Updates from May, 2012 Toggle Comment Threads | Keyboard Shortcuts

  • PaulY 11:08 pm on May 13, 2012 Permalink | Reply

    Couple more… 

    Here’s a small one I baked in the chiminea yesterday – just to use up the last bit of dough:


    And for a pud tonight, to use up a few more cherries I made this:


    It’s a bit of a hybrid – with a nod towards a cherry schiacciata, and filled with homemade vegan chocolate spread. It’s a violent pink because I brushed it with a sugar glaze made with cherry juice, before I sprinkled sugar on top. It’s one I shall do again, I’m sure!

    • Sandy 8:45 pm on July 8, 2012 Permalink | Reply

      Hi Paul, It was great to meet you today, thanks for showing Jake how to make bread!

  • PaulY 1:08 pm on May 13, 2012 Permalink | Reply

    Another go… 

    The pic is the baked version of the earlier fougasse I posted.

    I wanted to add a couple of pics – we’ll see what happens…

    The sweet fougasses were topped with morello cherries from my tree (I decided they were superfluous to my wine-making requirements, especially with a new harvest on the horizon), with flaked almonds or dried rosemary and soft light-brown sugar.



    One thing I haven’t got right yet is to keep the holes after baking.


    The one at the top has a layer of pesto showing through – one way to keep the holes open, I guess. The one underneath has chopped olives in the dough and olives on top.


    Three fougassettes.

  • firebeard 8:55 am on May 13, 2012 Permalink | Reply

    Cheese Bread 

    I made this yesterday with some left over pizza dough that I had in the fridge from the night before. I stretched out a couple of pizza bases covered them with grated parmesan and rolled them into a ball. Once the dough had recovered I pressed it into a 20cm disc, let it recover again then cut and stretched it out to 30cm. After proving I gave it an egg was and sprinkled a little parmesan over the top. I was lucky with the baking, while it was in the oven I got the mower out and started cutting the lawn and remembered to go in and check it just at the right time.

    • bakingben 9:28 am on May 13, 2012 Permalink | Reply


      This is made from wholemeal spelt with cooked spinach, goats cheese and olive oil in the naturally leavened dough and surrounded by the homegrown spinach. It is unique in that it is missing a 3rd dimension but I guess it’s supposed to be a “flat bread” and tastes good! Firebeard’s cheese bread is a wonderful design. Best wishes, Ben J

    • stig23 8:51 pm on May 14, 2012 Permalink | Reply

      Joe that is too beautiful – I am glad that what I baked got eaten before I could feel obliged to dig out the camera and struggle with tech. I made a fat and heavy fougasse using Mick’s sourdough recipe from Mair’s weekend, which he did and does with great style (and perfect holes), with apricots and almonds. This is something I usually make as a seasonal treat when cobnuts are around, so yesterday I just made it dead plain with sprinkling of semolina and salt for some crunch. All the holes closed up in the baking and the bottom was soggy and the crust was too hard. Hey ho. Still, the youth inhaled it. Stig

  • PaulY 9:28 am on May 12, 2012 Permalink | Reply

    First attempt 


    Morello cherry fougasse with soft light-brown sugar – before…

    • firebeard 10:30 am on May 12, 2012 Permalink | Reply

      How long have you been running your baking group now? The photos on your blog look great. I particularly like the spiral one, it has got me thinking of mazes and ying yang symbols.

    • PaulY 1:20 pm on May 13, 2012 Permalink | Reply

      I’ve been running two groups at Longrun care home, here in Taunton for about 6 years – although I’ve worked with some of the students for over ten years. I get great support and we have a lot of fun. It’s not like going to work – it’s going to make bread with some friends! I’m very fortunate.

  • PaulY 2:07 pm on May 11, 2012 Permalink | Reply  

    Fougasse fun! 

    Just testing, ATM. Hoping to post some pics of our fougasse attempts yesterday here on this thread.

    Yipee, it worked. I’ll be back this evening (after I’ve fired up the chiminea – might make a fougasse on there, why not?)

  • firebeard 9:37 am on May 7, 2012 Permalink | Reply

    Fougasse bake off 

    May is already upon us and it is only two months till Trefriw Baking 2012 (7th & 8th July). I would like to get everyone involved in an informal bake off on the blog in the lead up to the event.

    To get thinks started for May I would like people to have a go at making Fougasse and post a photo and a little something on the blog. This is just a chance to play around and get some discussion going.

    As an example of what I had in mind here is a link to an informal bake off that was rather fun.


    Please tag your posts “Fougasse bake off” so that they can be found in the link on the right of the page.

    There are still places available for Trefriw Baking 2012, if you are interested please contact us at bakingweekend@hotmail.co.uk

    • Paul Youd 10:05 pm on May 8, 2012 Permalink | Reply

      I’m up for this – I’ll see what my group can achieve on Thursday.

      In the meantime, I’ve been drooling over these:


      Cheers, Paul

    • Paul Youd 11:47 pm on May 10, 2012 Permalink | Reply

      Well, I’m happy to report that today we made 7 fougasses, both sweet and savoury, plus 3 fougassettes!

      I’ve posted all the details, plus pics, on my blog:


      Just feed down to Thursday the 10th May.

      We had a lot of fun – and I learned a lot. Mainly, I learned I’m not very good making the holes properly. I don’t say in the blog, but all these loaves were made with 160g of flour and 100g of water – plus about 10g of fresh yeast (no sourdough, I’m afraid – no time in my sessions! 😦 )

      I was very happy with the cherry fougassettes – sweet, sour, crunchy and soft. But I’ll happily make all these breads again. Might even make them at home using sourdough, you never know. 🙂

      Look forward to seeing all your fougasses, guys!

      Cheers, Paul

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