Cold Fermented Fougasse with Olives | French Bread Recipe

[@ChainBaker]

📖 Read more in the link below the video ⤴ 🌾 If you would like to support my work click here ⤵ www.ko-fi.com/chainbaker 🔪 Find all the things I use here ⤵ 🇺🇸 www.amazon.com/shop/ChainBaker 🇬🇧 www.amazon.co.uk/shop/ChainBaker 🍞 Share your bread pictures here ⤵ www.flickr.com/groups/chainbaker/

[@hw260]

Olive Bread. My absolute favorite. Thanks Charlie.

[@jayhom5385]

Only found your channel a month ago. I like how you squish your finished bread and show off it's strength.

[@karenfrancis6184]

I made this but shaped it into the classic batard shape. Scattered it with olives and pieces of fire roasted peppers. It stayed fresh for ages. ❤

[@arnoldkotlyarevsky383]

The market near me has two kinds of fougasse: one with jalapeno and cheddar, and another with mushrooms. Both are excellent. I like the idea of doing one with walnuts and pecorino. Thanks again for your excellent, and I mean truly excellent, work.

[@ChainBaker]

They all sound awesome! I made one with jalapenos, bacon and cheddar once. Loved it!

[@henrytheturnip]

I regularly make focaccia with jalapeno and cheddar, it's a hit with my colleagues. Last week I tried gorgonzola, red onion and pear and it was amazing, and I don't usually like blue cheese.

[@MoPoppins]

Oooh…jalapeño & cheddar! 😋 That’s my next bread! 🥖

[@dmusk]

Wow I only just noticed you hit 50k subs . I was subscribed when you were only getting about 100 views and thought it was criminal considering the quality of your videos , congrats.

[@ChainBaker]

Thanks for sticking around ;)

[@liamroberts2576]

I’m made it with strawberries and red olives and omg the sweet and salty hits sooo good! Happy Valentine’s Day all.

[@ChainBaker]

That sounds interesting. I'd definitely try it. Cheers! :)

[@samiraba1]

I like how you folded in the olives, great idea for Valentine’s Day! I’m going to make it…

[@ChainBaker]

Let me know how it turns out :)

[@Quibus777]

Awesome twist on the classic, easy to make yet so nice in flavor and shape, cool idea! Thanks

[@americanrebel413]

Wow that looks great! Thank you for sharing your Recipe.

[@ChainBaker]

Thank you! :)

[@6AnAsianGuy9]

Love the videos man. I make a bread every weekend from your videos specifically and am very happy with your work!

[@ChainBaker]

Thank you so much, Ali! I'm glad you're enjoying it :)

[@margritkaminsky1470]

Yummy, yummy.

[@razzberrylogic]

Thanks for this recipe and video. The result looks fantastic!

[@patrician.9436]

Shape is Perfect for the occasion. Looks so scrumptious will be baking this weekend. Appreciate your recipes. Happy Valentine’s Charlie 🙏🏼

[@ChainBaker]

Happy Valentine's Day, Patricia! :) Let me know how the fougasse turns out.

[@latieplolo]

I love these cold fermented breads! I have a 1 year old and I’m about to pop out another, so many of my bread attempts have been ruined because I’m just not available when the timer goes off to do the next step. I’m going through your list now to see what I can learn before we’re a 2 under 2 household and life is too hectic for this kind of leisure activity!

[@ChainBaker]

Baking loaves of bread and having a bun in the oven must be quite intense! I admire your determination :) There are a couple more cold bulk fermented recipes on the channel. And I am planning to make a general guide on it in the future, so that you can pretty much use this method for any bread you choose.

[@georgepagakis9854]

Did someone say Pizza? Yum. Man this looks amazing. I love the rise you got even with the olives being in there! I have tasted this type of bread and just dipping it in good olive oil is amazing. My problem is finding the time to bake. But this is no different then making a pizza and no preferment! Def a recipe to have in the Arsenault :) And maybe I will try it for V-day! Cheers m8)

[@cooknbakewithNeha]

Oh my my!! This looks lovely.. The texture looks perfect

[@pandasforeverprayingforukr4834]

Looks so delicious and so pretty! Thank you, chainbaker for this masterpiece.

[@ChainBaker]

My pleasure 😊

[@jvallas]

A real beauty! Such a nice texture.

[@roxiviski9860]

Delicious idea! I m going to make It for st Valentine's Day.😍

[@Jeepy2-LoveToBake]

Hi everyone, as ChainBaker mentioned, don't forget to share your photos of this Valentine's Day Heart-Shaped Fougasse 😍😍on Flickr! 53K and climbing - whoo hoo! Go "Team ChainBaker"!!!👏👏

[@ChainBaker]

🥳

[@ChrisPeppas]

Great content as always! You mentioned a pizza steal for baking in this video. Do you have any specific brand/model to recommend? I have tried so far a pizza stone as well as a thin pizza steal but i wasn't happy with my results on my pizzas. The bottom wasn't taking the proper baked color even with a whole hour preheating at 250 celcius. As far as i know thickness is crucial for retaining the temperature. Any suggestions or tips would be very helpful :)

[@ChainBaker]

Thank you! :) Yeah a stone is not great. At lest in my experience. I replace my stone because it just was not holding the heat. This is just a steel I got off eBay. It's around 8mm thick and I'm pretty happy with it. Although I guess a 1cm thick steel would be even better. Similar to an iron pan.

[@Jeepy2-LoveToBake]

Question, if I wanted to make two smaller hearts, should I divide the dough before or after the 12-18 hr cold ferment? Meeting some friends at an oyster bar on Sunday - thought a small heart fougasse would be a nice gift.

[@ChainBaker]

I'd say better to divide it before the cold ferment. Then you can carry on as normal on the next day :)

[@Jeepy2-LoveToBake]

@@ChainBaker As always, thank you for your guidance - much appreciated! Not sure about the “oyster bar” though - might try one…

[@ChainBaker]

With some shallots in vinegar, lemon, or tabasco they're not too bad 😁

[@Jeepy2-LoveToBake]

@@ChainBaker Thanks, I'll try to be brave 😉 🦪🦪🦪

[@Jeepy2-LoveToBake]

@@ChainBaker New Oven weekend - Baking Project #5: Just baked this recipe and I did divide the dough before the cold ferment stage - very cute "mini-hearts". As I am gifting these, I don't get to try them - but boy oh boy, did they smell wonderful whilst baking. Thanks, again ChainBaker for sharing a special Valentine's day recipe - much appreciated (as if I needed an excuse to bake for Valentine's Day 😍). I do plan to make this again... for me 😋. Photo has been posted.

[@Jeepy2-LoveToBake]

Yay! It is so pretty 😍- thank you for sharing this special "Valentine's Day" recipe. However, still working on an oven resolution (getting closer, though - thankfully) and anyway, I'll be celebrating Valentine's day with a dog - yes, sadly, a dog will be my "Valentine's Day" companion 😆 - I'm dog-sitting next week. 😍😍 I will most definitely make this. I'll sign up on Flickr 😀

[@ChainBaker]

Dogs are far more loyal than people, so you'll be in good company! ;)

[@Jeepy2-LoveToBake]

​@@ChainBaker 🙂

[@bib144]

I made this bread today(i actually started yesterday but baked couple of hours ago) and it disappeared in a flash! It was very delicious, we ate it with baba ganoush. I didnt have parmesan so i sprinkled poppy seeds to half and black sesame seeds to the other half. I must say i encountered a bit of problem making it but it turned out fine at the end. I used as much flour as you stated but texture came out a bit sticky. I couldn't strech it after making cuts in dough, it was stuck to parchment paper. So i'd say keep a good eye on the texture to however is planning to bake this. Lastly thank you for the recipe :))

[@ChainBaker]

Awesome! I'm glad it was a success 🤩

[@gonzoducks8]

Today I watched something called Palmeras Leonesa. A version of a Palmier but with yeast and sourdough. So they are a bun. I will probably make that. Or go with something easy like Canele de Bordeaux.

[@ChainBaker]

I must make caneles one day. They've been on my list forever!

[@gonzoducks8]

I just got copper canele molds during Christmas. But I've been dieting since the middle of December 😆. Eventually I'll break my diet. Maybe next month. I owe people at work cannoli.

[@deenyc1049]

Cheaper than flowers! LOL. But it is much more heartfelt as well.

[@soadellesol]

If I was to not use any olive or other garnish, would i have to laminate it ? Thank you so so much for such amazing recipes ♥

[@ChainBaker]

You don't need to laminate it, but do give it a fold 😉

[@soadellesol]

@@ChainBaker thank you

[@raniyamusicmaithili7333]

New subscribe

[@ChainBaker]

Welcome to the channel 🙏

[@arnaudseguin6404]

Question 🙋🏻‍♂️ : do you use tap water or mineral water? This bread looked very tasty 😋

[@ChainBaker]

Thank you :) I use filtered tap water, but any water will work as long as it is potable.

[@Geminiellen]

Hey, the bread looks amazing. Got a quick question. I don't have easy access to bread flour. Can I substitute it with the same amount of all purpose flour?

[@ChainBaker]

You can. But reduce the amount of water to 160g to make it workable 👍

[@Geminiellen]

@@ChainBaker Thank you. I'm definitely gonna try and bake it tomorrow ☺

[@shevbirol8886]

Thank you for all your videos. I have a question. How do I determine the poolish quantity if I’m making 20,30,40 or 50 pizza balls. Is it a percentage?

[@ChainBaker]

Here is my preferment conversion guide - kzbin.info/www/bejne/qIO5ZIJsbddsapY Scale your recipe as much as you need. It's all about percentages at the end.

[@rampagegage2259]

Could I do this with sourdough?

[@ChainBaker]

Sure. You can make any bread with it. Here is a guide on how to convert a recipe to preferment. The same principles apply to sourdough - kzbin.info/www/bejne/qIO5ZIJsbddsapY

[@rampagegage2259]

@@ChainBaker thank you so much! I was actually curious if the preferment conversion would work for sourdough too, good to know!

[@عبدالعزيزسامي-ص7ط]

وين المقادير يا استاذ 😍😍😍

[@Birdface-nw1ub]

Reminds me of the fossil of tiktaalik

[@dcwatashi]

KZbin is really weird it gives me notifications two days later

[@ChainBaker]

I have noticed a massive drop in views in the past week. Strange..

[@dcwatashi]

@@ChainBaker well KZbin is strange. So is Facebook I actually hate Facebook. Anyway I saw this video on my regular feed and I thought oh how cute but I just didn’t have time to watch it and then two days later I get the notification because I am subscribed to your channel. So I don’t know what’s going on but at least I’m letting you know that maybe it’s something on KZbins end

[@dcwatashi]

@@ChainBaker well I just had an idea for you because I’m always thinking probably why I can’t sleep lol anyway, why not set up a separate Gmail account and subscribe to your own channel and then that way you’ll see how long it takes for these notifications. I don’t know if the notifications are country independent I guess we’ll find out

[@mohammadaboohosseinitabari4454]

I don’t want heart shaped bread for Valentine! I want a man like U!!! Be my valentine!😜

[@ChainBaker]

You can definitely do that. Just don't bake it at a very high temperature not to burn the sugar.