Considering all the misshapen bread I’ve produced, there’s no way I could go wrong with fougasse. You deliberately misshape the dough when you roll it out. And then you inadvertantly misshape the dough trying to get them onto the paddle when they stick to the board. But look at them. How could you go wrong?
These were really easy, too, following the basic white dough recipe from Richard Bertinet’s Dough. The book raises the vision of mixing up a simple dough, resting it in a warm kitchen while dinner cooks, and then baking. These fougasse manifest that vision.
Quick.
Crusty.
Salty.
The wackiest breadstick you’ve ever seen.
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