Oregon, WI

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Sue from Oregon, WI

Sue participated in Week 6: Botanical, and attempted the Leaf-shaped Herb Fougasse Challenge. Let's see how they did!

How do you rate your baking performance?

Pleasantly satisfied.

Give your botanical creation a clever name — and tell us about your recipe.

Garlic and Chive Fougasse I used fresh garlic from my local farmers market and fresh chives from my herb garden. The recipe instructions said to cook the garlic in 4 Tablespoons of olive oil and the knead into the dough after the first proofing. I didn't think the oil would incorporate, but it did!

Any disasters? Did you take any risks? Proudest moment? Lessons learned the hard way? Tell us about it.

I cooked my Fougasse on parchment lined cookie sheets. The bottom of the bread did not brown. Perhaps next time I will try preheating the cookie sheets?

How did you add a Wisconsin twist to your flavors or decoration?

My home grown chives were added with the flour and the pressed garlic was kneaded in after the first rise.