How to Make Rustic French Fougasse Bread

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Bridget Lancaster reveals the secrets to a classic Fougasse bread.
Get the recipe for Fougasse: cooks.io/3buTJat
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Buy our winning baking sheet: cooks.io/2OTFRd8
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Опубликовано:

4 окт 2024

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Комментарии : 49

@dbird2997 3 года назад

That looks delicious. I'm here for you carbs.

@johnryan6456 3 года назад

Two of my favorite chefs. Thanks julia and bridgett. Good work as usual.

@kevinmcgiffin10 3 месяца назад

Just watched this episode on my Pluto stream...OMG !! This looks sooo yummy. Gotta try making this.😋😋😋😋😋

@kathlynterry8196 3 года назад

Just when I was thinking this was a very time consuming and fussy recipe, you tore off a hunk to eat and now I’m drowning in saliva. I will definitely make.

@CellBlockCats 9 месяцев назад

I've made this recipe once, with great results. It will be on my table for New Years Eve. Well worth the effort for a special occasion.

@chefevilee9566 3 года назад

You had me at Sandollar! I was wondering if I was going to spend any time to make this bread. But since you hit my low country coastal spot I will. You said Sandollar and I thought “oh wouldn’t that be nice for a traditional party”! Then after that I started thinking about this bread and it would be so nice dipped in some cooked muscles or clams! Also just dipped in some butter while eating oysters that have been steamed!!!

@jerriecook6908 3 года назад

Oh my your description has made me hungry and I just had a big meal!

@chefevilee9566 3 года назад

@@jerriecook6908 I know I wanted to run out and buy some seafood and bake bread right after I wrote it!!!

@kwclove7623 2 года назад

Just watched this and needed details. Can’t wait to try

@Random-ee7ms 3 года назад

Wow what a artistic bread and most ancient style of bread. Beautiful shape❤️ Love ur video

@scruffylookingnerfherder1983 Год назад

Love the scientific component to this recipe!

@kenmore01 3 года назад

I haven't made home-made bread in awhile. This long weekend may motivate me. Thanks!

@RIODJENIRO1 3 года назад

Call me crazy, but, I'd take fresh made bread over a sweet dessert any day! I LOVE fresh homemade bread.... Thanks ATK for sharing...

@nabilacherfi8606 2 года назад

Thank you so much for the recipe I love it

@Diverfarm 3 года назад

Really amazing 👍💮🌻🌸

@duranfe 3 года назад

One piece of advice, when handling these kind of doughs, you should avoid putting them on wooden surfaces like on the cutting board, cause they will most likely stick (or you will have to use lots of flour to prevent it). It's much easier to handle them on a metal/stone surface or even directly on laminated countertops, cause the dough will stick much less.

@lorysalcedo2710 3 года назад

Yummy! 😋😋 Hi there, JULIA and BRIDGET. 🤗

@eveny119 Год назад

I would love to taste this but with all the rising, and turning and resting it might be faster to just go to France. ... It was very interesting to learn about but Im a no-knead kinda person (lazy) and I cant spend all that time. Thanks for the info.

@aurorapang3530 3 года назад

Very nice

@jenfnp 3 года назад

Could you substitute dark rye flour for the whole wheat?

@fullyvictorious 3 года назад

Yum

@vrobaldo 2 года назад

Great, less oily recipe for Fugasse:) I'm making it right now. Have a question: Where could I get that wood bench you have (I assume it's the top?) and how big exactly is it? I didn't know they came that large...mine is like 20" x 18" only, a baby compared to yours!!...lol...thanks for your reply.

@jocarson5310 3 года назад

Looks delicious! I think I will sub durum for the cornmeal.

@kenmore01 3 года назад

Durum, hmmm. I switched from cornmeal to semolina years ago for pizza because I didn't care for the flavor of cornmeal on my pizza crust. Not that crazy about semolina either, but it's an improvement. Do you think I should try durum? Is it more neutral tasting or more bread-like tasting? I had never considered it. Thanks!

@jocarson5310 3 года назад

@@kenmore01 Semolina is ground from durum wheat and I should have been more specific and said semolina. Still, I think I may use durum flour and see if it is an improvement over the less refined semolina. I don’t mind the slight grittiness of semolina ( in my opinion it is much more palatable than cornmeal ) but if durum flour works, that much better. My pizza dough recipe tends to be very hydrated so it will be a good test to see if the durum will release my crust from the peel as effectively as semolina. I will get back to you with my results.

@kenmore01 3 года назад

@@jocarson5310 Thanks! 😃

@Joseph1NJ 3 года назад

Oh man, when I saw the title, I pronounced it: Fugazy

@David-ei1fs 3 года назад

Yum! Could you make pizza from it?

@that_jason_black 3 года назад

I miss bread-bread.

@loriludy5836 3 года назад

A lot of prep, but looks delicious

@StarhawkRanger 3 года назад

I've never heard of this bread.

@wanderingi1316 3 года назад

That bread doesn’t look fugazi to me.

@mutestingray 3 года назад

Can bread be punk?

@CoinSlotKitty 3 года назад

Hasn't this been posted b4?

@thomasschmidt1836 3 года назад

Have you ever tried/baked Japanese Milk Bread before? ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-jJ49HpLdZJk.html The raised dots on the rolling pin help prevent sticking. The pattern is used on rice paddles too. Give this a try. It's different enough and unique in many ways too.

@Fuzzi974 3 года назад

I never realised Foccacia and Fouguasse had a similarity in name... How am I even French ?

@mutestingray 3 года назад

Looks delicious but takes about a week to make!

@MilletteKish Год назад

Although I admire ATK greatly, I felt as though this video demonstration is lacking important details on the refrigeration aspect of the recipe.

@dan62611 3 года назад

If bran gets in the way of gluten, why not just use WW flour in recipies you don't want a lot of gluten dev?

@jamesec1949 3 года назад

Marry me Bridget!

@whatgoesaroundcomesaround920 11 месяцев назад

Sure, "the recipe is on the website" -- for$50/year! What a ripoff. I haven't been this disappointed -- or this annoyed -- in a long time. This is the last video of ATK I'll be watching.

@jennyholding5272 4 месяца назад

Thanks for the tip. What a rip off!

@heretoforeunknown 3 года назад

Isn't Fougasse, or something similar, the Italian word for fake?

@kippaseo8027 3 года назад

Too much work

@shelleyjerome116 3 года назад

Wouldn't it be so fun to see the two of you outside of your professional environment using local ingredients for the two of you to figure stuff out??! Just a suggestion, the Midwest but also everywhere else in the country.

@majoroldladyakamom6948 3 года назад

POST AND RE-POST WERE WALKING ACROSS A BRIDGE. POST FELL OFF. WHO WAS LEFT? REPOST. Please pull recipes from over 2 years ago, and QUIT RE-POSTING VIDS THAT YOU POSTED WITHIN THE LAST 90 DAZE (no typo), OK?! Aka, UGH... 😴 😖 😴

@tosht2515 3 года назад

Your constant complaints are amusing especially since you’ve been informed repeatedly how all this works. ATK uploads the full 23 minute PBS episode on RU-vid. Then chops up the video by segments for easier viewing on specific dishes/topics. It’s not difficult to understand.

@gingerp1601 3 года назад

@@tosht2515 Are or aren't? I vote the latter.

@jerriecook6908 3 года назад

Major Old Lady no one is twisting your arm to make you watch it. Just because you may have seen it before doesn't mean everyone has...I certainly hadn't and I certainly enjoyed watching it.