I've spent the last few days at Glastonbury and took a few snaps of the great and not so great food available there. They're stuck on my phone at the minute though and so today's installment comes from my own kitchen and a rare Monday not in the office.
I like to bake bread but don't do it anywhere near enough so recently grabbed Richard Betinet's Dough book for some inspiration. I own Dan Lepard's books and whilst I find it really interesting the recipes tend to require masses of time which is something I don't seem to have at the minute. Richard seems to be at the other end of the scale with his base white dough being part of about half the recipes in the book. The fougasse caught my eye and so that's where I began. The fougasse is simply the plain white dough recipe cut into interesting shapes and given a short bake at a high temp.
The main difference between the instructions in this book and most bread books I've read is his use of high water contents in his dough, for this recipe 350 grams of water for 500 grams of flour. This leaves you with a very wet and sticky dough but with stretching, folding and slapping (his word not mine) it comes together into a lovely soft dough. For the recipe read on.