Fougasse is my favorite easy sourdough: I love the extra crust and the ease of pulling it apart. I made these with my version of Pierre Nury's and Zolablues Light rye: 65% hydration 5% rye, 20% levain (approximate) and 1.8% salt. The levain was kept in the fridge for a couple of days before I made this bread. Overnight retard following minimum stretching/folding. Rolled in poppy seeds and fennel seeds, brushed with olive oil, baked on stone 500/400 degrees F.