Fougasse
Ingredients
- 5000 g - 50% T65)
- 5000 g - 50% Vitason Méditerranée 50%
- 400 g - 4% Fresh Yeast
- 100 g - 1% Proson Krokant Malt (crusty malt)
- 300 g - 3% Olive Oil
- 6000 g - 60% Water approx.
Decoration:
- 500 g - 5% Red Paprika Pieces (Fresh)
- 500 g - 5% Green Paprika Pieces (Fresh)
- 500 g - 5% Grated Cheese
Working method
- 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
- 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
- Decorate just before baking with Red and Green Paprika and Grated Cheese
- Baking: Approx. 18 minutes at 230°C with a bit steam
