Baking Bliss

Day 1 of my 5-day baking course at the Bertinet Kitchen. Do you like the fougasse?

A fascinating and at times frustrating day, as I just couldn't get the hang of simple techniques such as moving the bread around without getting the sticky bottom onto the smooth top.

We made fougasse, focaccia, olive and almond twists, a tin loaf and flamiche (onions, cheese and leeks strewn onto the dough).

And I get to go back again tomorrow!