fougasse provençale + rustic white bread

INGREDIENTS

• 2 envelopes yeast
• 1/2 cup warm water at 110°F
• 8 ounces bacon
• 2 cups water, divided
• 1 tablespoon herbes de provence
• 4 3/4 – 5 3/4 cups bread flour
• 1 cup whole wheat flour
• 1 tablespoon salt
• 1. Whisk yeast into 1/2 cup warm water and set aside.
• 2. Chop bacon and saute until lightly browned. Do not overcook. Remove bacon, place on absorbent paper and blot off grease. Reserve and refrigerate 4 tablespoons of the bacon fat. (Butter can be used as a replacement if your, um, lard quantity comes up sh
• 3. Bring 1 cup of water to a boil, remove from heat and add herbs. Steep 15 minutes and add 1 cup cold water.
• 4. Combine flours and rub in solidified bacon fat until completely incorporated.
• 5. Make a well with the flour and add salt, herb/water mixture and yeast/water mixture. Form a dough and knead smooth.
• 6. Place in an oiled bowl, cover and ferment until doubled. Deflate and knead in bacon. Cover dough and let rest 10 minutes.
• 7. Divide into 3 or 4 pieces. Place the first piece of dough in a lightly floured work surface and gently press and stretch it into a slightly elongated half-oval that measures about 8 inches across at the base. Transfer it to a parchment lined pan. Repea
• 8. Use a pizza wheel to cut 2 slashes down the center of the half-oval, and 3 or 4 diagonal slashes on either side of the center slashes.
• 9. Cover the fougasse with a towel a repeat with the remaining dough.
• 10. Let the fougasses rest for about 10 minutes, and then gently pull in both directions to make the fougasse a couple inches wider and longer, opening up the slashes. Proof 100%.
• 11. Bake at 450°F with steam for 20 to 30 minutes.
• 2 cups warm tap water, about 110 degrees
• 2 1/2 teaspoons (1 envelope) active dry yeast
• 5 1/4 to 5 1/2 cups unbleached, all-purpose flour
• 4 teaspoons salt
• 1/3 cup flour for dusting the loaves
• Cornmeal for the pans
• 2 small cookie sheets or a large (at least 11×17-inch) jelly roll pan