Tag Archives: baking by hand

Fougasse By Hand

Win This Book!As part of our great book giveaway, the authors of Baking By Hand have given me permission to include the following recipe for you to use. 

The instructions given make use of no mixer; it is, as the book title indicates, all done by hand. You’ll also use a process called “autolyse” to hydrate the flour by letting it sit after mixing, then a “stretch and fold” after 30 minutes of proofing which bypasses the need to knead the dough.

Also note that all ingredients are given in weights, not volumes (cups), save for salt & yeast. If you need a scale, please read this post.

This recipe is found on page 98 of Baking By Hand

FOUGASSE

BBH-fougasse800

The Holy Hearth Bread

Fougasse is Provence’s answer to the Roman-born Focaccia. Their names both come from the Latin root word focus, meaning “hearth,” and they’re both flattened doughs that feature toppings or folded-in ingredients. The distinctive feature of the fougasse are its decorative holes cut into the dough’s surface, which are really up to the baker’s whim. You’ve got three flavor variations to choose from here, or you can leave the bread plain or come up with your own tasty additions. If making olive fougasse, the bread will come out a teeny bit bigger, but that’s fine. Continue reading

Baking By Hand Give-Away!

Yumarama.com is happy to offer our readers a chance to score a copy of the book Baking By Hand:

BakingByHand

The authors, Andy and Jackie King, run a bakery, A&J King Artisan Bakers in Salem, Massachusetts, where they create a delicious and extensive line of hand-made breads and pastries.

Here a brief description of the book from Amazon:

Keep your mixer in the closet as Andy and Jackie King teach you long-forgotten methods that are the hallmarks of their exceptional bakery. In their book Baking By Hand, they’ll take you through all of the steps of making amazing bread, from developing your own sourdough culture, to mixing by hand, traditional shaping techniques and straight on to the final bake. Most importantly, you’ll learn the Four-Fold technique—the key to making the kind of bread at home that will simply be top tier in any setting.

BBH book

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