I had a go at cheerleading the other night. Well done and. Your email address will not be published. Fougasse is … Remove from the oven and while still hot, brush with more olive oil and sprinkle with the sea salt. Paul Hollywood’s Herby Fougasse. Fougasse was featured in The Great British Bake Off 2016. So after the cheerleading session we had dinner together and I took some fougasse to share. both breads vanished in a flash so no crumb shot,  but they tasted great and everyone enjoyed the tearing bit! But I’d rather not focus on its burned, misshapen cousin because the dough was too thin in spots and set off my apartment’s fire alarms and spooked my cat. Lift each piece of dough onto the prepared baking sheets and spread out into flat ovals. You also have the option to opt-out of these cookies. My ideas are pretty much the same as yours… And still have cold sweats about pole dancing! No clue! Well done! You can see the rest of my Soggy Bottoms’ bakes here or see the full list in the Soggy Bottom introductory post. We all loved this recipe. It’s made with white flour, the best extra virgin olive oil, natural yeast and sea salt, then enhanced with black olives. As I am feeling rather stressed I may well potter off to the kitchen now...!! Here She Is: Discussing Beauty Pageants and History with Dr. Hilary Levey Friedman, Written in the Stars by Alexandria Bellefleur, The Art of Showing Up by Rachel Wilkerson Miller. So, why are the herbs forbidden? I used Paul Hollywood's recipe but made totally by hand. Try Paul Hollywood's focaccia recipe - it's a classic! What a world we live in! And, since I’ve seen the episode, I guess that makes me a dirty cheater. The shape is supposed to resemble an ear of corn. Amanda and Sarah’s Q&A Part Deux: Silly Bugaloo, 430. Tip the dough into the oiled container/bowl. Fougasse is a clever, practical (easy to pull break) bread, a conversational piece. As the dough starts to come together, add the remaining water very slowly, then mix for eight minutes on a medium speed. I know what you’re thinking. Fougasse originates from Provence in France, although similar breads are made elsewhere in France. I think my bread delighted everyone a whole lot more than my cheerleading! Mixed by hand, added 1.5 tspn each finely chopped thyme, sage and Rosemary (on light side as hubby not so keen on rosemary in particular)  then did a lot of slap and folds/ stretch and fold and did get a window pane (with SD I don't usually bother). These cookies do not store any personal information. You are viewing this website with an old browser please update to a newer version of Internet Explorer. You want the two loaves to be rather even in thickness. Forbidden is the first book in the Old West series, which I felt was a well-matched setting for the look of this bake given its rustic appearance. Put the flour in a mixer bowl and add the salt to one side and the yeast to the other. I’ve heard proofing overnight in the fridge is one of the best way to get a good rise. Divide the mixture into two pieces and shape each into a fougasse. Required fields are marked *. We also may use affiliate links in our posts, as well. Episode: Series 7, Episode 6. It is perfect for tearing and sharing with friends or family at the table. These look great by the way! Recipe courtesy of The Great British Baking Show, 1 (14-ounce) can of refried black or pinto beans, warmed, 1 tablespoon minced cilantro, for garnish. Because it looked rustic as fuck. For this recipe we used a stand mixer so my son's main jobs were pouring and watching the timer. Process: This recipe makes two loaves (leaves?) By continuing to use our website you agree to our use of cookies. As the dough starts to come together, add the remaining water very slowly, then mix for another 6–8 minutes on a medium speed. Cover and leave to rise until at least doubled in size – about an hour. Tip out the dough. When ready, the dough will be very elastic and you should be able to stretch it away from the bowl. Whose challenge: Paul Hollywood. Time limit: Two hours. Also I haven’t ever made bread before…just pizza dough. However, this is a sticky dough and so it proved much easier to make in the stand mixer. Try this salty, herby fougasse with dips for a relaxed starter when you need to feed a crowd. Or at least I didn’t feel comfortable with that time crunch. Get ready to put on your detective cap →, © 2005-2020 Smart Bitches Trashy Books, LLC, A Historical Mystery, Recommended Reads, & More, Guest Rant: Night Storm by Catherine Coulter, 432. We are off to a BBQ tonight so decided to try out making Fougasse. Dust the work surface with flour. He went onto become head baker at some of the most exclusive hotels, including Cliveden, The Chester Grosvenor and The Dorchester, gaining a reputation as an innovator and one of the country’s finest artisan bakers. Resources: Praise to the BBC for Paul Hollywood’s recipe! And the meal made up for the cheerleading – it was a great evening with friends. So well! Now a fougasse is a French bake according to Wikipedia, but I could totally see this herby, leaf-shaped bread being made in Athens. Set the oven to 220ºC. His sister, who is four, is always helping me in the kitchen, but R isn't quite so keen. Next time I might be a bit more generous with the parmesan. Here are some of my other Great British Bake Off recipes. Change ), You are commenting using your Twitter account. Step 2Put the flour, salt and yeast into the bowl of a mixer fitted with a dough hook. ( Log Out /  Yes, you did read that correctly. Enter your email address to follow this blog and receive notifications of new posts by email. However, I found this Americanized recipe and they suggested doing it at 390 Fahrenheit. When the oil is hot, add a corn tortilla, frying it until crispy, about 1 minute, and then flipping it onto its other side for an additional minute or so. Hope the baking helps X, these look very nice Mandy - i bet they smelt gorgeous too? All rights reserved. Tap dancing: again, (slightly) less humiliating than I had expected but I had definitely had enough by the end of the lesson. Looks lovely and I await a gated report. Notify me of followup comments via e-mail. Change ), You are commenting using your Facebook account. I used Paul Hollywood’s recipe but made twice the quantity listed below and it made three fougasses. Drizzle over a little olive oil. This is a smaller version of the traditional flat-bread of the South of France. I haven’t had fougasse in years! There is no “opting out”: once the date has been agreed we have to pay our share and agree to take part, before we even know what we will be doing. I’m not sure that mine did! Lead photo is parmesan one and below is pre proof shaped dough. I can (sometimes) get the arms or the legs but rarely the arms and the legs at the same time… I won’t be signing up for the Dallas Cowboys Cheerleading Squad in the near future. Step 6Lift each piece of dough onto the prepared baking sheets and spread out into flat ovals. I've used a similar recipe and I loved it, I baked Fougasse yesterday again, it's so yummy. Make two cuts in a line down the middle of the dough with a gap between them (see photo). Add 2 tbsp olive oil and three-quarters of the water (265 ml) and start to mix on a low speed. I still have to decide what to do for mine. @Kate: It was very tasty! . Categories: Baking, Bread, Recipes, Starters and snacks, Tags: baking, bread, cheerleading lesson, fougasse, Paul Hollywood, recipe, sharing bread, yeast. Each of us picks books that we're interested in reading, and the reason for that interest varies widely. Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. I don’t even know if I would be able to get on the pole, epic fail! The son of a baker, Paul originally trained as a sculptor before his father persuaded him to join the family business. Not sure where to start? How do they even remember those routines? of fougasse, which is quite a lot of a bread. It has become more an opportunity to do things you never thought you would do (or would agree to do under any other circumstances or are likely to do again!). Or is it the bread? This site uses Akismet to reduce spam. A Very Silly Q&A with Amanda and Sarah, 429. Maybe I’ll make bread this weekend if the weather cools down (still in the 90’s here in FL).