Fougasse, Recipe for Fougasse (Recettes de pains)

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Fougasse

	1 Prepare all the ingredients.
	2 Leaven: Dilute the yeast with 150 g of tepid water.
	3 Add the flour. Mix...
	4 ... until obtaining an homogeneous dough.
	5 Cover with a cloth and reserve during 12 hours in a tepid place.
	6 Twelve hours later... Remove the cloth.
	7 Refresh the leaven by incorporating 50 g of flour and 100 g of tepid water.
	8 Mix well.
	9 Cover with a cloth and reserve during 12 hours in a tepid place.
	10 Twelve hours later... Remove the cloth.
	11 Dilute the leaven with 300 grams of tepid water.
	12 Add the salt, the olive oil and the flour.
	13 Work the dough strongly until supple and smooth.
	14 Cover with a cloth...
	15 ... and let raise in a tepid place (25°C) during 1 hour.
	16 Work again the dough on a flour-dusted workspace.
	17 Grease slightly a baking sheet.
	18 Roll out the dough.
	19 Cut strips in the dough.
	20 Cover with a cloth and let raise 30 mn.
	21 Thirty minutes later, remove the cloth...
	22 ... and put in warm oven, at 230°C...
	23 ... during 25 minutes.
	24 The fougasse swells slightly and begins browning.
	25 At the end of the cooking, remove from the oven and let cool on a rack.