Fougasse
Ingredients

Flour (Farine Tradition, T65) | 50% | 5000 g |
Vitason Méditerranée 50% » | 50% | 5000 g |
Fresh Yeast | 4% | 400 g |
Proson Krokant Malt (crusty malt) » | 1% | 100 g |
Olive Oil | 3% | 300 g |
Water approx. | 60% | 6000 g |
Decoration | ||
Red Paprika Pieces (Fresh) | 5% | 500 g |
Green Paprika Pieces (Fresh) | 5% | 500 g |
Grated Cheese | 5% | 500 g |
Working method | |
Kneading | Mix all ingredients into a smooth and well developed dough |
Dough temperature | Approx. 25° |
Scale | Dough pieces approx. 350 grams and rounding |
Bowl proof | Approx. 20 minutes |
Moulding | Roll the dough pieces to slices of about 20 cm Stab it 7 times for the 7 days of the week (see picture) |
Final proof | Approx. 60-90 minutes |
Decorating | Decorate just before baking with Red and Green Paprika and Grated Cheese |
Baking | Approx. 18 minutes at 230°C with a bit steam |