Do any of you have a Fougasse recipe that uses sourdough starter? I was watching America’s test kitchen and the ladies made this wonderful Fougasse bread, I wondered if any of you bakers have a recipe you would like to share.
Jeff
Been a long time since I made one. In fact its the only time I’ve made a fougasse and did so while I had a long fermenting sourdough on the go. So this was a quick yeasted fougasse, please see the recipe below, which I’m sure can be tweaked to a sourdough…
Ingredients
- 250g strong bread flour
- 170g water
- 20g tomato paste
- 5g salt
- 5g dried yeast
- 1 tablespoon olive oil
- Dried Basil
Method
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Measured out the flour in a bowl.
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Added the yeast and salt, making sure they’re kept apart, and the oil.
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Mixed the tomato paste in the water till fully distributed then added it to the flour and formed the dough.
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Kneaded till full gluten formation.
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Transferred to an oiled bowl, covered and left to bulk ferment till ready (60 - 90 minutes).
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Pre-shaped into a round, rest for 15-20 minutes.
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Form the leaf with cuts then sprinkle with dried basil.
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Final proof for 1 hour.
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Bake in preheated oven at 220C for 10-15 minutes or until ready.
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Take out of oven then spray, or brush, with olive oil.
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Allow to cool.
Just choose how much to preferment and convert it like one would convert a normal yeasted bread recipe.
Thanks for the quick response.
My pleasure. Looking forward to see how yours turns out.
I need to get a baking stone first. I will post pictures when I make it.
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