Fougass (without starter dough)

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Put the flour in a mixing bowl. Rub yeast into the flour with your fingers (like crumbles). Add salt and water. Knead ingredients with the dough hooks of the hand mixer at lowest speed for 3-4 minutes to a soft dough. Take the dough out of the bowl, place it on the lightly floured work surface and shape into a ball. Put the dough ball back into the bowl and cover with a clean tea towel. Place in a draught-free, warm place and leave to rest for about 1 hour until it has doubled in volume

2. 2

   Let the dough "run" into a square on a well-floured work surface and dust generously with flour

3. 3

   Cut the dough square diagonally in half with a dough card to form 2 triangles. Score each triangle with the straight edge of the dough card in a manner similar to a leaf vein. Carefully pull them apart with your fingers. Line the upside down side of a baking tray with baking paper and carefully place pieces of dough on top. Bake in the preheated oven (electric oven: 225 °C/ convection oven: 200 °C/ gas: see manufacturer) for 14-16 minutes until golden brown (splash water on the oven walls just before closing the oven door or pour a small glass of water on the bottom of the oven)

4. 4

   Waiting time approx. 1 hour

Nutrition Facts

KCAL
840 kcal

CARBS
177 g

FATS
3 g

PROTEINS
26 g