I’m Lee Yan, and welcome to 24hourkitchen. Lightly dust the surface of your shaped fougasse and cover them to let them rest one more time for 40-50 minutes for its final proofing.

Combine until there are no lumps, cover and place in a draft-free warm area overnight for 12-14 hours. In the morning your sourdough levain should have doubled in size and be full of bubbles.

The first time I saw these I saw them on @blondieandrye and I thought they were beautiful! Measure 100g of warm water, 100g bread flour and 1 large tablespoon of your active mature sourdough starter.

With the help of a bench knife and the side of your palms, gently push each piece towards your body with circular motions until it forms a tight round shape. If you're passionate about bread making then you've got to try making your own. Bake for 20-25 minutes or until golden brown. Sourdough is the ultimate bread for flavour and texture. After your dough has rested, lightly roll it out into an oval or rectangle shape and use a pizza cutter to create holes. Total. Sourdough Discard Recipes ... Olive and Onion Fougasse. Fougasse is designed for crust-lovers. 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.

Bench rest, uncovered, for 30 minutes.Cut four pieces of parchment paper wide enough to fit on your baking stone.Working with two rounds of dough at a time, dust the parchment paper sheets with flour, then flour the top of the dough and flip it over onto the parchment paper. I also, cut the parchment paper around each formed fougasse so that I could fit more than one on my sheet to bake. The objective is to contain the dough so it doesn't develop a skin from refrigeration, but leave enough space for it to rise and not touch the plastic bag or dish.Once covered, let the dough rest on the counter for 20 minutes. Cover the jar with a lid and leave it at the room temperature for 12-14 hours or until doubled in volume and bubbly. Add the water, a little at a time (you might not need all of it) and mix with your hands, until you have made a soft dough. Leave to cool on a wire rack.  Feel free to experiment with the types of olives, herbs, and maybe a bit of citrus zest. 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. Set aside.Place the entire bowl in a puffed up plastic bag or cover it with a deep dish, then a towel. Mix white flour and semolina flour in equal quantities and use it to dust the work surface. Measure out 50 g each of flour and water. The slits not only make it visually appealing, but also increase the surface area exposed to heat up to maximize a crunchy skin.

After the autolyse, add the 10g of salt and mix by hand for 4 minutes until incorporated. I adapted this recipe from @mydailysourdoughbread • INGREDIENTS • Levain Ingredients: 100g warm water. Cover loosely with a tea towel or oiled clingfilm and leave to rise in a warm place for four hours. 1 heaping tablespoon of active mature sourdough starter200g sourdough levain that was prepared the night beforeThe evening before, prepare your levain for the fougasse.

The result is a pretzel/pizza hybrid, with just enough chewy crumb to remind you it's bread. Tip the dough onto the surface and add the olives and oregano and knead them in, knocking the air out of the dough as you do so.Divide the mixture into two pieces and shape each into a fougasse.

Stir together in a large bowl and leave to sit near a … Carefully pull out the dough to stretch it and open up the holes. Again, flour the the side facing up which used to touch the counter. The shape is similar to an Egyptian simit or American soft pretzel, which begs to be torn apart and dunked in an array of oils, spreads and dips. Leave the dough to rest (autolyze) for 30 minutes.

During this time preheat your oven to 500F and place your baking stone in the middle of the oven and your baking pan at the bottom of the oven., this will be your pan to place your ice cubes/water in to steam during baking. Sign up to receive news and updates. Lightly flour the top of the dough and divide into four equal parts with a bench knife.

By doing this the dough will be easier to handle because the flour would absorb the water and gluten strands will start to form. https://www.thespruceeats.com/fougasse-bread-recipe-4143278

Shares. Measure 100g of warm water, 100g bread flour and 1 large tablespoon of your active mature sourdough starter. By doing this the dough will be easier to handle because the flour would absorb the water and gluten strands will start to form. Prep. Tip the dough into a lightly oiled bowl large enough to leave room for it to rise, and cover with cling film a tea towel. 1 loaf, 16 servings. The evening before, prepare your levain for the fougasse. These should be the new breadsticks! In the morning your sourdough levain should have doubled in size and be full of bubbles.

Print. If you enjoy focaccia, I bet you’ll like fougasse. Using the ice cubes will create steam and create a crust to form.

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