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Add the flour and salt and using a wooden spoon, stir until the dough pulls away from the bowl and the flour is pretty much encorporated. Cover with a plate and set aside to sit on the counter for about 10 minutes.
Turn the dough out of the bowl onto an unfloured work surface. Place the scrap dough on top. Wash and dry the bowl. This prepares the rising bowl AND gets your hands clean.
Without adding any extra flour, knead the doughs until silky and the scrap dough is fully encorporated into the rest of the dough (5 to 10 minutes). Once again, let your dough scraper (a spatula works) be your friend when the dough is sticking to the board. Keep scraping up any dough that is on the board and adding it back into the actual dough so the board is always clear.
Put the kneaded dough into the clean mixing bowl. Cover with a plate and allow to rise in a no-draught area (warm room temperature) for 20 minutes.
After 20 minutes has passed, with the back of your hand against the inside of the bowl, slip your fingers down the side of the bowl to the bottom and gently scoop the bottom of the dough up and around to the top. Turn the bowl a quarter turn and repeat. Do this maneuvre 4 times in all (try not to disturb any bubbles too much). Cover and allow to rise in a no-draft area (warm room temperature) for 20 minutes. Repeat this step three times in all. (This step is done at 20 minutes, 40 minutes, 60 minutes after the first kneading.) After the final time, cover and allow to rise at room temperature until it has doubled. A good way to tell if the dough has doubled is to wet your finger and poke a hole in the top of the dough. If the hole fills up, it hasn’t risen enough. If there is a whoosh of air and the dough deflates a little, it has risen too much. If the hole stays in exactly the same configuration and the dough remains otherwise intact, it is ju-u-st right.
When the dough has doubled, it’s ready to shape.
4.) Yeast and Water: Field calls for active dry yeast; Glezer calls for instant yeast. There’s nothing wrong with instant yeast; we just don’t happen to have any on hand. I use active dry instead. And a LOT less than either Field or Glezer suggested. N.B. Under no circumstances do I ever use water from the hot water tap. Water from the hot water tap sits festering in the hot water tank, leaching copper, lead, zinc, solder, etc. etc from the tank walls… the higher temperature causes faster corrosion. Of course, saying that it is unsafe to use water from the hot water tap might be an urban myth, but why tempt fate? I heat the water in our kettle.
But I LIKE warm bread right out of the oven: If you wish to reheat leftover fougasse, put them on the top shelf of the hot barbecue for a few minutes. OR… turn the oven to 500F for 5 minutes or so. Turn the oven OFF. Put the fougasse in the hot oven for ten minutes.
I haven’t yet made Rose Levy Beranbaum’s fougasse (remind us to get some walnuts!) And I really must try Susan’s Gorgonzola Fougasse With Figs and Pecans (remind me to get figs at the same time as we get the walnuts!). But I have made fougasse with poppy seeds to go with grilled salmon.
If you don’t have a blog, no problem; we still want to see and hear about your bread! Please email me with the details so your fougasse can be included in the roundup.
Karen, Bake My Day: Fougasse baked by the Bread Baking Babes!
Katie, Thyme for Cooking: Fougasse v Focaccia: What IS the difference?
Natashya, Living In The Kitchen With Puppies: The Bread Baking Babes bake Fougasse!
Please note that today is also World Bread Day and World Food Day. World Bread Day is an annual event set to coincide with World Food Day, where participants are invited to bake bread and share it. World Food Day is a yearly event put together by the UN Food and Agriculture Organization (FAO) to raise awareness and funds to feed the world’s chronically hungry.
In ancient Rome, panis focacius was a flat bread baked in the ashes of the hearth (focus in Latin). This became a diverse range of breads that include “focaccia” in Italian cuisine, “hogaza” in Spain, “fogassa” in Catalonia, “fugassa” in Ligurian, “pogača” in the Balkans, “fougasse” in Provence, “fouaisse” or “foisse” in Burgundy. The French versions are more likely to have additions in the form of olives, cheese, anchovies etc, which may be regarded as a primitive form of pizza without the tomato. There is also in Portugal the “fogaça“, a sweet bread.
This entry was posted in baking, BBBabes, bread - yeasted & unyeasted, bread recipe, food & drink, posts with recipes, PPN; YeastSpotting, MLLA, Bookmarks; T&C on Sunday, 16 October 2011 by ejm.
Good morning to you lovely fougasses! Looking really nice Elizabeth. I’m happy to tell you that my fougasse is eh still just a thought soon to be transferred into something real. Which is an awkward way of telling you I’m laaate! Again.
Starting the dough now. No really!
Elizabeth I loved that fougasse, you are totally right it’s not at all like focaccia tho it’s made of the same dough. Very interesting indeed!
Beautiful challenge Elizabeth and my hat is off to you for making the baking of fougasse in a barbecue work! Lovely breads. Thank you for choosing fougasse this month…it was fun and delicious. My post is just up…off to breakfast with friends soon.
I agree with Elle, so clever to bake bread on a BBQ! Fougasse is a great bread, always a winner, great choice.
Gorgeous shape! I’ve had fougasse with walnuts and yes it was excellent. Now I need to try that.
LOVE the olive I just made! Really good but then I LOVED the olives going into it.
So glad to do fougasse again. It’ll be on our evening wine table more often again. Yes, no knife, it’s made for hands.
Great choice, so many options but all a crust-lover’s delight! I love the olive oil brushed on after baking, which I hadn’t done before.
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Extension Officer at the Banana Board, Henry Graham (right), accepts an application from Seven Rivers farmer, Karen Kellier (3rd right), for participation in the Banana Export Expansion Programme (BEEP) in St James, while other applicants wait their turn. Occasion was an investment forum held recently, at the Rural Agricultural Development Authority (RADA) offices in Montego Bay, where farmers and investors were provided with details about BEEP.
The Government of Jamaica is pumping $250 million into a project aimed at revitalising banana production for the export market.
The Banana Export Expansion Programme (BEEP), details of which were provided at an investment forum in Montego Bay recently, is targeted at new and existing farmers in the traditional banana-growing parishes of Portland, St. Mary and St. James.
Funding is being provided under the European Union (EU)-supported Jamaica Banana Accompanying Measures (JBAMS). The Banana Board is the implementing agency.
The $250 million investment by Government will go towards land divestment in priority agro parks, off farm irrigation infrastructure, and farm road improvement. Some $76.5 million will be distributed through JBAMs for material input supplies, Global Good Agricultural Practices (Global GAP) infrastructure, and Fairtrade Labelling Organizations (FLO) certification.
Farmers will receive support from JBAMS in the areas of training, certification, and technology transfer in both production and post harvest management. They will be required to provide 60 per cent of their production cost, while the remaining 30 per cent will be provided through the BEEP.
Farmers in St. James will benefit under the initiative, through several agro parks that are to be set up at Seven Rivers and Sunderland in the parish.
The parks, the first of which will be established in Seven Rivers, will function as incubators to ensure the expansion of production within global standards, and the development of the industry, while preserving its competitiveness for both the domestic and export markets.
At the Montego Bay investment forum, held at the Rural Agricultural Development Authority (RADA) offices, the farmers and potential investors were provided with details about the project, including the registration process, cost of production, and market opportunities.
“It is still a work in progress and our forum with you is not only to give you information but also to get back some information from you so that the programme, when we implement it, is the best programme,” said Banana Board General Manager, Janet Conie.
The major components of BEEP include: upgrading of the tissue culture laboratory; facilitating ongoing exports of a single small container of banana; providing financial support through a revolving loan for material inputs required for production of the first crop; providing Global GAP infrastructure for strategic grouping of farmers: storeroom toilet, welfare facility; and facilitating Global GAP and FLO Certifications to ensure market access and premium prices.
The programme will also seek to address disaster mitigation; prevent Moco and Black Sigatoka diseases; and improve access of farmers to the Catastrophe Fund.
A series of natural disasters in the recent past have severely curtailed Jamaica’s banana production and as a result, the banana export market.
Strong efforts to revitalise the export market, due to high international demand for Jamaican bananas, have resulted in new markets in Canada and Grand Cayman, and a scaled back resumption of exportation to the United Kingdom, which was suspended in 2008.
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was a time when I used to whiz around in WTL... unbelievable.
the ant from eclipse and have VS 2005/2008 installed, it just wont get through that C code.
I'm just messing too much with the code for my liking... its already Harmony "something else".
Does anyone here actually work on the MS platform? Am I wasting my time?
trying to got to XP and the code is declaring NT4 ... so not looking good.
my gutt tells me that JVM's in general bulk up too quickly.
at 5 megs... do you also think that is about right?
If you think about C++... it more or less it follows a "more application == more engine" rule.
JRE's naturally are carrying the "OS", but they dont seem to be able to do that.
lot to run "one line" of Java code.
would be deliverable... and that would make that JRE very special.
... if you see what I'm getting at..
how far would that get?
is not possible in the current architecture... ???
I’ve been talking about time and time management with a number of people over the past few days. Namely, they feel bad about their own time management or they feel bad that they don’t want to work as many hours as some business coaches say they need to.
In fact, in one case I heard of a business coach who suggested to a small business owner, with 3 small children, that if she wanted her business to work she’d have to be working until at least 2 am every weeknight if she hoped to make a go of it. Not surprisingly this made the woman in question anxious and very upset.
I also worked with a client who only wanted to work 3 days a week, but felt really guilty, as if this somehow made her less of a businesswoman.
I say you have to create a business that suits you. Why leave the slaving away of the 9-5 to create a monster business that you have to feed, that wears you down and fills you with dread.
You get to create your own version of success.
And while, of course, there is hard work involved, you get to choose how much you want to earn, how many hours you want to put in and generally build a business that fits around your needs.
There are times when I am awake at ridiculous times in the morning to get everything done, but there are also times when I’m prancing around in the daytime at adult ballet classes or having tea with other amazing business women.
Of course, we can’t be crazy and expect to earn £100,000 if we only want to work a day a week. At least at the start anyway!
So I thought I’d have a look around at what other people recommend around time and work.
And here’s some knowledge for you – in the UK we work more hours than anywhere else in Europe and we are also one of the least productive – so all those hours are definitely not turning into pounds.
In Alex Pang’s book ‘why you get more done when you work less’ he points to a number of famous people who only worked 4 hours a day, including Charles Darwin, Thomas Jefferson, Alice Monro (who won the Nobel Prize for Literature in 2013) and French mathematician Henri Poincare.
They all certainly managed to get a lot done in those hours and didn't need to be burning the midnight oil to be successful.
And science has proved it. Studies in the 1950’s showed that scientists who spent 25 hours in the workplace where no more productive than those who spent 5. And those who worked more than 60 hours a week, where the least productive of all!
Not quite sure yet about the 4-hour working day? What about 5 hours?
A company in America decided to move to a 5-hour workday. All employees worked 8 am to 1 pm and got paid exactly the same.
A year later they were the fastest growing company in San Diego, with their 9 person team making $9 million in revenue.
So working less made the team more productive, happier (as they got more time to pursue outside interests) and made them very successful.
How about a 3-day working week instead?
Researchers in Australia looked at working hours for people in their middle ages. They found that anything over 25 hours a week resulted in fatigue and stress. And a recent study in the UK found that 1/3 of workers wasted around 3 hours every day because they weren’t able to concentrate.
So the upshot of that is, if you work 25 hours over 3 days, you'll be more productive than working 7 or more hours a day for 5 days a week.
Or what about a 4-hour working week!
The 4-hour Workweek by Timothy Ferris is a New York Times bestseller and claims to teach people how to escape the 9-5, live anywhere and get rich. That seems a little too farfetched for me, but I’m sure it makes for interesting reading!
How can we grab this opportunity?
In reality what all of these studies and examples show us is that by concentrating our work into smaller blocks, we are more focused and less prone to distraction.
It also means that if we adopt a 4-hour day we’re not going to feel guilty about going to a little adult ballet, a walk around the park, playing with the kids, baking cakes or whatever takes your fancy! We’re going to be able to enjoy our time off a lot more. And we’re going to be able to have more time, which is something most people feel they lack.
Obviously, sometimes we’re going to have to work a little more if we have a deadline looming or we’ve got a holiday coming up and need to crack on, but honestly, the extra stress might not be worth it!
Next week I’m going to be talking about tools and techniques you can use to manage your time better, so those 4 or 5 hours a day are really focussed, so that you really can create your dream business.
So next time you're cramming in your working day into a few hours so you can go and meet that friend, give yourself a pat on the back for being productive, rather than feeling guilty that you should be working!
I’m a coach supporting women in business make the most of their online marketing, so they can reach their ideal customers, make more money and build their dream business. There’s no one sized fits all in life, there’s you and your unique business!
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