Halloween Fougasse

Sacry fougasse

You can make these ‘boogasse’ out of any bread dough. I had a pumpkin so I made my pumpkin bread recipe for these. They made the perfect accompaniment to pumpkin soup.

Fougasse is normally one large cut in the centre of the dough and several smaller cuts up the side to give a leaf effect but they are perfect for making at Halloween. I made three large ones but you could make them smaller and get 6-8 fougasse out of a dough made with 500g of flour.

To make these, make your dough in the usual way. You can use my recipe for a simple white dough. Once the dough has proved and is light and airy. Preheat your oven to 220C, 425F, gas mark 7 and place a solid baking sheet on the shelves to heat up. Scrape it onto a lightly floured or oiled surface and cut it into as many pieces as you want. Flatten each piece out into an oval shape. Using the corner of a plastic scraper or a knife cut small gashes where you want the eyes and mouth. Stretch these to make large holes, bearing in mind that they will become smaller holes during baking. Place them directly onto the hot baking sheets in the preheated oven and bake for 10-20 minutes sending on the size of fougasse and your oven. Leave to cool on a wire rack.

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