Chorizo and Thyme Fougasse

Lorraine Pascale
Recipe courtesy Lorraine Pascale
Show: Simply Baking Episode: Bake to Impress

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Total Reviews: 6

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  • on January 24, 2013

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    i followedthe recipe and it worked, but i think it needed a little bit of sugar to slightly sweetnen the bread. it worked well. i was gone by 1 day.

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  • on September 03, 2012

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    I read the other reviews before I made this and they were a big help. I used the gram measurement for the flour and ended up needing about 1-1/2 cups of water, but it may be different every time you make it, you have to go by feel. I also bloomed my yeast in the water with a dash of honey ahead of time so that they were already active when they went into the flour. I needed about an hour for the full double rise. This bread is delicious and salty from the chorizo! I will defiantly be making they again.

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  • on September 01, 2012

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    Some tips:
    *Use spring water: baking is chemistry. Tap water often has lots of additives and some heavy metals that negatively affect the end result of your dough.
    *Let your flour bloom: sometimes with bread dough it helps to mix the recommended flour with the recommended water (minus a couple of tablespoons to proof your yeast later a few hours or the day before you add any other ingredients. The flour needs to “wake-up.”*Have extra flour and water ready: ambient humidity and temperature play a big role in dough making. Be ready to adjust water/flour a little depending on your geographic location and local weather. Pay close attention to the texture tests in bread dough recipes. These will help you determine if your dough needs a little more water or flour. *This chick is a pro: Ms. Pascale knows what she is talking about. She makes it look easy because she has had practice. Take your time, take it easy, and give yourself the courtesy of a do-over.

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  • on June 08, 2012

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    I, too, wish I had read the posted reviews. The episode made this recipe look so easy. I've attempted it 3 times following the recipe and I have yet to come out with a desirable product. First, there is not enough liquid in this recipe. The dough never reaches that elasticized shape that is described on the episode. The other main issue is that I could have sworn on the show she says "instant yeast" but the recipe calls for active dry yeast...there is a difference. Perhaps that is why this bread recipe does not work.

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  • on March 10, 2012

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    Very dry, stiff dough. Wish I had read the previous review before beginning to be forewarned. Very slow rise...2.5 hours. May have been accelerated with the addition of more water to the dough mixture.

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  • on November 01, 2011

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    I had a little problem with the dough even though I used all metric measurements. I would be careful of this recipe if you are using cup measurements. 500 grams is not 3 1/2 Cups. Check the flour you are using but usually 1/4 C = 30grams. I always weigh flour in grams anyway as you can get more accurate. My dough was dry nonetheless. Next time I would go with my gut and add a little more water before kneading. Flour was great and it still came out really well but would be even better with a tad more water.

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