Being confused as to the nature of the dough/pastry for the fougasse as made by my favourite boulangerie, I did want to ask the boulanger but he was frantically busy evry time I was in there this week and I have no desire to rub him up the wrong way (oo-er). I settled for trying a bread-based recipe from a book called 'Tous les Pains' that I bought 5 or 6 years ago and have never got around to using (despite bookmarking several recipes).Looking at the results, I am now 100% convinced that the fougasse we bought was made with pastry and I will have to find a good time to pick the boulanger's brain. I'm feeling pretty good about the fougasse I made, however. It looks ok for a first attempt, and we will find out at apéro tonight how well I did as far as taste.
All-in-all, I could quite cheerfully boot The Daughter around the room for choosing that as the first Pastry Of The Week. It took hours and hours to make, which is probably why the boulanger does a pastry version. I will update with a verdict on the taste later. The Daughter had better bloody well like it......
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