Roquefort and walnut fougasse from Baking with Passion (Baker & Spice): Exceptional Recipes for Real Breads, Cakes and Pastries by Dan Lepard and Richard Whittington

  • rye flour
  • Roquefort cheese
  • walnuts
  • bottled water
  • fast-acting yeast
    Instant yeast appears similar to active dry yeast, but has smaller granules with substantially higher percentages of live cells per comparable unit volumes. It is more perishable than active dry yeast, but also does not require rehydration, and can usually be added directly to all but the driest doughs. Instant yeast generally has a small amount of ascorbic acid added as a preservative. (Wikipedia) Buy Now
  • Maldon salt
  • strong white flour

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

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