Any Home Bakers Here?

[sunflour]

I made some sourdough, pumpkin fougasse. The turkey shape turned out to look more like a chicken.



My babies.

Hello BakerGirl! The babies are so cute and the sourdough, pumpkin fougasse look lovely - I have no idea what a fougasse is - so will have to google

And

so glad you have joined us.

Looks like you've not posted an intro in the New Members forum - you should do so to get a proper welcoming

 

[Wyorp Rock]

I made some sourdough, pumpkin fougasse. The turkey shape turned out to look more like a chicken.



My babies.

Welcome to BYC BakerGirl!

I am like @sunflour I too will have to google the pumpkin fougasse, but it looks fab too me!

What sweet babies, thanks for sharing your pics

 

[N F C]

My curiosity got the best of me...had to find out what fougasse is. Here's the definition I found, "the French version of the Italian focaccia bread, is topped with mixed herbs. The flat bread can be slashed to form shapes (a leaf, tree, or wheat stalk), or the slits can be cut to form a lattice, making the bread easy to pull apart."

Hope BakerGirl will share her recipe for it, sounds like a fun thing to try!

 

[BakerGirl]

My curiosity got the best of me...had to find out what fougasse is. Here's the definition I found, "the French version of the Italian focaccia bread, is topped with mixed herbs. The flat bread can be slashed to form shapes (a leaf, tree, or wheat stalk), or the slits can be cut to form a lattice, making the bread easy to pull apart."

Hope BakerGirl will share her recipe for it, sounds like a fun thing to try!

I'm sorry I can't share my recipe for this. I am in a baking testing group and this was one of the recipes from the group. I may have another fougasse recipe I can share. I will look. It will be a sourdough recipe though. I don't use commercial yeast for baking any longer. You would not believe the difference in flavor you get from a long fermented bread.

Benefits of sourdough

 

[BakerGirl]

I found my fougasse recipes to share. One uses commercial yeast from my days before sourdough. It's really good, and the dipping oil is amazing. Another good dipping oil is Carrabba's dipping oil. Make the oil a few days before the bread so the flavors combine nicely. I have one in the pantry I made two weeks ago that is amazing right now. I pretty much only bake in grams so these recipes are mostly that way.

Commercial yeast fougasse - Kalamata Olive and Rosemary Fougasse

Sourdough versions
Sourdough Fougasse Recipe - this tells how to make a starter. Strong flour = bread flour

Wheat sourdough fougasse - made with white whole wheat. I love white whole wheat - still 100% whole wheat but with a more mild flavor.

 

[henny1129]

Oh yeah, forgot it had to be poultry themed. My bad.

Eh, it's okay.

Welcome @BakerGirl! Your bread looks delicious!

 

[DigMyChicks]

I'm a home baker. I have a cottage bakery - just started it this year, and I bake sourdough - no commercial yeast in my breads. Yep, sourdough is method. My breads really aren't all that sour, but I do have one that is more sour than the others. These are some of the breads I bake.

Beautiful bread!

 

[DigMyChicks]

I got adventurous and made lefse today for thanksgiving.

 

[N F C]

I got adventurous and made lefse today for thanksgiving.

Good deal, that's what we were talking about this morning! So do you eat them plain? And you can freeze them until Thanksgiving day? I hadn't ever heard of them until this morning.

 

[DigMyChicks]

Yes, the power kept going out so I didn't know if I'd get them done. We put butter and sugar on them and heat in the microwave for about 12 seconds. I'm freezing them...as long as you cool them down completely, otherwise they don't fare well.