Fougasse FAIL

[Jenise]

So I tried my hand at making Fougasse, the leaf-shaped flattish Provencal bread. Mine were studded with green olives and rosemary and yeah they look pretty enough, but they're way too swollen/puffy both in look and texture because I hosed up the quantities, using 1 packet of yeast per instead of 1 teaspoon. Must try again.

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Actually it looks good to me, and I'd eat it (with my eyes open)

But of course I'm not a judge at the annual Fougasse Championship Games and probably wouldn't recognize a non-fail version of it...

Still, I bet it tastes great. Fougasse "mit Hefe"

Not a Fougase maker, but it looks great to me, and looking on the internet, I see pictures of fatter bread and thinner than yours. How did it taste? That is the bottom line!

Jenise, I'm overzealous with the yeast when I start the first fall yeast baking rounds but very quickly switch to the planning ahead mode so that I have a minimal yeast biga ready for step 2 at least 24 hours before final baking. The taste and texture are incomparable. Not sure if this was what happened or you just T'd rather than t'd.

[Jenise]

Oh yes, all, they do look pretty. But they look pretty the way a Sara Lee bagel looks pretty: all puff, no chew, no air holes. A very manufactured kind of texture and not half crusty enough. All wrong. Christina nails it--besides the yeast issue, I needed a biga.