Posts Tagged ‘fougasse’

Fougasse was one of my earliest breads – the shape being the first one taught in Richard Bertinet’s Dough.  It’s very quick to make with yeast, as it doesn’t require a second rise, although I’ve only had limited success making it with sourdough.  Like many flatbreads, it seems to rely on the speed of bakers’ yeast to give it a quick spring in the oven.


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