35 lines
1.3 KiB
Markdown
35 lines
1.3 KiB
Markdown
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# Fougasse
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Recipe yields 6 fougasses
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### Ingredients
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* 10 grams fresh yeast
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* 5 grams dried yeast
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* 3 grams fast-action dried yeast
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* 500 grams strong bread flour
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* 10 grams salt
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* 350 milliliters water
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* 200 grams white flour
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### Directions
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Preheat the oven to 250℃.
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Rub the yeast into the flour. Add the salt and water, and mix to combine. Leave to stand for 10 minutes to allow the flour to absorb the water.
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Knead until smooth, form into a ball, and return to a clean, oiled bowl. Cover with cling film and rest in a warm place for 1 hour.
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Flour your work surface well. Gently ease the dough from the bowl, taking care not to knock out any air. Cut in half, then cut each half into three roughly-equal rectangles.
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To shape each fougasse: make a large diagonal cut across the centre, then three smaller cuts fanning out from each side. Gently open up the cuts to form holes.
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Lift onto a lightly-floured baking tray and transfer immediately to the hot oven. Mist the inside of the oven with a water spray. Close the oven door, turn the heat down to 230℃, and bake until golden brown (10-12 minutes).
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Variations: after kneading, but before resting the dough, you can mix in some halved olives, roasted peppers or onions, or rosemary or thyme leaves.
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### Meta
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author: Richard Bertinet, "Dough"
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tags: Bread
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