Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Bread => Topic started by: Amanda on August 20, 2012, 12:56:59 am
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I recently reviewed Fast Ed's new book on my blog and posted his recipe for Fougasse with some pics of the bread I made.
http://www.lambsearsandhoney.com/2012/08/cookbook-review-fast-ed-halmagyis-the-food-clock/
Our lovely Judy commented, asking if I'd converted any of the recipes. I didn't say so on the blog post, but I actually made the fougasse in the TM and it turned out beautifully, so here is my conversion.
Don't try to hurry this - it owes it's lovely flavour to the slow risings.
Olive & Rosemary Fougasse
Recipe type: Bread Author: Fast Ed Halmagyi
Ingredients
500 gms strong bread flour (not ordinary plain flour)
3/4 (5.5gms) sachet of dried yeast
300 mls warm water
50 gms rye flour
2 tsp salt
150 gms pitted green olives, chopped
150 gms pitted black olives, chopped
leaves from 6 rosemary sprigs
1/4 cup extra virgin olive oil
Combine 150 gms of the bread flour with half the yeast & 150 mls of the water in TM, mix on :: for 30 seconds until smooth. Cover & leave in TM until risen & collapsed - approx 3 hours.
Add the remaining bread flour, yeast & water, the rye flour & salt – mix on :: until dough smooth - approx 3 mins.
Add herbs & olives, mix on :: for 1 minute. Cover & leave in jug for 1 hour, or until risen again.
Preheat oven to 240C.
Divide the dough into two equal pieces, then stretch out to form rough triangles on paper lined baking trays. Slash deeply, cover and leave to rise for 30 minutes.
Bake for 15 minutes, until golden. Place immediately on wire racks and brush with remaining oil.
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Thanks Amanda.
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My kind of food. Thanks Amanda
Gert
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Thanks for popping over to answer my question with this conversion Amanda, really appreciate it.
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Amanda, thanks ever so much for this recipe. i have been meaning to make Fougasse for ages. Will have a go when back from WA.
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Amanda, had a look at ED's book in Readings last week, and the format didn't do much for me. Recipes look interesting though. Thanks for such an honest and well written review. I think I like the well stretched Fourgasse that is thinner. Do you think this would work with a bit more water ?
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Chookie, this would have stretched just fine.
I was keen to get both on my tray so I didn't pull it too far - shouldn't need to wet it any more.
Amanda, had a look at ED's book in Readings last week, and the format didn't do much for me. Recipes look interesting though. Thanks for such an honest and well written review. I think I like the well stretched Fourgasse that is thinner. Do you think this would work with a bit more water ?
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Thanks Amanda.
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Would love to see a photo of the finished product
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There are two pics on my blog post.
http://www.lambsearsandhoney.com/2012/08/cookbook-review-fast-ed-halmagyis-the-food-clock/
Would love to see a photo of the finished product