i second this, my family and i were all at home during 2020 and we used so many chef john recipes, all of which were great, and many i now know by heart (garlic naan and others)
Around the outside, around the outside! Never seen or heard of this bread before meaning it not only looks AND sounds delicious, but you get to learn and get to eat something new each week with Chef John!
The fougasse was usually the first bread cooked by the baker in the days of wood ovens because it was used to gauge the temperature and needed heat like a pizza. There are versions with olives that are pretty popular. They’re very easy to find in Montréal bakeries.
@@recoil53 my grandmother hated electric irons and had a heavy metal one she used to heat on the stove. She would spit on it to judge the heat. I used to be both facinated and disgusted !!!
1. If focaccia and a pretzel had a baby : fougasse 2. I'm impressed that Chef John watches America's Test Kitchen 3. You are, after all, the lad or lass of the fougasse
Thanks. I'm in France, made 2 fougasses during Covid lockdown, very tasty but not pretty. Maybe I was trying to run before I could walk: added olives, cheese, dried tomatoes etc. I'll start a plain, just rosemary, one tomorrow morning and edit this post with the results about this time tomorrow. [Edit: Done. Much nicer looking without the added stuff. It's my 3rd go at handling this very soft dough, so that may have helped. Used a clean paint scraper as the cutter - worked well.)
This looked so good I made it right away. There is something so special about applying the humble combination of time and technique to basic ingredients. Fantastic bread that got better as it cooled from warm to room temp. Thanks Chef John.
A French bakery in my city makes this, but less pretzel-like, and softer. As a ham and Gruyère sandwich. It unbelievably delicious. Every now and then I drive across town to get one, and a tart or pastry.
LOVE ❤ ❤ ❤ Fougasse!!!! Discovered it at a little tiny bakery in Maine....so so good!!!! We always need to buy 2 because we devour one on the drive home!!!
I am so excited to see this recipe! My local bakery makes this every Saturday and it is my favorite weekend treat. I am looking forward to making it myself 👍🏻
Food Wishes is the rare channel where I click on a video and instantly give it a Like because I know it’s going to be an enjoyable video! Always great Chef John!
Wow. That does sound good! You’re very lucky to have that bakery but I’m also glad that I don’t live near you or I’d be a thousand pounds. That bakery owner could retire off of me.
Nice! Between the time on the counter for the stretch and fold and the overnight in the fridge, I can imagine that the yeast has developed a nice complex flavor. I love high hydration doughs for all the crispiness produced on the crust. This is one bread recipe that I will defiantly do!
I'm always amazed by things American discover what we (French) take as granted. Next try Fouée or Fouace the almost the same but different coming from Anjou
@@thycauldron Answered 3 time but look like YT doesn't like my not so google client on my phone. So it's Type 45 should be american baking flour I think.
Hi freddjxx, thanks for mentioning fouée and Fouace. I wish someone would do an updated French cookbook. Our Julie has been gone a long time, styles have changed. À bientôt!
I have a rosemary bush (shrub) in my back yard - it was planted many years ago and seems to be thriving. I never knew what I could use it for.....now, I will have to give this recipe a try !!
an easy french thing you can find in most of boulangeries in France, even in supermarckets (yes, in France, we have boulangerie in supermarkets where they make bread and other stuffs in-situ) traditionnaly with black olives or lardon/gruyère, or mysteries ingrédients of the day.... salut et fraternité !
They look ideal for dipping in a cheese or marinara dip... Yummy! I need to try! I saw one version where they had 3 cuts, one horizontal and two vertical, made ghost faces, super cute!
😲 I never would have thought to make this sweet!!! & I have orange blossom water!!!! I can't wait to get my new stove hooked up!!!! That is going to be one of my 1st bakes!!!! Thank you for opening my mind...
OMG - Wonderful - Mine was a little puffier cuz I let it rise a little more - thanks Chef John - This one is a keeper. Out of the oven - with butter - heaven.....
“Which is why people call this the snowflake of flatbreads - or at least that’s what I call it … and I’m people.” This made me laugh out loud, I don’t know why. Thanks Chef John, you’re a gem.
Always think this is one of the most spectacular looking breads to give as a gift or place down on a dinner table. Though the traditional shape is supposed to resemble an ear of wheat, growing up we used to call it "Swiss cheese plant bread" as it looks like the leaf of that plant. [𝘔𝘰𝘯𝘴𝘵𝘦𝘳𝘢 𝘥𝘦𝘭𝘪𝘤𝘪𝘰𝘴𝘢] But hey that was the 70's when they were really poplar plants. I also like doing a version with cheese in it & studded with olives. 🤤 In France it was often a bread used to test the heat of the ovens before the main breads went in.
@@musigalglo Hehe, great minds think alike. I made the same association in my head. I also used it the other way round to remember the plant's scientific name when I studied horticulture many moons ago. We had to memorise at least 50 plants a week so would use many mnemonics to do so. Like Common Nettles are called 𝘜𝘳𝘵𝘪𝘤𝘢 𝘥𝘪𝘰𝘪𝘤𝘢, and it 'urts [hurts] when you touch one the wrong way.
Hi chef ! I'm from the south of France and we eat fougasse a loooot ! It's so popular. There is a lot of flavour variations (rosemary, garlic, goat cheese, pork belly and cow cheese, chorizo, olives... ) : -P ! Great recipe ! Thank you for sharing : -)
@@NatalieCWilliams Oooo! Butter & garlic! Sounds like a winner to me!👍 Speaking of cheese, 🤔maybe sprinkle some grated parmesan in it! Thanks for the info. Take care luv. 🤗
Ohhhhhh I’d kill for fougasse right now! I’m really upset I left croissants, brioche and crepes at the store last night because I had gone bread bonkers in my hungriness. Pretzels, naan, bagels and English muffins made it home to join pita and tortillas. I mean…I think I even have Belgian waffles somewhere. There’s just a limit. But my god, if I could truly just live on bread…
Feeling your pain Kate... English toasting bread & lemon blueberry biscuits made it home to join tortillas, but wishing I had fougasse, croissants and brioche.... & I can't even make this right now, I'm in between stoves, waiting to get the new one hooked up....
I have a thing to say about a pizza stone is not necessary but if you find your pizzas or your breads having soft bottoms try preheating the sheet pan in the furnace
You know you're from NY if you see Fugazy from fougasse. And if you're old enough and were near NYC you also drove by Fugazy Continental more than a few times.
I started a playlist of things I intend to make and mostly, they are things you've made. I might need to add the Khachapuri if I haven't already. Also could theoretically alter the topping and make this into some breadsticks coated in garlic butter. NGL, I know I'd have to make a double batch to 3x as much (large family) because as much as I love bread, I could probably eat both of what you made here in a day if I'm gluttonous but 3 if I don't over do it.
I started watching this thinking oh this looks relatively quick and also doesn’t make too much since I’m living alone and don’t use too much bread but after watching I’m like OMG….Sounds as high maintenance as a new born baby 😉. Who thinks this stuff up?! I’ll leave this to those who like childcare uggggh… I’m going with the Pretzels
Am I the only one who scrolled through every comment before watching the video, hoping for a "You are the Bob Fosse of shaping your Fougasse. Show off your tastiest moves." 😂 Alas, my bread pun was left on the table like yesterday's crumbs. Sad.
There is a bakery in Berkeley, California called Acme Bakery. One of the top bakeries in the country. You have to wait in line and then one person at a time is allowed in. Not from any covide deal but because that is all the room there is. When you walk in the smell is one of the greatest experiences of your life. They make this bread and it is so good that you will swoon. I always buy so much bread that it is crazy. But after you get your bread take a short drive (5 minutes) to Monterey market and get toppings and artisan butter. One of the most gourmet things you can do.
After the shaping? Well, since you will have brushed it with olive oil, the rosemary and salt should stay decently well. If you are concerned you can VERY gently press downwards, but it probably won't be necessary. If you do press, be incredibly gentle so as not to deflate the dough after its final rise. Other common herb would probably be thyme, if you're willing to branch out a bit you can try poppy and/or sesame seed sprinkled on. If you wanna get REALLY out there you can put caraway on top, though that might be a bit crunchy. (Carraway is common in a lot of traditional Jewish breads, so if you like that flavor give it a try- it's not for everyone though! I add it to the dough while kneading to spread it throughout in some of my breads).
@@JB-xl2jc Thank you, I was wondering about adding cinnamon to the dough (small amount) and instead of herbs make a cinnamon flavored cream cheese iceing for the top. I will just have to try that and see if it would work. Keep it up and I will have to buy larger pants!! :)😁
@@jeffreyharville1918 That sounds quite interesting! I am sure it would go well, perhaps a little bit more sugar in the dough as well to avoid it being savory at all with the olive oil. I would also highly recommend fresh nutmeg in/on it too in that case. Never even thought to try a non-savory variant!
Requesting seal/penguin hoosh boiled over the blubber stove in honor of the discovery of the wreck of the Endurance beneath the Weddell Sea in Antarctica. That's my Food Wish today.
I don't want to kill no penguins and seals, but I do appreciate this comment because I had no idea the Endurance has been discovered! Thank you for this news. By the by, they also ate their sled dogs, so you might as well add that to the menu :(
The allrecipes link doesn't work! I am interested in why you wrap the dough in plastic instead of just... putting a bowl upside down on it or something. What is the advantage?
Followed the recipe to the letter and my dough did not pull away from the mixing bowl. Thinking I will need to add more flour. Kind of prefer to see flour in grams since a cup can be lose or packed and really differ a lot in true quantity.
I found I added a little more water then a touch more flour so that the dough was like in the video. I don't think it needs to pull away from the bowl - mine didn't and was just fine.
You could maybe try Coleman 's powdered mustard and add it to the flour. I do this with yorkshire pudding, or add smoked paprika, it's great to experiment !!!
I hear you. I often shove the dough in the fridge for a cold slow overnight first rise. Seems less work to continue the next day. And needs les initial kneading.
Yes, the recipe link was broken, but now it's fixed. Thank you!
Fabulous. Looks like this would be great with Soup.
Hey Chef John, just wanted to let you know the video for your Irish Soda Bread recipe is pointing to the wrong thing.
Chef John, this is one of the few things that helps my mind and emotions. You really helped hundreds of people through the quarantine.
i second this, my family and i were all at home during 2020 and we used so many chef john recipes, all of which were great, and many i now know by heart (garlic naan and others)
Very true. I don't even cook much but i watch his videos nearly every single night. I have anxiety and they help me sleep. I'm so thankful ♥️
Around the outside, around the outside! Never seen or heard of this bread before meaning it not only looks AND sounds delicious, but you get to learn and get to eat something new each week with Chef John!
Featured several times on the #GBBO
The fougasse was usually the first bread cooked by the baker in the days of wood ovens because it was used to gauge the temperature and needed heat like a pizza. There are versions with olives that are pretty popular. They’re very easy to find in Montréal bakeries.
Interesting. I've seen a video about a Japanese blacksmith who knew the temperature of his forge within 5 degrees just by looking at it.
I love the way some ordinary folks favorites spread around the world. Poutine has become easy to get in some French big cities.
@@recoil53 my grandmother hated electric irons and had a heavy metal one she used to heat on the stove. She would spit on it to judge the heat. I used to be both facinated and disgusted !!!
@@recoil53 That took him years (possibly a lifetime) to figure out though
I was wondering. There's a lot going on and for the result, it should be an easier bread to do. The olives idea sounds very tasty.
1. If focaccia and a pretzel had a baby : fougasse
2. I'm impressed that Chef John watches America's Test Kitchen
3. You are, after all, the lad or lass of the fougasse
The wholesomeness of "if they can do it, and I can do it, _you most certainly can do it_ " of Chef John is stunning and fills me with tearful joy.
Me too. He is always encouraging us to try something new!! I love this about Chef John!
This crunching bread is the kind of ASMR that I like... I need to try that recipe.
Thanks. I'm in France, made 2 fougasses during Covid lockdown, very tasty but not pretty. Maybe I was trying to run before I could walk: added olives, cheese, dried tomatoes etc. I'll start a plain, just rosemary, one tomorrow morning and edit this post with the results about this time tomorrow. [Edit: Done. Much nicer looking without the added stuff. It's my 3rd go at handling this very soft dough, so that may have helped. Used a clean paint scraper as the cutter - worked well.)
This looked so good I made it right away. There is something so special about applying the humble combination of time and technique to basic ingredients. Fantastic bread that got better as it cooled from warm to room temp. Thanks Chef John.
My local boulangerie closed last year and she used make this. I have missed it so much! Thanks for the recipe so I can make my own!
Chef John is therapy for the mind, soul and taste buds!!! 😋 👏🏼
A French bakery in my city makes this, but less pretzel-like, and softer. As a ham and Gruyère sandwich. It unbelievably delicious. Every now and then I drive across town to get one, and a tart or pastry.
LOVE ❤ ❤ ❤ Fougasse!!!! Discovered it at a little tiny bakery in Maine....so so good!!!! We always need to buy 2 because we devour one on the drive home!!!
Another recipe I didn't know I absolutely needed. Well done, and thank you Chef John. 👏💯🙏🤩
That dipped in mustard sauce would be so addictive for me... I can just tell. 🤗
I think that a vinegarette dip would be good.
Still warm out of the oven - slathered in butter. Cream cheese could work too.
@@epistte and meat juices too, fougasse manages to mop up and stay crisp.
Or melted butter with garlic! 😋
@@NatalieCWilliams a ripe camembert and a glass of good red... I have to stop I'm getting so hungry.....
I must admit, I chuckled at the line "My good friends who I've never met." 👏🏼🤭
I am so excited to see this recipe! My local bakery makes this every Saturday and it is my favorite weekend treat. I am looking forward to making it myself 👍🏻
Food Wishes is the rare channel where I click on a video and instantly give it a Like because I know it’s going to be an enjoyable video! Always great Chef John!
Another one going in my save folder! Thanks Chef John! Always great watching your instructions! ❤
The first bread my wife made, I took a photo of it and it hangs in the kitchen and I have been asking for more ever since.
❤ ❤ ❤
My local bakery does theirs with lardon and cheese and its awesome
Wow. That does sound good!
You’re very lucky to have that bakery but I’m also glad that I don’t live near you or I’d be a thousand pounds. That bakery owner could retire off of me.
Yeah, that's how it's done the majority of the time in France, and god is it delicious
Nice! Between the time on the counter for the stretch and fold and the overnight in the fridge, I can imagine that the yeast has developed a nice complex flavor. I love high hydration doughs for all the crispiness produced on the crust.
This is one bread recipe that I will defiantly do!
I'm always amazed by things American discover what we (French) take as granted.
Next try Fouée or Fouace the almost the same but different coming from Anjou
What types of flour do you use please?
@@thycauldron Answered 3 time but look like YT doesn't like my not so google client on my phone.
So it's Type 45 should be american baking flour I think.
@@freddjXX thank you :)
Hi freddjxx, thanks for mentioning fouée and Fouace. I wish someone would do an updated French cookbook. Our Julie has been gone a long time, styles have changed. À bientôt!
J’aime le cuisine français & I hope to see more. J’aime your awesome channel too!
I'll definitely be making this, using my 2 year old sourdough starter. That looks really, really good!
I have a rosemary bush (shrub) in my back yard - it was planted many years ago and seems to be thriving.
I never knew what I could use it for.....now, I will have to give this recipe a try !!
an easy french thing you can find in most of boulangeries in France, even in supermarckets (yes, in France, we have boulangerie in supermarkets where they make bread and other stuffs in-situ) traditionnaly with black olives or lardon/gruyère, or mysteries ingrédients of the day....
salut et fraternité !
Real deall th-cam.com/video/kbr1M-S4tMQ/w-d-xo.html
The sounds from you ripping apart the bread was the selling point for me....I am gonna make this
Life is never boring! Great shape-designed bread! Bravo! Viva French Fougasse! ♥😋
They look ideal for dipping in a cheese or marinara dip... Yummy! I need to try! I saw one version where they had 3 cuts, one horizontal and two vertical, made ghost faces, super cute!
There is also the sugar variant. In your dough, add orange blossom water and replace the sprinkled salt with coarse cristal sugar.
😲 I never would have thought to make this sweet!!! & I have orange blossom water!!!! I can't wait to get my new stove hooked up!!!! That is going to be one of my 1st bakes!!!! Thank you for opening my mind...
OMG - Wonderful - Mine was a little puffier cuz I let it rise a little more - thanks Chef John - This one is a keeper. Out of the oven - with butter - heaven.....
Seems to me like the French saw the German pretzels and said: "Oui can do better!".
You are definitely “people” John 😆🙌🏼
@Food Wishes: Something I've never seen you do is a Boston brown bread. Would this be something that you might consider doing in an episode?
They actually look like human hearts. So cool.
“Which is why people call this the snowflake of flatbreads - or at least that’s what I call it … and I’m people.”
This made me laugh out loud, I don’t know why. Thanks Chef John, you’re a gem.
Always think this is one of the most spectacular looking breads to give as a gift or place down on a dinner table.
Though the traditional shape is supposed to resemble an ear of wheat, growing up we used to call it "Swiss cheese plant bread" as it looks like the leaf of that plant. [𝘔𝘰𝘯𝘴𝘵𝘦𝘳𝘢 𝘥𝘦𝘭𝘪𝘤𝘪𝘰𝘴𝘢] But hey that was the 70's when they were really poplar plants.
I also like doing a version with cheese in it & studded with olives. 🤤
In France it was often a bread used to test the heat of the ovens before the main breads went in.
Thanks to your comment, I'm now going to call this bread "Monstera Deliciosa" (as in delicious)
@@musigalglo Hehe, great minds think alike. I made the same association in my head. I also used it the other way round to remember the plant's scientific name when I studied horticulture many moons ago. We had to memorise at least 50 plants a week so would use many mnemonics to do so. Like Common Nettles are called 𝘜𝘳𝘵𝘪𝘤𝘢 𝘥𝘪𝘰𝘪𝘤𝘢, and it 'urts [hurts] when you touch one the wrong way.
Yum! Reminds me of a monstera leaf!
Or a monster vulva lol.
Hi chef ! I'm from the south of France and we eat fougasse a loooot ! It's so popular. There is a lot of flavour variations (rosemary, garlic, goat cheese, pork belly and cow cheese, chorizo, olives... ) : -P ! Great recipe ! Thank you for sharing : -)
Looks & sounds great! Anybody has a suggestion for a dipping sauce? Much appreciated!🤗💖
I think melted butter with garlic would be awesome! Maybe even a simple cheese sauce
@@NatalieCWilliams Oooo! Butter & garlic! Sounds like a winner to me!👍 Speaking of cheese, 🤔maybe sprinkle some grated parmesan in it! Thanks for the info. Take care luv. 🤗
I just had fougasse the other day. My 20 year old granddaughter makes it all the time. It’s so yummy!
“And if you haven’t done it before, it feels amazing!”
That’s what she said.
Ohhhhhh I’d kill for fougasse right now!
I’m really upset I left croissants, brioche and crepes at the store last night because I had gone bread bonkers in my hungriness.
Pretzels, naan, bagels and English muffins made it home to join pita and tortillas.
I mean…I think I even have Belgian waffles somewhere.
There’s just a limit.
But my god, if I could truly just live on bread…
And here I am trying to go low carb...dammit I miss bread.
Feeling your pain Kate... English toasting bread & lemon blueberry biscuits made it home to join tortillas, but wishing I had fougasse, croissants and brioche.... & I can't even make this right now, I'm in between stoves, waiting to get the new one hooked up....
@@Armymum13 Not cool guys, not cool...
**eats yogurt**
That looks cracking 👍😍
I have a thing to say about a pizza stone is not necessary but if you find your pizzas or your breads having soft bottoms try preheating the sheet pan in the furnace
3 good things about making fougasse yourself: it’s not cash only, and you don’t have to wait in line, and there’s plenty of parking.
Great recipe and presentation.
that leaf is so pretty but the ladder looks better to serve
great recipe mr. John Wishes of foodwishes
I'm a sinful bread eater, I love it
I do miss a good crusty bread. Looks good.
“And once we have what we knead” even if you weren’t trying, What a great pun.
The French pretzel 🥨
You know you're from NY if you see Fugazy from fougasse. And if you're old enough and were near NYC you also drove by Fugazy Continental more than a few times.
Beautiful... As Always...
I started a playlist of things I intend to make and mostly, they are things you've made. I might need to add the Khachapuri if I haven't already. Also could theoretically alter the topping and make this into some breadsticks coated in garlic butter. NGL, I know I'd have to make a double batch to 3x as much (large family) because as much as I love bread, I could probably eat both of what you made here in a day if I'm gluttonous but 3 if I don't over do it.
and i have no idea why i wet the other hand!
best commentary award ever
oh, and i play Food wishes vids on continuous play so i can go to sleep with a happy mind.
"Once we have what we knead..." 😂 I'm choosing to believe that was an intended pun just because it's Chef John
I have to make that tomorrow! Yum!
46 thousand views in the first 17 hours. Yay! Very kool bread. Btw, my adult daughters and friends love Chef John’s recipes that i cook!!!
You can also spray oil onto the cutter
Tnx for the best recipe ☺️
Yummy!!! Bisous de la France
Beautiful as always! It almost looks like lungs. But way better.
Good catch! When he said 'lobes' @ 6:42 I, too, thought 'lungs'
I have a couple pizza dough balls in the fridge. I'll make this tomorrow.
I started watching this thinking oh this looks relatively quick and also doesn’t make too much since I’m living alone and don’t use too much bread but after watching I’m like OMG….Sounds as high maintenance as a new born baby 😉. Who thinks this stuff up?! I’ll leave this to those who like childcare uggggh… I’m going with the Pretzels
Thank you.
Like a French Pretzel!
I gotta make this.
Am I the only one who scrolled through every comment before watching the video, hoping for a "You are the Bob Fosse of shaping your Fougasse. Show off your tastiest moves." 😂
Alas, my bread pun was left on the table like yesterday's crumbs. Sad.
This bread has so many rises? It's up t o you, because 'You are The Aloof of your fougasse floof'.
I was wondering when "Fugazy" was gonna come into this 🤣🤣🤣👏🏾👏🏾👏🏾
There is a bakery in Berkeley, California called Acme Bakery. One of the top bakeries in the country. You have to wait in line and then one person at a time is allowed in. Not from any covide deal but because that is all the room there is. When you walk in the smell is one of the greatest experiences of your life. They make this bread and it is so good that you will swoon. I always buy so much bread that it is crazy. But after you get your bread take a short drive (5 minutes) to Monterey market and get toppings and artisan butter. One of the most gourmet things you can do.
In Sonoma I did the same with Sonoma Jack Cheese and Wine LOL
Acme Bakery? Someone needs to tell Wile E. Coyote
@@NBK1122 Beep beep !!!
Everything reminds me of her...
Her skin is soft as dough
Oh how I knead her so....
after adding the salt should it be pressed in to the dough?? what other herbs could be used with (or without the rosemary) for different flavors?
After the shaping? Well, since you will have brushed it with olive oil, the rosemary and salt should stay decently well. If you are concerned you can VERY gently press downwards, but it probably won't be necessary. If you do press, be incredibly gentle so as not to deflate the dough after its final rise.
Other common herb would probably be thyme, if you're willing to branch out a bit you can try poppy and/or sesame seed sprinkled on. If you wanna get REALLY out there you can put caraway on top, though that might be a bit crunchy. (Carraway is common in a lot of traditional Jewish breads, so if you like that flavor give it a try- it's not for everyone though! I add it to the dough while kneading to spread it throughout in some of my breads).
@@JB-xl2jc Thank you, I was wondering about adding cinnamon to the dough (small amount) and instead of herbs make a cinnamon flavored cream cheese iceing for the top. I will just have to try that and see if it would work. Keep it up and I will have to buy larger pants!! :)😁
@@jeffreyharville1918 That sounds quite interesting! I am sure it would go well, perhaps a little bit more sugar in the dough as well to avoid it being savory at all with the olive oil. I would also highly recommend fresh nutmeg in/on it too in that case. Never even thought to try a non-savory variant!
I think cardamom is severely underrated with bread. It’s one the best combos there is
@@JB-xl2jc hadn't thought of the nutmeg Thanks!!
A very long ad like this is a nuisance when I am away from my computer and can't hit skip.
that is beautiful!
Normally in france our fougasses have lardoons, chorizo or olives in it :) try it !
Bread nerds unite! 😂🙌🏼
Requesting seal/penguin hoosh boiled over the blubber stove in honor of the discovery of the wreck of the Endurance beneath the Weddell Sea in Antarctica. That's my Food Wish today.
I don't want to kill no penguins and seals, but I do appreciate this comment because I had no idea the Endurance has been discovered! Thank you for this news. By the by, they also ate their sled dogs, so you might as well add that to the menu :(
@@charoleawood bark! bark!
Can you do a series of hidden vegetables in meals plz
THANKS
Chef John, link to the recipe doesn't work
Chef John we need a çiğ köfte recipe!
Since it doesn't look like it grows very much when baked, this might be worth trying in smaller 'loafs' to put in my lunchbox...
Chef John…may we please get a mujadara recipe/video
I'll be doing a sourdough version. Thanks!!
The triangle shape made me think this recipe is begging for a Christmas tree shape over the holidays.
The allrecipes link doesn't work! I am interested in why you wrap the dough in plastic instead of just... putting a bowl upside down on it or something. What is the advantage?
The recipe link is broken!
Come on fougasse
I said come on fougasse
everybody to the limit
everybody to the limit
everybody come on fougasse
Followed the recipe to the letter and my dough did not pull away from the mixing bowl. Thinking I will need to add more flour. Kind of prefer to see flour in grams since a cup can be lose or packed and really differ a lot in true quantity.
I found I added a little more water then a touch more flour so that the dough was like in the video. I don't think it needs to pull away from the bowl - mine didn't and was just fine.
i need to learn a lot from you. evaluate my work
Do you need to fold the bread if you rest it for 12-24 hours? Wouldn't autolysis start to do its thing, especially with such a high hydration dough?
Is it good with mustard?
You could maybe try Coleman 's powdered mustard and add it to the flour. I do this with yorkshire pudding, or add smoked paprika, it's great to experiment !!!
@@lindainparis7349 Merci.
Yummy, this look so good😋
Can you make this without the stand mixer?
Chef John did you get a new microphone or did I get better headphones?
When we have what we knead? :)
I never made the link between fougasse and focaccia... Makes sense dough.
Not punny!
Wow🤩
I don't have the patience for breads... resting and rising... frustrating! 😆
I hear you. I often shove the dough in the fridge for a cold slow overnight first rise. Seems less work to continue the next day. And needs les initial kneading.