Fouées

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    2hrs 40mins
  • Serves icon
    Serves
    8
  • Calories icon
    Calories
    91
based on 1 ratings

Fouée is a small ball of bread, baked in the oven and filled with rillettes, grillon, mushrooms, mogettes or butter, depending on the region. This traditional recipe can be found in the rural areas of western France, but also further south. Originally, fouées were small pieces of dough used to assess the temperature of the wood-fired oven before baking the bread. Too hot and the dough would burn; too cold and the dough would not rise. Exactly right, and the dough puffed up to make the fouée! Traditionally, the whole family would get together once a week and while they waited for the oven to get hot enough to bake the bread, they would make fouées with the leftover bread dough. They were filled with food left over from the previous day. But over the years, real recipes appeared. Some bakers also made them for the factory workers, who ate them for breakfast before starting work in the morning.

recipe updated Aug 31, 2024

Ingredients

  • Water icon
    Water
    130 g
  • Dried yeast icon
    Dried yeast
    1 teaspoon
  • Bread flour icon
    Bread flour
    200 g
  • Salt icon
    Salt
    ¼ teaspoon

Tools

  • kCook icon Oven
  • kCook icon Chef Patissier XL
  • kCook icon Baking tray - large

Step preview

  1. Make the dough:
  2. Add the ingredients into a jug and stir to dissolve
  3. Let rest - 5 minutes
  4. Fit the Dough Tool
  5. Add the ingredients into the warming bowl, fit the splashguard
  6. While the machine is running, slowly pour the yeast mixture and knead - 5 minutes, speed 1
  7. Remove the Dough Tool
  8. Transfer the dough onto a work surface and roll into a ball
  9. Lightly grease the warming bowl
  10. Place the dough ball back into the warming bowl, fit the splashguard
  11. Prove - 1 hour, heat setting 2, speed Off
  12. Line the baking trays with parchment paper
  13. Remove the dough from the appliance bowl
  14. Gently knock back the dough then divide into 40 pieces
  15. Using a rolling pin, roll each dough portions into 10 cm circle
  16. Place the dough circles onto the prepared baking trays and cover with damp cloth
  17. Prove in a warm place - 1 hour
  18. Preheat the oven - 240ºC
  19. Bake until the dough puffs up - 10 minutes, 240ºC
  20. Remove from the oven and allow to cool slightly
  21. Serve
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