the dough? I'd love to give this a go, but have a badly sprained wrist-- no kneading for me for awhile.
Mutantflame (author)  crazypantsjones3 years ago
I reckon it would be fine for the mixing and kneading, but the final shaping should be done by hand and should be cooked as normal. Sometimes I'm lazy and I use an electric mixer (with a dough hook) to knead my dough for me, and I rarely come across problems. In fact, it may be better as it is usually more thoroughly mixed, though you cannot easily tell if it needs more water or flour.

Sorry for rambling on a little, but the short answer is yes you can, but if you run into problems you will be more likely to be on your own.

-mutantflame
Your bread sounds good but, just a few words of caution. Add the salt at the end of the kneading process rather than mixing the salt with the dry ingredients. It can kill the yeast if the two come into direct contact with each other or, drastically reduce rising of the dough. The purpose of salt, other than to enhance the flavor, is to tighten the gluten and control bacteria. Gluten helps create elasticity to dough, helping it rise and keep it's shape.

Keep in mind you might need to add more or, less flour depending on how old it is and how dry it is outside. ( I need to add more flour during the winter time because I live in an old house and, because of the time of year.) For this reason, it's good to learn how to read the dough. Nice first instructable. :)
Mutantflame (author)  littlered11003 years ago
Sometimes I add the salt at the end of kneading, but usually at the beginning. I have noticed that rising times are much slower, but if you can wait the little while extra the taste is practically no different. The problem with adding salt after kneading is that it is less well mixed, so occasionally you end up with a mouthful of salt (yuck)

I find that here in cold rainy England it's generally cold and wet, and I buy flour in quite small quantities so we use it quite fast, the flour behaves almost the same time after time. However before long you can 'feel' the dough and it becomes quite easy to tell if you need to add more of anything. I think I will post a quick note on this however as for most people the flour quality can vary quite considerably.

Thanks for your comments littlered1100!
gijoebob3 years ago
I include chopped black olives in my dough when I make this and then brush the top with olive oil and sprinkle with kosher salt before baking it gives the bread great color and flavor. My dough mixture is a bit different than yours so I am anxious to try yours!
ChrysN3 years ago
This sounds delicious!