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. Meanwhile, prepare a piece of parchment paper and lightly flour it. To make it, prepare a basic dough and let it ferment until it has doubled in volume. After the second set, let the dough rest, covered, for the remainder of this time period. You’ll notice the fougasse is also shaped a bit differently, but it’s nothing to be weary of. Take out of the oven and put on a cooling rack. 4 Reviews 3.8 out of 5 stars. Drain the olives and coarsely chop them to your preference. When placed in the oven, these sourdough fougasse look no more than cut, mangled pieces of scrap dough. This post might include affiliate links. Target final dough temperature (FDT) is 78°F (25°C). At this point you can top your fougasse with your preferred topping: salt, cheese, herbs etc. First, dust the parchment paper with flour in the areas where you’ll place each round. Measure 100g of warm water, 100g bread flour and 1 large tablespoon of your active mature sourdough starter. Total. Put the flour in a large bowl. I think that such versions are usually sweetened, and may contain orange flower water/anise. The evening before, prepare your levain for the fougasse. Shares. 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. If you enjoy focaccia, I bet you’ll like fougasse. It will be a big and very sticky mass- resist the urge to add any flour. 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. Save Recipe. After these 2 hours, let it rise for an addition 2-3 hours or until your dough is well-developed, strong and bubbly. 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. Get Fougasse Recipe from Food Network. 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. Directions (for reference only) In a large bowl, combine all the ingredients using a spoon or a fork. Add the 500g of measured flour and mix by hand until fully incorporated and no dry ingredients can be seen. Measure 100g of warm water, 100g bread flour and 1 large tablespoon of your active mature sourdough starter. Be sure not to make too many cuts and keep the blade from reaching too close to the edges. Mar 8, 2018 - Gorgeous looking bread that tastes equally amazing. Add the olive oil and three-quarters of the water. It begs to be torn, ripped, and then dunked. I haven't found a particular traditional recipe - I suspect that like focaccia almost any dough can be used - depending upon what is available. These bags tend to stick so you can grease them or prop them up a bit to keep them off the dough. They puff up and harden quickly, creating a crust-to-crumb ratio that definitely leans in favor of the crust. The longer you bake them, the crunchier they’ll become. At the end of proof the dough will have risen some and be gassy when poked. The evening before, prepare your levain for the fougasse. Using the ice cubes will create steam and create a crust to form. By doing this the dough will be easier to handle because the flour would absorb the water and gluten strands will start to form. Yield. 250 g sourdough starter (100% hydration) 455 g plain or strong flour 295 g water 1 teaspoon sea salt. 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. It can be made with any of the basic doughs, such as basic white bread or sourdough bread. Using a straight-edged rolling dowel, gently roll out the dough into an oval shape (seen above, lower-left). And, rightly so, these make incredible contributions to a group dining table. Made from sourdough with minimal effort, it's perfect on its own or served with a bowl of warm soup! Turn the mixer on to speed 1 (STIR on a KitchenAid) for 1 minute until everything is incorporated. The French fougasse shares many of the same traits as the Italian focaccia. 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. If the dough still looks dense and not active enough, give it another 15-30 minutes to rise further. If you find the baking instruction I provide here valuable, please consider supporting—thank you! Get my recipe for marinated Skirt Steak and Chimichurri Sauce I A Knead to Bake Get the full recipe … Wanna learn how to bake fresh, delicious, artisanal style sourdough bread at home? I’ve done this (as seen here on Instagram) and it works very well: place the dough in bulk into the fridge, covered, after the first two hours of bulk fermentation. Mix your levain into the 330g of warm water. Perform two sets of stretch and folds during bulk fermentation, the first set starting 30 minutes after bulk fermentation begins (10:00 a.m.). Add the flour, salt, water, and ripe sourdough starter to the bowl of a stand mixer fitted with the dough hook attachment. Combine until there are no lumps, cover and place in a draft-free warm area overnight for 12-14 hours. After your dough has rested, lightly roll it out into an oval or rectangle shape and use a pizza cutter to create holes. Add the called for flour and all but 50g of the water to a mixing bowl and mix by hand until incorporated. The dough should come back together and regain its smooth appearance. Slide the parchment paper with dough into the oven and steam your oven. Full Recipe from scratch. There’s no levain created for this recipe, it’s a same-day dough using a portion of your sourdough starter as the preferment. How to Make Sourdough Fougasse with Olives and Herbs. Bake for 12 minutes and aim for a deep golden color. Ample crust is the name of the game with a fougasse, and these deliver. I like to lightly dust the top of the ovals with white rice flour to ensure our bench knife/pizza wheel doesn’t stick to the dough. Alternatively, you could dust them with white wheat flour. Slightly adapted from The Perfect Loaf. If you didn’t dust the parchment paper sufficiently the dough could stick when you go to stretch them, do your best to separate the cuts — if they are too close they might seal back up during baking, which isn’t a big deal. 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. 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. All-purpose flour (King Arthur All-Purpose Flour), Whole wheat flour (King Arthur Whole Wheat Flour), Pitted, drained, and coarsely chopped kalamata olives, Mature sourdough starter (100% hydration). For timing flexibility, you can also retard the dough in bulk overnight for a two-day dough. After cutting, gently grab the dough and stretch the cuts open to ensure they don’t seal back together during baking. Bake . … Pour water into a large bowl. and bake until golden and crusty, 25 … Let the dough rest uncovered for 30 minutes. Prep. Remove from the oven and let cool on wire racks. You will begin your bulk fermentation and let it sit for 2 hours covered, during this time you will perform 4 series of coil folds or stretch and folds every 30 minutes. Begin mixing on a low speed. Any preferred topping: cheese, herbs, salt etc. Cover and let rest for 30 minutes. Jan 29, 2019 - Gorgeous looking bread that tastes equally amazing. … The touch of lavender in my herbes de Provence filled the house with an incredible aroma when baking this sourdough fougasse. Makes 4 Fougasses. 20 mins. Combine until there are no lumps, cover and place in a draft-free warm area overnight for 12-14 hours. Lightly flour the work surface and dump the dough. Gradually add to flour mixture. To the resting dough add the mature sourdough starter, salt, and reserved water. Some forms of fougasse are made specifically at Christmas as a seasonal cake/bread. These are best the day they’re baked but hold up well into the next day (reheat them for a minute or two under the broiler). Then, flour the top of each round and flip it over onto the parchment paper using a bench knife (seen above, upper-right). Pepper-stuffed green olives work particularly well with this recipe. 1 loaf, 16 servings. I also, cut the parchment paper around each formed fougasse so that I could fit more than one on my sheet to bake. Then, lightly flour the top of the dough and, using a bench knife, divide the dough into four equal parts. 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. 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. 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. Everything in this mix is in just the right balance for me, but if you find one is under-represented, increase to your liking. Sourdough Discard Recipes ... Olive and Onion Fougasse. Sourdough Fougasse Recipe (Makes 12) Ingredients. If you don’t have a baking stone, you can flip over a baking sheet and use that to bake on. Carefully stretch the dough again to end up with more open holes. Place the flour, salt, yeast, olive oil and water in a food processor. 11 hrs 12 mins. Heat water and olive oil until very warm (120 ° to 130 ° F). Chop the black and green olives roughly into quarters with a mixture of large and small pieces. Made from sourdough with minimal effort, it's perfect on its own or served with a bowl of warm soup! Sourdough Fougasse with Olives. Made from sourdough with minimal effort, it's perfect on its own or served with a bowl of warm soup! This recipe yields 2 “loaves” of fougasse, but no one can be sure since it always seems to disappear faster than one can count. Try it for both at this year’s Thanksgiving! Feb 27, 2019 - Gorgeous looking bread that tastes equally amazing. Feel free to experiment with the types of olives, herbs, and maybe a bit of citrus zest. Blend to form a dough. 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). In the recipe below I used pitted kalamata olives but other types of olives, such as Castelvetrano or niçoise, would also work very well. Sourdough fougasse with homemade hummus, aleppo pepper, and cumin. 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. Combine 1 cup flour, undissolved yeast, and salt in a large bowl. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. This recipe works best if the olives are a mixture of green and black, and have been kept in oil, not brine. Bake at 450°F (232°C) for 20 minutes with steam, then open the oven door, remove steaming pans, and bake for an additional 5-10 minutes at 400°F (204°C) until done to your liking: they should be deeply colored but still light in the inbetween areas. Cut two large pieces of parchment paper, wide enough to fit in your oven and baking stone or baking steel. And I mean that in the best possible way. 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 … The evening before, prepare your levain for the fougasse. I’ve worked in freshly milled hard red wheat, durum wheat, and even spelt, all iterations have turned out fantastic. Please see my policy. Using large plastic bags (or inverted mixing bowls), drape them over the long ovals to prevent excessive drying during their proof. After a few minutes, they begin to rise, to transform with the look of a chunky poolside inflatable ladder. Measure 100g of warm water, 100g bread flour and 1 large tablespoon of your active mature sourdough starter. 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. 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Easier to handle because the flour would absorb the water to a mixing bowl and mix thoroughly low side these... Na learn how to make it, prepare your levain into the 330g of warm water, 100g flour. In the morning your sourdough levain should have doubled in volume design you please especially lavender — also... Carefully stretch the dough hook quickly stand undisturbed until dissolved these deliver flower water/anise can take a!. And knead for 5 minutes until incorporated would absorb the water and gluten strands start!
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