Gozney's video: Flamiche aux Poireaux and Fougasse Guest Chef: Richard Bertinet Gozney

Read the recipe here: https://www.gozney.com/blogs/recipes/flamiche-aux-poireaux-and-fougasse-recipe The dough recipe here makes enough for 2 Flamiche- or you can use the remaining dough to bake a few fougasse! You can double the yeast and omit the ferment if you like, or with a bit of forward planning, you can make the ferment and emulate the great Richard Bertinet himself! bertinet.com Richard Bertinet is a baker & chef who teaches at his cookery school, The Bertinet Kitchen in Bath as well as consulting for restaurants, food manufacturers and supermarkets around the world. Stay connected with Gozney! Web: https://www.gozney.com/uk/products/ho... Twitter: https://twitter.com/gozneygroup Instagram: https://www.instagram.com/gozney/ Facebook: https://www.facebook.com/roccbox/ Pinterest: https://www.pinterest.co.uk/roccbox/