Fougasse two ways: September Fresh from the Oven challenge


Fougasse – plain & with semi-dried tomatoes

Baking bread is something that scares a lot of people. The chemistry and craft involved in each stage of weighing, kneading, proving and baking can seem like a daunting task, so it’s important to approach the process with some background knowledge, and even a guide to hold your hand. When I first embarked on the mission of making my own bread, my helping hand existed in the form of the River Cottage Bread Handbook.

I’ve sung its praises countless times on this blog; from simple wholemeal loaves to home made croissants, this lovely little book will guide you through the world of baking in a simple, straightforward way. If you’re a regular reader of this blog, you’ll know that I’m also a massive fan of Guardian columnist and baking guru Dan Lepard; I’m yet to make a recipe of his which hasn’t turned out wonderfully. But there’s one more person I’d like to add to this list, completing a holy trinity of baking brilliance – award winning chef, baker and all round good guy, Richard Bertinet. Continue reading