July 5, 2019 - 6:13am
French fougasse - 50% hydration?
I've been making this fougasse recipe (confessions of a french baker) for a while and never thought about its hydration much. Until now. It always turns out nicely, but how does it accomplish it with only 50% hydration? I
Other fougasse recipes I see use the usual 68-75% hydration amounts.