Hi again all! I made Rose’s Walnut Fougasse from the Bread Bible yesterday and it turned out GREAT!
I even stuck a few more walnuts in the top (not toasted) before I slid it into the oven. It was my first try on this one, so I was surprised when it came out and it was exactly as Rose said it would be——crispy, dense, chewy on the inside and NOT oily. After kneading in all that oil, I had my doubts. But Rose was right again.
I thought it sort of strange that with all the yeast, the bread still didn’t rise up too much while baking. I think it’s supposed to be like that, but it seemed strange to me from the outset.
I like it also because it’s a straight dough method bread. Sometimes I just want a loaf in a day and I can’t wait for an overnight refrigerator rest (I always leave overnight to develop flavor.)
Any more savory nut breads that anyone highly recommends? I’m not sure how this would be with other flavors of oil, or nut, or…...