fougasse provençale + rustic white bread

Course Breads and Muffins

Ingredients in this Recipe

1. Whisk yeast into 1/2 cup warm water and set aside.
2. Chop bacon and saute until lightly browned. Do not overcook. Remove bacon, place on absorbent paper and blot off grease. Reserve and refrigerate 4 tablespoons of the bacon fat. (Butter can be used as a replacement if your, um, lard quantity comes up sh
4. Combine flours and rub in solidified bacon fat until completely incorporated.
5. Make a well with the flour and add salt, herb/water mixture and yeast/water mixture. Form a dough and knead smooth.
6. Place in an oiled bowl, cover and ferment until doubled. Deflate and knead in bacon. Cover dough and let rest 10 minutes.

See Full Recipe at Smitten Kitchen