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