Another recipe from The Great British Bake Off. This one is easy.
* Exported from MasterCook *
Bread, Fresh Herb Fougasse
Recipe By :Paul Hollywood, The Great British Bake Off
Serving Size : 20 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Posted
Amount Measure Ingredient -- Preparation Method
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Dough:
500 grams bread flour
10 grams salt -- fine grind
7 grams yeast
2 tablespoons olive oil
350 milliliters warm water
2 teaspoons fresh rosemary -- chopped
2 teaspoons fresh thyme -- chopped
2 teaspoons fresh sage -- chopped
semolina flour -- fine, for dusting
Topping:
1/2 teaspoon dried oregano
sea salt flakes -- crushed
A salty, herby fougasse. The recipe is from the tv show 'The Great
British Bake Off' (season 7, episode 6) broadcast in the US as 'The
Great British Baking Show' (season 4, episode 6).
For this recipe you will need a freestanding mixer with a dough
hook, two large baking sheets, a large container for proving the
dough, a pizza cutter and a pastry brush. Set up the oven to bake on
two racks - these loaves are too large to fit next to each.
Grease a large plastic container with a little olive oil. Line two
large baking sheets with baking parchment or silicone paper.
Put the flour, salt and yeast into the bowl of a freestanding
electric mixer fitted with a dough hook. (Don't put the salt directly
on top of the yeast). Add the olive oil and three-quarters of the
water. Begin mixing on a low speed. As the dough starts to come
together, add the remaining water very slowly, then mix for another 8
minutes on a medium speed. Add the rosemary, sage and thyme and mix
for a minute until the herbs are evenly distributed in the dough.
When ready, the dough will be very elastic and you should be able to
stretch it away from the bowl.
Tip the dough into the oiled container. Cover and leave to rise until
at least doubled in size - about an hour. The dough should be bouncy and shiny.
Mix equal quantities of white flour and semolina together and use to
heavily dust the work surface. Carefully tip out the dough. It will
be quite loose and flowing, but don't worry. Divide the dough in half.
Lift each piece of dough onto the prepared baking sheets and spread
out into flat ovals. Using a pizza cutter make two cuts in a line
down the middle of the ovals with a gap between them, stopping
2cm/1in from each end. Then make 12 diagonal cuts in the dough, 6
either side of the central cuts, forming a leaf design, then stretch
the dough out slightly to emphasise the holes.
Place the baking sheets inside large plastic bags and leave to prove
in a warm place for 20 minutes. Preheat the oven to 425F/220C
(390F/200C convection).
Spray a little olive oil over the top of the loaves using a water
spray bottle, or just drizzle over the oil. Sprinkle over the oregano
and bake for 15 - 20 minutes, or until the fougasse sounds hollow
when tapped on the base. Remove from the oven and while still hot,
brush with more olive oil and sprinkle with the sea salt.
S(Internet address):
"<http://www.bbc.co.uk/food/recipes/fresh_herb_fougasse_70351>"
Yield:
"2 loaves"
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Per Serving (excluding unknown items): 104 Calories; 2g Fat (15.8%
calories from fat); 3g Protein; 18g Carbohydrate; trace Dietary
Fiber; 0mg Cholesterol; 195mg Sodium. Exchanges: 1 Grain(Starch); 0
Lean Meat; 1/2 Fat.
NOTES : 2017 - 0805