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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