DEBRIS.COMgood for a laugh, or possibly an aneurysm

Pictured are my first two attempts at fougasse, a French flatbread that is analogous to focaccia, which is Italian. These two loaves actually looked better than they tasted; I’d overbaked them, mistakenly believing the crumb would benefit from additional gelatinization of starches, when in fact the breads aren’t very thick, and were already baked through.

The things that look like lesions are basil leaves and hunks of parmesan, romano, and garlic. (I regret to say I hadn’t any pine nuts.)

Overnighting the rest of the dough in the cooler resulted in a vastly improved bread. This is surprising because the dough was already 3 days in the making. But I guess additional time is nearly always a good thing.