Fougasse with Bacon and Gruyere
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By Andrew JanjigianAppears 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.)
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...
