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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
BRC Halal Kosher RSPO Skal

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