Fougasse

This week's bake is the leaf-shaped French bread known as Fougasse! This is the perfect bread for people who love crunchy bread over soft bread like I do because it has relatively higher crust to crumb ratio. When it is fresh, Fougasse is really crispy! I made it walnuts and sesame seeds as I have a handful of them in my kitchen. I would really love to attempt savoury Fougasse next time as I received some lovely dried Oregano I from bb.

The finished product did not have a beautiful appearance because I did not brush my dough with any egg or oil prior to baking (ran out of both materials in the kitchen). Also, the amount of molasses added probably was not sufficient to support caramelization (reaction responsible for the browning of baked products). Nevertheless, I am still happy with it :)

I never expect them to become this big! I am so amazed by the magic of fermentation.

Ingredients (make 3)

High gluten wheat flour 200g (plus more for dusting)

Whole wheat flour 45 g

Instant dreid yeast 3g

Sea salt 5g

Molasses 6g

Unsalted butter 5g

Water 155g

Lightly roasted, crusted walnut 40g

Lightly roasted, roughly ground Black sesame seeds 10g