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My recipe

Fougasse with bacon

This is a very good dough – it stays fresh for a long time, the crumb is light and soft. I marked the recipe as an absolute favourite.

Fougasse with bacon

  • 100 g bacon
  • 10 g fresh yeast
  • 1 tbsp tepid milk
  • 250 g flour (12% protein)
  • 130 - 140 g water (sparkling)
  • 1 tbsp melted butter (drawn butter)
  • 1 - 1,5 tsp salt
  • 1 - 1.5 tsp honey
  • Rub the yeast into the honey and add in the milk
  • Leave aside for 10-15 min
  • Chop very finely the bacon
  • On a hot pan fry the bacon until golden-brown and crisp
  • Add water to the yeast mixture
  • Gradually adding the flour make a dough, knead it for 10 min, then add the butter, salt and knead for 10 more min
  • Shape the dough into a ball, transfer to a container, cover with the cling film and leave at a warm place for 1 hour
  • turn the dough out onto a generously floured work surface
  • using your hands flatten the dough into a rectangle, sprinkle with 2/3 of the bacon and fold in 3, then fold it again in 3, cover with the cling film and leave to rest for 5 min
  • divide the dough in 2 pieces
  • shape each piece into a triangle 0,8 inch thick
  • using a sharp knife make several slashes cutting thought the dough
  • Sprinkle the slashes with the flour and widen them slightly
  • Scatter over the bacon, push it lightly into the dough, dust the fougasses with the flour, cover with the kitchen towel and leave for 30 min
  • Preheat the oven together with the baking tray to 220C, line with the parchment paper, arrange the fougasses and bake for 15-17 min
  • Cool on a wired rack

As I’ve already mentioned it is a very good dough, tasty and light. You might use a bit different amount of water as the recipe was written for French flour. I used English flour “Hovis”. In any case the dough should be very soft and stick to the fingers.< This proportion of water to flour gives a very airy crumb. The amount of salt and honey depends on your taste. I don’t recommend you to warm up the fougasse in the microwave, do use the oven - you will get the fresh fougasse even on the second day. I don’t add the bacon into the dough but just scatter over the fougasse.
I don’t fry the bacon in a pan. I place it onto a plate with the paper towel on, cover with another layer of the paper towel and cook in the microwave for 90 sec at 750 watts. The paper towels absorb the fat and bacon gets very crispy. For making the slashes I use the pastry wheel, dusting it with the flour first.

Фугасс с беконом