Epis and Fougasses bread
I recently bought the book Dough by Richard Bertinet because my daughter, Halle, loves making bread, something my father taught all of us. This book appealed to me because there were easy recipes in it that could expand our repetoire of simple loaves. After looking through the book Halle and I both agreed that the first thing we wanted to try was the fougasse on the front cover, it just looks so appealing and lo and behold it’s one of the first things Bertinet teaches his students because it’s so simple. Halle also tried making an epi loaf which looks like the head of a what stalk. This is a fun style of baguette where people can break off the ears for a serving. As you can see the result look quite decent on the first go and tastes great! We are going to serve these up with salad, goat brie cheese and fish. I highly recommend the book, it comes with a dvd to show technique on making dough the right way. I can see this bread fitting in my daypack easily for eating on the trail!
