I had my virgin experience making baguettes and fougasses without a machine...And it was a SUCCESS! But of course credit goes to La Cuisine Paris, my master Justin...La Cuisine is one of the few culinary schools in Paris that offers classes in English. It was a good option for me, as I only wanted to learn baking on a leisure basis and do not want to spend a 5 figure sum on professional culinary schools here. Classes in La Cuisine are flexible and not expensive, easy to book and easy to get to! What's more, I get to learn about things that I'll never get from cookbooks.
Actually, I can't call this a baguette, since the size is not the legalised dimensions (L: 65cm, W: 5-6cm, H: 3-4cm, Wt: 250g). One topped with poppy seeds, another with sesame seeds, and 2 plain ones.
Fougasse are made from the same dough as a baguette, but with additional olive oil. The toppings are also usually savoury, so it serves well for lunch or a light snack. I've got some chopped rosemary in there that gives a great flavour.
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