Comments

Fougasse v Focaccia: What IS the difference? — 9 Comments

  1. Yay! This is great, Katie. I love seeing all the BBBBreads on one page together. Interesting that of all the various fougasses I made, you chose the one flanked by the bistro-type glasses of red wine. How fitting.

  2. Not sure what happened to my original comment I left yesterday, but I will try again!
    These look amazing and I can’t wait to give them a try.
    My question , Katie, is about french bread pans. Do you have one? What kind? I am looking for one on the internet and there are really only 2 in my price range. Chicago Metallic is one of them, but there are mixed reviews. Lots of flaking off of the non stick finish. The other is Williams Sonoma for $27, with perforated holes throughout the pans. Any recommendations?
    Thanks!!!

  3. Elizabeth, but fresh bread neeeeds red wine…. You know that. And I liked the pic 😉
    Cindy, no, I don’t have one…. at 75 cents a loaf, we just get it at one of the many local bakeries ;-)) Did you know, by law, there has to be at least one bakery open every day in every town in France? I would listen to MyKitchenInHalfCups – she’s the expert baker….
    inan, thanks….
    Tanna, I think I could manage a few myself – with a glass of red LOL

  4. I’m glad that particular bread making babe has been successful in her quest so far. I really can’t tell some of those breads apart. I just enjoy them with butter, jam, etc or plain. You don’t see all of these variations typically in my area and bakers concentrate more on different styles of the traditional loaf.
    You all should try comparing breads from a particular region of the world. Soon you will all have the tastiest slices of freshly made pastry to enjoy. If you need any help with tasting the products, you know you can let your readers help 😉
    I like that law in France. It makes sense.

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