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{{#seo:
|title=Fougasse, French recipe
|titlemode=replace
|keywords=#dough #yeast #flour #fougasse #bread #bake #baking #sieve #polenta #clingfilm #knead
|hashtagrev=032020
|description=My first attempt at these! This is based on a recipe in Richard Berthinet's Dough
}}

{{Template:AdvancePreparation}}

My first attempt at these! This is based on a recipe in Richard Berthinet's '''[[Dough]]''' (ISBN 9781856267625). I have started by making an overnight sponge, to encourage [[Yeast|yeast]] activity, but you can omit that stage if you like and mix in all the ingredients at the same time. Excellent [[Bread|bread]] for tearing and dunking.

See 'Variations' below for instructions on how to partially make this in a [[Breadmaker|breadmaker]].
{{recipesummary
|TotalCalories = 1629
|PortionCalories = 407
|DatePublished=27th October 2012
|Author = JuliaBalbilla
|Servings = 4 fougasse
|Difficulty = 2
|TotalTime = 15 hours 15 minutes
|PrepTime = 15 hours
|CookTime = 15 minutes
|Image = [[Image:Fougasse recipe.jpg|middle|none|alt=Electus]]

}}
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====Best recipe review====

''Love this''

5/5

Looks SO funky!

 [[User:PSmith|Paul R Smith]] 
</tr></td>
</table>

{{RecipeIngredients
| 10g fresh [[Yeast|yeast]]
| 350g [[Sparkling mineral water|sparkling mineral water]]
| 500g strong [[Bread|bread]] [[Flour|flour]] - you may need to use more water if using very strong bread [[Flour|flour]]
| 10g [[Salt|salt]]
| [[Polenta]] for dusting

}}
===Method===

{{RecipeMethod
| The night before you want to [[Bake|bake]] the [[Bread|bread]], dissolve the [[Yeast|yeast]] in the water,
| [[Sieve]] 250g [[Flour|flour]] into a large bowl and stir in the water and dissolved [[Yeast|yeast]]. Do NOT add the [[Salt|salt]] at this stage as its will interfere with yeast activity.
| Mix thoroughly.
| Cover with [[Clingfilm|clingfilm]] and leave at room temperature overnight.
| If it becomes very active, [[Refrigerate|refrigerate]] and bring to room temperature in the morning.
| The next day, [[Sieve|sieve]] the remaining 250g [[Flour|flour]] with the [[Salt|salt]] and add to the bowl.
| Mix thoroughly and leave to rest for 20 minutes.
| The [[Dough|dough]] should be fairly sticky, so add more water if necessary.
| [[Knead]], using your desired method until you have an elastic [[Dough|dough]].
| Shape into a ball and leave it to rest for an hour in an oiled bowl, covered with [[Clingfilm|clingfilm]], until the [[Dough|dough]] has almost doubled in size.
| Lightly [[Flour|flour]] a work surface with the [[polenta]] and gently deflate the [[Dough|dough]].
| [[Knead]] briefly and repeat the two previous steps, but do not vigorously deflate the [[Dough|dough]].
| Divide into 4 equal pieces and shape into rectangles.
| Make a large diagonal cut from the top right to the bottom left corner, without cutting into the corners.
| Make at 3 or 4 diagonal cuts on each side of the first cut, again, without cutting right through to the edge.
| Using your fingers, open the cuts right out.
| Make sure the holes as are large as they will close up during [[Baking|baking]] and could converge ~(as mine did - see image above).
| Slide onto a floured peel and then onto your [[Baking stone|baking stone]] or a floured [[Baking|baking]] sheet.
| [[Bake]] at 230° C (450° F - gas 8), [fan [[Oven|oven]] 210° C & reduce cooking time by 10 mins per hour] for 10-15 minutes until golden [[Brown|brown]].
| Allow to cool on a wire rack.
}}
===Chef's notes===
You can do stages 6-12 in a [[Breadmaker|breadmaker]], using the longest [[Dough|dough]] setting. If you not making a sponge, then you can just add all the ingredients to the machine at the beginning. You will also need to use just under a sachet of fast-action [[yeast]].
For the Panasonic SD253 breadmaker, use the French dough setting, for the [[Panasonic SD-ZB2502 automatic breadmaker]], use menu potion 08 French dough setting.
Panasonic SD-ZB2502 automatic breadmaker
{{RecipeLine}}
[[Category:Recipes]]
[[Category:French recipes]]
[[Category:Bread and baking]]
[[Category:Vegan recipes]]
[[Category:Vegetarian recipes]]
[[Category:Breadmaker recipes]][[Category:Baked or roasted]]

<code 'hashtagrev:12032020'>[[Special:Search/dough|#dough]] [[Special:Search/yeast|#yeast]] [[Special:Search/flour|#flour]] [[Special:Search/fougasse|#fougasse]] [[Special:Search/bread|#bread]] [[Special:Search/bake|#bake]] [[Special:Search/baking|#baking]] [[Special:Search/sieve|#sieve]] [[Special:Search/polenta|#polenta]] [[Special:Search/clingfilm|#clingfilm]] [[Special:Search/knead|#knead]]
</code>

Fougasse - Revision history

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