Found a new sourdough bread recipe on food52. The recipe is on http://theperfectloaf.com along with some other really nice sourdough recipes I have been trying. The fougasse is a like a crispy focacci and makes a nice bread to tear off pieces and eat with hummus or other snacks. You can add herbs but I just used olive oil and Maldon salt. By starting the in the morning it can be baked at dinner time. Most of the time is just letting the dough rest and rise. I halved the recipe just to make one fougasse. I used all King Arthur ap flour but you can add replace about 100g of the flour with whole wheat.
video on youtube
Ingredients
- 480g all purpose flour
- 12g olive oil
- 350g water
- 9g salt
- 90g sourdough starter
- olives (optional)
- maldon salt for topping
- more olive oil for topping
Steps
- mix the flour and 300g of the water, can let rest here for 30m
- add sourdough start and salt, and rest of water
- knead the dough on a counter until becomes smooth and holds its shape
- can also use a mixer here for 2-3m
- add olive oil and mix by hand until oil is incorporated
- put in bowl covered for 3-4 hours to allow bulk fermentation
- perform stretch and fold a few times for first 1-2 hours
- after 3-4 hours, place parchment paper on a cookie sheet
- roll out dough gently until dough covers about half to two thirds of the cookie sheet
- let proof covered for about 1.5 hours until has risen slightly
- with a bench scraper make cuts in the dough and stretch
- make a cut in the middle and 2 other cuts 1/2 below and above
- bake at 450 for 20m then bake 5-10 more minutes at 400
