Baking Recipes Reviewed: What Can One Learn From Other's Mistakes
Although it is sort of shut to two months since I last wrote a publish on bread-making, I had actually been baking bread frequently. The ever tasty and mushy Hokkaido Milky loaf, the very versatile Milk loaf, and the savoury Bacon and Cheese loafare a number of the few regulars on our breakfast table. I keep going back to the same old recipes that I'm accustomed to.
After taking a short hiatus from baking, I assumed I ought to get out of my comfort zone to try one thing new. I have been retaining this fougasse recipe since I borrowed this ebook from the library. I've seen this pretty bread from several cookbooks, however as it is a French bread, most of the recipes I came across require it to be made with a starter. I used to be completely happy to be able to discover a recipe that uses a straight dough methodology.
Fougasse, originated from Provence, is a sort of flat bread full of olives, bacon, onion or herbs, not very completely different from the Italian Focaccia. It can also be made like a calzone, with fillings stuff inside the pockets made by folding over the dough. For the flat bread version, it is usually formed and slashed to resemble a leaf or the tree of life.
Base on the cookbook, the same dough recipe can be used for making focaccia or pizza. I adopted the instructions to roll out the dough into 5mm thickness. Since we've got solely 1A2C at home, I halved the original recipe and in addition added some dried mixed herbs to provide it extra flavour. Consequently, the fougasse turn into very skinny and crispy. I was expecting something much thicker :(
I do not understand how fougasse ought to taste like since that is the primary time I have ever tasted it. Although I just like the flavourful savoury style, I would favor a thicker bread as an alternative of a crunchy texture, it was virtually like consuming some bread sticks! Well, not less than I used to be compensated with the lovely and distinctive aroma emitting from the black olives and bacon when the bread was baking in the oven.
To enjoy the bread, I served it with cream of mushroom soup. Upon cooling, the bread hardened and it was so crispy that my kids broke it into pieces and drop them into their soup, identical to croutons ^_^"'
I have posted the recipe here for those who are intersted to give a strive. However, I would remind myself to not roll the dough too skinny the subsequent I were to make them once more.
150g bread flour
1/2 teaspoon prompt yeast
1/2 teaspoon salt
1/2 teaspoon dried combined herbs (non-compulsory)
90 ml water
1 tablespoon olive oil
5 black olives, coarsely chopped
Method
1. Stir bread flour, immediate yeast, salt and dried blended herbs(if utilizing) in a mixing bowl. 9. Cover with damp cloth or cling wrap and leave doughs to proof for the second time for about 20 ~ 30mins. Brush dough lightly with some olive oil and sprinkle sparingly with some sea salt (non-compulsory).
10. Bake in pre-heated oven at 220 deg C for 18 ~ 20 mins or till golden brown. Smooth into rounds, cover with a damp cloth or cling wrap and let them rest for 10 ~ 15 mins.
7. On a frivolously floured work floor, flatten each dough right into a round disc, roll the dough from the centre to the edges to type a tear-drop shape, with thickness of 5mm (1/4"). (Note: for thicker bread, roll out to a minimum of 10mm (1/2") thick). Place dough on a baking tray, effectively greased or lined with parchment paper. 8. For every dough, with a pastry scrapper or a knife, make two vertical slits in the centre (or simply 1 lengthy slit, as desired). Make three slanted slits on both sides of the vertical slits. This could take about 20 mins. 2. Make a well in the centre and add in olive oil and water. Dust frivolously with some flour and proceed to knead and the dough will turn into clean and elastic once more.)
5. Place dough in a flippantly greased (with olive oil) mixing bowl, cover with cling wrap and let proof in room temperature (round 28 ~ 30 degC) for about one hour, or till double in bulk.
6. Remove the dough from the bowl and provides a couple of mild kneading to press out the gas in the dough. Knead till the dough not sticks to your hand, becomes smooth and elastic. Mix the ingredients with hand and slowly kind into a dough. Divide dough into two equal portions. 3. Transfer dough to a frivolously floured work floor. (Note: due to the moisture within the olives and bacon, the dough will develop into barely sticky and wet. Gently pull the slits apart to form the dough to resemble a leaf. (Note: the dough is slightly on the dry facet.)
4. Add black olives and bacon strips, knead till the ingredients are well combined for about 5 mins.
After taking a short hiatus from baking, I assumed I ought to get out of my comfort zone to try one thing new. I have been retaining this fougasse recipe since I borrowed this ebook from the library. I've seen this pretty bread from several cookbooks, however as it is a French bread, most of the recipes I came across require it to be made with a starter. I used to be completely happy to be able to discover a recipe that uses a straight dough methodology.
Fougasse, originated from Provence, is a sort of flat bread full of olives, bacon, onion or herbs, not very completely different from the Italian Focaccia. It can also be made like a calzone, with fillings stuff inside the pockets made by folding over the dough. For the flat bread version, it is usually formed and slashed to resemble a leaf or the tree of life.
Base on the cookbook, the same dough recipe can be used for making focaccia or pizza. I adopted the instructions to roll out the dough into 5mm thickness. Since we've got solely 1A2C at home, I halved the original recipe and in addition added some dried mixed herbs to provide it extra flavour. Consequently, the fougasse turn into very skinny and crispy. I was expecting something much thicker :(
I do not understand how fougasse ought to taste like since that is the primary time I have ever tasted it. Although I just like the flavourful savoury style, I would favor a thicker bread as an alternative of a crunchy texture, it was virtually like consuming some bread sticks! Well, not less than I used to be compensated with the lovely and distinctive aroma emitting from the black olives and bacon when the bread was baking in the oven.
To enjoy the bread, I served it with cream of mushroom soup. Upon cooling, the bread hardened and it was so crispy that my kids broke it into pieces and drop them into their soup, identical to croutons ^_^"'
I have posted the recipe here for those who are intersted to give a strive. However, I would remind myself to not roll the dough too skinny the subsequent I were to make them once more.
Olive and Bacon Fougasse
150g bread flour
1/2 teaspoon prompt yeast
1/2 teaspoon salt
1/2 teaspoon dried combined herbs (non-compulsory)
90 ml water
1 tablespoon olive oil
5 black olives, coarsely chopped
2 strips of bacon, lower into small strips
1. Stir bread flour, immediate yeast, salt and dried blended herbs(if utilizing) in a mixing bowl. 9. Cover with damp cloth or cling wrap and leave doughs to proof for the second time for about 20 ~ 30mins. Brush dough lightly with some olive oil and sprinkle sparingly with some sea salt (non-compulsory).
10. Bake in pre-heated oven at 220 deg C for 18 ~ 20 mins or till golden brown. Smooth into rounds, cover with a damp cloth or cling wrap and let them rest for 10 ~ 15 mins.
7. On a frivolously floured work floor, flatten each dough right into a round disc, roll the dough from the centre to the edges to type a tear-drop shape, with thickness of 5mm (1/4"). (Note: for thicker bread, roll out to a minimum of 10mm (1/2") thick). Place dough on a baking tray, effectively greased or lined with parchment paper. 8. For every dough, with a pastry scrapper or a knife, make two vertical slits in the centre (or simply 1 lengthy slit, as desired). Make three slanted slits on both sides of the vertical slits. This could take about 20 mins. 2. Make a well in the centre and add in olive oil and water. Dust frivolously with some flour and proceed to knead and the dough will turn into clean and elastic once more.)
5. Place dough in a flippantly greased (with olive oil) mixing bowl, cover with cling wrap and let proof in room temperature (round 28 ~ 30 degC) for about one hour, or till double in bulk.
6. Remove the dough from the bowl and provides a couple of mild kneading to press out the gas in the dough. Knead till the dough not sticks to your hand, becomes smooth and elastic. Mix the ingredients with hand and slowly kind into a dough. Divide dough into two equal portions. 3. Transfer dough to a frivolously floured work floor. (Note: due to the moisture within the olives and bacon, the dough will develop into barely sticky and wet. Gently pull the slits apart to form the dough to resemble a leaf. (Note: the dough is slightly on the dry facet.)
4. Add black olives and bacon strips, knead till the ingredients are well combined for about 5 mins.
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