Recipes

Fougasse

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Fougasse

Fougasse

Recipe Courtesy Chef Bryan Woolley

Ingredients:

  • 2 cups old fermented dough
  • 6 cups flour
  • 2 1/2 cups water
  • 2 tsp salt

Directions:

  1. The old fermented dough is simply 2 cups of dough from a previous bread batch that has been allowed to ferment. To do this, place the dough in a bowl, spray with vegetable spray, cover with plastic wrap and set it out on the counter for a couple of days. The dough will rise so make sure the bowl is large enough. When the dough falls it’s ready to make the fougasse.
  2. Put everything in your mixing bowl and mix for a about 30 minutes. It takes a while for the gluten development. When the gluten is formed, you will start to see sheets of dough forming against the side of the bowl and being pulled back into the dough.
  3. When the dough is ready, turn the machine off, remove the mixing bowl from the mixer, spray with vegetable spray and cover with plastic wrap. Allow the dough to double in size.
  4. Remove the dough from the mixing bowl and divide into 6-8 portions.
  5. Let the dough portions rest for about 10 minutes before shaping.
  6. To shape using you fingertips to spread the dough into a leaf shape.
  7. Once shaped, use a sharp knife to cut a long slit vertical down the center of the dough. Do not cut through the edges.
  8. On each side of the vertical slit, cut 4-5 horizontal cuts. Transfer the prepared fougasse to a baking sheet, open up the cuts, brush with olive oil and let the dough rest for about ten minutes.
  9. Pre-heat your oven to 400 degree’s. Once the prepared fougasse has rested, place in the pre-heated oven for about 25 minutes or until golden brown. Remove from the oven and let it cool. When cooled, brush with olive oil and sprinkle with large flaked salt if desired. Serve and enjoy!

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