I made this bacon and onion Fougasse from the recipe in Paul Hollywood’s 100 Great Breads months ago and meant to review the book and post the recipe. But life happened and the book went back to the library without me remembering to take notes. So, here’s the brief version – this book has loads of lovely sounding bread recipes, many of which are milk free or easily made so, but I don’t think it is a great introductory book. The very first recipe, where he goes into the most detail, is an amazing looking display bread in the shape of a sheaf of wheat. I think the statement that if you can make it you can make anything else in the book is probably true, but I’m not convinced someone who hasn’t made bread before could make it following his directions alone. Also, and I think this is because of where I’ve got to in my home bread making, I found a lot of the recipes rather dry and found myself upping the water content. Which, you could argue, is because I’m being influenced by French and Italian style bread and he is making English style bread.
Despite all these quibbles, this was lovely bread which worked as a snack in itself, without needing a dip or spread to soften it. So I’m sorry I didn’t take the recipe down and I may yet get the book out of the library again.