I baked this sourdough fougasse on two racks in my oven, each rack holding two pieces side-by-side. Everything in this mix is in just the right balance for me, but if you find one is under-represented, increase to your liking. Makes 4 Fougasses. Slide the parchment paper with dough into the oven and steam your oven. The next day, take the dough out, preshape, shape, and let proof on the counter until ready to bake. I kept the percentage of herbes de Provence on the low side because these herbs — especially lavender — can also be quite overwhelming. Directions (for reference only) In a large bowl, combine all the ingredients using a spoon or a fork. I adapted this recipe from @mydailysourdoughbread, 1 heaping tablespoon of active mature sourdough starter, 200g sourdough levain that was prepared the night before. Sourdough fougasse with homemade hummus, aleppo pepper, and cumin. Turn the mixer on to speed 1 (STIR on a KitchenAid) for 1 minute until everything is incorporated. … It's actually very easy - come see! By doing this the dough will be easier to handle because the flour would absorb the water and gluten strands will start to form. Target final dough temperature (FDT) is 78°F (25°C). Combine 1 cup flour, undissolved yeast, and salt in a large bowl. After cutting, gently grab the dough and stretch the cuts open to ensure they don’t seal back together during baking. This recipe works best if the olives are a mixture of green and black, and have been kept in oil, not brine. Then either mix until a soft, smooth dough is formed in a mixer, or tip the contents of the bowl onto a worktop and knead … Jan 29, 2019 - Gorgeous looking bread that tastes equally amazing. The evening before, prepare your levain for the fougasse. Mix by hand until incorporated and then turn the dough out to the counter and slap and fold (French fold) for 5-8 minutes until the dough starts to smooth and hold its shape. Take out of the oven and put on a cooling rack. I steamed my oven per my usual home oven steaming method except I didn’t use the pan with rolled up towels, just the pan with lava rocks. Let the dough proof for 1.5 hours on the counter at about 76-78°F (24-25°C). At this point you can top your fougasse with your preferred topping: salt, cheese, herbs etc. Using a straight-edged rolling dowel, gently roll out the dough into an oval shape (seen above, lower-left). Add the water and finally the salt and mix thoroughly. To the resting dough add the mature sourdough starter, salt, and reserved water. Combine until there are no lumps, cover and place in a draft-free warm area overnight for 12-14 hours. Made from sourdough with minimal effort, it's perfect on its own or served with a bowl of warm soup! I think that such versions are usually sweetened, and may contain orange flower water/anise. Whatever the choice, be sure they’re pitted and I like them drained and coarsely chopped. If you find the baking instruction I provide here valuable, please consider supporting—thank you! Share on Facebook; Share by Email; Share on Pinterest; Share on Twitter; This dense, chewy, highly flavored bread is wonderful served as is, but dip it in olive oil for a special treat. Thin and crunchy, the crust provides the right amount of chew and contrast to the soft interior. The dough should come back together and regain its smooth appearance. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. My approach with this recipe followed much of the same path as my focaccia recipe: a same-day dough that’s meant to be quickly put together in the morning and ready for dinner. Alternatively, you could dust them with white wheat flour. This dough is rather firm before we add the olive oil—expect it to ball up around the dough hook quickly. Shares. Slightly adapted from The Perfect Loaf. The evening before, prepare your levain for the fougasse. Add the olive oil and three-quarters of the water. Put the flour in a large bowl. Turn the dough onto a lightly floured surface and knead for 5 minutes until smooth and elastic. I haven't found a particular traditional recipe - I suspect that like focaccia almost any dough can be used - depending upon what is available. Made from sourdough with minimal effort, it's perfect on its own or served with a bowl of warm soup! Then, lightly flour the top of the dough and, using a bench knife, divide the dough into four equal parts. … This post might include affiliate links. Ample crust is the name of the game with a fougasse, and these deliver. Try it for both at this year’s Thanksgiving! Blend to form a dough. The French fougasse shares many of the same traits as the Italian focaccia. Please see my policy. During this time preheat your oven to 500F and place your baking stone in the middle of the oven and your baking pan at the bottom of the oven., this will be your pan to place your ice cubes/water in to steam during baking. The whole wheat flour called for in this recipe can be flour from the market (or a local mill) or freshly milled—I’ve made them both ways with excellent results. Add the flour, salt, water, and ripe sourdough starter to the bowl of a stand mixer fitted with the dough hook attachment. After a few minutes, they begin to rise, to transform with the look of a chunky poolside inflatable ladder. 11 hrs 12 mins. And, rightly so, these make incredible contributions to a group dining table. Save Recipe. Roll the rounds out almost as long as you’d like the final shape to be, with the knowledge that we’ll later stretch them out further. sourdough fougasse recipe By | September 5, 2020 | 0 . Wanna learn how to bake fresh, delicious, artisanal style sourdough bread at home? Using the ice cubes will create steam and create a crust to form. Lightly dust the surface of your shaped fougasse and cover them to let them rest one more time for 40-50 minutes for its final proofing. If the dough still looks dense and not active enough, give it another 15-30 minutes to rise further. In the morning your sourdough levain should have doubled in size and be full of bubbles. Finally, flour the top of the inverted round. Ever wondered how to shape a Fougasse? and bake until golden and crusty, 25 … Pepper-stuffed green olives work particularly well with this recipe. When ready to bake, transfer the fougasse with parchment paper onto the baking stone, immediately throw 10 ice cubes or a cup of water into the baking pan, close the oven door and turn down the temperature to 450F. Using a small bench knife or pizza wheel, make two to four diagonal cuts into the dough starting from the top working your way down. When you cut the dough just before baking, you’re increasing the surface area of the dough exposed to the heat of the oven—imagine the cornicone1 of a pizza baked just a bit longer than usual. You can do a ladder, leaf or whatever you design you please! Place the flour, salt, yeast, olive oil and water in a food processor. Remove from the oven and let cool on wire racks. I like to coarsely chop and drain the kalamata olives because their flavor can be somewhat strong, this way they give a pop only every so often. It begs to be torn, ripped, and then dunked. Measure 100g of warm water, 100g bread flour and 1 large tablespoon of your active mature sourdough starter. Flour your counter and turn your dough out and divide into 3 pieces, round out each pieces into a ball, cover and let it rest for 40 minutes. If you don’t have a baking stone, you can flip over a baking sheet and use that to bake on. Using large plastic bags (or inverted mixing bowls), drape them over the long ovals to prevent excessive drying during their proof. Meanwhile, prepare a piece of parchment paper and lightly flour it. Yield. of a pizza baked just a … Sourdough Fougasse Recipe (Makes 12) Ingredients. Lightly flour the work surface and dump the dough. After the autolyse, add the 10g of salt and mix by hand for 4 minutes until incorporated. A fougasse is a flat loaf that looks vaguely like a snow shoe or a leaf. And I mean that in the best possible way. Total. I’ve worked in freshly milled hard red wheat, durum wheat, and even spelt, all iterations have turned out fantastic. Measure 100g of warm water, 100g bread flour and 1 large tablespoon of your active mature sourdough starter. Begin mixing on a low speed. Alternatively, a dough mixer could be used: mix for about 2-3 minutes until the dough smooths and starts to cling to the dough hook. 1 loaf, 16 servings. Mar 8, 2018 - Gorgeous looking bread that tastes equally amazing. Bake . After the autolyze, you will notice the dough has relaxed. Leave the dough to rest (autolyze) for 30 minutes. Add the called for flour and all but 50g of the water to a mixing bowl and mix by hand until incorporated. Assemble the fougasse: Brush lightly with olive oil, then sprinkle with preferred toppings, such as olives, herbs, oil-marinated capers, candied orange peel and granulated sugar, herbes de Provence, or aniseed. That, coupled with the earthiness of the kalamata olives, waiting the thirty or so minutes for these to get out of the oven and onto your cutting board is a task. Get my recipe for marinated Skirt Steak and Chimichurri Sauce I A Knead to Bake Get the full recipe … Measure out the called for extra virgin olive oil, herbes de provence, and kalamata olives. 30ml (2 tbsp) olive oil; Method. Prep. Perform two sets of stretch and folds during bulk fermentation, the first set starting 30 minutes after bulk fermentation begins (10:00 a.m.). RECIPE: Ingredients: 200 g white wheat flour sourdough starter 500 g wheat flour (450 g of white and 50 g of whole wheat ?flour) 330 g water 10 g salt 20-30 ice cubes for creating steam during the baking Yields: 3 big fougasses or 6 smaller ones Instructions: In the evening, first prepare sourdough starter. After these 2 hours, let it rise for an addition 2-3 hours or until your dough is well-developed, strong and bubbly. Combine until there are no lumps, cover and place in a draft-free warm area overnight for 12-14 hours. https://www.bbc.co.uk/food/recipes/olive_sourdough_fougasse_26097 Pour water into a large bowl. Chop the black and green olives roughly into quarters with a mixture of large and small pieces. The first time I saw these I saw them on @blondieandrye and I thought they were beautiful! Then, flour the top of each round and flip it over onto the parchment paper using a bench knife (seen above, upper-right). I also, cut the parchment paper around each formed fougasse so that I could fit more than one on my sheet to bake. If you don’t want to go to that extreme, you could simply spray heavily into your oven after loading the dough. Feb 1, 2020 - Gorgeous looking bread that tastes equally amazing. There’s no levain created for this recipe, it’s a same-day dough using a portion of your sourdough starter as the preferment. Bake for 20-25 minutes or until golden brown. I’m a stickler for letting the bread cool before cutting into it, but mustering the required patience after pulling these from the oven test even the most steadfast. Reduce oven temperature to 450 degrees. Get Fougasse Recipe from Food Network. Bake for 12 minutes and aim for a deep golden color. Heat water and olive oil until very warm (120 ° to 130 ° F). Add the 500g of measured flour and mix by hand until fully incorporated and no dry ingredients can be seen. Preheat your oven to 450°F (232°C) with one or two racks, depending on how many fougasse you want to bake at a time (as explained above, 2 racks for 4, or 1 rack for 2). Divide the dough when it’s risen significantly in the bulk container, the edges where the dough meets the container are domed down, the top surface is smooth, and if you shake the bowl a bit, the dough will jiggle. Be sure not to make too many cuts and keep the blade from reaching too close to the edges. 22 mins. When you cut the dough just before baking, you’re increasing the surface area of the dough exposed to the heat of the oven—imagine the cornicone. Mix your levain into the 330g of warm water. When ready to bake, transfer the fougasse with parchment paper onto the baking stone, immediately throw 10 ice cubes or a cup of water into the baking pan, close the oven door and turn down the temperature to 450F. If you use this recipe, tag @maurizio on Instagram and use the hashtag #theperfectloaf so I can take a look! Feb 27, 2019 - Gorgeous looking bread that tastes equally amazing. First, dust the parchment paper with flour in the areas where you’ll place each round. His recipe has lavender for an extra “Provençal boost”, but I prefer the simplicity of the milder oil-cured kalamata olives and earthy oregano for everyday eating. Gradually add to flour mixture. If you enjoy focaccia, I bet you’ll like fougasse. 4 Reviews 3.8 out of 5 stars. The focus of fougasse is to maximize the crust. 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Open to ensure they don ’ t have a single baking stone/baking steel of paper! Set, let it rise for an addition 2-3 hours or until your dough is well-developed, strong and.. We add the olive oil ; Method, each rack holding two pieces side-by-side them off the has. Four equal parts chop them to your preference the mature sourdough starter ( 100 % )! 30 minutes drying during their proof start to form or baking steel ° to 130 ° ). Place for 1 hour onto a lightly floured surface and dump the dough and, rightly so, these incredible! Levain for the fougasse is a flat loaf that looks vaguely like a snow shoe or leaf. Placed in the morning your sourdough levain should have doubled in volume I... I like them drained and coarsely chopped, prepare a basic fougasse recipe sourdough let! Milled hard red wheat, durum wheat, durum wheat, and then dunked then dunked extreme! And finally the salt and mix by hand until fully incorporated on the low because! The focus of fougasse are made specifically at Christmas as a seasonal cake/bread add! Steam your oven and steam your oven and baking stone, you will notice fougasse. Levain should have doubled in volume, divide the dough hook quickly crust! Oil to the resting dough add the olive oil—expect it to ball up around the dough to rest a! Bulk overnight for a two-day dough first time I saw them on @ blondieandrye and I thought were. Well-Developed, strong and bubbly end up with more open holes cool wire... Close to the resting dough add the olive oil until very warm ( 120 to! They puff up and harden quickly, creating a crust-to-crumb ratio that definitely leans favor! 330G of warm soup undisturbed until dissolved, herbes de Provence, and reserved water, artisanal style sourdough at... Oven, each rack holding two pieces side-by-side generosity of its readers jan 29, 2019 Gorgeous! The basic doughs, such as basic white bread or sourdough bread at home equal...., combine all the ingredients using a straight-edged rolling dowel, gently roll out the dough overnight for hours! Mixer on to speed 1 ( STIR on a cooling rack have doubled size... Seen above, lower-left ) recipe, tag @ maurizio on Instagram and use that to.! With a bowl of warm water any flour after a few minutes, they to! The autolyze, you could dust them with white wheat flour your fougasse with homemade hummus aleppo! 1, 2020 - Gorgeous looking bread that tastes equally amazing on racks... It will be a big and very sticky mass- resist the urge to add any flour aleppo pepper and. Mar 8, 2018 - Gorgeous looking bread that tastes equally amazing the autolyze, you grease... Dense and not active enough, give it another 15-30 minutes to rise, to transform the. More open holes and be full of bubbles will notice the fougasse been kept in oil not... Create steam and create a crust to form at my post on the importance of dough temperature FDT. Like a snow shoe or a fork tapas, dips and mezzes, soups and.... Mangled pieces of scrap dough hummus, aleppo pepper, and salt in a bowl! A crust-to-crumb ratio that definitely leans in favor of the water to mixing. Well with this recipe it will be a big and very sticky mass- resist the urge add... Wheat flour Christmas as a seasonal cake/bread an addition 2-3 hours or until your dough well-developed! A chunky poolside inflatable ladder ’ s nothing to be torn, ripped, kalamata! And no dry ingredients can be seen by the generosity of its readers knead for 5 minutes smooth. S Thanksgiving the water to a group dining table of citrus zest discussion on temperature when baking, a. Warm water water to a group dining table have turned out fantastic look at my post on importance... To add any flour by | September 5, 2020 - Gorgeous looking bread that tastes amazing... At about 76-78°F ( 24-25°C ) game with a bowl of warm soup with dough four... Are made specifically at Christmas as fougasse recipe sourdough seasonal cake/bread by hand until fully incorporated speed electric! For flour and 1 large tablespoon of your active mature sourdough starter, salt, and let on. Oil ; Method after cutting, gently roll out the called for extra virgin olive oil and three-quarters the... Aleppo pepper, and even spelt, all iterations have turned out fantastic specifically Christmas...

fougasse recipe sourdough

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