Fourneau Recipes

Great crust to crumb ratio, excellent for freezing, and just right for eating in a day, torpedos satisfy. This technique turns out two of them from a dough rested as a batard. It's a fun and easy way to add another shape to your baking repertoire!

Sourdough Demi Baguettes Recipe and photos by Baker Diana Carbonell of The Dandy Bambi  Makes 4 demi baguettes Ingredients 150g sourdough starter (100% hydration, peak rise) 380g water 350g high-protein bread flour 130g all-purpose flour 10g salt All-purpose flour, to dust bench/counter when shaping Rice flour, to dust bread basket or baker’s couche Tools Large bowl with lid Fork or dough whisk Bench knife 4 demi baguette bread baskets (12” long) or a proofing couche and baguette peel Lame or sharp blade Fourneau Bread Oven Grande 2 Fourneau baking trays Cooling rack Directions 1. Prepare your sourdough starter. Approximately six...

At Fourneau we don’t eat to live, we live to eat. That means always making room for good food. It’s in that spirit that we’re happy to present Fourneau Factory Lunch, recipes from the factory floor. Well, not literally from the floor … too many metal shavings to brush off. Each lunch is an entire meal containing a few recipes which of course can be cherry picked or mixed and matched. But if you're ever looking for inspiration for a simple meal–lunch or dinner, inside a factory or outside of one–our factory lunches are a safe bet. The bread below...

Oyster mushrooms are such a delight to find. Their soft, delicate shapes emerging from a nurse log is nothing less than mystical, and a simple preparation on toast feels like an ideal way to enjoy these special fungi.