The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Fougasse and a personal formula for weekend SD loaves

tortie-tabby's picture
tortie-tabby

Fougasse and a personal formula for weekend SD loaves

"Working from home" obviously isn't panning out for me. I spent all day baking bread instead of working. I did have maybe my most successful round of baking so far though. I made three fougasse, loosely based on Maurizio's SD fougasse recipe. I found that half of his recipe could make me three decently-sized fougasse, provided you make them as thin and holey as I did. They were delicious, my flatmate said it was her favorite bread I've made yet.

 

At this point I've basically settled on an SD recipe that I can do without having to think or plan too far ahead. This isn't a definitive formula, my process changes every time. I like to think I've developed enough intuition to let me make adjustments on the fly and correct for minor errors in timing.

Ingredients

Levain build

20 g AP flour
5 g WW flour
5 g rye flour
30 g water

Main dough

240 g KAF AP flour
30 g KAF WW flour
30 g Arrowhead Rye flour
190 g water
6 g salt
60 g starter

Soaker

10 g oatmeal
10 g milled flax
50 g hot water (78% total hydration)

Steps

1. Mix flours and water together for a 1-hour autolyse
2. Combine soaker ingredients with the salt (for easy incorporation into the dough)
3. Gently fold starter into the dough and wait 30 minutes, do another S&F 15 minutes in
4. Gently fold the soaker into the dough
5. Bulk ferment for 6-7 hours, with 4 rounds of S&F in 30 minute intervals
6. Cold ferment for at least 8 hours
7. Take dough out of fridge, bench rest for 40 minutes
8. Pre-shape, bench rest for 20 minutes
9. Preheat oven at 500 F
10. Shape and final proof for 40 minutes to 1 hour (I let the initial bench rest go for too long, so I put the loaves into the fridge to slow the fermentation down while I let the oven heat up for longer)
11. Score and load loaf into dutch oven with 3 ice cubes
12. Bake at 500 F for 20 minutes, covered, then bake at 420 for an additional 15 minutes at convection, uncovered (cover with foil for the last 5 minutes if necessary)

Comments

Danni3ll3's picture
Danni3ll3

I’ve never made fougasse. It is very crunchy?

You loaf is beautiful. I love oats and flax in bread. Nice combo!

tortie-tabby's picture
tortie-tabby

I think I'd liken it to pizza crust, since the dough is sort of low hydration and has olive oil in it. I also baked it without steam, so its probably a little drier and more dense than in the original recipe. It was definitely chewy and crunchy in the first few hours, and a little leathery (though not in a bad way) over the next day. It was really fun to make!

Benito's picture
Benito

Your breads all look lovely.  I’ve also never made fougasse before but have always wanted to give it a try.

Benny

tortie-tabby's picture
tortie-tabby

Fougasse is fun to make and looks really cool.