Bridget Lancaster reveals the secrets to a classic Fougasse bread.
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Although I admire ATK greatly, I felt as though this video demonstration is lacking important details on the refrigeration aspect of the recipe.
Love the scientific component to this recipe!
Just watched this and needed details. Can’t wait to try
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.
Thank you so much for the recipe
I love it
A lot of prep, but looks delicious
Have you ever tried/baked Japanese Milk Bread before? https://www.youtube.com/watch?v=jJ49HpLdZJk 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.
Isn't Fougasse, or something similar, the Italian word for fake?
Yum
I never realised Foccacia and Fouguasse had a similarity in name… How am I even French ?
Very nice
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.
Yum! Could you make pizza from it?
Marry me Bridget!
Two of my favorite chefs. Thanks julia and bridgett. Good work as usual.
I haven't made home-made bread in awhile. This long weekend may motivate me. Thanks!
I miss bread-bread.
Oh man, when I saw the title, I pronounced it: Fugazy
Yummy! 😋😋 Hi there, JULIA and BRIDGET. 🤗
I've never heard of this bread.
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!!!
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…
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.
Looks delicious! I think I will sub durum for the cornmeal.
Looks delicious but takes about a week to make!
Hasn't this been posted b4?
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?
Too much work
Wow what a artistic bread and most ancient style of bread. Beautiful shape❤️ Love ur video
Really amazing 👍💮🌻🌸
That bread doesn’t look fugazi to me.
Could you substitute dark rye flour for the whole wheat?
That looks delicious. I'm here for you carbs.
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… 😴 😖 😴