This classic French loaf is traditionally formed into a leaf. You can scatter the dough with fresh herbs, such as thyme or rosemary, before baking.
Recipe information
Yield
makes one 14-inch loaf
Ingredients
Preparation
Step 1
Prepare the Baguettes dough, following the recipe through the second 1-hour rise. Sprinkle a large wooden peel with cornmeal. On a lightly floured work surface, roll out the dough to an oval, about 12 to 14 inches long and 1/2 to 3/4 inch thick. Transfer to the prepared peel, and cover loosely with plastic wrap. Let the dough rest in a warm place for 10 to 15 minutes. (This will relax the dough so it is easier to stretch.)
Step 2
Place a baking stone on the floor of the oven. Preheat the oven to 400°F. Using a lame or a razor blade, make five slits as illustrated, cutting all the way through the dough, and gently stretching slits to widen openings. Cover dough loosely with plastic wrap, and let rest for about 15 minutes.
Step 3
Brush the dough generously with olive oil, and sprinkle with salt. Slide the loaf onto the stone, taking care to maintain the shape as much as possible. (Quickly reshape the loaf with your hands, if necessary.) Bake until golden brown, 25 to 27 minutes. Transfer loaf to a wire rack to cool completely. This bread is best eaten the day it is baked, but it can be kept wrapped in plastic at room temperature for up to 1 day, or frozen, wrapped in plastic and aluminum foil, for up to 3 weeks.
Fougasse how-to
Step 4
The dough is left to relax on the prepared peel, making it easier to stretch.
Step 5
A lame or a razor blade is used to make five slits in the dough to form a leaf pattern.
