Fougasse | Roccbox Recipes | Gozney

[@markl2815]

Story from SW France on this : a baker told me that Fougasse were originally from “dough ends” once loaves were formed and were use as a “test” of the residual wood oven temp setting by the bakers. If they didn’t burn/scorch etc the it was ok to launch breads … idea being the cut outs didn’t cost much compared to 50 burned full loaves plus the baker had a quick bread if it worked for food

[@xrhstoskati5632]

Very detailed instructions. Great job. Keep up the good work.

[@mixwell12333]

Looks burnt af on the bottom defs no 360 shots in vid.

[@FredFiotoWebDesign]

OK, no way are you adding a half tablespoon of red onion marmalade. Looks more like a half cup????

[@FPV_TOMMY]

Imagine if u added some sourdough.

[@yamahantx7005]

Dislike left for the kneading. I want the crust of my fougasse to have some chew, instead of just being crispy. Cool oven though.

[@nemeanlyan7918]

The brilliant thing is that you recognized that and can do it yourself easily but still disliked lol

[@wallyclay]

It's burnt

[@savonnerieyork5730]

Wood fired breads and pizzas are expected to have some charring. It's even a desired effect.

[@jred5153]

It is 1/3 not 1/2 when you are going from fresh yeast to dry yeast. Technically you don't "cook" bread you "bake" it. Carry on.....

[@MrJtronson]

semantics....

[@DANVIIL]

@@MrJtronson Measurements. . . .