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Recipe Name: Fougasse Aux Grattons (provencal Flat Bread With Cracklin Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Breads Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 8

Ingredients:
1 Active dry yeast
1 Pound(s) Flour*
250 Tepid water
1 Egg yolk, beaten
1 Pound(s) Belly of pork, diced
2 Pound(s) Pork fat, diced
12 Tablespoon(s) Dry white wine
Directions:
Flour should be a mixture of unbleached white bread flour with 2
generous handfuls of buckwheat flour, sifted together. If you can't
find the buckwheat flour, don't worry about it. For the dough: Stir
together the yeast and a handful of flour in enough water to make a
runny batter. Leave for 1 hour. Warm the remaining flour in the oven,
mix in salt and make a well in the middle. Pour in the yeast mixture
and add enough tepid water to make a moist dough. Knead for 10-12
minutes on a lightly floured surface. Leave to rise in a large floured
bowl covered with a dampened cloth. When the dough has doubled in
size, turn out onto a floured work surface, punch down and flatten the
dough out. Add the grattons (see immediately below for how to make
them). Preheat the oven to 450F/250C. For the grattons: Cook the meat,
fat and wine over a very* gentle heat in a heavy covered saucepan.
Press down on the meat several times during cooking to render up as
much fat as possible. After 1 1/2 - 2 hours, pour the liquid off
through a strainer. (It can be used instead of olive oil for cooking,
and often was, in Provencal cooking.) Crisp the diced meat over higher
heat, straining off any liquid fat when necessary. To make the
fougasse, make the bread dough, and after the first rising mixin the
grattons. Then, with a knife, cut through the dough first one way,
then another. Reform into a ball and repeat. Gather the pieces
together into a mass, divine in two and form into two flat loaves,
slashed straight through their thickness in numerous places. Spread
the holes wider with your fingers. (You are striving for an effect
like a flat sheet of bread with holes like those of a slice of swiss
cheese.) Brush the top with the egg yolk and bake on a hot metal sheet
fgor 30-35 minutes until crisp and golden. Serve warm with a bitter
salad like endive or dandelion. NB: this is a very rich bread ++ more
like a salty shortbread than anything else. But very good. Recipe By
: From: Cindy@sierra.Uucp (Cindy Johnston File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip


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