Fougasse

In French cuisine, fougasse is a type of bread typically associated with Provence but found in other regions. Some versions are sculpted or slashed into a pattern resembling an ear of wheat.

Recipe

Fougasse Recipe used by KOMPLET Baguette Premium 10

Fougasse

December 21, 2021

Servings: 51 pieces

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By: admin

Ingredients

• KOMPLET Baguette Premium 10 : 1 kg
• Wheat flour : 9 kg
• Fresh yeast (dried yeast 0 .08 kg) : 0.2 kg
• Olive oil : 1.2 kg
• Water : approx. 5 kg
• Total weight : 16.4 kg

Directions

• Step 1 Mixing time : 3 minutes slow + 8 minutes fast
• Step 2 Dough temperature : 24 ° C
• Step 3 Dough resting time : 60 minutes
• Step 4 Scaling weight : 320 g
• Step 5 Shape the dough into an oval
• Step 6 Proving time : 30 minutes at 35 °C and 80 % rel. humidity
• Step 7 After proving press the dough gently flat and cut the Fougasse with a scraper. Then leave to prove for another 30 minutes.
• Step 8 Baking temperature : 220 ° C
• Step 9 Bake the Fougasse until it is golden brown.

Pesto Fougasse Recipe used by CIABATTA ARTISAN 20 and WHEAT FLOUR TYPE 550

Pesto Fougasse

December 21, 2021

Servings: 92 Pieces

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By: admin

Ingredients

• CIABATTA ARTISAN 20 : 2.000 g
• PESTO SNACK : 1.000 g
• WHEAT FLOUR TYPE 550 : 7.000 g
• Yeast, fresh : 200 g
• Olive oil : 1.000 g
• Water, cold : 7.200 g
• Total weight : 18.400 g

Directions

• Step 1 Method:
• Step 2 Mix all ingredients to a smooth and silky dough (long mixing due to high water content). Place the dough in an oiled container.
• Step 3 Cover the dough and allow to rest for approximately 3 hours, the dough should triple in size.
• Step 4 Flip the dough on floured table and bring it gently in shape. Cut rectangular pieces to desired weight/size. Then cut with a scraper and bake without further fermentation with steam.
• Step 5 Baking time: 12-15 minutes at 250°C falling to 230°C for breads of approximately 200-250g .
• Step 6 Brush with olive oil directly after baking.
• Step 7 MASTER TIP: THE RECIPE CAN BE MADE WITH “CHEESE SNACK” OR “TOMATO SNACK” IN THE SAME WAY!