Easy Sourdough Fougasse Recipes

FOUGASSE

Steps:

• Pour water into a large bowl. Sprinkle yeast into water, and let it stand undisturbed until dissolved. Stir in 1 cup flour, 1 tablespoon herbs, sea salt, and 2 tablespoons oil until well blended. Mix in the flour, 1 cup at a time until a thick and somewhat sticky dough forms.
• Turn the dough out onto a lightly floured surface, and knead until smooth and elastic. Form into a ball, and place into an oiled bowl. Flip the dough to coat the surface. Cover the bowl with a clean dishtowel, and let it rise until doubled, about 1 hour.
• Punch dough down, and divide in half. Shape into an irregular ovals, about 1 1/2 inch thick. Sprinkle cornmeal over 2 baking sheets; transfer dough to pans. Brush each loaf with olive oil, and sprinkle the remaining herbs on top. Make several slashes in the bread, cutting through the dough with a knife. Cover the loaves with clean dishtowels. Let rise again until the dough begins to rise again, about 20 minutes.
• Place baking sheets into a preheated 450 degree F (220 degree C) oven. Quickly splash a small amount of water onto the floor of your oven to create steam, and close the oven door. Bake until golden, about 20 minutes.

EASY SOURDOUGH FOUGASSE RECIPE

Steps:

• Begin by mixing your sourdough starter. Mix together the starter, flour, and water in a bowl until well-combined.
• Tip it into a clean jar and mark the line where the starter comes up to. This way you can easily tell when it has doubled or tripled.
• Once the starter is about ready to use, In a large bowl, mix together the flour and water for the fougasse dough using a fork or your hands. Mix it into a shaggy dough. Leave it to autolyze for around 30 minutes.
• Add in the ripe sourdough starter, salt, and oil, and use wet hands or a fork to combine it into a sticky dough. Over the next two hours, perform a series of stretches and fold the dough every 30 minutes to give it strength.
• After the folds have been completed cover the dough bowl with a damp cloth, a lid, or a plate and let the dough proof at a warm room temperature for a further 1-2 hours until it has bulked out by about 40%.
• Cover the bowl with an airtight cover and refrigerate overnight.
• Pull the dough from the bowl onto a lightly floured work surface. Form it into a round shape and let the dough rest for 30 minutes before shaping.
• Take a piece of parchment paper and use a pastry brush to brush the sheet with olive oil. Use a bench scraper to scoop up the ball of dough and place it on the oiled baking sheet. Dust the top with a little flour then, using a rolling pin, gently roll the dough into a rectangular shape measuring around 25cm/10inches in length. Use oiled hands to gently stretch out the dough.
• With a dough scraper, a sharp knife, or a pair of scissors, make a cut diagonally down the middle of the rectangle, but not all the way to the sides. Make 2-3 more diagonal cuts on each side of the middle cut, again not reaching the edge of the dough completely.
• Use oiled hands to gently pull apart the cuts. It makes a sort of leaf shape. Cover the dough with a tea towel and let it rise for 1-2 hours until slightly puffed out.
• Preheat the oven and a baking sheet to 220°C/428°F regular oven. Brush the surface area of the dough with plenty of olive oil and sprinkle with dried herbs and coarse salt
• Transfer the dough and parchment paper to the preheated baking sheet and place it in the oven along with a few ice cubes or a ramekin with a cm of cold water in it to create some steam while the bread bakes.
• Bake it for around 20-24 minutes until it is a deep golden brown.
• The bread will be very crisp when it first comes from the oven but it will soften as it cools.
• This homemade bread is best served on the day it is made. Tear off chunks and dip them in good quality olive oil, or serve it with your favourite dips or tapenades.
• To serve it on the following days, warm up it in the oven for a few minutes to soften it.