Fougasse with Asiago and Black Pepper

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Appears in Cook's Illustrated March/April 2016

If you’re a fan of a crisp crust, then this rustically elegant Provençal bread is for you. (Don’t worry: It’s easier than it looks.)

SERVESMakes 2 loaves

TIME1¾ hours, plus 17½ to 18 hours resting

Fougasse with Asiago and Black Pepper

WHY THIS RECIPE WORKS

Our fougasse recipe contains a little whole-wheat flour for flavor. We sifted it to remove the bran to prevent its sharp edges from cutting the large pieces of gluten and compromising the bread’s airy structure. We gently mixed and then fol...

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