Currently baking from The Art & Soul of Baking by Cindy Mushet.
Even though I had problems the first time around making this recipe, I enjoyed the flavor enough that I wanted to give it another go. I’m happy to report that this time, everything went well. My biga was still wetter then Mushet’s, but not as wet as it was the first time I made it. I still had to add another half of a cup of flour to the final dough so it was manageable. Before I shaped the dough, I lightly greased the parchment paper. This made it possible to stretch the dough and cut the indentations without the dough sticking to everything. And finally, I made sure not to overbake it.
The fougasse had a crisp crust with a tender crumb. The flavors of the rosemary and thyme really stood out and complimented the bean soup we ate it with. I think this recipe is definitely a keeper.