Comments on: fougasse provençale + rustic white bread http://smittenkitchen.com/2006/09/doughy-delights/ Mon, 21 May 2012 09:48:34 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Helen http://smittenkitchen.com/2006/09/doughy-delights/#comment-1882639 Helen Sun, 20 May 2012 05:58:17 +0000 http://smittenkitchen.com/2006/09/doughy-delights#comment-1882639 I made the rustic white bread recipe, but instead split it into three short baguette-style loaves, and one batch of round buns (approx 3/5 loaves and 2/5 buns). Total cooking time required was about 12 mins on super high temperature and another 8 on the lower temperature. Now they are calling me to slather them with butter and devour them right away. I made the rustic white bread recipe, but instead split it into three short baguette-style loaves, and one batch of round buns (approx 3/5 loaves and 2/5 buns). Total cooking time required was about 12 mins on super high temperature and another 8 on the lower temperature.

Now they are calling me to slather them with butter and devour them right away.

]]> By: Heather http://smittenkitchen.com/2006/09/doughy-delights/#comment-1760215 Heather Sun, 08 Apr 2012 02:49:47 +0000 http://smittenkitchen.com/2006/09/doughy-delights#comment-1760215 Wonderful recipes, Deb, thank you! I made the fougasse, and since I'm vegetarian and didn't use bacon I browned the butter to give it a little more flavor depth, and I also kneaded in about a quarter of a finely diced head of fennel. It was to die for! Wonderful recipes, Deb, thank you! I made the fougasse, and since I’m vegetarian and didn’t use bacon I browned the butter to give it a little more flavor depth, and I also kneaded in about a quarter of a finely diced head of fennel. It was to die for!

]]> By: deb http://smittenkitchen.com/2006/09/doughy-delights/#comment-996845 deb Thu, 13 Oct 2011 16:17:32 +0000 http://smittenkitchen.com/2006/09/doughy-delights#comment-996845 Oy vey. I'm sorry. It's been over 5 years since I took that class and I cannot remember, even after reading that three times, how I made that work. Not a good sign! Here's how I shape round loaves these days: I press it into a square and I fold the square into a smaller square (usually by folding in half, then in half again). I use the sides of my hands to tuck the four corners underneath and continue to pull the dough down and under (tightening/making more taut the top of the loaf) with the sides of my hands while lifting and rotating the round. This is one of the hardest techniques for me to describe with words, every single time I type it up! I really need to do a video of this one of these days. I hope it made some sense as it's a great, easy way to make lovely round loaves. Oy vey. I’m sorry. It’s been over 5 years since I took that class and I cannot remember, even after reading that three times, how I made that work. Not a good sign! Here’s how I shape round loaves these days: I press it into a square and I fold the square into a smaller square (usually by folding in half, then in half again). I use the sides of my hands to tuck the four corners underneath and continue to pull the dough down and under (tightening/making more taut the top of the loaf) with the sides of my hands while lifting and rotating the round. This is one of the hardest techniques for me to describe with words, every single time I type it up! I really need to do a video of this one of these days. I hope it made some sense as it’s a great, easy way to make lovely round loaves.

]]> By: Jennifer http://smittenkitchen.com/2006/09/doughy-delights/#comment-996718 Jennifer Thu, 13 Oct 2011 15:18:02 +0000 http://smittenkitchen.com/2006/09/doughy-delights#comment-996718 Hey, Deb! I know this is an older post, but I'm wondering if you can give a little more detailed instructions for the loaf folding? I've not seen this technique before. I saw the comment about the size of the square, so I have that part down - but when I'm rolling it up as you mentioned (I think!) I just end up with a kind of circular mass of dough. Is that what's supposed to happen before you shape the loaf, or am I way off, here. Maybe I'm supposed to roll the square at a 45 degree angle, rolling from the smallest point? I'm sure I'm missing something... Hey, Deb! I know this is an older post, but I’m wondering if you can give a little more detailed instructions for the loaf folding? I’ve not seen this technique before.

I saw the comment about the size of the square, so I have that part down – but when I’m rolling it up as you mentioned (I think!) I just end up with a kind of circular mass of dough. Is that what’s supposed to happen before you shape the loaf, or am I way off, here. Maybe I’m supposed to roll the square at a 45 degree angle, rolling from the smallest point?

I’m sure I’m missing something…

]]> By: Brandon http://smittenkitchen.com/2006/09/doughy-delights/#comment-835436 Brandon Fri, 12 Aug 2011 15:40:15 +0000 http://smittenkitchen.com/2006/09/doughy-delights#comment-835436 How would this recipe need to be adapted for high altitudes? How would this recipe need to be adapted for high altitudes?

]]> By: Amanda http://smittenkitchen.com/2006/09/doughy-delights/#comment-633732 Amanda Wed, 04 May 2011 14:53:38 +0000 http://smittenkitchen.com/2006/09/doughy-delights#comment-633732 Hi Deb - I read your blog religiously, and it is my "go-to" blog when I'm looking for a great recipe. I made the Rustic White Bread a few months ago, and added 1/2 a cup of chopped Greek olives during the kneading process, and reduced the amount of salt. It was fabulous! I'm not one to tote my own horn (I'm from Minnesota, after all!) but it was really great bread. I'm planning to make the same recipe for my book group this Friday evening. I can't wait to share it with them! Hi Deb – I read your blog religiously, and it is my “go-to” blog when I’m looking for a great recipe. I made the Rustic White Bread a few months ago, and added 1/2 a cup of chopped Greek olives during the kneading process, and reduced the amount of salt. It was fabulous! I’m not one to tote my own horn (I’m from Minnesota, after all!) but it was really great bread. I’m planning to make the same recipe for my book group this Friday evening. I can’t wait to share it with them!

]]> By: Emily http://smittenkitchen.com/2006/09/doughy-delights/#comment-604711 Emily Fri, 25 Mar 2011 21:46:19 +0000 http://smittenkitchen.com/2006/09/doughy-delights#comment-604711 I just made the french country bread for my office. Huge hit. Thanks! I just made the french country bread for my office. Huge hit. Thanks!

]]> By: SarahN http://smittenkitchen.com/2006/09/doughy-delights/#comment-587861 SarahN Tue, 15 Feb 2011 05:00:27 +0000 http://smittenkitchen.com/2006/09/doughy-delights#comment-587861 Hi, Deb! I'm a big fan and I've made many of your recipes, but this is the first time I'm commenting. Like Cat posted above, my European boyfriend was very impressed with the rustic white bread. The first time I made it, we both agreed it was quite salty, so I changed the 4 tsp of salt to 2 and a half tsp. I always look forward to your posts. I like your humor and unpretentious writing style. A lot of blogs make me feel inadequate in my food knowledge, but not you! Hi, Deb! I’m a big fan and I’ve made many of your recipes, but this is the first time I’m commenting. Like Cat posted above, my European boyfriend was very impressed with the rustic white bread. The first time I made it, we both agreed it was quite salty, so I changed the 4 tsp of salt to 2 and a half tsp. I always look forward to your posts. I like your humor and unpretentious writing style. A lot of blogs make me feel inadequate in my food knowledge, but not you!

]]> By: deb http://smittenkitchen.com/2006/09/doughy-delights/#comment-539486 deb Sun, 09 Jan 2011 15:45:16 +0000 http://smittenkitchen.com/2006/09/doughy-delights#comment-539486 In general, you can freeze it at any point in the process, just defrost it, bring it back to room temperature and pick up where you left off. However, I recently read from Cook's Illustrated that they tried to freeze doughs at many points, and they had the most success doing so <I>after</i> the first rise. Hope that helps. In general, you can freeze it at any point in the process, just defrost it, bring it back to room temperature and pick up where you left off. However, I recently read from Cook’s Illustrated that they tried to freeze doughs at many points, and they had the most success doing so after the first rise. Hope that helps.

]]> By: Audrey http://smittenkitchen.com/2006/09/doughy-delights/#comment-538527 Audrey Sun, 09 Jan 2011 08:35:28 +0000 http://smittenkitchen.com/2006/09/doughy-delights#comment-538527 For either of these loaves, when would be the best point to freeze the dough, that one might thaw and then bake it at a later date? For either of these loaves, when would be the best point to freeze the dough, that one might thaw and then bake it at a later date?

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