Fougasse Basisteig

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Directions

1. 1

   Put the flour in a mixing bowl. Rub the yeast into the flour with your fingers. Add 2 tsp salt and 350 g water. Knead with the dough hooks of the mixer at lowest speed for 3-4 minutes to a soft dough.

2. 2

   Take the dough out of the bowl. Knead on the lightly floured work surface and form into a ball. Place in the bowl. Cover with a clean tea towel. Leave to rise in a warm place for about 1 hour until the dough volume has doubled.

3. 3

   Preheat oven (electric cooker: 225 °C/circulating air: 200 °C/gas: see manufacturer). Cover the upside down side of a baking tray with baking paper. For 2 fougasses, shape the soft dough into a loose square on a well floured work surface.

4. 4

   Dust with flour. Cut the dough square diagonally in half with a dough card to form 2 triangles. Place the triangles on the prepared baking tray. Score each triangle with the straight edge of the dough card in a manner similar to a leaf vein.

5. 5

   Gently pull apart with your fingers.

6. 6

   Spray the oven walls with approx. 50 ml water. Immediately bake the bread in the hot oven for 14-16 minutes until golden brown.