fougasse ideas and tips please!
I started making "plain" fougasse using wild yeast levain; I began a few weeks ago when my baguette dough was more slack than usual. It was so tasty - all that crust - that I have been experimenting ever since.
I would love to hear your add-ins and salt proportions. Also, what would be the most "authentic" fougasse flavors.
One problem I have is finding a method of transfer. The first fougasse I made I shaped it on parchment paper then transferred the whole thing (paper and all) to the pre-heated baking surface. Another time I turned a baking sheet upside and oiled it up, then shaped the fougasse on that; then I put the [not pre-heated] sheet in the oven. The latter method worked very well and the oil really made it tasty but I am curious to know if there are other methods.
Last, because I am using wild levain, I am trying to figure out when the best time to start shaping is. In my last experiment I had left the dough in a bowl out on the counter, and by the time I took it out is was SO airy and definitely at peak. I quickly shaped it and baked it - and it was delicious - but I am guessing that the shaping took some air out. My question is how many minutes or hours do I let it sit AFTER I've shaped it?
Thank you for reading this,