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Sunday, 23 February 2014


Apparently a Fougasse is some kind of fan-shaped bread, which I never knew I was making before I started to bake this loaf. I don't usually bake bread; I tend to opt for sweeter baked goods so last week I was pleasantly surprised to find how simple it can be. I adapted this Lorraine Pascal recipe for the student friendly (using dried thyme as opposed to fresh; mine is still struggling in out front patio herb garden). Mix 500g of strong white bread flour with 2 tsp of salt and a packet of fast-action dried yeast. Making a hole in the centre, pour in 300ml of water. This will feel sticky to start with but once it's all combined it will firm up more. Pour out onto a well-floured surface and knead for 10 mins or so. Add 2 tsp of dried thyme to the mix and knead this in, then fold in 40g of ready to eat finely chopped chorizo (opt for non-sliced stuff). Knead until all the ingredients are well combined and evenly distributed. Shape the dough into a ball and then roll out into a rough oval shape. Using a large knife cut fan/leaf like slashes into the dough and widen these with floured hands. Firmly push around 10g (or more if you wish) of chorizo into the top of the dough. Cover with oiled Clingfilm and leave to rise for about an hour in a warm place. Once doubled in size, glaze with 2 tbsp of milk and place on a floured baking tray. Place the tray in the centre of an oven at 200C and throw a couple of ice cubes in the bottom of the oven. Bake for around half an hour until the bread has risen. This stuff tastes great just on its own or with butter, possibly serve alongside tapas, or a Spanish themed casserole. 

Photo Courtesy of LUU Bakesoc

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