Fougasse looks like an ear of wheat. In the old days, when people baked in wood fired ovens and had no thermometers to check their temperature, they used "fougasse to assess the temperature of a wood fired oven. The time it would take to bake, gives an idea of the oven temperature and whether the rest of the bread can be loaded". I think this is a delicious way of checking the temperature. These are the first fougasse I baked, but surely not the last one.
This month the Babes are baking fougasse and I’m joining them. Elisabeth of Our Kitchen asked us to bake fougasse. We can use any dough we like, as long as we shape it into a fougasse. I hadn’t baked a Norwich Sourdough for a long time, so I used this dough. I used the extra dough to make a great pizza.
There a many flavors you can add to a fougasse. We just found green cardamom pods and I still had some Nigella seeds. And I always have sesame seeds, black and white, in the house. I decided to bake one fougasse with cardamom and Nigella and the other one with roasted black and white sesame seeds. On top I sprinkled some coarse sea salt.
I mixed the seeds in the dough and after one hour I placed the containers in the refrigerator for the night. The next morning I shaped them and just before they were proofed enough I sliced them with a bank card into a nice tree shape.
Fougasse is delicious flat bread with a crusty crust and a nice crumb with holes. You can play with the dough; just white flour or with some whole wheat and rye, with sourdough or yeast, use seeds, nuts, dried fruit, or....