Last bake down here in Fort Lauderdale for the season for one last dinner party.  Fougasse really are fun to bake, the shaping especially is.  Trying a different flavor this time using sun dried tomatoes, pecorino cheese and oregano.  Once again this is a very delicious bread and perfect for those who want to maximize the crispy crust.  It is exceptionally difficult to keep bread crispy down here in humid Florida, but a few minutes in the oven just before serving does the trick.

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Levain Overnight

12 hours warm room temperature 74-76°F. 

In large bowl add the water and the levain then dissolve.  Then add salt and sun dried tomato oil, then whole wheat flour and mix, finally add bread flour. After 10 mins of autolyse, slap and fold to develop the dough moderately.  Towards the end of mixing add the grated Pecorino cheese, oregano and chopped sun dried tomatoes through stretch and folds in the bowl.  Finally give the dough a bench letterfold and place into the bowl.

At 30 min intervals give the dough coil folds.  After the third set give the dough 1 hour 30 mins rest.

Allow the dough to rise to about 40-50% then shape.

To remove the dough from the bowl drizzle olive oil onto and around the edges of the dough.  Then gently spread the olive oil over the surface and around the sides.  In the bowl flip the dough to oil the bottom of the dough.

Transfer the dough to a parchment lined tray, smooth side up and gently stretch the dough out into a rough triangle.  Rest for 10 mins then cut the dough.  Make 2 or 3 short vertical cuts from the base of the triangle to the top, leaving space between the cuts. While cutting, use your other hand to gently spread the dough with your fingers to encourage it to open and prevent it from sticking back together. After cutting, spread the sides of the triangle outward to widen the cuts even further. Next, make diagonal cuts from the center cuts outward toward the sides of the triangle, while spreading the sides outward so the cuts open wide.  Use scissors if making edge cuts.  Place into a large plastic bag and close.  Allow to proof for 1 and a half to 2 hours.  30 mins prior to the end of proof pre-heat the oven to 450°F. 

The dough should pass the finger poke test when ready to bake.  Prior to baking brush the dough with more olive oil and top with more grated pecorino cheese to your liking. 

Bake at 450°F for 25-30 mins on the lowest rack rotating partway through.

After baking brush with olive oil and you can add herbs to your olive oil to add more flavour if you wish.

Cool on a rack.

Best eaten the day of bake. Reheat a minute or two under the broiler.

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My index of bakes.

One of my favorite new grains from Barton Springs Mill is called Stardust. It’s a hard white winter wheat variety grown in Oklahoma with a slightly malty and mild wheat flavor. I combined this with some freshly milled durum flour. I milled both using my my Mockmill 200. I sifted and milled twice with a #30 sieve, and then sifted with a #40.

I have used carrots previously in breads and similar to before I roasted some purple carrots to bring out the ultimate amount of sweetness. Usually I would cut the carrots into pieces and add them to the dough but this time I decided to add the carrots to my mini food processor and pulsed until a nice paste was formed. This was mixed into the dough at the end of the mix. I also added some Greek style yogurt which adds some nice softness to the dough.

I was very happy how this one turned out. The crumb was nice and moist and open and the carrots added a beautiful color and a little extra sweetness.

Formula

Levain Directions 

Mix all the levain ingredients together for about 1 minute and cover with plastic wrap.

Let it sit at room temperature for around 6-7 hours or until the starter has almost doubled. I used my proofer set at 76 degrees so it took around 5 hours for me. Either use in the main dough immediately or refrigerate for up to 1 day before using.

 Main Dough Procedure

Note: I use an Ankarsrum Mixer so my order of mixing is slightly different than if using a Kitchenaid or other mixer. Add all your liquid to your mixing bowl except 50-80 grams. Add the levain in pieces and mix for a few seconds to break it up. Next, add all your flour to the bowl and mix on low for a minute until it forms a shaggy mass. Cover the mixing bowl and let it rest for an hour.   Next add the salt, yogurt, and remaining water as needed and mix on medium low (about speed 3) for 12- 24 minutes.  Right before you are finished mixing, add the carrot puree and mix until evenly distributed. If you are using a more traditional mixer you would only mix around 7-10 minutes.

Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds.  Let it rest covered for 10-15 minutes and then do another stretch and fold.  Let it rest another 10-15 minutes and do one additional stretch and fold.  After a total of 1.45 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours. I use my proofer set at 79-80 degrees. If you are leaving it at room temperature 72 degrees I would let it sit out for 2 -2.5 hours before refrigerating. Depending on how developed the dough is after the initial mix you may not need to do as many S&F’s.

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours or if using a proofer set at 80 degrees for 1 hour.  Remove the dough and shape as desired and cover with a moist tea towel or plastic wrap Sprayed with cooking spray and let rise at room temperature for 1 1/2 – 2 hours.  (I use my proofer set at 80 F and it takes about 1 hour.

Around 45 minutes before ready to bake, pre-heat your oven to 540 degrees F. and prepare it for steam.  I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf.  I pour 1 cup of boiling water in the pan right after I place the dough in the oven.

After 1 minute lower the temperature to 450 degrees.  Bake for around 35 minutes or until the breads are nice and brown and have an internal temperature around 200-210 F. 

Take the bread(s) out of the oven when done and let them cool on a bakers rack for as long as you can resist.