Name: 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 short.); 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. Repeat with the remaining pieces of dough.; 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

Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

Bread + buttertop 7% of all pairs

Smell alikemoderate

Cooked together27,232 recipes

Shared aroma: delta-decalactone (sweet, creamy).
Bread + wheattop 10% of all pairs

Smell alikestrong

Cooked together209 recipes

Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).
Flour + wheattop 12% of all pairs

Smell alikemoderate

Cooked together4,373 recipes

Shared aroma: isobutyraldehyde (malty, green).
Flour + buttertop 12% of all pairs

Smell alikelow

Cooked together124,287 recipes

Shared aroma: isobutyraldehyde (malty, green).
Wheat + buttertop 14% of all pairs

Smell alikemoderate

Cooked together2,002 recipes

Shared aroma: (z)-4-heptenal (biscuit, cream).

Flour and butter barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Lard	1 tbsp (12.8g)	115
Butter	1 tbsp (14g)	102
Bacon	1 slice cooked (8g)	43
Salt	1 tsp (6g)	0
Water	not in our table	0
Pizza	not in our table	0

Fougasse Provençale + Rustic White Bread