This is my grandson's favorite bread, and I'm making it today for his birthday party later. Added rosemary, because he loves that herb. Looks beautiful, it's a big hit at the family parties!
I have tried this recipe repeatedly and it has always worked out beautifully. I add olives and herbs before placing the dough overnight in the fridge. By far the best demonstration. I wish you would do the recipe with poolish as well!
hello ...... this is the poolish recipe from a baker from 1kg of bread flour remove 231 gr of flour add231gr of water add 1 gr of yeast mix very well leave outside 1 hour and put in frigd for 18 hours..........final dough 769 gr the rest of flour...6 gr of yeast....469 gr of water....20 gr of salt...30 gr of olive oil and if you want add 150 gr of black olives chopped and follow the video.....i am from provence the birth of fougasse.....good luck
@@FontanaForniUSA Just finished the cutting of the design, and I am shocked at how beautiful it looks. Your instructions are spot on - getting ready to pop it in the oven, thank you more than I can say.
@@FontanaForniUSA Both my girls took photos of it before it was ripped into by my grandson. I will see if I can get one of the pics and post it here for you to see - that might prove to be actually more challenging for me than the actual construction of the dough and the baking, lol!
Looks great, thanks for sharing! I will try it ASAP , will be challenging to work with a 70% hydration :) If I can't find the infibra flower in my country, what type of flour I can use to replace it (maybe something similar from Caputo) ? Will be great to understand the flower characteristics I need to search for
This is my grandson's favorite bread, and I'm making it today for his birthday party later. Added rosemary, because he loves that herb. Looks beautiful, it's a big hit at the family parties!
Thanks for the wonderful video. I would love to order a wooden bowl like yours.
Love fougasse!!! Thank you so much for sharing 💗
You are so welcome!!! 🤗
Really enjoyed your video! Thank you very much!
I have tried this recipe repeatedly and it has always worked out beautifully. I add olives and herbs before placing the dough overnight in the fridge. By far the best demonstration. I wish you would do the recipe with poolish as well!
hello ...... this is the poolish recipe from a baker from 1kg of bread flour remove 231 gr of flour add231gr of water add 1 gr of yeast mix very well leave outside 1 hour and put in frigd for 18 hours..........final dough 769 gr the rest of flour...6 gr of yeast....469 gr of water....20 gr of salt...30 gr of olive oil and if you want add 150 gr of black olives chopped and follow the video.....i am from provence the birth of fougasse.....good luck
leave the poolish 1 hour outside and put in frigd for 18 hours
final dough..769 gr flour..6 gr yeast..469 gr water..20 gr salt and 30 gr olive oil
i am from provence we add black olives chopped
@@amandcafiso-oh7gp Thank you so much!
Thank you so much for sharing! Amazing work! Will try the recipe soon for sure ♥️
Thank you!
Wonderful recipe.☺️
Thank you for the recipe, it looks beautiful.
Love the explication, I dont know you but I already like you
Thanks so much. I always pretend that I am explain the process to my kids. 😊👍
Beyond gorgeous!
You are super kind Marsha. Thanks so much. You will have so much fun making it!!! 😉😋👍
@@FontanaForniUSA Just finished the cutting of the design, and I am shocked at how beautiful it looks. Your instructions are spot on - getting ready to pop it in the oven, thank you more than I can say.
@@marthamckeon278 how exciting!!! Sure wish I could see the one you made!
@@FontanaForniUSA Both my girls took photos of it before it was ripped into by my grandson. I will see if I can get one of the pics and post it here for you to see - that might prove to be actually more challenging for me than the actual construction of the dough and the baking, lol!
@@marthamckeon278 we are just happy you enjoyed it!! :)
Lovely video. I'm moroccan.we make fougasse with sugar and spices
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Looks great, thanks for sharing! I will try it ASAP , will be challenging to work with a 70% hydration :)
If I can't find the infibra flower in my country, what type of flour I can use to replace it (maybe something similar from Caputo) ? Will be great to understand the flower characteristics I need to search for