Bread from the Richard Bertin of "Fougasse"

Description

Richard Bertinet - Fougasse. The tradition to buy fresh bread for Breakfast in France particularly strong. No French is not your Breakfast without fresh pastries. We will prepare French bread at home. The smell of freshly baked bread does not compare with anything! Imagine how many positive emotions you can get, just baking bread? Peace of mind, comfort, tranquility. I think it's worth it!!! On the basis of the test, prepared according to this recipe http://www.povarenok .ru/recipes/show/755 56/ from the Richard Bertin, you can prepare a lot of interesting things: baguettes, EPI, puff buns, bread sticks and more. I suggest starting with pogossov. Why? First, they are very unusual and interesting in shape! Secondly, it is very tasty! Imagine: crisp and tender crumb. A miracle!!! The progenitor fougasse is a cake, very similar to Focaccia, which was baked in the oven under hot coals. Hence both these names, from the Latin word "focus" - focus.

Ingredients

Flour

500 g
Salt

10 g
Water

350 ml
Yeast

1 tsp
Corn flour

200 g

Cooking

Knead the dough according to the recipe http://www.povarenok .ru/recipes/show/755 56/ Let it rise for 1-1,5 hours until the dough has doubled in size.

Sprinkle the table with flour and carefully spread it approached the dough from the bowl in one piece. Try the batter not to shake and not to beat about the Desk, so air could not escape from it. Gently spread the dough into a rectangle, working with your hands, and liberally sprinkle corn (wheat) flour. Now a very sharp knife to cut the pastry into six equal rectangles.

Well, now work with each piece separately. If necessary, sprinkle the pieces again with flour and with a sharp knife (if there is, with a straight razor) start making the cuts diagonally, in the form of branches of a tree. The incisions are made from the middle of the dough, a little before reaching the edges.

And then her fingers gently open our cuts. Don't be afraid! Proceed carefully, but firmly!!! If cuts are not enough to open, then when baked they will sit back and all our work will go in vain ( ( (

With every cut our diamond sides drop lower and lower and as a result turns into a leaf.

So you need to do with each piece of dough. Don't forget before you do the cuts, liberally sprinkle the rectangles of corn or wheat flour.

Pre-heated to 250 degree oven with a baking sheet. Get a hot pan, quickly put on it fogassi (I fit in two pieces) and put back in the oven. And now a secret from Richard. To ensure that the bread gets a crispy crust, you need in that moment, when the pan was heated in the oven, take a spray bottle (I got colors) and spray the walls of the oven a few times. Then immediately close the oven door and reduce heat to 230 degrees. Bake for 10-12 minutes until Golden brown.

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