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    Thursday
    Feb162017

    Walnut Fougasse: Rose's Bread Bible Bakers 

                                                  walnut fougasse 

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    Not only have I mucked up the order of baking, the walnut fougasse is supposed to be the bake for March, I've used the wrong flour. I used strong (bread flour) when it was plain (all purpose) that was called for. Still a testament to Rose's 'The Bread Bible' recipe that I still ended up with delicious crisp, yet chewy, walnut studded bread. 

    Fogasse: the French cousin of the focaccia, often slashed to resemble an ear of wheat, I loved this bread, reminded me of a pretzel focaccia cross. 

    The bread today uses walnut oil. One of my favourite ever oils with it's fantastic deep nutty flavour perfect for salad dressings, toss through pasta and as a finishing oil. 

    The bread was started with flour and yeast that were whisked together, salt was added and whisked in. 

    I added my own fresh sage and lemon zest, the backyard lemon tree leads to lemon being in umm, just about everything. Lemon gives a faux sour dough quality to the bread too. 

    The lemon zest and sage were whisked in. 

    Scalded milk and a few tablespoons of walnut oil are added, first mixed to rough dough and then kneaded by dough hook fitted mixer or hand until you have an elastic and just barely sticky dough.

    You need coarsely broken walnuts at this stage. 

    The walnuts are incorporated by hand. 

    The dough formed into a ball is then coated in more walnut oil and goes off the rise for around an hour. 

    The dough is turned out, more walnut oil is added and again it goes off to rise. Again the dough is turned out and *more oil is added and goes off for a third rise.

    I rolled the dough in a rectangle, gave it a letter turn and it was covered to rest for 30 minutes.

    Yay!! up to the shaping bit, place your dough on prepared baking sheet, and roll or press it out into a 9x15 by half an inch oval.

    Measuring with my only ruler that has imperial measurements on it.  

    More walnut oil was brushed on and dough was slashed into head of wheat pattern.  Using your fingers to stretch open the pattern.  

    Final rise time now, about 15 minutes. Stretch open any gaps that have closed and pop the tray into your prepared oven. I sprinkled on sea salt flakes at this stage, love lemon, sage, walnut and salt combo

    A great center piece bread for a BBQ or your Easter table. Full flavoured and delicious unadulterated.

    A crispy crust plus pretzel chew, moist interior with a great walnut substance to it.  

    Warm I found the bread a little oily, and unsuitable for oil dipping and dukkah (I tried)... I would like to reduce the oil a litte next time I make it. Plus I would like try replacing the milk with water or a milk substitute as this would make a great vegan bread to serve with with hummus and charred veg.  

    Add a bottle of red and your all set. 

    Happy Baking :) 

    Today has been one of the 'Rose's Bread Bible Bakers' bakes where a group of fabulous bakers get together and bake from the pages of 'The Bread Bible'. The Bread Bibleby Rose Levy Beranbaum is available from Amazon and all discerning book stores.

    Know a 'Beatles' fan? You might want to make an octopus's garden cupcake for easter, don't we all?  

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    Reader Comments (6)

    Simply stunning Jeniffer. When you reduce the oil on your next bake, how much oil will you reduce and at what stage of the recipe will the oil be reduced? I'm craving your bread already!

    February 16, 2017 | Unregistered CommenterTonyB

    Thank you Tony. I'd take out the two oil additions that come after the "oiled ball stage" … so you still have the final brush over of walnut oil. I wouldn't want to lose the texture, just enough removed so when you dip your bread in oil and dukkah it's not too oily, because it is the perfect bread for that. :)

    February 16, 2017 | Registered CommenterThe Lone Baker

    Wow!!!! You have serious bread baking skills. I like the idea of adding lemon and sage.

    February 17, 2017 | Unregistered CommenterVicki

    Thank you Vicki, all starts with a great base recipe :)

    February 17, 2017 | Registered CommenterThe Lone Baker

    you are one born baker you!!!

    i love dukkah--discovered it in AU and now make it on a regular basis.

    February 17, 2017 | Unregistered CommenterRose Levy Beranbaum

    Thank you so much Rose! I love dukkah too, a perfect accompaniment to many of your breads.

    February 17, 2017 | Registered CommenterThe Lone Baker

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