I remembered the camera this time. So, watching Saturday Kitchen I was intrigued when Raymond Blanc was making various breads – one of which was fougasse, a French recipe. He made a starter from flour yeast and water and I decided I’d try it with a regular pizza-type recipe. You’re looking at the result which might look nice but it was really quite dry.
I’m definitely going to switch this recipe around to include more moisture – whether that comes from the olive oil or more water I’ll have to experiment. Still, it fed us all and had good flavour, it just needs to be nice and soft. Coming soon: Fougasse Pt.2 – The Soft One.
