This week my test run was Fougasse with olives. Recipe is based on recipe in Jeffrey Hamelman’s book Bread, A Baker’s Book of Techniques and Recipes, 2nd edition. I also have 3rd edition Bread. For the whole wheat portion of 10% I used fresh milled Einkorn wheat. One thing I did different was after the set of folds after 1 hour of bulk fermentation, I placed dough refrigerator over night and removed this morning at 5:30 am this morning. After allowing time to allow dough remove chill, I did the shaping. This was my first time doing this kind of shaping. Next time I will make longer and pull a little further about to fully open cuts. This recipe tastes nice,
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