{"id":2539,"date":"2010-12-01T09:01:46","date_gmt":"2010-12-01T16:01:46","guid":{"rendered":"https:\/\/artisanbreadinfive.com\/?p=2539"},"modified":"2010-12-01T09:51:49","modified_gmt":"2010-12-01T16:51:49","slug":"new-videos-coming-on-how-to-get-steam-into-your-oven-but-were-two-weeks-from-manuscript-deadline-so-heres-a-roasted-red-pepper-fougasse","status":"publish","type":"post","link":"https:\/\/artisanbreadinfive.com\/2010\/12\/01\/new-videos-coming-on-how-to-get-steam-into-your-oven-but-were-two-weeks-from-manuscript-deadline-so-heres-a-roasted-red-pepper-fougasse\/","title":{"rendered":"New video’s coming (on how to get steam into your oven); but we’re two weeks from manuscript deadline, so here’s a Roasted Red Pepper Fougasse…"},"content":{"rendered":"

\"cover-roasted-red-ppr-fougasse.jpg\"<\/p>\n

… …and I’m having trouble finding time to finish editing the video.\u00a0 Zoe and I have two more busy weeks of last-minute editing for our pizza and flatbread book (which will be out in October of 2011).\u00a0 I’ll get the new video up here as soon as possible (on how to get steam into your oven), but meanwhile here’s a re-print of an old post– on roasted red pepper fougasse– a gorgeous stuffed flatbread from France, which looks ahead to next year when we’ll be talking about flatbread all the time.<\/p>\n

When interviewers ask me for my favorite bread from the book<\/a><\/strong>, I always give the same answer–it’s this gorgeous roasted red pepper fougasse (foo-gass<\/em>)– a stuffed flatbread originating in the south of France.\u00a0 It may be because of where I first ate it (perfect fall day, after a bike ride with my wife).\u00a0 The rustic colors and flavors of Southern France burst out of this flatbread– carmelization of peppers highlighted by thyme, olive oil, and salt.\u00a0 It’s festive, but so easy to bake from stored dough.\u00a0\"\"<\/p>\n

Preheat the oven to 450F\u00a0for at least 20 to 30 minutes, with a baking stone<\/strong> <\/a>and a broiler tray in place to catch water for steam later.\u00a0 Let’s start with a beautiful red pepper:<\/strong><\/p>\n

\"1-the-pepper.jpg\"<\/p>\n

Now, quarter the pepper, discarding the seeds…<\/strong><\/p>\n

\"2-cut-pepper.jpg\"<\/p>\n

… and flatten the pieces.\u00a0 I used a cast-iron <\/a>pan here, but you can use whatever you want, so long as it can\u00a0withstand broiler heat. <\/strong><\/p>\n

\"3-flatten-them.jpg\"<\/p>\n

Slide under the broiler (or put on the grill, or right on a gas burner), with the skins closest to the heating element or flame)…<\/strong><\/p>\n

\"4-under-the-broiler.jpg\"<\/p>\n

… and char them– if you have a little more red remaining than this, that’s fine too. <\/strong><\/p>\n

\"5-fully-blackened.jpg\"<\/p>\n

Now dump them into a saucepan and cover them so that they steam their own skins loose— about ten minutes covered (off any heat). <\/strong>Traditionalists do this in a paper bag but the pan is easier.<\/p>\n

<\/strong>\"6-into-the-pancover-it.jpg\"<\/strong><\/p>\n

Peel them with your fingers.\u00a0 A little charred material will remain<\/strong>, and areas of the red flesh will be darkened.<\/p>\n

\"7-peel-peppers.jpg\"<\/strong><\/p>\n

Now, roll out one pound of any dough you like, to 1\/8-inch (I used the basic Master Recipe from the book<\/strong><\/a>).\u00a0\u00a0 I’d generally use a non-enriched dough here (no eggs or fat in the dough mix).\u00a0 Try to form an oval or rectangle.\u00a0 I assembled mine right on a liberally flour-dusted pizza peel<\/strong>, but you can assemble on parchment paper<\/strong> <\/a>for an easier slide into the oven.<\/p>\n

Slit one side (as in Mark Luinenburg’s<\/strong> <\/a>gorgeous photo below), and lay out the peppers on the other side (with their outer, peeled surface facing up).\u00a0 Sprinkle with thyme and coarse salt to taste.\u00a0 The salt is crucial to bring out the flavor of the roasted peppers.<\/strong> Use a pastry brush<\/strong> <\/a>to paint a little water around the edges to help make a good seal:<\/p>\n

\"8-peppers-and-slits.jpg\"<\/p>\n

OK, here’s the tricky part.\u00a0 Fold the slitted half over the peppers and crimp it to the dampened side.\u00a0 If the edges don’t meet nicely, just trim off the extra with\u00a0kitchen shears<\/a><\/strong>.<\/p>\n

\"9-fold-over-the-flap.jpg\"<\/p>\n

Brush with olive oil and sprinkle with more thyme.\u00a0 If you’re not using parchment\u00a0paper, make sure that the fougasse is moving well on the pizza peel; if not, nudge some additional flour underneath using a spatula.<\/p>\n

Slide the fougasse onto the hot stone<\/a>.<\/strong> Quickly add 1 cup of hot water to the broiler tray and close the oven door.\u00a0\u00a0\u00a0Bake at 450 F for about 25 minutes, or until golden brown.\u00a0 If you rolled the dough thicker than 1\/8-inch, it will need more baking to develop nice color and prevent an over-moist interior crumb next to the peppers.\u00a0 Bon appetit!<\/p>\n

\"cover-roasted-red-ppr-fougasse.jpg\"<\/p>\n","protected":false},"excerpt":{"rendered":"

… …and I’m having trouble finding time to finish editing the video.\u00a0 Zoe and I have two more busy weeks of last-minute editing for our pizza and flatbread book (which will be out in October of 2011).\u00a0 I’ll get the new video up here as soon as possible (on how to get steam into your […]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[4],"tags":[8,49,56,18,107,57],"yoast_head":"\nNew video's coming (on how to get steam into your oven); but we're two weeks from manuscript deadline, so here's a Roasted Red Pepper Fougasse... - Artisan Bread in Five Minutes a Day<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/artisanbreadinfive.com\/2010\/12\/01\/new-videos-coming-on-how-to-get-steam-into-your-oven-but-were-two-weeks-from-manuscript-deadline-so-heres-a-roasted-red-pepper-fougasse\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"New video's coming (on how to get steam into your oven); 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