Fougasse

Technical stages for Fougasse :

• Leaven:
• Dilute the yeast with 150 g of tepid water.
• Add the flour. Mix until obtaining an homogeneous dough.
• Cover with a cloth and reserve during 12 hours in a tepid place.
• Twelve hours later... Remove the cloth.
• Refresh the leaven by incorporating 50 g of flour and 100 g of tepid water.
• Mix well.
• Cover with a cloth and reserve during 12 hours in a tepid place.
• Twelve hours later... Remove the cloth.
• Dilute the leaven with 300 grams of tepid water.
• Add the salt, the olive oil and the flour.
• Work the dough strongly until supple and smooth.
• Cover with a cloth and let raise in a tepid place (25°C) during 1 hour.
• Work again the dough on a flour-dusted workspace.
• Grease slightly a baking sheet.
• Roll out the dough.
• Cut strips in the dough.
• Cover with a cloth and let raise 30 mn.
• Thirty minutes later, remove the cloth and put in warm oven, at 230°C during 25 minutes.
• The fougasse swells slightly and begins browning.
• At the end of the cooking, remove from the oven and let cool on a rack.