La Fouace Bread

My next new Bread is french : La Fouace Bread - and I think it's perfect! -nutty and salty,where is your butter ?.. ; No I'm not tired of baking breads at home, in this way I can travel all around the world, from my realy small kitchen .. ; It's amazing to get a new taste, fine (and soft) texture, different color , a great smell.. every time again.I'm not sure my Fouace is shaped traditionally , so please, you can correct me, I will be thankful for that :-). ; The La Fouace de laguiole site writtes .."La Fouace is a very old traditional cake that came out of the region of Rouergue (presently the department of Aveyron in the south of France)..."; in the wikipedia with Google Translation Text help I'm reading .." The fouace / fouasse, is a pastry making, originating in Rouergue. In the beginning, it was about a wafer of wheat flower not raised which was cooked under ash... . Today, its preparation is composed of flour, leaven, butter, eggs, milk, sugar, water of flower of orange tree, salt.." ; SO is it a cake ? anyway.. only salted butter is needed now ,oh I love this Bread !! ;-)
 

La Fouace7 gr dry active yeast (=2 ts)
1/3 cup lukewarm water
4 1/2 cups AP white flour (=630 gr)
2 ts salt
1 1/2 cups lukewarm milk
3/4 cup walnuts
100 gr butter, softened
1/2 cup whole wheat flour
cornmealMake 1 large loaf
H O WMix the yeast into the water and allow to soften.measure the flour into a large mixer bowl (or a large bowl if you mix it by hand), add the salt.
make a well in the center, place the softened yeast into the well ,add the milk; stir the dough thoroughly.
chop the walnuts coarsely,blend the walnuts and softened butter into the dough, knead for few minutes.
knead in the whole wheat flouras is necessary for the dough to hold its shape.place the diugh in a large bowl,alow to rise until doubles in size -about 2 hours.punch down, knead for 5 minutes; shape into a ball and place on a baking sheet, lightly sprinkled with coarse cornmeal.
press the dough down slightly to form a rounded loaf; cove and allow it to rise for 20 minutes.make a shallow slash in the top of the bread .
place the baking sheet on the middle shelf of an oven preheated to 425F (=220c),fill a small pan with hot water and set it on the bottom of the oven.bake the bread for 30 minutes at 425F (220c);
remove the hot water, reduce the oven temp. to 300F (150c) and bake 30 minutes longer.cool on a wire rack.

above the perfect loaf, after 1 hour in the oven ..

the dough ,1 1/2 hours later

adding soft butter and nuts

מתכוני מפגש פורום אוכל ווינט שנת 2002-קובץ וורד הכולל עשרות מתכונים- לא ניסיתי אף אחד בבית- לשימושכם

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