Sage and Garlic Mini Fougasse

This is me tackling this week's technical challenge. Since I have made a herb fougasse before I thought I would make little ones brushed with a garlic and sage butter.

The fougasse itself is just right, with an uneven crumb structure, browned and crisp exterior and soft inside. The butter has a delicious garlic and sage flavour, with the two working wonderfully together. It adds a slight richness and a great kick to the otherwise plain bread. I think this is a great take on this week's challenge. All in all, I am very happy with their look and bake. They aren't oily like the Bake Off's recipe and have a uniform yet homely look.