(Those are two small ones stacked together, in case you are wondering about the funny shape. And yeah, I didn't iron that place-mat.)

I've been trying to make a sourdough from scratch during the last two weeks, but at this point I have nothing to show for it. Or rather nothing I would want to show to anyone. :) Main problem was that I used type 405 wheat flour, which is not the right thing to do. I could and should have known better in the first place, as it was an oversight from me, so d'oh. Some type 1050 flour is awaiting my next baking experiments in the pantry, but as I will be away for some days next week and don't want to leave a new sourdough unsupervised in my fridge I made a fougasse using some fresh yeast. The fougasse tastes best straight from the oven or at least on the day you make it. It has a nice fluffy crumb and a chewy crust and should pair well with most kinds of cheese or could be used to mop up some salad dressing.


Source: Dough by Richard Bertinet
(click on the link for a picture of a full-size fougasse on the book cover)

Yields 6 fougasse.
Preparation: 20 min
Rise: 1 hour
Bake: 10-12 minutes


- 10g fresh yeast
- 500g wheat flour type 550
- 10g salt
- 350g water

- 200g wheat or corn flour (for dusting)


- Preheat oven to 250°C. Using a bowl, rub the yeast into the flour between your fingertips. Add water and salt. Mix by hand or with a dough scraper until well combined.

- Do NOT flour your workbench. [At this point a kneading technique is used which consists of letting the dough sit on your workbench, lift it up by inserting your hands below the dough palms facing up. Lift the dough. Let it plonk on the workbench by turning your hands palms facing down. Fold the lower half (i.e. the part of the dough closer to you) upward on top of the upper half of the dough to trap some air. Maybe you can look up the pictures in the book in your local library.] Repeat for about 10 min until the dough comes together and looses its stickyness. (to some degree at least :))

- Let rise in a floured, covered bowl in a warm spot for 1 h.

- Now DO flour your workbench. Let the dough glide from the bowl using a dough scraper for assistance. Avoid pressing any air from the dough. Flour the dough and nudge it into a rectangular shape. Cut into 2 x 3 single portions, flouring the sticky cut areas as you go along. Nudge the single portions into squarish shapes. Make one cut along the center axis of the square while leaving a rim of dough intact. Make some more cuts in a fan-shaped pattern to both sides of the first cut. Transfer to the oven using a floured bakers paddle and bake for 10-12 min.


MyKitchenInHalfCups said...

I find fougasse so much fun. The shapes are suppose to be individual and they are really just fun.
Yours looks cool.

zorra said...

Toll sieht sie aus deine Fougasse. Den Sauerteig kannst du problemlos im K├╝hlschrank lagern. Er bleibt ganz brav, auch wenn er neu ist. ;-)

Baking Soda said...

Would you believe I never made a fougasse? I love his slapping technique (for me it's a "when in doubt try slapping")

Yours look great!

Lisa Michelle said...

LOVE fougasse, especially with garlic and rosemary! Yours looks gorgeous..great job!

Elle said...

Never made fougasse, but it looks like fun.