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?
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.