Description
Fouace Nantaise, a soft, brioche-type bread with a splash of rum and a hint of orange, is formed in the shape of a six-pointed star and featured every year during the annual grape harvest festival.
Ingredients
450 grams all-purpose spelt flour, divided, plus more for kneading *
125 grams whole grain spelt (I used home-milled)
1 3/4 teaspoons instant dry yeast
1/2 cup (115 ml) milk, warmed to body temperature
1/2 teaspoon fine sea salt
1/4 cup (50 g) sugar
7 tablespoons (100 grams) unsalted butter, softened to room temperature
1 small juice or wine glass of rum, about 3 ounces (90 ml) (I only had 10 grams left in the bottle so that’s what I used)
1 tablespoon (11 grams) orange extract
4 eggs, lightly beaten
1 additional egg for egg wash, lightly beaten
* Spelt typically absorbs less water and since I didn’t adjust the hydration, I increased the amount of flour used from 500 to 575.
Instructions
In a large bowl, whisk together the dry ingredients (375 grams all-purpose spelt, 125 grams whole grain spelt, yeast, salt, sugar).
In a separate bowl, stir together the warm milk, eggs, extract, and rum. Add the wet ingredients to the dry ingredients and mix with a Danish dough whisk or wooden spoon until the mixture is well blended.
Let the mixture rest for 15 minutes, then thoroughly incorporate the softened butter into the dough using your fingers.
The dough will be very sticky.
Remove the dough to a floured work surface. Knead the dough, adding enough extra flour until the dough is no longer sticky and is soft, smooth, and homogenous.
Shape the dough into a ball and place it back in the bowl. Cover with a kitchen towel and let it proof for 1 hour at a warm room temperature.
Carefully divide the dough into 7 equal parts. My dough weighed 2 1/2 pounds/1052 grams so each piece was around 150 grams. Form into balls and place one in the center of a parchment-lined baking/cookie tray. Place the other balls of dough closely around the outside of the center ball to form a star shape. Don’t worry if there are gaps between the balls of dough.
Cover lightly with a piece of plastic wrap then a clean kitchen towel and allow to rise until doubled in size, 30-45 minutes.
Preheat the oven to 350°F (180°C).
Brush the dough with the beaten egg and bake for 25-30 minutes. The fouace will have risen and be a deep golden brown. The “branches” of the star will have just started to pull away from the center ball of brioche.
Notes
Adapted from Fouace Nantaise by Jamie of Life’s a Feast
The original recipe said to bake the loaf for 40 minutes. I took mine out of the oven after 30 minutes, but I should’ve taken it out a bit sooner. Be sure to watch your loaf.