Fougasse & Epi

When I first laid eyes on them I just knew I had to recreate them in my own kitchen!! I think they looked very pretty and elegant, don't you?

These breadsticks are fairly easy to make. I used Bertinet’s basic white bread dough recipe but I think any similar recipe can probably let you have the same results. I think I got the ‘look’ nailed down, the challenge is probably to make them more crusty. Actually, they were fine when they came out of the oven but after cooling, let’s just say that they were a little crust-shy. :( Sigh, really need to improve my baking skills here. Tried using the tips from RB’s book but guess I still got lots of room for improvement.

Bertinet's Fougasse.

Another picture.

As you can see, they are quite fun to make!

With one batch of RB's white basic dough, this is what I made.
My family enjoyed eating the Epi’s most. I think the main attraction is because they were smaller and more fun tearing them and savouring each roll, then going back for more!!

We ate them dipped with jams and spreads. Alternatively extra virgin olive oil dip would have also been perfect. Admitedly they were a little bland on its own - I think they would be perfect for teething toddlers!!! Ha ha.

Nevertheless, I am very satisfied with them and will definitely make them again, hopefully they can be crustier the next time around!!