The Tuesdays With Dorie bakers baked leaf-shaped fougasses this week using a focaccia dough! To see how other bakers fared with this recipe, check out the Tuesdays with Dorie page here.
This is only my second time making artisan bread so I’ve a hell lot to learn still! Also my first time using my new KMix Stand Mixer aaaahhh ❤ ❤
I got the flour:water ratio a bit wrong when I was calculating to make 2/3 of the recipe though, so the dough wasn’t that ideal 😦 and mum said bread was much too hard for her so I always end up eating it myself haha! No amount of exercise is gonna save me in this life 😥
Leaf looks kinda aged though hahaha! It shall be a autumn leaf la.
Bread making always seemed so daunting and I always thought that you have to go for professional classes to learn it cause there are a 101 terms that come along with it. But practice really makes perfect so even though I’m a poor student I still can afford to experiment in the kitchen with breads. Just that I feel compelled to eat everything even if it’s not that good haha!
And its ingredients are relatively cheap also – just flour, yeast and water – unless you use more complex types of flour like rye etc which is more expensive in Singapore. Much cheaper than the ingredients for cupcakes/cakes/cookies because butter is deceptively expensive!!
Gonna get a bread belly from this hehehe.