fougasse

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My favorite part of reading that book about war posters was discovering this series of cartoons Fougasse did for the British government to prevent people from accidentally leaking government secrets to spies. Above are my favorites, but he drew eight total that you can find with a bit of googling (along with many other similar propaganda posters.)

Even if the premise that’s being discouraged is ridiculous and implausible, Fougasse takes on the challenge marvelously. They convey the gravity of the reader’s responsibility to not spill any secrets through humor and easily-digestible illustrations. 

There are many other brilliant propaganda pieces from other artists that tackle this topic, but I’m so in love with Fougasse’s that I’m going to let him take center stage in this post. 


In other news, I broke 600 subscribers yesterday! I’m honored that all of you have taken an interest in this blog, and I promise I’ll keep sharing the spoils of my adventures in the world of art.

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How to shape sourdough bread, the French fougasse shape specifically. Enjoy!

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More sourdough….

15 January 2012

I’ve been working on the timings and ambient temperatures regarding my sourdough bread, trying to see if I can avoid the late nights and early mornings that it seems to demand. I fitted this one around me and what I was doing, mixing the leaven on Saturday morning right through to baking it Sunday afternoon.

Let’s just say the sourdough wins…

It’s a thoroughly acceptable loaf, super crust, crumb not quite as open as usual, just little bit too much flavour in there for my liking. This one is not strong by any means, it’s positively mild by some standards, but I think the longer fermentation is not really the type of sourdough I want to make.

The loaves I made just before Christmas have it all, so I’m going to be sticking to that set of numbers.

Looks like I better get used to the late nights and early mornings to make the kind of bread I’m happy with.

Oh, and this dough made great English muffins and also some really nice fougasse.

今日の遅い朝食。
 
 
庭採れいんげんさんと
ゆでたまごのフジッリ
 
CIBOの
トリッパと白いんげん豆の
トマト煮込み
 
どんぐり工房の
フーガス
 
もやしとキャベツとたまねぎのスープ
 
 
トリッパ、再び。
ワークショップがんばったご褒美。
 
どんぐり工房のフーガスは
Nっちゃんから。
これまたおいしい!
 
こころと
おなかに
 
BUONO! が満ちる、
 
贅沢な遅い朝食。
ごちそうさま!

3

fougasse de foix

savory bread with creme fraiche/sour cream, bacon, and white cheese

fougasse is actually a relative of focaccia and pogaca in Italian and Turkish cuisines. It shows up in many cuisines because it’s related to a Roman preparation of bread that was cooked in ashes. Traditionally fougasse is baked in the shape of an ear of wheat, but sometimes it’s stuffed with other goodies. The white cheese I used was gruyere, but any white, easily melted cheese should work. Really a warm, fluffy bread. I’ll cover foacaccia and pogaca at a different time, but the modern variations are very different.

yield: 4 14oz/400g loaves, around 7in/17cm x 4in/10cm. you can always change and play with the proportions and shapes and such though!

1lb 1oz / 500g all purpose flour
½ tbsp / 10g salt
1 tbsp / 12g active dry yeast (or instant, just skip the blooming step)
1 tsp honey
10 oz / 285ml water
one egg yolk
+ extra flour for kneading and shaping

> If using active dry yeast, take ¼ of the water and mix in the yeast and honey.  Let it sit for 10 minutes, until the top is very foamy. If using instant/bread yeast, just skip this step.

> Place the flour and salt in a bowl with the rest of water. Add in the water/yeast mixture, and mix to combine everything well until it starts to form a ball.

> Cover your workspace and hands with extra flour and knead the dough for around 10-15 minutes. Press your knuckles down in to the middle of the dough, grab a corner of the dough and fold it in to the middle and repeat. By the end of the process, the dough should be less sticky and slightly glossy.

> Oil a large bowl and put the dough inside, covering with a towel.  Place in a warm area (around 80°F/27°C for proper fermentation; setting an oven to 100°F/38°C, allowing it to preheat and then shutting it off will work) for one hour.

> After the hour is up, remove the dough. Punch it down to release excess gasses, and then split in to four equal pieces. Shape the doughs how you like, and then place on a sheet tray. Cover with the towel again, and let sit for another half an hour.

> Preheat an oven to 475°F/245°C. Take a jelly roll pan or something similar and fill it ¾ths of the way with water, placing it in the oven.  This creates steam for the bread crust to be chewy yet crunchy.

> When the dough has finished sitting for the half hour, cut the top of the loaves with a bread scoring tool or a razor blade.  (I did three cuts right down the middle, but you can do it in any direction really.)

> Brush the tops of the bread with the egg yolk, and then bake for 15-20 minutes, until golden brown.  When you turn the loaf over and tap it, it should sound hollow.

Set on cooling racks!



2 strips of bacon, chopped
1 oz /28g cheese, either mozerella, gruyère, jalsberg, edam, any sort of young, softer cheese, shredded
sour cream/creme fraiche

> After the bread has baked, cut in to the center slit and remove some of the inside of the bread.

> Cook the bacon until browned on the stove, and then pat dry on paper towels.

> With a spoon, spread some sour cream on the inside of the bread.  Add the bacon on top, and cover with the cheese. Bake another 3-5 minutes, until the cheese has fully melted. Remove from the oven, wait a little to allow it to cool a bit, slice, and eat.

Patisserie Course: Year 2, Session 13

We made A LOT of things this week! A bit too many, really, seeing as we also made another batch of croissant dough to freeze for the assessment in a few weeks… It was hectic. Anyway. First we made white bread dough, with which I made a baguette and a fougasse.

We made fougasse last year, too, so I had no trouble there. We also made wholemeal bread loaves filled with lots of nuts and seeds.

It was good, but it didn’t brown on top, and Chef said it was due to the oven door being opened a lot. Which it undoubtedly was.

We ALSO made bagels. Here they are after I shaped them but before they were poached and baked:

It’s so weird to poach bread, man. But that’s what you do with bagels! They came out okay. I made two plain and two poppy seed.

Finally we made bun dough, and used it to make doughnuts and a sweet, brioche-like loaf.

We rolled the doughnuts in cinnamon sugar, and they were really good!

The sweet loaf came out really well, too. To make it you just put six balls of dough in a loaf pan, prove, glaze, and bake. That’s how you get the bumpy top. Simple but attractive!

It was the last class before Christmas, so now I get to bake at home! I’m planning on making croissants as well as decorating the Christmas cake this weekend. Plus, Christmas desserts!

FOUGASSE Olives et Lardons

(*la ressemblance de près ou de loin avec un ballon ovale bien connu est fortuite)

La recette est tirée du livre Thermomix. C'est Mister Happy Cooking qui s'y est collé, et le résultat est vraiment une surprise ! Cette fougasse est délicieuse, la texture très agréable en bouche ! Alors Oui ! Cette fougasse la première, on en est fier et elle nous a donné l'envie a l'avenir de faire notre propre pain :)

Mister Happy Cooking a divisé les doses par 2, car nous manquions d'ingrédients, mais pour 2 c'était amplement suffisant! Je conseille fortement d'ailleurs de la déguster tiède a la sortie du four, c'est a ce moment la qu'elle est meilleure. La couleur brune prononcée provient de nos olives noires (qui ont macérées un incalculable temps dans un mélange d'huile olive, herbes de Provence, laurier, thym) .

Temps de préparation : 15 min + Thermomix : 4 min 30sec + Attente :1h20 + cuisson au four : 20 min

Ingrédients:

10 g de levure de boulanger fraiche
300g de lait ½ écrémé
250 g de farine complète
250 g de farine type 55
40g d'huile d'olive
½ c. à café de sel
70g d'olives noires dénoyautées
70 g d'olives vertes dénoyautées
100 g de lardons
1 c. à a café d'huile d'olive pour la finition

Recette:

Mettre la levure émiettée dans un bol avec le lait et régler 2mn/37°/vitesse 2
A l’arrêt de la minuterie, ajouter les farines, l'huile d'olive, le sel, les olives et les lardons et pétrir 2mn30/position bol fermé/pétrir afin d'obtenir une pâte souple et élastique.
La retirer du bol et la rouler en boule dans une terrine. La recouvrir d'un linge (humide) et la mettre a lever pendant 1h dans un endroit assez chaud, a l'abri des courants d'air. La pâte doit doubler de volume.
Au bout de ce temps, rabattre la pâte, l'étaler avec un rouleau ou le plat de la main en une galette de 1.5cm d'épaisseur. La poser sur une plaque recouverte de papier sulfurisé. La badigeonner d'huile olive avec un pinceau alimentaire, faire des entailles en enlevant un peu de pâte pour former un vide et humidifier légèrement la surface.
Préchauffer le four a 230° (th.7/8)
Laisser la pâte lever a nouveau a température ambiante, cette fois pendant 20 mn environ.
Cuire au four plus ou moins 20 min a 230° (th.7/8)
Tips : Le pain doit cuire dans un environnement humide, je conseille donc de disposer dans le four un récipient d'eau.

Voila! Savourez, idéal a l'heure de l'apéro :)