21 Comments
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Domenica Marchetti's avatar

Looks wonderful!

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Jamie Schler's avatar

Thanks!

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Domenica Marchetti's avatar

Been thinking about our recent conversation. Let’s follow up soon 😘

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Lorraine Tilbury's avatar

oh that looks just delightful. it's so satisfying to make this kind of thing, thanks for sharing its history!

I use my bread machine to prep the dough, on the "dough only (no baking)" setting. haven't tried this recipe yet but I've done it many times for brioche and Kugelhopf and it turns out perfect. 🙂

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Betty Carlson's avatar

Fascinating. I actually had no idea that fouace wasn't just an Aveyronnais specialty, nor that fouaces and fougasses were related. I do think they are more prevalent here than other parts of the SW that I get to -- I don't notice them in every bakery in Albi or Toulouse like I do here. There is still a specific fouacier in Espalion, population about 5,000.

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Jamie Schler's avatar

I think they’ve remained popular in some regions and not others. They are really hard to find in Nantes and in Chinon.

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Betty Carlson's avatar

OK, I misunderstood thinking you meant they were fairly easily found everywhere in France. I just took a look and today they would seem to be especially popular in Aveyron, Cantal, and Lozère. I've been lucky enough to eat "fouace perdu" and also fouace ice cream made by a local chocolatier.

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Jamie Schler's avatar

Oooh Fouace ice cream!

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Barbara Coats's avatar

Wonderful. Thank you.

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Jamie Schler's avatar

You are welcome, Barbara!

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Jack Ohman’s You Betcha!'s avatar

I’m Rabelaisian…and I vote!

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Jamie Schler's avatar

Oh, you are perfectly Rabelasien!!! Cheers!

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Isobel Novak's avatar

What type of flour do you use for the Fouace? Bread flour?

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Jamie Schler's avatar

I use regular French all-purpose.

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Lisa McLean's avatar

I’m definitely trying this today Jamie. Excellent post again, thank you

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Ruth Stroud's avatar

This is such a fascinating histoire of la fouace nantaise! At first glance I thought it was a brioche or challah, but its history and certain added ingredients (rum and orange water!) make it something quite different, yet somehow familiar. I’m hoping to make it soon. Merci, Jamie!

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Elizabeth OBrien's avatar

A fascinating, enticing read. We will definitely try your recipe. Thank you.

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Paula's avatar

Oh dear Jamie, I’ve been going through a good bread craving lately, not that I need it. I don’t know if I’m ready to try to make this on my own. I don’t know how to find it in my area. Thank you for writing about it, I will search the local bakeries. I’m not optimistic here. If I don’t find them, I’ll get back to you.💚

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