Ooops I am rather late with Fresh From The Oven this month but it did mean I got to nosey at everyone else's attempts first and get inspiration!
So I made a plain white one, a plain white one with rock salt, an olive and rosemary one and a roquefort, pear and walnut one. It was MUCH easier to make a pretty leaf shape with the plain ones but the other two were more flavourful. I think I might generally make enough dough to make a plain one and a filled one. It also allowed for everyone in the family to have what they preferred.
I used the white dough recipe and the instructions for fougasse from "Dough" by Richard Bertinet. I bought this book for Steve for his Christmas. I think it is a lovely book - very inspiring!
The roquefort, pear and walnut filling was inspired by Sally from My Custard Pie. Her version had roquefort and pear in it and she was inspired by a Dan Lepard recipe which used roquefort and walnut. I decided to combine them to get the best of both worlds.
Recipe (adapted from plain white bread dough from Richard Bertinet's book).
Ingredients -
10g yeast (fresh if possible)
500g Strong bread flour
10g salt
350g water (or 350mls but weighing is more accurate)
Method -
Ummm, I just tipped all the ingredients into my Kenwood Chef and left it running with the dough hook for 10 mins or so. I ten let the dough rise in a warm place for 1 hour.
I ten divided the dough into four then placed each one on a floured surface and let it spread out into a rectangle shape. I then cut a large diagonal cut through the middle of the dough. I did this with a sharp knife but found it easier to do on subsequent ones by slicing with a pair of scissors. I then made smaller cuts fanning out on either side of the large cut to make a kind of leaf shape. I used my fingers to stretch out the holes to try to keep them from closing over again during cooking.
I heated my oven to 230C and placed a tin of water in the bottom of the oven. I then baked the fougasse for 10 - 12 minutes.
Yes - think I should have proof-read the recipe before posting. Sorry for the missing letters and the repeats of "I then". Shoddy!
ReplyDeleteThank you for taking part. Glad you enjoyed it and made a variety of flavours.
ReplyDeleteI haven't taken part in ages but I am tempted... and now you've done this even though it's late has made me really want to make it, they loo marvellous and soooo easy!
ReplyDeleteI loved the pear and stilton - how was it with walnuts too? Liked the plain version equally - both recipes very different. Your shape is really pretty.
ReplyDeleteRoquefort, pear and walnut? Ohhh, this sounds utterly delicious! I wish I'd been a little more adventurous with my offering!
ReplyDeletePurelyfood - thank you - sorry I didn't get my act together enough to be on time.
ReplyDeleteDom - I noticed you hadn't done it this time. These pretty breads would look lovely in your new kitchen! ;-)
Sally - The walnuts gave a nice bite to them. Fantatsic flavour combination and very seasonal so than you very much for sharing your ideas.
Kate - I know - I'm thinking of other ideas to use those flavours in - YUM!
Pear, walnut and roquefort, yum! Yours look lovely - mine were all over the place. I think the scissor tip is a good one though - I use my trusty pound shop scissors for everything!
ReplyDeleteYour breads both look fabulous! Kelly-Jane
ReplyDeleteOhh, that is so pretty! Looks so very "fall" :D
ReplyDeleteI like the new look to the blog! I want the Dough book on my shelf. I must try fougasse, yours looks great.
ReplyDeleteI wish I had been able to take part in the challenge for this bread, your efforts look very impressive to me.
ReplyDelete